Cherry Glaze Pie Recipes

SWEET GLAZED CHERRY PIE

Steps:

• Combine sugar, cornstarch, frozen dark cherries and vanilla in large bowl. Allow cherries to thaw and stir.
• Line pie plate with pastry.
• Distribute sliced almonds evenly on top of the crust.
• Pour can of pie filling on top of almonds.
• Next pour dark cherry mixture on top of filling.
• Cover with second pastry.
• Poke small slits on top crust.
• Bake at 350 until crust is golden brown.
• Mix powdered sugar and milk to create a glaze.
• Distrubute over top and you are done.

GLAZED COUNTRY CHERRY PIE

Steps:

• HEAT oven to 400 degrees F. Coat cookie sheet with no-stick cooking spray.
• PREPARE recipe for double crust pie. Roll entire recipe into one thick 10-inch circle. Stir preserves and cornstarch in small bowl until smooth. Spread on one-half of the dough, to within about 1-inch from the edge. Fold in half. Press edges together. Flute edges or press with a fork to seal.
• BAKE 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Stir powdered sugar and milk in small bowl until blended. Spread over entire surface of pie. Cool 15 minutes or until glaze hardens.
• If using a package of refrigerated pie crusts, place one crust on top of the other to make a thick crust.
• For variation, try other Orchard's Finest® Preserves in this recipe - Coastal Vally Peach Apricot, Northwoods Blueberry, Northwest Triple Berry.

CHERRY GLAZE PIE

Steps:

• Place sweetened condensed milk in mixing bowl. Add the real lemon juice and blend with a whisk until blended (not stirring to hard). Add the vanilla and almond extract. Stir until well blended. Add Cool Whip or whip cream by folding into other ingredients. Pour into a prepared baked pie shell. (I use Pillsbury Roll Out pie crust here, they are great and a great time saver). Place in refridgerator for about 2 hours before serving. Take out, pour can of cherry pie filling on top (you can use any kind of pie filling here, blueberry tastes great also!). Put a couple of dollops of whip cream on top if desired.

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

CHERRY GLAZED SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.

CRANBERRY CHERRY PIE

Steps:

• In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. , Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar., Cover edges loosely with foil. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.