Out Of This World Cherry Pie Recipes

Steps:

• Preheat the oven to 400°F. Prepare a pie pan with half of the Short Pastry Crust. Heat a medium-size saucepan on medium and add the cherries, sugar, cornstarch, and lemon juice. Cook until the sauce begins to thicken and boil, about 10 minutes. Pour into the prepared pie pan. Place small pats of Earth Balance on top of the cherry filling before covering with the remaining Short Pastry Crust, either as a full piecrust or as cut strips.
• Place the pie on a large baking sheet lined with parchment paper to catch any spills. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 25 to 35 minutes. The pie will be bubbly and the crust will be lightly browned. Remove from the oven and allow to cool on a wire rack.

Steps:

• In a large saucepan, combine pie filling and pineapple. Combine sugar and cornstarch; add to fruit mixture. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. , Remove from the heat. Add gelatin and food coloring if desired; mix well. Cool. Fold in bananas and pecans. Pour into the pie shells. Spread with whipped topping. Chill until serving.

Steps:

• In saucepan, combine the first 5 ingredients. Cook until thick. Remove from heat and add the Jell-O; allow to cool.
• Add the bananas and pecans.
• Pour into pie shells and top with whipped topping.

Steps:

• Add the cherries, brown sugar, orange zest, vanilla extract and 2 tablespoons orange juice to a saucepan and heat over medium-high heat. Cook, stirring occasionally, until the cherries have released all of their juices and the mixture is bubbly, 5 to 7 minutes.
• Mix the remaining 2 tablespoons orange juice with the cornstarch and add it to the cherry mixture. Stir until thickened, about 1 minute. Turn the heat off and cool the mixture to room temperature.
• Preheat a well-oiled grill over medium heat. Line a rimmed baking sheet with parchment paper.
• Lightly flour a clean work surface. Roll the pizza dough into a circle 1/4-inch thick. Transfer the dough to the prepared baking sheet. Top one half of the dough with the cherry pie filling, leaving a 1-inch border around the edge. Fold the empty side of the dough up and over the filling. Pull the bottom edge of the dough up over the top edge, then fold and crimp the edges using your thumb and index finger. Use a pastry brush to brush the top of the calzone with vegetable oil.
• Carefully transfer the calzone, oil-side down, to the grill. Close the lid of the grill and cook until the base is set and nice grill marks have formed, 4 to 5 minutes. Brush the exposed side of the calzone with vegetable oil. Use a fish spatula to slide under the calzone and gently flip it over. Close the lid of the grill and cook until the dough is cooked through, another 4 to 5 minutes.
• Transfer the calzone to a serving platter and dust with the confectioners' sugar. Cut into slices and serve immediately.

Steps:

• In saucepan, combine first 5 ingredients. Cook until thick. Remove from heat and add Jell-O. Allow to cool. Add bananas and pecans. Pour into pie shells and top with whipped topping.