Would like to know an easy recipe for cherry pie, two crust . Maybe a Grandmothers.?

Answer 1

Cherry Filling

3 (14 1/2-ounce) cans OregoN® red tart cherries in water
2 1/2 tablespoons minute tapioca
1 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons butter, melted



Pie Crust

All-purpose flour
3/4 teaspoon salt
1/4 cup ice cold water
3/4 tablespoon apple cider vinegar
3/4 cup Crisco® solid vegetable shortening




1. Preheat oven to 400 degrees.
2. Filling: Drain cherries. In a large bowl, mix cherries,

tapioca, sugar, salt and melted butter.





Canned cherries work

well in this recipe.


3. Crust: Set out a large bowl. Sift flour into 2 1/4 cups, empty

into bowl.







Sifting flour into the cups is the secret! Then level them off.

I only sift the flour into the measuring cups for pie crust!

For all other recipes, use the dip and sweep method.


4. Stir in salt. Take out 1/3 cup of the mixed flour

and place in a small bowl. To the 1/3 cup flour, use a fork to

add the water and vinegar. Place the paste in the refrigerator.





Place ice in water, then measure for

ice cold water.



5. Cut shortening into remaining flour using mixer on low

speed.





A mixer works well for this step.



6. Stir in flour paste with fork. Divide dough in half.





The best crust is just about to be made :)



7. Roll half to fit a 9-inch pie plate.





Use plenty of flour. This is real pastry making...no photo shoot here!



8. Roll remaining dough into a

rectangle; cut into ten 1/2-inch strips for a lattice top or roll

into a round and use a lattice cutter.





Cutting the strips by hand makes

this pie look more rustic


9. Pour filling into unbaked pie crust. Weave strips across pie,

securing with water at each edge. Trim edges with a knife.

Bake in preheated oven, 45 minutes to an hour or until pie is
bubbling in center. Let sit 30 minutes before serving.

Now, wasn't that easy as pie :)


You can use this same crust for any pie.
Makes 8 slices.

1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

Answer 2

This is very easy
HELEN'S EASY CHERRY PIE (NO BAKE)

3 oz. cream cheese
1/2 c. confectioners' sugar
1 tsp. of vanilla
1/2 pt. of whipping cream
1 can of cherry pie filling

Blend cream cheese, sugar and vanilla with a fork. Beat 1/2 pint of whipping cream. Fold in with the cream cheese mixture and blend well. Put in a graham cracker pie shell and chill until set (several hours). Right before serving, top with cherry pie filling.

From Cooks.com

Answer 3

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.