Sweet Glazed Cherry Pie Recipes

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GLAZED COUNTRY CHERRY PIE

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6



Glazed Country Cherry Pie image

Steps:

  • HEAT oven to 400 degrees F. Coat cookie sheet with no-stick cooking spray.
  • PREPARE recipe for double crust pie. Roll entire recipe into one thick 10-inch circle. Stir preserves and cornstarch in small bowl until smooth. Spread on one-half of the dough, to within about 1-inch from the edge. Fold in half. Press edges together. Flute edges or press with a fork to seal.
  • BAKE 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Stir powdered sugar and milk in small bowl until blended. Spread over entire surface of pie. Cool 15 minutes or until glaze hardens.
  • If using a package of refrigerated pie crusts, place one crust on top of the other to make a thick crust.
  • For variation, try other Orchard's Finest® Preserves in this recipe - Coastal Vally Peach Apricot, Northwoods Blueberry, Northwest Triple Berry.

Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/2 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
1 tsp. corn starch
3 tbsps. powdered sugar
1 1/2 tsps. milk

SWEET CHERRY PIE

Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h30m

Number Of Ingredients 8



Sweet Cherry Pie image

Steps:

  • Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
  • On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
  • Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
  • Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

Nutrition Facts : Calories 389 g, Fat 19 g, Fiber 2 g, Protein 3 g

All-purpose flour, for rolling
Basic Pie Dough for Sweet Cherry Pie
2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon turbinado or granulated sugar, for sprinkling

SWEET GLAZED CHERRY PIE

My mother-in-law found this recipe in a Better Homes and Garden and requested that I make it. I had never made a cherry pie before, but the recipe was so easy and everyone loved it! It has become a family favorite.

Provided by Chef Luciano

Categories     Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9



Sweet Glazed Cherry Pie image

Steps:

  • Combine sugar, cornstarch, frozen dark cherries and vanilla in large bowl. Allow cherries to thaw and stir.
  • Line pie plate with pastry.
  • Distribute sliced almonds evenly on top of the crust.
  • Pour can of pie filling on top of almonds.
  • Next pour dark cherry mixture on top of filling.
  • Cover with second pastry.
  • Poke small slits on top crust.
  • Bake at 350 until crust is golden brown.
  • Mix powdered sugar and milk to create a glaze.
  • Distrubute over top and you are done.

Nutrition Facts : Calories 587.5, Fat 25.7, SaturatedFat 5.4, Cholesterol 0.1, Sodium 330.7, Carbohydrate 83.8, Fiber 4.3, Sugar 22.8, Protein 6.6

1/2 cup sugar
3 tablespoons cornstarch
1 -16 ounce frozen unsweetened dark cherries
1/2 teaspoon vanilla
1 pastry for a double-crust 9-inch pie
3/4 cup sliced almonds
1 (21 ounce) can cherry pie filling
1/4 cup powdered sugar
1 teaspoon milk

CHERRY GLAZE PIE

Make and share this Cherry Glaze Pie recipe from Food.com.

Provided by jeswes54

Categories     Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8



Cherry Glaze Pie image

Steps:

  • Place sweetened condensed milk in mixing bowl. Add the real lemon juice and blend with a whisk until blended (not stirring to hard). Add the vanilla and almond extract. Stir until well blended. Add Cool Whip or whip cream by folding into other ingredients. Pour into a prepared baked pie shell. (I use Pillsbury Roll Out pie crust here, they are great and a great time saver). Place in refridgerator for about 2 hours before serving. Take out, pour can of cherry pie filling on top (you can use any kind of pie filling here, blueberry tastes great also!). Put a couple of dollops of whip cream on top if desired.

Nutrition Facts : Calories 423.2, Fat 18.2, SaturatedFat 8.5, Cholesterol 40.1, Sodium 206, Carbohydrate 59.7, Fiber 1.3, Sugar 27.6, Protein 6

1 (14 ounce) can eagle brand sweetened condensed milk
1/3 cup ReaLemon juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup whipping cream, whipped or 1/2 cup Cool Whip, can be used
1 (21 ounce) can cherry pie filling
1/2 cup whipped cream, on top
1 baked pie shell (Pillsbury Roll Out pie crusts works great)

CHERRY HAND PIES

There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! -Allison Cebulla, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 20



Cherry Hand Pies image

Steps:

  • In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

Nutrition Facts : Calories 589 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 380mg sodium, Carbohydrate 83g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

6 tablespoons water, divided
2 tablespoons sugar
2 tablespoons cherry brandy
4-1/2 teaspoons cornstarch
1-1/2 teaspoons lemon juice
1 teaspoon quick-cooking tapioca
1/4 teaspoon grated lemon zest
Dash salt
2 cups fresh or frozen pitted tart cherries, thawed and halved
1 cup fresh or frozen pitted dark sweet cherries, thawed and halved
Pastry for double-crust pie
1 large egg
ICING:
2-2/3 cups confectioners' sugar
3 to 4 tablespoons hot water
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
Dash salt
Freeze-dried strawberries, crushed, optional

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