Lemon Cherry Pie Recipes

CHERRY-LEMON ICEBOX PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.

CHERRY PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

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.

CHERRY-TOPPED LEMON CHEESECAKE PIE

Steps:

• In a large mixing bowl at medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
• Stir in lemon juice and vanilla. Pour into crust.
• Chill at least 3 hours. To serve, top pie with fruit filling.

SHANNA'S NANA'S LEMON CHERRY PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in lemon juice, milk, and pudding mix. Gently fold in whipped topping.
• Spread into pie crust. Spoon cherry pie filling over top. Refrigerate a minimum of 4 hours before serving.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
• Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.

BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees.
• Drain cherries, reserving 1/2 cup juice.
• Combine sugar, cornstarch and salt.
• Combine cherry juice, food coloring, almond extract and lemon juice.
• Add to dry ingredients, mixing well.
• Add cherries and mix well again.
• Add butter and let stand for 15 minutes.
• Pour cherry mixture into pie crust and finish top with lattice work pie crust.
• Bake for 50 to 55 minutes.