does anyone know an good apple and/or cherry pie recipes?

Answer 1

¡El extranjero allí entre ellos, tuvo un hierro grande en la cadera!

CHERRY ENCHILADAS:

1/2 cup butter
1 3/4 cup sugar
1 cup water
1 teaspoon vanilla
10 tortillas
21 ounces cherry pie filling (maybe a little more)
1 teaspoon almond extract
vanilla or French Vanilla ice cream

With medium heat, cook in skillet until ugar is dissolved, 1/2 cup butter, 1 3/4 cups sugar, 1 cupwater, 1 teaspoon vanilla.
Combine pie filling, 1 tsp almond extract and 1/2 cup sugar, mix well.

Dip the tortillas in liquid mixture soaking each one. Fill the tortillas iwth the cherry mixtue, roll up like enchiladas.
Place in an oblong pan and repeat. Pour remaining liquid mixture over teh rolled and filled tortillas. sprinkle with sugar and cinnamon.

Bake at 350 f. for 45 minutes. Serve with ice cream.

Answer 2

When doing an apple pie, toss in a cup of the dried cranberries (cran raisins) - great extra taste.
Unfortunately I rarely find cherries good enough for pie anymore . . . sad now.

Answer 3

"American Apple Pie" - Serves 8

1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tbsp. cornstarch mixed with 2 tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. salt
2 tbsp. lightly salted butter; melted
6 cups peeled, sliced apples
Pastry for two 9" crusts
1 egg yolk, beaten with 1 tsp. water

Preheat oven to 400*.
Mix sugars, cornstarch and lemon juice, cinnamon, nutmeg, salt and butter; sprinkle over apples and let stand about 10 minutes.
Roll out half of pastry and fit into 9" pan. Fill with apple mixture. Moisten edges with water.
Roll out remaining pastry; place over filling. Trim overhang and seal edges. Vent crust and brush with egg yolk. Bake 40 minutes.


"Cherry Cream Cheese Pie"

1 (9") graham cracker crumb crust
1 (8 oz.) pkg. cream cheese; softened
1 (14 oz.) can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling; chilled

In large mixer bowl, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla; pour into prepared crust. Chill 3 hours or or until set; top with desired amount of pie filling before serving. Refrigerate leftovers.

Answer 4

BASIC APPLE PIE RECIPE
8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Cherry Pie
INGREDIENTS
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 5

Apple Pie Cheesecake With Warm Caramel Sauce:

Just like eating a caramel apple . . . gourmet style. Prep: 32 min., Cook: 1 hr., 15 min., Other: 8 hrs.

18 honey graham cracker sheets
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 large eggs
1 (8-ounce) container sour cream
1/2 teaspoon vanilla extract
1 (21-ounce) can apple pie filling
1/2 cup raisins
Caramel Sauce

Process graham crackers, 1 tablespoon sugar, and 1/2 teaspoon cinnamon in a food processor until finely ground. Add butter; pulse 4 or 5 times or until blended. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan; set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Combine 1 cup sugar, 3/4 teaspoon cinnamon, and nutmeg. Add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating just until blended after each addition. Add sour cream and vanilla, beating just until blended. Pour half of batter into prepared crust.

Combine apple pie filling and raisins in a medium bowl; spoon evenly over cheesecake layer. Pour remaining half of cheesecake batter over fruit layer.

Bake at 325° for 1 hour and 15 minutes or until almost set. Remove from oven; run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill 8 hours. Serve with warm Caramel Sauce. Store in refrigerator.

Yield: Makes 16 servings