Holiday Cherry Pie Recipes

HOLIDAY CHERRY PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
• Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
• Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
• Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

EASY 3-STEP HOLIDAY CHERRY PIE

Steps:

• Place one ready-made pie crust in a pie pan.
• Pour in pie filling.
• Using remaining pie crust, cut holly-leaf shapes (or any shape you prefer) and decorate pie edge.
• Mix together beaten egg with water, brush on decorations.
• Bake at 425-degrees for 40 minutes or until crust is golden brown.

HOLIDAY CHERRY GELATIN PIE

Steps:

• Drain the cherries reserving 2 tablespoons of the juice.
• In a large saucepan combine 1 cup plus 2 tablespoons sugar and flour.
• Stir in the crushed pineapple with juice, cherries and the 2 tablespoons reserved cherry juice; bring to a boil, cook stirring for about 2 minutes, or until thickened; remove from heat.
• Add in the cherry gelatin powder; stir until dissolved, then stir in the red food colouring.
• Chill until PARTIALLY set.
• Stir in the sliced bananas and nuts.
• Pour into baked and cooled pie shell.
• Refrigerate for a minimum of 3 hours until completely set before serving.
• Slice and dollop with whipped cream or Cool Whip topping, or spread the whipped cream on top of the pie and then slice.