CHERRY PIE FILLING BARS RECIPES

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HOMEMADE CHERRY PIE FILLING RECIPE: HOW TO MAKE IT



Homemade Cherry Pie Filling Recipe: How to Make It image

Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 8

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups fresh tart cherries, pitted
1-1/2 cups water
2 tablespoons lemon juice
6 drops red food coloring, optional
Dough for double-crust pie

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired stir in food coloring. , For a lattice-crust pie: Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. , Roll remaining dough to a 1/8-in.- thick circle; cut into 1/4-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 bubble, 15-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 359 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 56g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

CHERRY PIE COOKIE BARS RECIPE | REE DRUMMOND | FOOD NETWORK



Cherry Pie Cookie Bars Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 12 bars

Number Of Ingredients 13

1 1/2 cups granulated sugar
1 1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened 
1/2 orange, zested 
2 large eggs 
1 teaspoon vanilla extract 
4 cups all-purpose flour 
1 tablespoon baking powder 
1/2 teaspoon salt 
2 tablespoons whole milk 
One 30-ounce can cherry pie filling
1 cup confectioners' sugar
1 tablespoon whole milk 
1 lemon, zested 

Steps:

  • For the cookie bars: Preheat the oven to 375 degrees F.
  • Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
  • Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
  • Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
  • For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

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