Cherry Pie With Canned Cherries Recipes

HOMEMADE CHERRY PIE WITH CANNED CHERRIES

Steps:

• Step 1. Prepare for baking by preheating the oven to 425 degrees. Roll out your first pastry shell and line it in a 9 inch pie pan. Roll out the second pastry and have it ready to put on the top.
• In a saucepan, mix together the sugar, flour, almond extract, and cherry juice in a saucepan. While stirring constantly, cook over medium heat until the mixture thickens and comes to a boil.
• Place the drained cherries in a large bowl and pour the hot sauce over the cherries. Stir it together gently.
• Pour the hot cherry pie filling into the pastry lined pie pan you prepared earlier.
• Cut slits in the top pastry shell and place on the top of the pie. Seal and flute the edge.
• Step 3. Bake at 425 degrees for 35-45 minutes.
• You'll know the pie is done when the crust is golden brown and the filling is bubbly.
• Serve warm with a scoop of ice cream.

PERFECT CHERRY PIE

Steps:

• Mix flour, 2 Tbs. sugar and salt in a food processor. Add 8 Tbs. frozen butter and pulse 4 times, 1 long second each time. Drop shortening and cream cheese into flour mixture; pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel.
• Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.
• Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on rack to form an 18-inch square. Preheat to 400 degrees.
• In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.
• Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into pie plate so it is not stretched in any way. Refrigerate.
• Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 Tb. butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2-inch beyond lip of pie plate. Roll overhanging dough under with fingertips; flute.
• Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool on a wire rack.

CLASSIC TART CHERRY PIE WITH CANNED CHERRIES

Steps:

• Preheat oven to 400.
• Remove pie crusts from box and allow to warm slightly on the counter--about 10 minutes before unrolling. See notes for the link to my homemade crust.
• Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
• Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.
• Bring to a boil, stirring often.
• Reduce heat to medium and simmer about 3 to 5 minutes until thickened.
• Turn off heat and add butter, almond extract, and cherries. Set aside.
• Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.
• Add the filling.
• Unroll the second crust and slice into 1" wide strips.
• Place half of the strips across the pie vertically and half horizontally.
• Brush with the egg mixture and bake 20 minutes, then reduce the heat to 375 and bake 35 to 40 minutes more, tenting with foil if the crust begins to get too dark.
• Cool before serving for at least 3 hours or overnight.

CHERRY PIE FROM CANNED CHERRIES

Steps:

• Preheat oven to 425 degrees
• Pour entire contents of canned cherries into sauce pan as well as your cornstarch, sugar, and salt. Stir until cherries are evenly coated
• Bring mixture to medium high heat and cook for 10-15 minutes while stirring constantly. Cornstarch will begin to bubble and then thicken. Remove from heat after mixture has bubbled for about 1 minute
• Stir in your almond extract (or vanilla extract)
• Add one pie crust to bottom of pie pan. Trim off excess crust from edges
• Pour cherry pie filling into pie crust lined pie pan
• Cut butter into slices and evenly space them on top of your pie filling
• Add second pie crust on top of pie. Cut slits if you didn't make a lattice crust.
• Pinch edges of crust together with your fingers. Cover crust edge in aluminum foil
• Bake for 10 minutes at 425 degrees. Then reduce heat to 350 degrees and bake for an additional 30-35 minutes. Your pie is done when your crust is golden brown and your filling is bubbling up
• Carefully remove from oven and cool on a wire rack
• Serve and enjoy!