Double Cherry Pies Recipes

Steps:

• Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool. , In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat. , Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

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.

Steps:

• Crust Preparation: Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces. Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling.
• Filling Preparation: Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash.
• Preheat oven to 425 degrees F.
• Assembly: Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes.

Steps:

• For the crust, melt the 1/2 cup of chocolate pieces and 5 tablespoons of butter.
• Remove from heat and stir in the 3/4 cup oats, 3/4 cup flour, and 1/4 cup brown sugar.
• Press firmly onto the bottom and sides of a greased 10 inch pie place.
• Bake at 350 degrees for 10 minutes.
• Combine pie filling, cherries and almond extract.
• Pour into the baked crust.
• Mix the 1/2 cup flour, 2 tablespoons brown sugar and 2 tablespoons oats.
• Cut in the 3 tablespoons butter to form coarse crumbs.
• Stir in the 1/4 cup chocolate pieces.
• Sprinkle over filling.
• Bake at 350 degrees for 35 minutes.
• Cool on a wire rack.

Steps:

• To make the cream cheese dough, lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, sugar, baking powder, and salt in a food processor; pulse 3 times or until combined.
• Add chilled butter, cream cheese, and cider vinegar; pulse 4 times.
• Add ice water through food chute, 1 tablespoon at a time, pulsing just until combined (do not form a ball).
• (Mixture may appear crumbly but will stick together when pressed between fingers.).
• Place half of dough into a 1-cup measuring cup, pressing to compact dough.
• Remove dough from cup, and form into a ball.
• Divide ball into 6 equal portions.
• Repeat procedure with remaining dough.
• Cover and chill 15 minutes.
• Place each dough portion between 2 sheets of plastic wrap.
• Roll each dough portion, still covered, into a 5-inch circle; chill until ready to use.
• To make the filling, combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates.
• Remove from heat.
• Add butter, stirring until butter melts.
• Stir in cornstarch and vanilla.
• Cool slightly.
• To prepare pies, working with 1 sweet cream cheese dough circle at a time, remove plastic wrap from dough.
• Place dough on a lightly floured surface.
• Spoon about 2 tablespoons cherry mixture into center of circle.
• Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper.
• Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture.
• Freeze 30 minutes.
• Preheat oven to 425°.
• Remove pies from freezer.
• Pierce top of each pie once with a fork.
• Place baking sheet on bottom rack in oven.
• Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly.
• Cool completely on a wire rack.
• Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until chips are soft.
• Knead bag until smooth.
• Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.

Steps:

• Preheat oven to 350 degrees f.
• In a large mixing bowl, combine ingredients for pie filling.
• Line a 9 inch pie dish with crust, add pie filling and top with other pie crust.
• Crimp the edges of the pie crust to seal the pie.
• Create a hole in the center using a knife.
• Top with egg wash and tablespoon of sugar.
• Place in the oven for 30-40 minutes until golden brown.