GRANDMA'S FRENCH CHERRY PIE
This no-bake cherry pie dessert is creamy, easy to make, and delicious
Provided by Sara @ Mom Endeavors
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Mix together cream cheese, sugar, & vanilla until well-combined and creamy.
- Fold in whipped topping.
- Spread into the graham cracker pie crust.
- Top with cherry pie filling.
- Refrigerate at least 4 hours, serve, and enjoy!
FRENCH CHERRY PIE
Make and share this French Cherry Pie recipe from Food.com.
Provided by Jamie Lynne
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Mix cream cheese, powdered sugar, and vanilla together.
- Whip cream and fold in carefully.
- Pour into pastry shell, spread evenly.
- Cover with cherry pie filling.
- Chill thouroughly.
Nutrition Facts : Calories 2569, Fat 152.8, SaturatedFat 82.2, Cholesterol 419.6, Sodium 992.1, Carbohydrate 283.1, Fiber 5.3, Sugar 59.6, Protein 19.9
MOM'S FRENCH CHERRY CREAM PIE
Make and share this Mom's French Cherry Cream Pie recipe from Food.com.
Provided by CJAY8248
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine cream cheese, powdered sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream.
- Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.
Nutrition Facts : Calories 332, Fat 22.1, SaturatedFat 10.8, Cholesterol 52.5, Sodium 170.2, Carbohydrate 31, Fiber 1.1, Sugar 7.8, Protein 2.8
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
FRENCH CHERRY PIE
Steps:
- Mix Cream Cheese, powered sugar and vanilla in a bowl. Fold in whipped cream. Put in pie crust and top with cherry filling. Chill
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HOMEMADE CHERRY PIE - SALLY'S BAKING ADDICTION
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- In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.
- Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together– doesn’t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.
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- Remove the bowl and form the dough into 2 equal balls using your hands (do not overhandle). Place 1 ball between two large sheets of parchment paper, and roll out the round to about 11 inches in diameter; place on a baking sheet (do not remove the paper).
- Set a rack in the top third of the oven and preheat to 375°F. Grease a 9-inch round cake pan with butter. Add a parchment round to cover just the bottom of the cake pan.
- Remove the dough rounds from the refrigerator; let rest at room temperature for about 5 minutes. Carefully peel away the paper on both sides of the larger round.
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