Christmas Cherry Pie Recipes

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Whisk together the flour, white sugar, brown sugar, nutmeg, and salt in a bowl. Cut the softened butter into the flour mixture using a pastry blender until crumbly; set aside.
• Bake the pie crust in the preheated oven for 10 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C).
• Stir together the cherry pie filling and cinnamon. Pour into the prepared pie crust. Sprinkle crumb topping over the pie, then sprinkle with the sliced almonds.
• Bake in the preheated oven until crumb topping is lightly browned, about 45 minutes. Allow to cool about 30 minutes before slicing. Serve warm.

Steps:

• Drain cherries reserving 2 tbsp juice.
• In a large saucepan combine sugar and flour.
• Stir in the pineapple, cherries and reserved juice.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat.
• Add gelatin powder; stir until dissolved.
• Stir in food coloring if desired.
• Cool until partially set.
• Stir in bananas and pecans.
• Pour into the pie shell.
• Refrigerate for at least 3 hours before serving.
• Garnish with whipped topping.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.