PERFECT SOUR CHERRY PIE
A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!
Provided by jmd5102
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
- Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
- Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g
SOUR CHERRY CRUMBLE PIE
This is an amazing sour cherry pie that I bake every summer with fresh sour cherries that we pick up in our garden! I got the original recipe from epicurious. The pie can even be cooked with Bing cherries if you add 1 tablespoon of fresh lemon to the filling.
Provided by Akeleie
Categories Pie
Time 2h10m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
- For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
- For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
- Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.
Nutrition Facts : Calories 355.7, Fat 9.9, SaturatedFat 6, Cholesterol 24.4, Sodium 100.5, Carbohydrate 66.1, Fiber 2.7, Sugar 45.2, Protein 3.5
CHERRY CRUMB PIE
Guests won't believe how quickly you made this sweet-tart pie. It starts with convenient canned pie filling.-Andrea Chapman, Helena, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 289 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 180mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
SOUR CHERRY CRUMBLE
Provided by Daniel Humm
Categories Dessert Bake Fourth of July Ricotta Cherry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10 by 7-inch crumble, to serve 8
Number Of Ingredients 21
Steps:
- Almond Crumble
- Blend all of the ingredients together in a stand mixer fitted with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.
- Cherry Filling
- Preheat the oven to 325°F. In a large bowl, mix together all of the ingredients except the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot the top of the mixture with the butter. Cover with the almond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour.
- Whipped Ricotta
- In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble.
SOUR CHERRY PIE WITH PISTACHIO CRUMBLE TOPPING
If you've never had a cherry pie made with fresh sour cherries, this will be a revelation. The pistachio crumble topping provides a perfect contrast to the sweet, yet tart cherry filling - vanilla ice cream really is a must for this one!!
Provided by Chef mariajane
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inch diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press gently so that it lines the bottom and sides of the pan - there should be some dough overhanging the edges. Leaving about 1/2-inch overhang, cut off any dough in excess of that. Tuck the overhang under and pinch the edges decoratively to make a fluted edge.
- In a large bowl, combine the sugar and cornstarch. Add the cherries and vanilla and stir until evenly coated. (If using frozen cherries, let thaw at room temperature before proceeding with the recipe).
- Place the pistachios in the bowl of a food processor. Chop coarsely using on/off pulses. Remove to a bowl. Add flour, butter and brown sugar to the processor and process, using on/off pulses until it form a crumble mixture that sticks together in clumps. Return the chopped pistachios to the processor and process briefly just until mixed.
- Spoon the cherry filling into prepared pastry crust, and sprinkle evenly with pistachio crumble topping.
- Place the pan on a pizza pan or a cookie sheet (to contain any spill-over from the pie as it bakes) and place in the preheated oven.
- Bake at 425F for 15 minutes, then lower the heat to 375F and continue baking for about 60 minutes or until the filling begins to bubble through the crumble topping and the cherries are tender when pierced with a sharp knife.
- Let cool slightly before serving with vanilla ice cream.
CRUMB-TOPPED CHERRY PIE
"This pie was my dad's favorite and one my mom made frequently for Sunday dinner," recalls Sandy Jenkins from Elkhorn, Wisconsin. "We had a farm, so mom made her own butter and ice cream, and she used our fresh dairy products for this pie's great topping."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. , Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 614 calories, Fat 31g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 82g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
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