Monday, October 15, 2012

Cherry Pie Recipe using Fresh Cherries

Fresh Cherry Pie Recipe
...another delicious cherry pie recipe to try ! Amazing !

* 4 1/4 cups fresh cherries, pitted with stems removed
* 1 1/4 cup sugar, more if cherries a very tart
* 1/2 cup flour or 4 Tablespoons tapioca pearls or quick cooking tapioca
* 1/2 teaspoon ground cinnamon
* 1 teaspoon of either vanilla or almond extract
* 2 Tablespoons butter, cut in small pieces
* 1 Tablespoon milk or cream for brushing the top
* 1 Tablespoon sugar for dusting

Cherry Pie Recipe Instructions :

1. First of all preheat oven to 400 degrees F.
2. And then roll out the pie crust bottom and tops according to directions leaving enough overhang to fold and flute. Drape the bottom pie crust evenly in a 9" pie pan or ceramic pie dish and set
aside. Fold the top crust in half and place a towel over it so it doesn't dry out.
3. In a large bowl, gently fold together pitted cherries, sugar, tapioca or flour, cinnamon and vanilla or almond extract.
4. Pour into pie crust and dot with butter.
5. Unfold the top crust and place over the top of the cherry mixture. Fold the edges of the top crust over and under the bottom edges and flute according to your own preferences. You can also use a fork to press the crusts together or make a lattice top.
6. Brush the top of the pie with milk or cream and sprinkle with sugar.
7. Cut 5-6 small vent holes in the top crust.
8. Place on a baking sheet and bake at 400 for 50-60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of
aluminum foil.
9. Cherry Pie cuts better with cleaner edges if it is allowed to cool completely, but it can be eaten warm too.
10. Cherry Pie à la mode! Top with your favorite ice cream or fresh sweetened whipped cream.
11. Refrigerate any leftovers.
The great cherry pie is ready to serve.....great taste ! Nice one !


Sunday, August 12, 2012


  • 1 (6 oz.) pkg. cream cheese
  • 1/2+ c. powdered sugar
  • 1/2 tsp. granulated sugar
  • 1/2 pt. heavy cream, whipped
  • 1 (1 lb. 4 oz.) can cherry pie filling
  • Baked pie shell or baked graham cracker shell
First of all cream together first 3 ingredients. And then add to whipped cream. Next is to Pour into pie shell and top with cherry filling. Chill at least 3 hours...and the cherry pie recipe is ready..nice ! Bon apetit !

Saturday, June 16, 2012



  • 1 (9") pie crust, baked
  • 1 (8 oz.) Pkg. cream cheese
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • 1 c. whipping cream
  • 1 (21 oz.) can cherry pie filling
First of all beat together cream cheese, powdered sugar and vanilla. Whip the whipping cream and add to mixture. Spoon into crust. Add cherry pie filling. Chill several hours...and the cherry pie recipe is ready to serve..enjoy it !

Sunday, January 1, 2012

Deep Dish Cherry Pie Recipe

Deep Dish Cherry Pie Recipe
Another incredible cheery pie recipe to try..... great one !

  • Piecrust dough
For the filling:
  • 1 1/4 pounds fresh or thawed frozen cherries, or 2 (16-ounce) cans pie cherries
  • 3 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 1/4 teaspoon freshly grated ginger
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • 1 pint vanilla ice cream
Roll out the pie dough to 1/8th-inch thick and chill on parchment lined sheet pans. Cut out disks of dough 1-inch bigger than your ovenproof 8 to 12 ounce crocks. Keep chilled until ready to use.
Preheat oven to 375 degrees F. Drain the cherry juices into a medium saucepan; you should have
about a cup of juice. Add the cornstarch, sugar, ginger, and lemon juice and whisk to dissolve the cornstarch then bring it to a simmer over medium heat whisking all the while. When thickened,
turn off the heat, stir in the cherries.

Pour the cherry filling into the ovenproof dishes and set aside to cool slightly. Carefully place the rolled-out disks on top and ease them into the dishes so it doesn't hang over the edge. Brush each disk with a little heavy cream and then sprinkle lightly with 2 tablespoons of sugar. With the tips of a pair of scissors, snip a X vent hole in the top of each crust.
Place the pies on a sheet pan, to catch any juices that boil over.
Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes.
Let cool to room temperature. Serve at room temperature with vanilla ice cream.

  • 4 1/2 cups sifted all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 12 ounces (3 sticks) cold unsalted butter, cut into pieces
  • 1/2 cup ice water (strain out the ice just before using)
  • 2 teaspoons red wine vinegar
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up
to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If
it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the fridge for 15 minutes to firm the
butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.

Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.

Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough
tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4 inch of the rim. Use any extra scraps to patch the crust, pressing with your
fingers (wet them if necessary) or set aside.

For a double-crust pie:
Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.
Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all
the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
$0AFor a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra
sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn
"blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown.
At last this incredible deep dish cherry pie recipe is ready to serve....enjoy the feasts....nice !


Tuesday, November 22, 2011

Apple and Cherry Pie w/ Oatmeal Crumble Topping

Apple and Cherry Pie w/ Oatmeal Crumble Topping

Try this great cheery recipe ...with apple ! A great combination !
  • 3 large sweet, firm apples, such as Braeburn, peeled, cored, and cut into 8 pieces
  • 12 ounces fresh or frozen pitted cherries, rinsed well
  • 2/3 cup roughly chopped walnuts
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons fresh orange juice
  • 1 1/2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon cornstarch
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 6 tablespoons all-purpose flour
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 unbaked pie crust, for a 9 or 10-inch deep dish baking pan
  • Vanilla ice cream, as accompaniment
Preheat the oven to 400 degrees F.In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine. In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top. hmmm.... amazing taste of pie..enjoy the meal !

Sunday, October 23, 2011

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie

  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 (9-inch) graham cracker crust
  • 1 (21-ounce) can cherry pie filling, chilled
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
Top the pie with the pie filling just before serving. The cherry cream cheese pie is ready to serve...hmm...great taste ! Enjoy it !
Cherry pie recipes:cherry-pie-with-lattice-top.

Sunday, September 18, 2011

Cherry Pie with Lattice Top

Try this cherry pie recipe... with lattice top ! Great !
  • 1 can cherry pie filling
  • 12 ounces frozen mixed berries, drained
  • 1 tablespoon Kirsch (cherry liqueur)
  • 1 box ready made pie crust
  • Flour, for dusting
  • 1 egg, lightly beaten
  • 1 tablespoon sugar
Preheat oven to 375 degrees F. In a large bowl, combine cherry pie filling, mixed berries and
kirsch. Set aside.Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving and the great cherry pie is ready to serve. Nice ! Enjoy it !