CHERRY COMPOTE RECIPE RECIPES

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CHERRY CRISP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cherry Crisp Recipe: How to Make It - Taste of Home image

The very first time that I made Cherry Crisp, my brother happened to be visiting. He is an ice cream lover—but he passed up the scoops of vanilla that he tops most desserts with so he could taste the cherries better! Wheat, soybeans and milo are the main crops on our farm. We also have three small cherry trees. I apportion all of that harvest for this recipe. My husband's is the manager of a coop. I work part-time as a church secretary...teach piano in our home...and enjoy making clothes for myself and our 3-year-old daughter. Cross-stitch is one of my favorite hobbies.

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 16

PASTRY:
1/4 teaspoon salt
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cold butter, cubed
FILLING:
1 cup sugar
1/4 cup cornstarch
1 cup cherry juice blend
4 cups pitted tart red cherries
Few drops red food coloring, optional
TOPPING:
1-1/2 cups quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter, melted

Steps:

  • In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11x7-in. baking dish. Bake at 350° for 15 minutes. , For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. , Bake for 20-25 minutes or until golden brown and bubbly around edges.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

RHUBARB CHERRY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Rhubarb Cherry Pie Recipe: How to Make It - Taste of Home image

As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 6

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 can (16 ounces) pitted tart red cherries, drained
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
4 to 5 drops red food coloring, optional
Pastry for double-crust pie (9 inches)

Steps:

  • In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Nutrition Facts : Calories 433 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 206mg sodium, CarbohydrateContent 75g carbohydrate (44g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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