PERFECT SOUR CHERRY PIE
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h25m
Yield 16
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, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g
CHERRY-BOURBON PIE
Provided by Bon Appétit Test Kitchen
Categories Bourbon Fruit Dessert Bake Cherry Almond Oat Spirit Whiskey Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crumble:
- Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Rub butter into oat mixture with your fingertips until it's completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble up to 5 days ahead.
- For pie:
- Preheat oven to 350°F. Line a rimmed baking sheet with foil; lightly coat with nonstick spray (for easy cleanup in case the pie bubbles over) and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
- Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is evenly distributed.
- Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 1 1/4-1 1/2 hours. (The juices will begin to ooze out of crust and onto foillined sheet.) Let pie cool for at least 2 hours at room temperature to allow filling to set properly. (Cutting into the pie before it's set will result in a runny filling.) Cover and let stand up to 1 day at room temperature.
SOUR-CHERRY OLD-FASHIONED
Sour cherries are too tart to eat raw, but go down amazingly easy when you muddle them with sugar and douse them with whiskey in this spin on a classic old fashioned.
Provided by Mark Bittman
Time 5m
Yield 1 cocktail.
Number Of Ingredients 5
Steps:
- Put the cherries, orange peel, sugar and bitters in an old-fashioned glass; crush the sugar and cherries with a muddler, spoon or anything else that will get the job done. Fill the glass with ice, add the whiskey and stir until the drink is cold, about a dozen times.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 6 grams
SOUR CHERRY PIE
Craving a slice of sour cherry pie this summer? It's easy to make this old fashioned dessert from scratch with canned cherries-just like Mom does. The flaky crust and sweet, juicy filling make this a simple but delicious treat.
Provided by Emma
Categories Pies
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F. Place a large rimmed baking sheet in the oven to preheat.
- Open the cans of cherries and drain them, reserving the juice from one can. You'll need 1/2 cup of liquid.
- Pour the liquid, sugar, cornstarch, lemon juice, and salt into a 2-quart saucepan and set over medium heat. Whisk constantly over the heat until the mixture is boiling and has thickened. This will take a few minutes, so be patient. You'll know the mixture is thickening when globs suddenly appear in the mixture.
- Remove from the heat and whisk in the almond extract and butter until smooth and well blended. Gently fold in the drained cherries with a flexible spatula, then set aside to cool.
- Roll the chilled pastry on a lightly floured surface until it's about 1/8 inch thick. Use it to line a 9-inch metal pie plate, then trim off the excess pastry with a knife. Gently spread the cooled cherry filling in the pastry.
- Wad up the remaining pastry and re-roll it to about 1/8 inch thick. Cut into strips, using a ruler for straight lines. Lay several of the strips horizontally across the top, then weave the remaining strips under and over the other ones to create a lattice top. Cut off the excess pastry, crimp the crust, and brush the pastry with beaten egg. Sprinkle liberally with demerara sugar if desired.
- Bake at 400 F for 20 minutes, then reduce the heat to 375 F and bake for another 20 minutes. The crust should brown beautifully and the filling should bubble gently.
- Remove the pie from the oven and let it cool for 3-4 hours on a wire cooling rack to allow the filling to cool and set. Cutting it too soon will make the filling runny.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 466 kcal, Sugar 28 g, Sodium 308 mg, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 77 g, Fiber 2 g, Protein 5 g, Cholesterol 27 mg, UnsaturatedFat 9 g, ServingSize 1 serving
CHERRY OLD-FASHIONED
Steps:
- Divide the bourbon, cherry juice and bitters between 2 rocks glasses and stir. Add some ice and garnish with an orange slice and a cherry. Serve immediately.
CHERRY-BOURBON SOUR
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 cherry-bourbon sour
Number Of Ingredients 5
Steps:
- Shake the bourbon, cherry juice, amaretto, lemon juice and simple syrup in a shaker with ice. Strain into an ice-filled glass.
MICHIGAN CHERRY PIE
This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll pie 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. , Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling. , Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 590 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 99g carbohydrate (65g sugars, Fiber 4g fiber), Protein 5g protein.
BEST CHERRY PIE
Good ol' cherry pie...
Provided by Leia
Categories Desserts Pies Fruit Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
- Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
- When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
- On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
- Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 55.8 g, Cholesterol 33.2 mg, Fat 18.5 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.8 g, Sodium 296.6 mg, Sugar 30.4 g
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