BLACK CHERRY PIE RECIPES
BLACK BING CHERRY PIE RECIPE | ALLRECIPES
A wonderful rich pie perfect for those covered dish dinners or to impress special holiday company.
Provided by Alice
Categories Desserts Pies No-Bake Pie Recipes
Total Time 4 hours 20 minutes
Prep Time 20 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 6
Steps:
- In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
- In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
- Pour into crust and chill in refrigerator for at least 4 hours before serving.
Nutrition Facts : Calories 538.2 calories, CarbohydrateContent 59.7 g, CholesterolContent 57.4 mg, FatContent 32.6 g, FiberContent 3.9 g, ProteinContent 7.8 g, SaturatedFatContent 11.9 g, SodiumContent 246.7 mg, SugarContent 45.8 g
THE BEST CHERRY PIE RECIPE | ALLRECIPES
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 Pies Cherry Pie Recipes
Total Time 1 hours 23 minutes
Prep Time 15 minutes
Cook Time 48 minutes
Yield 1 pie
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, CarbohydrateContent 52.7 g, CholesterolContent 7.6 mg, FatContent 19.6 g, FiberContent 3.1 g, ProteinContent 3.7 g, SaturatedFatContent 6 g, SodiumContent 273.8 mg, SugarContent 26.6 g
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CHERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
A traditionally delicious treat is a slice of the best cherry pie recipe ever. —Frances Poste, Wall, South Dakota
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Reviews 4.9
Total Time 01 hours 15 minutes
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Reviews 4.9
Total Time 01 hours 15 minutes
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- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes. Preheat oven to 375°. , On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim 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-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubbly, 55-60 minutes. Cool on a wire rack.
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Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!
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From marthastewart.com
Reviews 3.2
Total Time 1 hours 30 minutes
Category Pie & Tarts Recipes
Calories 389 g per serving
- Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.
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CHERRY PIE | SAINSBURY'S RECIPES
Topped with pastry hearts and filled with rich, red cherries, this is a truly irresistible pie
From recipes.sainsburys.co.uk
Total Time 75 minutes
Calories 384 calories per serving
From recipes.sainsburys.co.uk
Total Time 75 minutes
Calories 384 calories per serving
Preheat the oven to 200°C/gas mark 6. Roll out half the pastry on a surface lightly dusted with icing sugar to about 3mm and use to line a 20-22cm round pie dish.
Drain off any excess liquid from the defrosted cherries and discard. Add the cherries to a medium bowl along with the sugar, cornflour, lemon juice and almond extract. Stir to combine.
Combine the egg yolk with 1 tbsp cold water and brush the base and sides of the pastry. Sprinkle 1 tbsp demerera sugar on to the base and sides of the pastry. Using a slotted spoon, spread the cherry mixture over the bottom of the lined tin.
Roll out the remaining pastry and stamp out pastry hearts using a 3cm heart-shaped cutter. Place the hearts on top of the cherry filling, overlapping each slightly, until the top is completely covered. Brush all over with the eggwash and sprinkle with the remaining demerara sugar.
Bake in the oven for 40-45 minutes until the pastry is golden. Remove from the oven and cool on a rack for at least 5 minutes before serving.
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First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring ...
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