DOUBLE CHERRY RECIPES

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



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

The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! —Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 9

3 cans (14-1/2 ounces each) pitted tart cherries, undrained
1 cup dried cherries
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

  • Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool. , In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat. , Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

Nutrition Facts : Calories 473 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 81g carbohydrate (49g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

DOUBLE CHERRY DESSERT RECIPE - BAKING.FOOD.COM



Double Cherry Dessert Recipe - Baking.Food.com image

This recipe has been passed among my family members for so long that I cannot recall who first introducted it to us. It's one of the dessert cakes that I like to take to potluck gatherings and to school events because it's quick to prepare and travels well in a 9x13 baking pan. You can also make it in a bundt pan. And it make's a great Valentine's Day dessert, too.

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 1 pan cake, 18 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package cherry chip cake mix
2 eggs
1/2 cup butter, softened
1/4 cup chocolate chips (optional)
21 ounces cherry pie filling
1 cup chopped walnuts
1 cup powdered sugar
1 tablespoon water

Steps:

  • PREP WORK - Preheat oven to 350º. Spray the bottom and sides of a 9x13-inch baking pan or a bundt pan.
  • In a medium size bowl, beat the cake mix, eggs, and butter until smooth. If using, add the chocolate chips and mix just until the chips are well incorporated throughout the batter. Pour the batter into prepared baking pan. Spread the pie filling on top of the cake batter (do not stir or attempt to mix together the cake batter and pie filling; they will blend naturally during the baking process). Sprinkle the top with the chopped nuts.
  • Bake for 50 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool for 15 minutes.
  • In a small bowl, mix the sugar and water until well blended. With a spoon, drizzle the sugar mixture over the cooled cake.

Nutrition Facts : Calories 159.9, FatContent 9.9, SaturatedFatContent 3.8, CholesterolContent 37.1, SodiumContent 50.3, CarbohydrateContent 16.8, FiberContent 0.6, SugarContent 6.7, ProteinContent 1.9

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