EASY CHERRY PIE RECIPE - PILLSBURY.COM
It's time to simplify your cherry pie prep. Make our Easy Cherry Pie with Pillsbury™ Pie Crusts and canned cherries, and get this delicious dessert in the oven with minimal effort. This four-ingredient treat is perfect for holiday celebrations or a family gathering any time of the year. Reimagine your homemade cherry pie recipe and discover a fuss-free way to make this classic dish.
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
Nutrition Facts : Calories 380 , CarbohydrateContent 65 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 30 g, TransFatContent 0 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
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Reviews 4.9
Total Time 01 hours 15 minutes
Category Desserts
Calories 363 calories per serving
- 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.
BEST CHERRY PIE RECIPE - HOW TO MAKE CHERRY PIE
From thepioneerwoman.com
Reviews 4.5
Total Time 4 hours
Category picnic, Summer, dessert
- For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine. Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them. For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use. Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 °. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over. Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling. Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar. Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.
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