Cherry Pineapple Pie Recipe 465 Recipes

CHERRY PINEAPPLE DUMP CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9 X13 inch baking dish with nonstick baking spray.
• Spread the crushed pineapple with the juice into the prepared baking dish.
• Spread cherry pie filling on top of the crushed pineapple.
• Evenly spread cake mix over top of the layers of pineapple and cherry and press down firmly. Arrange butter slices evenly over top of cake mix.
• Bake in the preheated oven, 50-60 minutes, or until top is deep golden brown and bubbly. Serve warm

PINEAPPLE PIE RECIPE

Steps:

• Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts

JIM'S PINEAPPLE CHEESE PIE

Steps:

• Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

CHERRY PINEAPPLE PIE

Steps:

• In a large bowl, combine sugar, flour and salt. Stir in cherries, pineapple and extract. , Line a 9-in. pie pan with the bottom crust. Add filling; dot with butter. Top with lattice crust. Brush with milk and sprinkle with sugar. Bake at 375° for 50-60 minutes or until bubbly and golden brown.

CHERRY-PINEAPPLE PIE RECIPE - (4.6/5)

Steps:

• In a medium saucepan, combine the cherries, pineapple, and enough water to just cover the fruit. Add the corn starch, cinnamon stick, and maple syrup. Stir together, bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the fruit is somewhat tender and the filling is nice and thickened. Remove from the heat and set aside. Place one pie crust i n 9 inch pie plate. Pour the filling into the crust. Cut second pie crust into strips and lattice shape over the top of the filling. Then, in a ramekin, combine the vanilla, sugar, and cardamom. Stir vigorously to combine, then sprinkle over the lattice top. This sweet topping helps to give a little more crunch.

CHERRY PINEAPPLE CRISP

Steps:

• Drain cherries, reserving 1/3 cup juice. Place cherries and juice in a saucepan; add pineapple, sugar and tapioca. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the flour, brown sugar, oats, baking powder and salt. Stir in vanilla. Cut in butter until crumbly. Press half into a greased 13-in. x 9-in. baking dish. , Bring cherry mixture to a boil, stirring occasionally; cook and stir for 1 minute or until thick and bubbly. Pour over crust. Sprinkle with remaining oat mixture. , Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

PINEAPPLE CHERRY CAKE

Steps:

• Preheat oven to 350°. Evenly sprinkle pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix and drizzle with butter. , Bake until top is golden brown, 50-60 minutes.

SWEET CHERRY PIE

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.

CHRISTMAS CHERRY PIE

Steps:

• Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set., Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping.

AMAZING CHERRY PINEAPPLE CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Spoon pineapple evenly over bottom of 9 X 13 pan.
• Cover the pineapple with cherry pie filling.
• Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
• Drizzle entire surface with butter.
• Sprinkle coconut and pecans evenly over top.
• Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
• Let cool and serve with ice cream or whipped cream.

GROUND CHERRY PIE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
• Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.

CHERRY PINEAPPLE FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
• Put in small decorative dessert dishes or stemmed wine glasses.
• Chill in the refrigerator at least 2 hours before serving.
• NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!