Sweet Cherrity Pie Recipes

SWEET CHERRY PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. , For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.

SWEET CHERRY PIE

Steps:

• Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one 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 overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
• On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
• Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
• Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

SWEET CHERRITY PIE

Steps:

• Heat oven to 375 degrees.
• In a 13x9 pan combine crust ingredients.
• Bake for 15- 20 minutes or until golden brown; stirring once during baking.
• Remove from oven.
• Reserve 1/2 c.
• of crumb mixture for topping.
• Using a spoon, firmly press remaining warm crumb mixture into an ungreased 9 inch pie plate.
• Chill.
• In a medium mixing bowl, blend cream cheese, almond extract and powdered sugar until smooth.
• Spread over cooled crust.
• Fold pie filling into whipped cream.
• Spoon over cream cheese layer.
• Sprinkle with reserved crumb mixture.
• Chill 1 to 2 hours before serving.

SWEET CHERRITY PIE

Steps:

• 1. Heat oven to 375. Lightly spoon flour into measuring cup; level off. In ungreased 13 x 9 inch pan, combine first 4 ingredients. Bake for 15 to 20 minutes or until golden brown; stir once while baking. Reserve 1/2 cup crumbs for top. Using spoon, firmly press remaining warm crumb mixture into ungreased 9 or 10 inch pie pan. Chill Crust.
• 2. In medium bowl, blend first 3 filling ingredients until smooth. Spread over crust. Fold fruit filling into whipped cream. Spoon over cream cheese layer. Sprinkle with reserved crumb mixture. Chill 1 to 2 hours before serving. Store in refrigerator.
• 3. *TIP...VERY IMPORTANT! Do not use frozen whipped topping, such as cool whip in this recipe.

SWEET CHERRITY PIE

Steps:

• Preheat oven to 375. Lightly spoon flour into measuring cup. In 9x13 pan, combine crust ingredients. Bake 15-20 mins. until golden brown, stir once while baking. Reserve 1/2 c. crumbs for top.
• Using a spoon, firmly press remaining warm crumb mixture into an ungreased 9 or 10 inch pie plate. Chill crust in frig. until no longer hot.
• In medium bowl blend first three filling ingredients until smooth. Spread over crust. Fold pie filling into whipped topping. Spoon over cream cheese layer. Sprinkle with reserved crumb mix. Chill 1-2 hours before serving. (store in refrigerator). EASY! PRETTY! WONDERFUL!
• Note: back in the "old" days whipped topping was not recommended. Now days, it has improved and can be reduced fat and/or sugar free and still works great!

SWEET WASHINGTON CHERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes.
• Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife.
• Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.

CHERRY PIE

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.

SWEET CHERRY PIE

Steps:

• Preheat oven to 425 degrees F.
• Line pie plate with half of the pie crust dough.
• Mix together cherries, sugar and tapioca.
• Pour into lined pie plate.
• Top with the other half of the crust.
• Seal the edges and cut in vents.
• Bake 10 min at 425 F then reduce heat to 350 F and bake for 30-40 min.
• longer until crust is lightly browned.