HOMEMADE CHERRY PIE WITH CANNED CHERRIES
Enjoy homemade cherry pie all year long with the convenience of canned cherries - no pitting required!
Provided by Rita Joy
Time 1h5m
Number Of Ingredients 7
Steps:
- Step 1. Prepare for baking by preheating the oven to 425 degrees. Roll out your first pastry shell and line it in a 9 inch pie pan. Roll out the second pastry and have it ready to put on the top.
- In a saucepan, mix together the sugar, flour, almond extract, and cherry juice in a saucepan. While stirring constantly, cook over medium heat until the mixture thickens and comes to a boil.
- Place the drained cherries in a large bowl and pour the hot sauce over the cherries. Stir it together gently.
- Pour the hot cherry pie filling into the pastry lined pie pan you prepared earlier.
- Cut slits in the top pastry shell and place on the top of the pie. Seal and flute the edge.
- Step 3. Bake at 425 degrees for 35-45 minutes.
- You'll know the pie is done when the crust is golden brown and the filling is bubbly.
- Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 243 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 84 milligrams sodium, Sugar 34 grams sugar, UnsaturatedFat 3 grams unsaturated fat
SUMMER CHERRY PIE (WITH CANNED CHERRIES) RECIPE - (4.7/5)
Provided by Canela
Number Of Ingredients 16
Steps:
- For crust: Join milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes. Meanwhile, prepare filling: In a pot cook slow heat the cherries, sugar, orange juice,cinnamon, orange peel, cornstarch and salt, mix and cook for a while until is thickness. Set aside by 20 minutes. Preheat oven to 190 ° C. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Roll out second disk on lightly floured work surface. . Spoon cherry filling into crust. Place dough strips across pie in 1 direction and in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes not more. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.
CHERRY PIE WITH CANNED CHERRIES
Make and share this Cherry Pie With Canned Cherries recipe from Food.com.
Provided by spyranch
Categories Pie
Time 1h
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.
CHERRY PIE FROM CANNED CHERRIES
Simple cherry pie recipe that is packed with flavor. Perfect pie to serve for the holidays a family dessert.
Provided by Liv
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees
- Pour entire contents of canned cherries into sauce pan as well as your cornstarch, sugar, and salt. Stir until cherries are evenly coated
- Bring mixture to medium high heat and cook for 10-15 minutes while stirring constantly. Cornstarch will begin to bubble and then thicken. Remove from heat after mixture has bubbled for about 1 minute
- Stir in your almond extract (or vanilla extract)
- Add one pie crust to bottom of pie pan. Trim off excess crust from edges
- Pour cherry pie filling into pie crust lined pie pan
- Cut butter into slices and evenly space them on top of your pie filling
- Add second pie crust on top of pie. Cut slits if you didn't make a lattice crust.
- Pinch edges of crust together with your fingers. Cover crust edge in aluminum foil
- Bake for 10 minutes at 425 degrees. Then reduce heat to 350 degrees and bake for an additional 30-35 minutes. Your pie is done when your crust is golden brown and your filling is bubbling up
- Carefully remove from oven and cool on a wire rack
- Serve and enjoy!
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
SUMMER CHERRY PIE
It was always a race to get the cherries off the tree before the birds ate them all. My husband worked hard, because this is his favorite pie.
Provided by Melaine
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a large bowl, stirring until cherries are coated.
- Spoon into pie shell and top with pie crust.
- Fold edges under and flute, cut slits in top of crust.
- Bake at 375 for 55-60 minutes.
Nutrition Facts : Calories 291.3, Fat 7.6, SaturatedFat 1.9, Sodium 161.8, Carbohydrate 55.6, Fiber 2.2, Sugar 40.6, Protein 2.3
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