Do you have a unique recipe for cherry pie? (besides just filling and crust also no cheesecake please)?

Answer 1

Cherry Pie

"This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category."
Original recipe yield: 1 - 9 inch pie.

INGREDIENTS:
2 cups all-purpose flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract

DIRECTIONS:
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
Bake in a preheated 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.

Answer 2

Baked Fresh Cherry Pie
"YUMMY-- uses fresh cherries!"

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.

Answer 3

Fabulous Cherry Pie:

1½ hours 20 min prep
1 pie

1 9" unbaked pie shell
1 can cherry pie filling
1/2 teaspoon almond extract (optional)
2 eggs
1/2 cup sugar
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/2 cup flaked coconut

1. Preheat oven to 375.
2. Pour half of the can of cherry pie filling into the pie shell, sprinkle with almond extract, and add the rest of the pie filling.
3. The almond extract really brings out the flavor of the cherries for a"just picked" taste.
4. Bake for 20-25 minutes.
5. While pie is baking, beat eggs and stir in sugar, lemon juice, vanilla extract and coconut.
6. Remove pie from oven and pour or spoon egg-coconut mixture over the top of the pie.
7. Return pie to oven and bake an additional 25-30 minutes or until brown.

Answer 4

Best Cherry PieSUBMITTED BY: Leia

"Good ol' cherry pie ..."

Original recipe yield:
1 pie (6 to 8 servings)

PHOTO BY: JUSTAWAYOFLIVING US METRIC

SERVINGS About scaling and conversions

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

Cherry Cherry Pie

This is one of the best cherry recipes. Serve warm with ice cream cold or whipped cream.

Pie crust:
450g plain flour
1/2 level tspn salt
140g lard or vegetable shortening
iced water

Filling:
500g cherries stoned
60g caster or vanilla sugar
2 tbspn flour
30g butter

Sift flour and salt.
Using a pastry blender or two knives (a processorwill make it too smooth) cut the lard into the flour until the mixture resembles coarse crumbs.

Sprinkle the water over one tablespoon at a time mixing it in quickly and lightly with a fork until the pastry will form a ball.

Divide in two and roll into two balls handling as little as possible.
Roll out one half and line in 8in (20cm) pie dish.

Chill.

Mix the filling except the butter and fill the pie.

Dot with butter.

Roll out the pie lid brush the edges of the case with water lay the lid on top trim widely then tuck the edges under neatly.

Crimp with a fork or flute with your fingers.

Sprinkle on sugar.

Bake at 220 degree's for 10 minutes then at 190 degree's for 30-40 minutes more until slightly browned

Serves 8

Answer 6

I love this one!!! doesn't require crust either

Cherry Pineapple Dump Cake

INGREDIENTS:
lg. can crushed pineapple
1 can cherry pie filling
1 pkg. yellow cake mix
1 (3 1/2 oz.) can flaked coconut
1 c. walnuts, chopped
2 sticks butter, melted

Dump pineapple, including juice, into a 9 x 13 inch pan. Spread evenly. Spread the cherry pie filling over the pineapple. Spread DRY cake mix evenly over all. Pour melted butter evenly over top of cake mix so that it is almost all moistened. Then sprinkle coconut and nuts over that. Bake 1 hour in 325 degree oven. Serve with whipped cream.

Answer 7

I have two delicious recipes that are a little more unique than regular old cherry pie!

Cherry Cranberry Pie

9-inch double-crust pie shells (your Favorite)
1 (21 ounce) can canned cherry pie filling
1 (16 ounce) can whole berry cranberry sauce
1/4 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
2 tablespoons butter

Preheat oven 400 degrees.
Line pie pan with bottom crust.
Combine in a bowl: cranberry sauce, sugar, tapioca, lemon juice& pie filling; let stand for 15 minutes.
Pour into pie plate, Dot with butter, cover with top crust, seal edges, crimp& make slits in top crust to allow steam to escape.
Brush crust with milk.
Cover crust edges with foil to prevent burning.
Bake 400 degrees 40- 50 minutes, removing foil during last 15 minutes.
Cool on rack.
Serve warm or cold.


And another amazing one...Cherry Almond Mousse Pie-
1 (14 ounce) can sweetened condensed milk, divided
1 ounce unsweetened chocolate squares
1/2 teaspoon almond extract, divided
1 already baked pie crust (9inch)
1 (10 ounce) jar maraschino cherries, drained
8 ounces cream cheese, softened
1 cup cold water
1 (3 1/2 ounce) box instant vanilla pudding
1 cup whipping cream, whipped
1/2 cup toasted almonds, chopped

Over low heat, stir 1/2 cup milk and chocolate until smooth.
Stir in 1/4 t extract.
Pour into crust.
Save 8 of the cheeries for garnish.
Chop the rest of the cherries.
In bowl, beat cream cheese until fluffy.
Slowly add water and remaining milk.
Add the pudding mix and the remaining extract.
Mix well.
Fold in the whipped cream.
Stir in the chopped cherries, and almonds.
Pour over the chocolate in pie crust.
Chill.
Garnish with whole cherries.

Answer 8

it somewhat is the suited, maximum yummiest, mouthwatering recipe that makes use of cherry pie filling ever! are you able to tell i admire those issues? There isn't a crumb left interior the pan later on, I assure it. straight forward CHERRY COBBLER a million pkg. yellow or white cake combination 2 great cans cherry pie filling a million/4 to a million/2 cup chopped pecans a million stick margarine or butter, decrease right into a million/2 inch slices Preheat oven to 350 ranges. right into a greased 9x13 inch glass or metallic pan, pour out a million/2 of the dry cake combination. unfold frivolously with a spoon or spatula. Pour contents of the two cherry pie filling cans over the cake combination, dispensing frivolously. Sprinkle chopped pecans over cherry filling. Pour final dry cake combination over the the suited option, dispensing frivolously (no could desire to stir). Drop margarine slices everywhere in the the suited option of the cake combination. Bake for 60 minutes, or until eventually proper of cobbler is golden brown. that's suited heat, yet is often served chilly. you additionally can proper it with a scoop of vanilla ice cream. Mmmmmmmm. i desire some!!!

Answer 9

Cherry Almond Mousse Pie

14 ounces sweetened condensed milk

1 ounce unsweetened chocolate

1/2 teaspoon almond extract

1 baked 9 inch pastry shell

10 ounces maraschino cherries, drained

8 ounces cream cheese, softened

1 cup cold water

3 1/2 ounces instant vanilla pudding mix

1 cup whipping cream, whipped

1/2 cup chopped toasted almonds

chocolate curls, optional

In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon extract. pour into pastry shell; set aside.

Reserve eight whole cherries for garnish. Chop the remaining cherries; set aside.

In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well.

Fold in whipped cream. Stir in chopped cherries and almonds. Pour over the pie.

Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired.


Impossible Cherry Pie


Serves: 8 Servings

Ingredients:

* 1 c Milk
* 2 tb Margarine or butter;softened
* 1/4 ts Almond extract
* 2 Eggs
* 1/2 c Bisquick
* 1/4 c Sugar
* 21 oz Cherry pie filling


Instructions:
----------------------------------STREUSEL----------------------------------
2 tb Margarine; firm
1/2 c Bisquick
1/2 c Brown sugar; packed
1/2 ts Gr. cinnamon

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except
pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min.
with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake
25 min. Top with Streusel. Bake until streusel is brown, about 10 min.
longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into
Bisquick, brown sugar and cinnamon until crumbly.