SWEETHEART CHERRY PIES RECIPES

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CHERRY BERRY SWEETHEART PIE RECIPE - PILLSBURY.COM



Cherry Berry Sweetheart Pie Recipe - Pillsbury.com image

Ruby red raspberries mix with luscious cherries in this pie that won the hearts of judges at the New York State Fair.

Provided by Pillsbury Kitchens

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 12

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups fresh or frozen (partially thawed) pitted dark sweet cherries
2 cups fresh or frozen (do not thaw) raspberries
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/2 teaspoon almond extract
1 tablespoon coarse sugar
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened

Steps:

  • Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix cherries, raspberries, 3/4 cup granulated sugar, 2 tablespoons flour, the tapioca, salt and almond extract. Spoon into crust-lined plate.
  • Unroll second crust on work surface. With floured 2-inch heart-shaped cookie cutter, cut about 16 hearts from crust.
  • In small bowl, mix 3/4 cup flour and 1/2 cup granulated sugar. Cut in butter using pastry blender until mixture looks like fine crumbs; sprinkle over filling. Place heart cut-outs over crumbs. Sprinkle coarse sugar on top.
  • Bake 15 minutes; cover crust edge with foil strips to prevent excessive browning. Bake 15 to 25 minutes longer or until golden brown. Cool at least 2 hours before serving.

Nutrition Facts : Calories 540 , CarbohydrateContent 79 g, CholesterolContent 35 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 39 g, TransFatContent 0 g

SWEET CHERRY PIE RECIPE | MARTHA STEWART



Sweet Cherry Pie Recipe | Martha Stewart image

Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Number Of Ingredients 8

All-purpose flour, for rolling
Basic Pie Dough for Sweet Cherry Pie
2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon turbinado or granulated sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
  • On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
  • Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
  • Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

Nutrition Facts : Calories 389 g, FatContent 19 g, FiberContent 2 g, ProteinContent 3 g

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