Moms Cherry Pie Recipes

Steps:

• Preheat oven to 425.
• Mix cherries, sugar, and almond extract in saucepan, and bring to a simmer. Pour or scoop out 1/2 cup cherry juice, and add cornsarch. Mix well until a paste forms. You may wish to add 1/4 to 1/2 cup of water to turn it into a liquid rather than a paste. Slowly add to the simmering cherries, mixing well while adding. Allow to simmer until thickened. Set aside.
• For pie crust, mix flour and salt; cut in shortening, using pastry blender or two knives. You want to stop when you have large pea size clumps of shortening - any smaller, and you'll lose out on some flakiness! Add in ice water (I actually add ice to my water to ensure it's super cold), and mix, drawing a fork up from the bottom of the bowl, adding water until the dough is moist enough that it sticks together when pressed. TIP: Don't touch the pastry dough any more than absolutely necessary! Separate into two balls, one slightly larger than the other. Roll out larger ball on a floured board, and place into pie pan; it should overlap. Roughly cut edge even with edges. Roll out smaller ball of dough, and set aside.
• Pour filling into pie crust; top with remaining pastry dough, allowing it to overhang edges. Again, roughly cut crust, slightly larger than edge of pie pan. Tuck top crust under bottom crust (to prevent leaks), and crimp. Cut vents into top crust, and if you have any scraps left over, shape into a few flat cherries with stems, and place on top of pie.
• Lightly brush top of pie with milk, and sprinkle with sugar.
• Bake at 425 for 15 minutes, then reduce heat to 350 and bake for 30 minutes more.
• Enjoy!

Steps:

• In a small bowl, combine cream cheese, powdered sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream.
• Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.

Steps:

• 1. Prepare pastry or pie, refrigerate while making the cherry mixture 2. Drain and rinse cherries, combine cherries with tapioca,sugar, lemon juice and almond extract, let rest for 10 minutes. 3. Pour cherry mixture into unbaked pie shell, cover with pie crust and seal, prick top of crust for venting, brush top with lightly beaten egg and sprinkle with sugar 4. Bake in a Preheated 450 for 10 minutes. reduce heat to 350 and continue baking for 45-60 minutes until crust is nicely brown NOTE: Dad's and Tom's Favorite