CHEERY PIE TUTORIAL

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Thursday, December 4, 2008

CHERRY SUPREME PIE








CHERRY SUPREME PIE
...another amazing cherry pie recipe to try ! Great taste !

INGREDIENTS
  • 1 can Borden's milk
  • 1/3 c. lemon juice
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1/2 c. whipping cream, whipped
  • 1 lg. can cherry pie filling
  • 1/4 c. slivered almonds, chopped
  • 9 inch pie shell, baked

INSTRUCTIONS
In pie crust, add slivered almonds and bake. Combine in bowl:
Borden's Eagle Brand milk, lemon juice, vanilla and almond extract.
Stir well until thick. Fold in whipped cream and spoon into cooled pie shell. Top with cherry pie filling. Top with whipped cream. Chill for 2 to 3 hours.
The cherry pie recipe is ready to serve...enjoy this delisious pie !

bing-cherry-pie.

CHERRY MOUNTAIN PIE

CHERRY MOUNTAIN PIE ...another amazing cherry pie recipe ....its recommended !

INGREDIENTS
  • 1 c. self-rising flour
  • 1 c. milk
  • 1 stick butter
  • 1 c. granulated sugar
  • 1/4 tsp. vanilla
  • 1 can cherry pie filling
INSTRUCTIONS
Mix flour and sugar together, then add milk and vanilla. Mix together until smooth. Batter will be thin. Use a little of the butter to grease the bottom and sides of a 3 quart round baking
dish. Pour batter into dish. Add cherry pie filling. Cut butter into small pieces and put on top. Bake at 350 degrees for about an hour.
It's delicious served warm with a dip of vanilla ice cream. The cherry pie recipe is ready to serve....enjoy it for desserts. Bon apetit !

cherry-pie-with-lattice-top

CHERRY JUBILEE PIE/FOOLPROOF PIE CRUST

CHERRY JUBILEE PIE/FOOLPROOF PIE CRUST ...a great cherry pie recipe to try !

INGREDIENTS
PIE CRUST:
  • 4 c. flour, lightly spooned into mixing bowl
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 3/4 c. shortening
  • 1/2 c. water
  • 1 egg
  • 1 tbsp. vinegar
INSTRUCTIONS
Blend flour, sugar, salt and shortening with cutter. Mix water, egg and vinegar and add to flour mixture. Mix well. This is enough for 5 pies. Wrap in Saran Wrap. Will keep in refrigerator for 2-3 weeks.

INGREDIENTS
PIE:
  • 1 pie shell
  • 1 (3 oz.) pkg. cream cheese
  • 1/2 c. confectioners' sugar
  • 1 c. heavy cream
  • 1 tsp. vanilla
  • 1 can cherry pie filling

INSTRUCTIONS
Cream cream cheese and sugar. Beat cream and vanilla until stiff and combine with cheese mixture. Place in bottom of pie shell. Top with cherry filling, spreading to the sides being careful to cover the cheese completely. Chill at least 6 hours before serving....and the cherry pie recipe is ready to serve...enjoy the pie !

cherry-mountain-pie.

CHERRY CRUNCH PIE

CHERRY CRUNCH PIE ...another great cherry pie recipe to try...nice !

INGREDIENTS
  • 1 extra serving size (9 oz.) Keebler Ready-Crust Graham Cracker Pie
  • Crust
  • 1 egg yolk, beaten
  • 2 (1 lb. 5 oz.) cans cherry pie filling
  • 4 tsp. cornstarch
  • 1 tbsp. water
  • 3 tbsp. sugar
  • 3 tbsp. light brown sugar, firmly packed
  • 1/2 c. all-purpose flour
  • 1/2 c. quick-cooking oats
  • 4 tbsp. butter, melted

INSTRUCTIONS
Preheat oven to 375 degrees. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Place cherry pie filling in bowl. Combine cornstarch and water to make a smooth paste. Mix into cherry pie filling and spoon into prepared crust.

Combine sugar, brown sugar, flour and oats; mix in melted butter. Spoon oat mixture over pie filling. Bake for 35 minutes. Cool on wire rack. Preparation time: 20 minutes. Baking time: 45 minutes.
The cherry pie recipe is ready..enjoy this great pie ! Delicious !

cherry-jubilee-piefoolproof-pie-crust.

CHERRY CHRISTMAS PIE

CHRISTMAS CHERRY PIE RECIPE

INGREDIENTS
  • 9 inch baked crust (use recipe for Easy Pie Crust), cooled
  • 3 oz. pkg. cream cheese
  • 1/2 c. powdered sugar
  • 1 tsp. vanilla
  • 1/2 pt. whipped whipping cream
  • 1 can cherry pie filling
INSTRUCTIONS
Beat together until smooth the cream cheese, powdered sugar, and vanilla. Whip cream until stiff in separate bowl. Fold into cream cheese mixture. Put into cooled pie shell. Put cherry pie filling on top and chill. The cherry pie recipe for Christmas is ready ! Enjoy !

cherry-crunch-pie.

CHERRY CHEESECAKE PIE

CHERRY CHEESECAKE PIE RECIPE

INGREDIENTS
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 c. confectioners' sugar
  • 1 tsp. vanilla
  • 1 c. whipping cream, whipped (or 1 sm. Cool Whip)
  • 1 (1 lb. 6 oz.) can cherry pie filling
  • 1 baked 9 inch pie shell

INSTRUCTIONS
Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Pour into pastry shell.Add almond extract to cherry pie filling and carefully spoon over cheese layer. Chill until set. The cherry pie recipe is ready to serve....

CHERRY ALMOND CREAM PIE

CHERRY ALMOND CREAM PIE RECIPE

INGREDIENTS
  • 1 graham pie crust
  • 1 lb. can pitted sour cherries
  • 1/4 c. sugar
  • 1 can condensed milk
  • 1/3 c. lemon juice
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1/2 c. whipping cream, whipped
  • 1 rounded tbsp. cornstarch

INSTRUCTIONS
Blend cherries, sugar and cornstarch in saucepan. Cook over low heat, stirring constantly until mixture is thickened. Cool.
Make filling by mixing condensed milk, lemon juice, vanilla and almond extract. Stir until mixture thickens. Add whipped cream, mix thoroughly. Spoon into pie crust. Top with cooled cherry glaze. Chill 2-3 hours. The cherry pie recipe is ready to serve...Enjoy it !

cherry-cheesecake-pie.

CHERRY - CREAM CHEESE PIE

CHERRY - CREAM CHEESE PIE RECIPES

INGREDIENTS
  • 1 (9 inch) crumb crust
  • 1 (8 oz.) pkg. cream cheese
  • 1 can Eagle Brand sweetened condensed milk
  • 1/3 c. lemon juice (do not use lemon extract)
  • 1 tsp. vanilla
  • 1 can cherry pie filling

INSTRUCTIONS
In medium size bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Garnish with chilled cherry pie filling before serving. The cherry pie recipe is ready to serve...enjoy the pie !

BING CHERRY PIE

BING CHERRY PIE

INGREDIENTS
  • 1 can Eagle Brand milk
  • 1/2 c. lemon juice
  • 1 c. drained, pitted bing cherries
  • 1/2 c. pecans, chopped
  • 1/2 pt. whipping cream, whipped
  • 1 graham cracker crumb pie shell
  • 1/4 c. graham cracker crumbs (for topping)

INSTRUCTIONS
Mix Eagle Brand milk, lemon juice, drained bing cherries and nuts. Fold in whipped cream. Pour into graham cracker crumb pie shell. Sprinkle top of pie with graham cracker crumbs. Refrigerate 2 or more hours before serving. The cherry pie recipe is ready to serve...enjoy the pie !

SOUR CHERRY PIE








SOUR CHERRY PIE
...try this nice cheery pie recipe...a great one !

INGREDIENTS
FILLING:
  • 2 (16 oz.) cans pitted red tart cherries
  • 1 c. reserved cherry liquid
  • 1 1/2 c. sugar, divided
  • 1/3 c. cornstarch
  • 1/8 tsp. salt
  • 1 tbsp. butter
  • 1/4 tsp. almond extract
  • 3-4 drops red food color
CRUST AND GLAZE:
  • Pastry for 9" double crust pie
  • Milk
  • Sugar

INSTRUCTIONS
1. For Filling: Drain cherries in large strainer over bowl, reserving 1 cup liquid. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry liquid. Cook and
stir on medium heat 3-4 minutes or until mixture thickens. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, butter, almond extract and food color. Refrigerate 1 hour.

2. For Crust: Heat oven to 400 degrees. prepare cut and press crust into 9 inch pie plate. Spoon in filling. Cover pie with top crust. Cut slits in top crust to allow steam to escape.

3. For Glaze: Brush with milk. Sprinkle with sugar. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 40-45 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving. The cherry pie recipe is ready to serve. Enjoy this great pie ! Nice...

sugar-topped-cherry-pie.

Thursday, September 18, 2008

Cherry-Red Raspberry Pie








Another great cherry pie recipe to try...with raspberry...a great combination !

INGREDIENTS
Crust:
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 2 tablespoons super rich butter powder, optional*
  • 1 cup shortening
  • 1 whole egg
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/3 cup ice water
Filling:
  • 1 (10-ounce) package frozen red raspberries, thawed
  • 2 cups canned pitted sour cherries in juice
  • 1 1/4 cups sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • Milk, for brushing crust
  • 1 tablespoon sugar, for sprinkling

INSTRUCTIONS
For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs.
Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
Preheat oven to 400 degrees F.
For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar.
Cut 3 or 4 slits for steam vents.
Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting. ..and the amazing cherry raspberry pie is ready to serve. What a nice tasting cherry pie...bon apetit ! Enjoy your meal !

double-cherry-pie.

Sugar-Topped Cherry Pie










Try this nice cherry pie recipe....with sugar toppings ! A nice one !
INGREDIENTS
  • 1 pound and 10 ounces sour cherries, pre-pitted weight; or 6 cups frozen or jarred
  • 1 to 2 tablespoons kirsch
  • 1/2 cup raw sugar
  • 4 teaspoon cornstarch
  • Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter, recipe follows
  • Beaten egg, for glaze
  • 1 tablespoon demerara sugar
INSTRUCTIONS
Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the
juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries.

Preheat the oven to 400 degrees F.
Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and
place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam
to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream. The great cherry pie recipe with sugar topping is at your service...delicious !

cherry-supreme-pie.

Double-Cherry Pie









Try this great double cherry pie recipe... a nice one ! Great for parties !

INGREDIENTS
Crust:
  • 1/4 cup butter, salted
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 2 cups white lily flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft as Silk)
  • 1/2 teaspoon salt
  • 3 teaspoons powdered sugar
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice water (add more water as needed for High Altitude)
Filling:
  • 2 (12-ounce) bags frozen cherries, dark and sweet (recommended:
  • Cascadian Farms)
  • 1/2 cup dried cherries
  • 11/4 cups sugar (1 cup high altitude)
  • 3 tablespoons Minute Tapioca
  • 1/2 teaspoon real almond extract
  • 1 teaspoon lemon juice, fresh squeezed
  • 1/2 teaspoon lemon zest
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand)
  • 1 ounce cherry flavored brandy (recommended: Kirschwasser)
  • 2 tablespoons butter, cubed
  • Egg wash (1 egg and 2 tablespoons of water whisked)
  • Large granule sugar for decoration
INSTRUCTIONS
Crust Preparation:
Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces.Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling.

Filling Preparation:
Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash.Preheat oven to 425 degrees F.

Assembly:
Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large
granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes.
This amazing double cherry pie recipe is ready to serve...great tasting pie at your service..!
Enjoy it !

cherry-supreme-pie.