Star Spangled Cherry Pie Recipes

Steps:

• On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated., Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes., Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack., Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.

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.

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

Steps:

• Beat cream cheese until light and fluffy.
• Add condensed milk and blend until smooth
• Stir in lemon juice and vanilla and blend.
• Pour into pie crust.
• Chill 2-3 hours, then with pie filling, and serve.

Steps:

• Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

Steps:

• 1. Gather the pie crust dough scraps together into a ball flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, rerolling and using the scraps. Set aside.2. Preheat the oven to 400°F. 3. In a small bowl, combine the lemon juice and water. Add the arrowroot powder and stir until well blended. Stir in the vanilla. If the mixture is too thick, add a few drops of water.4. In a large bowl, combine the frozen cherries and the sugar. Add the arrowroot mixture, stirring to coat the cherries. Pour into the prepared pie crust. Arrange the cutouts on top in an attractive pattern.5. Bake 30 minutes if the crust seems overly brown, cover the edges with oil. Return to the oven 10 minutes more, then slide a baking sheet under the pie, reduce the heat to 350°F, and continue baking until the filling begins to bubble, about 30 minutes more. Cool completely on a rack. NOTE: Be careful to use the correct amount of cherries in this recipe. Two 16-oz bags will make the filling too runny, but you could use 1 1/2 16-oz bags if you can't find the 12-oz ones. And if you've never used arrowroot powder before, it has more thickening power than cornstarch and doesn't break down as readily when heated. Arrowroot comes in a much smaller container than cornstarch because it can lose its thickening ability within a few months.EXCHANGES2 Carbohydrate1 1/2 FatNUTRITION FACTSCalories 201 Calories from Fat 62Total Fat 7g Saturated Fat 1gCholesterol 3mgSodium 59mgCarbohydrate 33g Dietary Fiber 2g Sugars 16gProtein 2g

Steps:

• 1. Gather the pie crust dough scraps together into a ball flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, rerolling and using the scraps. Set aside.2. Preheat the oven to 400°F. 3. In a small bowl, combine the lemon juice and water. Add the arrowroot powder and stir until well blended. Stir in the vanilla. If the mixture is too thick, add a few drops of water.4. In a large bowl, combine the frozen cherries and the sugar. Add the arrowroot mixture, stirring to coat the cherries. Pour into the prepared pie crust. Arrange the cutouts on top in an attractive pattern.5. Bake 30 minutes if the crust seems overly brown, cover the edges with oil. Return to the oven 10 minutes more, then slide a baking sheet under the pie, reduce the heat to 350°F, and continue baking until the filling begins to bubble, about 30 minutes more. Cool completely on a rack. NOTE: Be careful to use the correct amount of cherries in this recipe. Two 16-oz bags will make the filling too runny, but you could use 1 1/2 16-oz bags if you can't find the 12-oz ones. And if you've never used arrowroot powder before, it has more thickening power than cornstarch and doesn't break down as readily when heated. Arrowroot comes in a much smaller container than cornstarch because it can lose its thickening ability within a few months.EXCHANGES2 Carbohydrate1 1/2 FatNUTRITION FACTSCalories 201 Calories from Fat 62Total Fat 7g Saturated Fat 1gCholesterol 3mgSodium 59mgCarbohydrate 33g Dietary Fiber 2g Sugars 16gProtein 2g

Steps:

• Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently fold in whipped topping.
• Fold in chopped cookies. Spoon into crust.
• Refrigerate 3 hours or overnight. Garnish with confetti sprinkles just prior to serving. Refrigerate leftovers.