BASIC PIE DOUGH FOR SWEET CHERRY PIE
This dough can be turned into a simplified lattice crust for our Sweet Cherry Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 15m
Yield Makes 1 double crust
Number Of Ingredients 5
Steps:
- In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
- Divide dough in half, and turn out onto 2 large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into 2 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
- On a floured piece of parchment paper, roll 1 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 overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
Nutrition Facts : Calories 276 g, Fat 19 g, Protein 3 g
CLASSIC CHERRY PIE WITH A BUTTER CRUST
Small holes cut into the top crust give a sneak preview of the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.
CHERRY DELIGHT WITH WALNUT CRUST
Here's my recipe for Cherry Delight. This is a good recipe and it's hard to believe its made with soda crackers.
Provided by BUCHKO
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h45m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
- Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
- Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.
Nutrition Facts : Calories 324 calories, Carbohydrate 53.1 g, Fat 11.5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 120.2 mg, Sugar 28.3 g
CHERRY PLUM SLAB PIE WITH WALNUT STREUSEL
I love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, combine cherries, plums, sugar, cornstarch and lemon juice; toss to coat., On a lightly floured surface, roll dough into a 16x12-in. rectangle; transfer to an ungreased 13x9-in. baking dish. Trim even with rim of dish. Add filling. For topping, in a small bowl, mix oats, walnuts, flour, sugar, brown sugar, cinnamon and salt; cut in butter until crumbly. Sprinkle over filling., Bake until filling is bubbly and crust is golden brown, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 279 calories, Fat 16g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 155mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
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