SOUR CHERRY-ALMOND PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vodka and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Put the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small bowl. Transfer to a small saucepan and add the remaining 1 1/4 cups cherry juice and the sugar. Bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Pour over the cherries. Add the almond extract and gently fold to combine.
- Position racks in the upper and lower thirds of the oven with a baking sheet on the lower rack; preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Add the filling to the chilled crust. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, about 55 more minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack.
- Meanwhile, make the topping: Combine the almonds, sugar and egg white in a medium bowl; stir to coat. Spread on a parchment-lined baking sheet in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and lightly golden, about 10 minutes. Let cool completely, then break into clusters. Sprinkle around the edge of the warm pie. Let cool completely.
PERFECT SOUR CHERRY PIE
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
- Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g
CHERRY ALMOND PIE
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND CHERRY PIE - 2003 1ST PLACE FRUIT/BERRY
Steps:
- Crust:
- In large bowl, stir together flour, salt and baking powder. Cut in shortening. Break egg into a liquid measuring cup. Add vinegar and enough water to make 1 cup. Beat with fork to mix. Add liquid to dry ingredients, stirring lightly with fork until moistened. Divide into 5 equal parts. Shape into flat 6-inch disks and wrap in plastic. Refrigerate 2 disks; freeze the rest. After 30 minutes, roll 1 refrigerated disk into a 10-inch round. Fit into 9-inch pie plate. Leave dough over edge of plate (do not trim off excess).
- Preheat oven to 400 degrees F.
- Filling:
- In medium saucepan, combine 3/4 cup of the sugar and cornstarch. Stir in reserved 3/4 cup cherry liquid. Bring to a boil, stirring constantly with whisk. Cook 1 minute. Whisk in butter, almond extract, food coloring and remaining sugar. Remove from heat. Fold in cherries. Set aside. In small saucepan, combine milk, sugar and almonds for topping. Bring to boil, stirring and cooking 3 minutes.
- Topping:
- For lattice top, roll dough disk into a 10-inch round. Cut dough into 1/2-inch wide strips. Pour filling into bottom crust. Weave strips in lattice design over filling. Trim strips even with bottom crust. Moisten strips with water, fold under with bottom crust and pinch rim to make fluted edge. Brush strips with sugar almond topping.
- Bake until crust is golden brown, about 30 to 45 minutes.
IMPOSSIBLY EASY CHERRY ALMOND PIE
This is a bit like a clafouti - a baked French dessert that is halfway between Yorkshire pudding and custard. I like this for dessert or breakfast.
Provided by Ceezie
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Mist a 9- or 10-inch pie plate with nonstick spray and set aside.
- Stir together first six ingredients until blended. Pour into prepared pie plate. Spoon pie filling over top. Bake 30 minutes.
- While pie is baking, make streusel topping by mixing Bisquick, brown sugar and cinnamon in a small bowl, and cutting in butter with a pastry blender, a fork or your fingers, until you have crumbs. Stir in almonds, if using (recommended). After pie has baked 30 minutes, sprinkle Brown Sugar Streusel over pie filling and return to oven to bake another 10 minutes, or until streusel is golden brown. Remove pie from oven and cool.
- Serve slightly warm, at room temperature or chilled from the refrigerator. It tastes great any way!
Nutrition Facts : Calories 314.2, Fat 10.2, SaturatedFat 5.2, Cholesterol 65.1, Sodium 258.4, Carbohydrate 52, Fiber 0.9, Sugar 21.5, Protein 4
ALMOND CHERRY PIE
Apples, almonds and cherries, oh my! My Food and Family's Almond Cherry Pie is as easy to make as it is delicious. Apple and cherry make a fruity combination for a delicious Almond Cherry Pie.
Provided by My Food and Family
Categories Pie
Time 6h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Add boiling water to gelatin in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Meanwhile, whisk cream cheese and sugar in medium bowl until blended. Stir in COOL WHIP and extract. Spread onto bottom of crust. Refrigerate until ready to use.
- Stir apples and nuts into thickened gelatin. Refrigerate 10 to 15 min. or until set but not firm.
- Spoon over cream cheese layer in crust. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHERRY-ALMOND PIE
Fresh cherries and almonds are a simple combination that works remarkably well! I like my pie a little less sweet, so adjust accordingly.
Provided by lunalady
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour and sugar for crust in a bowl. Cut in butter using hands to mix and mush until thoroughly combined and mixture resembles tiny pebbles or cornmeal. Stir in almonds. Sprinkle with ice water until dough holds together in a ball. Cover in plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss cherries, sugar, and salt for filling together in a bowl.
- Combine almond extract, amaretto, and cornstarch in a separate bowl until smooth; add to cherry mixture and mix well.
- Roll out refrigerated crust dough using a lightly floured rolling pin on a lightly floured work surface to desired thickness. Press into the bottom of an 8-inch pie pan.
- Bake crust in the preheated oven until set, about 15 minutes.
- Remove crust from the oven and fill with cherry mixture. Increase the oven temperature to 400 degrees F (200 degrees C).
- Bake pie in the hot oven until edges of dough are golden and filling is bubbly, 35 to 45 minutes.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 51.8 g, Cholesterol 30.5 mg, Fat 15.1 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 7.6 g, Sodium 155.2 mg, Sugar 31.2 g
IMPOSSIBLY EASY CHERRY-ALMOND PIE
Number Of Ingredients 14
Steps:
- 1. Heat oven to 400°. Grease pie plate, 9 x 1 1/4 inches.2. Stir all ingredients except pie filling, Brown Sugar Streusel and almonds until blended. Pour into pie plate. Spoon pie filling over top.3. Bake 30 minutes. Sprinkle Brown Sugar Streusel over pie filling. Bake about 10 minutes or until streusel is golden brown cool. Sprinkle with almonds.Brown Sugar Streusel1/2 cup Original Bisquick1/2 cup packed brown sugar1/2 teaspoon ground cinnamon2 tablespoons firm margarine or butterMix Bisquick, brown sugar and cinnamon. Cut in margarine, using fork or pastry blender, until mixture is crumbly.HIGH ALTITUDE (3500 to 6500 feet): Increase second bake time to 15 to 20 minutes.NUTRITION FACTS: 1 Serving: Calories 295 (Calories from fat 90) Fat 10g (Saturated 5g) Cholesterol 70mg Sodium 290mg Carbohydrate 48g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 8% Iron 6% DIET EXCHANGES: 1 Starch 2 Fruit 2 FatBETTY'S TIP: Stick with the stick! The streusel topping will blend better and be more crumbly if you use margarine or butter from a stick instead of a soft spread.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ALMOND CHERRY PIE
I love trying new recipes for Christmas, but my husband can't get enough of the traditional classics-like this cherry pie.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly., Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.
Nutrition Facts : Calories 424 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 271mg sodium, Carbohydrate 64g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
IMPOSSIBLE CHERRY PIE
I saw many versions of impossible pie posted, but didn't find the cherry flavor listed. This is my favorite.
Provided by Chris from Kansas
Categories Pie
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Grease a 10-inch pie plate.
- Beat all ingredients, except pie filling and streusel, until smooth - 15 seconds in blender on high or 1 minute with hand beater.
- Pour into pie plate.
- Spoon pie filling evenly over top.
- Bake for 25 minutes.
- Meanwhile, make streusel: Cut 2 Tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoons ground cinnamon until crumbly.
- Top pie with streusel.
- Bake about 10 minutes longer until streusel is brown; cool.
Nutrition Facts : Calories 420.2, Fat 13.9, SaturatedFat 3.7, Cholesterol 76.6, Sodium 412.2, Carbohydrate 68.9, Fiber 1.1, Sugar 28.4, Protein 5.5
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