MOM'S FANTASTIC CHERRY PIE
Mom's well known for her cherry pie. Years ago, she told me not to tell the secret... but I know the secret's out, so here it is! The beautiful thing is that it has only four ingredients - plus the pastry, of course. Mom's cherry pie puts any boughten cherry pie to shame - you won't be able to even look at one again! For a vegan version, use soy or almond milk to brush pie. Oh, and the secret? Almond extract!
Provided by Katzen
Categories Fruit
Time 1h15m
Yield 1 Pie, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Mix cherries, sugar, and almond extract in saucepan, and bring to a simmer. Pour or scoop out 1/2 cup cherry juice, and add cornsarch. Mix well until a paste forms. You may wish to add 1/4 to 1/2 cup of water to turn it into a liquid rather than a paste. Slowly add to the simmering cherries, mixing well while adding. Allow to simmer until thickened. Set aside.
- For pie crust, mix flour and salt; cut in shortening, using pastry blender or two knives. You want to stop when you have large pea size clumps of shortening - any smaller, and you'll lose out on some flakiness! Add in ice water (I actually add ice to my water to ensure it's super cold), and mix, drawing a fork up from the bottom of the bowl, adding water until the dough is moist enough that it sticks together when pressed. TIP: Don't touch the pastry dough any more than absolutely necessary! Separate into two balls, one slightly larger than the other. Roll out larger ball on a floured board, and place into pie pan; it should overlap. Roughly cut edge even with edges. Roll out smaller ball of dough, and set aside.
- Pour filling into pie crust; top with remaining pastry dough, allowing it to overhang edges. Again, roughly cut crust, slightly larger than edge of pie pan. Tuck top crust under bottom crust (to prevent leaks), and crimp. Cut vents into top crust, and if you have any scraps left over, shape into a few flat cherries with stems, and place on top of pie.
- Lightly brush top of pie with milk, and sprinkle with sugar.
- Bake at 425 for 15 minutes, then reduce heat to 350 and bake for 30 minutes more.
- Enjoy!
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
MOM'S FRENCH CHERRY CREAM PIE
Make and share this Mom's French Cherry Cream Pie recipe from Food.com.
Provided by CJAY8248
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine cream cheese, powdered sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream.
- Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.
Nutrition Facts : Calories 332, Fat 22.1, SaturatedFat 10.8, Cholesterol 52.5, Sodium 170.2, Carbohydrate 31, Fiber 1.1, Sugar 7.8, Protein 2.8
MOM'S CHERRY PIE RECIPE - (4.6/5)
Provided by hanley89
Number Of Ingredients 10
Steps:
- 1. Prepare pastry or pie, refrigerate while making the cherry mixture 2. Drain and rinse cherries, combine cherries with tapioca,sugar, lemon juice and almond extract, let rest for 10 minutes. 3. Pour cherry mixture into unbaked pie shell, cover with pie crust and seal, prick top of crust for venting, brush top with lightly beaten egg and sprinkle with sugar 4. Bake in a Preheated 450 for 10 minutes. reduce heat to 350 and continue baking for 45-60 minutes until crust is nicely brown NOTE: Dad's and Tom's Favorite
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- In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.
- Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together– doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
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- Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
- To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
- While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
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