OHIO SOUR CHERRY PIE
Make and share this Ohio Sour Cherry Pie recipe from Food.com.
Provided by Theresa P
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For Crisco crust, combine flour and salt in food processor.
- Cut frozen Crisco shortening into chunks with knife and add to food processor.
- Process (pulse) until mixture forms fine crumbs.
- Add ice water while the machine is running and continue to run processor until dough forms on the blades.
- Remove and form dough into two balls.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 425 degrees.
- For Sour Cherry Filling, combine brown and white sugars, cinnamon and cornstarch in saucepan.
- Add cherry juice and cook until mixture is thick and bubbly.
- Stir and boil the mixture for one minute.
- Add cherries and cook for one minute or until it starts to boil again.
- Remove from heat and add Crisco shortening and almond and vanilla extracts.
- Remove refrigerated dough.
- On lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.
- Gently,ease dough into the pie plate, being careful not to stretch the dough.
- Trim edge even with pie plate.
- Spoon cherry filling into prepared pastry.
- Roll top crust the same way as the bottom.
- Brush top crust with milk and sprinkle lightly with sugar.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.
Nutrition Facts : Calories 393.9, Fat 3, SaturatedFat 0.9, Cholesterol 0.1, Sodium 152.6, Carbohydrate 87.3, Fiber 4.6, Sugar 53, Protein 5.6
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
COUNTY FAIR CHERRY PIE
This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. -Claudia Youmans, Virginia Beach, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes. , Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie., To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack., Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool., To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.
Nutrition Facts : Calories 511 calories, Fat 23g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 495mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST
Provided by Lori Longbotham
Categories Dessert Bake Kid-Friendly High Fiber Graduation Father's Day Backyard BBQ Cherry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
- For filling:
- Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
- Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
- Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
TWICE-BAKED SOUR CHERRY PIE
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife. In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust - pre-baked shells that are flaky, crisp and golden. But fruit pies, baked with raw dough that is often pale and soggy, get short shrift. For a fruit-pie crust that is crunchy and flaky, with a buttery texture that absorbs the fruit's juices without turning to mush, the secret is pre-baking the bottom crust, then adding the fruit, covering it with raw dough and baking it again.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make dough: in bowl of a food processor pulse together flour and salt just to combine. Add butter and pulse until chickpea-size pieces form. Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together. Separate dough into 2 disks, one using 2/3 dough, the other using the remaining. Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
- Heat oven to 425 degrees. Place larger dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.
- While pie crust is baking, prepare filling. In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling). Run the motor until tapioca is finely ground. Place cherries in a bowl and add sugar and tapioca mixture. Drizzle in kirsch or brandy and toss gently to combine.
- When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. Scrape cherry filling into pie crust.
- Place smaller disk of dough on a lightly floured surface and roll it 3/8-inch thick. Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough. Arrange circles on top of cherry filling in a pattern of your choice.
- Brush top crust with cream and sprinkle generously with Demerara sugar. Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 98 milligrams, Sugar 35 grams, TransFat 1 gram
TART CHERRY LATTICE PIE
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 561 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 338mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
More about "ohio sour cherry pie recipes"
AMISH SOUR CHERRY PIE RECIPE IS INCREDIBLE AND EASY
From amish365.com
Cuisine American, AmishEstimated Reading Time 3 minsCategory Dessert
OHIO SOUR CHERRY PIE RECIPE | RECIPELAND
From recipeland.com
4/5 (5)Total Time 1 hr 40 minsServings 8Calories 465 per serving
HOMEMADE CHERRY PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SOUR CHERRY PIE- A CLASSIC SUMMER DESSERT - THE BOSSY …
From thebossykitchen.com
DOOR COUNTY SOUR CHERRY PIE - SIMPLY WHISKED
From simplywhisked.com
THE BEST TART CHERRY PIE YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CLASSIC CHERRY PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST SOUR CHERRY PIE RECIPE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
EASY HOMEMADE CHERRY PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OHIO SOUR CHERRY PIE - RECIPE - COOKS.COM
From cooks.com
OHIO SOUR CHERRY PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OUR OHIO RECIPE: SOUR CHERRY PIE - OHIO FARM BUREAU
From ofbf.org
HOMEMADE CHERRY PIE RECIPE - LOVE AND LEMONS
From loveandlemons.com
OHIO SOUR CHERRY PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
OHIO SOUR CHERRY PIE - BIGOVEN.COM
From bigoven.com
PEAR AND SOUR CHERRY PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THIS SOUR CHERRY PIE RECIPE IS SUMMER’S ULTIMATE DESSERT - THE ...
From washingtonpost.com
You'll also love