CHOCOLATE-GLAZED CHERRY-PECAN PIE
Bake a dessert that appeals to a range of dinner guests. There's something for everyone here, where cherry pie meets pecan pie, drizzled in chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain.
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate.
- Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes.
- In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.
Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 90 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 41 g, TransFat 2 g
COUNTRY FAIR CHERRY PIE
A homemade cherry filling peeks out from a star-shaped pastry top. You can try different shapes for other occasions and also add almond extract for another flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt; stir in cherries until blended. Let stand for 30 minutes. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with cherry filling. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning., Meanwhile, roll out remaining pastry to 1/8-in. thickness. Cut into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until golden brown. Remove to a wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners' sugar.
Nutrition Facts : Calories 511 calories, Fat 23g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
CHERRY GLAZED SPONGE CAKE
My favorite Valentine breakfast. Perfect for brunch, or anytime.
Provided by Sara Slade
Categories Desserts Frostings and Icings Dessert Glazes
Time 55m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.
- Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 124.8 mg, Sugar 15.9 g
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- In a large mixing bowl stir together the sugar and tapioca. Add cherries and the few drops almond extract; gently toss until cherries are coated. Let stand about 15 minutes or until syrup forms, stirring occasionally.
- Meanwhile, in a large mixing bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening or lard until pieces are the size of small peas. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Divide dough in half. Form each half into a ball.
- On a lightly floured surface, use your hands to slightly flatten one ball of dough. Roll dough from center to edges, forming a 12-inch circle. Wrap the pastry around the rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into the pie plate, being careful not to stretch it.
- Stir cherry mixture; transfer to the pastry-lined pie plate. Trim the bottom pastry to edge of pie plate. Roll remaining dough as directed above. Cut slits in the top crust. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom pastry. Seal and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden and filling is bubbly.
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