SOUR CHERRY PIE RECIPES
PERFECT SOUR CHERRY PIE RECIPE | ALLRECIPES
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Cherry Pie
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 2 pies
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
- Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Nutrition Facts : Calories 342.2 calories, CarbohydrateContent 44.8 g, CholesterolContent 1.9 mg, FatContent 17.1 g, FiberContent 2.7 g, ProteinContent 3.6 g, SaturatedFatContent 4.5 g, SodiumContent 260 mg, SugarContent 18.9 g
SOUR CREAM-RAISIN PIE RECIPE - PILLSBURY.COM
Try this winning entry of a tasty sour cream-raisin pie with a hint of cinnamon and nutmeg from the 2010 State Fair Pie Contest.
Provided by Pillsbury Kitchens
Total Time 3 hours 30 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
- In large microwavable bowl, blend filling ingredients. Microwave uncovered on High 5 to 7 minutes or until thickened.
- In large bowl, beat meringue ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form.
- Pour hot filling into baked pie shell. Spoon meringue onto hot filling; spread to edge of crust.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 500 , CarbohydrateContent 75 g, CholesterolContent 110 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 56 g, TransFatContent 0 g
More about "sour cherry pie recipes"
SOUR CREAM-RAISIN PIE RECIPE - PILLSBURY.COM
Try this winning entry of a tasty sour cream-raisin pie with a hint of cinnamon and nutmeg from the 2010 State Fair Pie Contest.
From pillsbury.com
Reviews 4.5
Total Time 3 hours 30 minutes
Calories 500 per serving
From pillsbury.com
Reviews 4.5
Total Time 3 hours 30 minutes
Calories 500 per serving
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F 9 to 11 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.
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SOUR CREAM-LEMON PIE RECIPE: HOW TO MAKE IT
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Desserts
Calories 437 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Desserts
Calories 437 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
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CHERRY PIE RECIPE | FOOD NETWORK - EASY RECIPES, HEALTHY ...
Bake an all-American Cherry Pie recipe from Food Network using fresh or frozen cherries and a buttery pie dough crust for a fruity summer dessert.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Category dessert
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 30 minutes
Category dessert
- Bake for about 50 minutes. Remove from the oven and place on a rack to cool.
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SOUR CREAM APPLE PIE RECIPE: HOW TO MAKE IT
A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. —Sharon Bickett, Chester, South Carolina
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Desserts
Calories 402 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Desserts
Calories 402 calories per serving
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Gently stir in apples. Pour into crust. Bake 15 minutes. , Meanwhile, combine brown sugar and remaining 4 tablespoons flour; cut in butter until crumbly. Sprinkle over pie. Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. Refrigerate leftovers.
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CHERRY PIE RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 159.9 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 159.9 per serving
- TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
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EASY CHERRY CRUMB PIE RECIPE - HOW TO MAKE CHERRY CRUMB PIE
Ree's easy Cherry Crumb Pie is the only dessert you'll need on your Thanksgiving table!
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 40 minutes
Category Christmas, Summer, Thanksgiving, baking, dessert, fruit
Cuisine American, Comfort Food
From thepioneerwoman.com
Reviews 5
Total Time 2 hours 40 minutes
Category Christmas, Summer, Thanksgiving, baking, dessert, fruit
Cuisine American, Comfort Food
- Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes. Stir in the balsamic vinegar and cook for 1 minute. Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to 1 day. Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to 1 day. Preheat the oven to 375˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it’s a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers. Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it’s getting dark too quickly.) Transfer the pie to a rack and let cool at least 2 hours before serving.
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HEALTHIFIED CHICKEN POT PIE RECIPE - PILLSBURY.COM
52% fewer calories • 80% less sat fat • 76% less fat than original chicken pot pie. With veggies, chicken, and a flaky crust, it answers the question, “What’s for dinner?”
From pillsbury.com
Reviews 3.5
Total Time 1 hours 5 minutes
Calories 300 per serving
From pillsbury.com
Reviews 3.5
Total Time 1 hours 5 minutes
Calories 300 per serving
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