How do you make cherry pie??!
Answers: I don't know any good recipes, please tell me some good recipes.
the above recipie sounds delish...
i am a frozen epicurean...recipie to follow
1)Your nearest grocery frozen isle...
P.s. you can google map it for directions :)
Cherry Pie
* 2 (14 1/2 ounce) cans pitted tart cherries, drained and reserving 1/2 cup juice
* 1/4 tsp. of red food coloring
* 1/4 tsp. of almond extract
* 2 tsp. of lemon juice
* 1 pastry for a double-crust 9-inch pie
* 1 1/4 c. of sugar
* 3 tbsp. of cornstarch
* 1/4 tsp. of salt
* 1 tbsp. of butter, softened
Directions
1. First preheat your oven to 400 degrees.
2. Next drain the cherries, keeping 1/2 c of cherry juice aside.
3. Now add food coloring, almond extract, and lemon juice to a bowl.
4. Now add in the dry ingredients.
5. Mix in the cherries and stir.
6. Next add in the butter and stir well. Let this sit for 15 min.
7. Now you can pour mixture into the pie shell and make the crust fancy.
8. Bake approx. 50-55 min.
Topped with a lattice crust, Cherry Pies are one of my all-time favorites.
INGREDIENTS:
Pastry for 2-crust pie
1 egg
water
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes
PREPARATION:
Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F.
Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.
Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.
Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.
Serve plain or with whipped cream.
Grandma's Cherry Pie
Luscious! Perfect with a scoop of vanilla ice cream.
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)
14.5-ounce can of pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
Pastry for double-crust pie
Preheat oven to 425°F.
In a medium saucepan, combine the sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 6 or 7 minutes). Remove from heat and stir in almond extract.
Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 425°F for 30 to 35 minutes until crust is brown.
ENJOY !!!
cosmic angel
Cherry Pie
1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar
Preheat oven to 375 degrees F.
In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside.
Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.
Judging from the replies, I don't think anyone else knows any good recipes either- that is, since pretty much everyone said to either use already made crust or canned fruit.
Put all-purpose flour into a bowl. It's important that you use all-purpose and not some other sort of flour with higher gluten content. You want your crust to be tender, not chewy. Add a pinch of salt and a pinch of sugar to the flour; stir it up. Cut VERY COLD butter in with a fork. Now, you'll notice that I'm not giving you measurements. I don't use measurements. You just feel it out. That's the way my great-grandmother did it; that's the way I do it. Anyway, cut in the butter. You want the mixture to look like coarse cornmeal. If you need to add more butter to get that done, add it in small amounts and keep cutting it in.
Add very cold water, and mix the dough with your hands until it comes together. Dust a little flour over the outside of the ball, put it between two sheets of parchment or waxed paper, and roll it out. Take the top sheet of paper off, and flip the crust into the pan. If it tears, don't worry. Just patch it up- it'll be fine.
Now onto the filling. You'll want to pit the cherries first, and this is a tedious job, but it will be well worth it when you bite into a pie full of delicious fresh cherries instead of a pie full of mediocre canned cherries. Put the cherries in a pot over medium heat and add water about halfway up. Add sugar, but not too much. Stir in some cornstarch. Bring it up to high heat. Sprinkle a little good-quality cinnamon over and stir it in. Add just a little vanilla. Keep simmering until the juice thickens a little. Cool it off a little- not all the way, just enough to be able to pour it in the crust and put the lattice on.
Roll out another crust and cut strips. First, lay strips across the pie on one direction; then in the other direction. Next, make the crunch topping. This is delicious. Mix up some oats, a little flour, a little butter, some sugar and pecan pieces until it comes into chunks and lumps together. Sprinkle and spread out onto the top of the pie.
Bake at 375 until the crust is golden brown and the pie is bubbly.
This is how I make pie. Once you get a feeling for how to make pie, you won't need to measure things anymore, and you'll find measuring and following written-down recipes to be tedious. Just let your instincts take you.