Who has a recipe for home made cherry pie? the kind grandma always made.?!
Mix together in a saucepan:
3/4 to 1 c sugar
4 Tbsp GOLD MEDAL Flour (Betty's favorite brand!)
1/2 tsp almond extract
Stir in:
2 1/2 c pitted sour red pie cherries and juice
Cook over moderate heat, stirring constantly until mixture thickens and boils. Pour into pastry-lined 9" pan.
Dot with 1 1/3 Tbsp butter.
Quickly cover with top crust. Bake until lighlty browned and until juice begins to bubble through slits in crust. Serve slightly warm, not hot.
Temp: 425 F
Time: 30 to 40 minutes
Betty's also got the absolute best recipe and instructions for making the perfect pie crust. Ask for it.
Answers: It's best to use canned cherries - it's WAY too much trouble to pit and cook down fresh cherries yourself. Even Betty Crocker (in her original 1950 cookbook) used canned cherries. Here is her recipe:
Mix together in a saucepan:
3/4 to 1 c sugar
4 Tbsp GOLD MEDAL Flour (Betty's favorite brand!)
1/2 tsp almond extract
Stir in:
2 1/2 c pitted sour red pie cherries and juice
Cook over moderate heat, stirring constantly until mixture thickens and boils. Pour into pastry-lined 9" pan.
Dot with 1 1/3 Tbsp butter.
Quickly cover with top crust. Bake until lighlty browned and until juice begins to bubble through slits in crust. Serve slightly warm, not hot.
Temp: 425 F
Time: 30 to 40 minutes
Betty's also got the absolute best recipe and instructions for making the perfect pie crust. Ask for it.
Your grandmother
yer grandma..?
how would a bunch of people
online know how your grandma
makes cherry pie?
Grandma. Seriously...somebody in you family probably has her recipes. try asking you mom, siblings,etc.
Your Granny, silly!
any great pie starts with a great crust; Better Homes and Garden cookbook has the best recipe for making a great crust;
or use this
INGREDIENTS
2 cups all-purpose flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract
DIRECTIONS
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Pour the filling into the pie shell. Cover with top crust.
Preheat oven to 400 degrees; just as putting pie in oven, burn oven down to 375 degree F (190 degree C) oven for 45 to 55 minutes, or until the crust is golden brown.
or this
2 1/2 cups pitted sour cherries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon butter
1 pinch salt
DIRECTIONS
Line a 9 inch pie plate with pastry.
In a separate bowl, mix sugar, flour, and salt; toss with cherries, mixing well. Pour cherry filling into pie shell, and dot with butter or margarine.
Weave strips of pastry into a lattice top.
Bake at 400 degrees F (205 degrees C) for 40 minutes.
another
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
I have
i dont now how ur gran makes it but mine rolls out some pastry then puts in tin then sprinkles half the pie full of cherrys then sprinkeles 2 table spoons of sugar on top then puts pastry on top of pie milks it and sprinkles sugar on top then puts in oven for 30 mins on 180c
Sweet Glazed Cherry Pie
8 servings
Prep: 20 minutes
Bake: 50 + 30 minutes
Ingredients
1/2 cup granulated sugar
3 tablespoons cornstarch
1 16-ounce package frozen unsweetened pitted dark sweet cherries
1/2 teaspoon vanilla
1 purchased or homemade pastry for 2-crust 9-inch pie
3/4 cup sliced almonds, toasted
1 21-ounce can cherry pie filling
1/4 cup sifted powdered sugar
1 to 1-1/2 teaspoon milk
Directions
1. In a bowl stir together granulated sugar and cornstarch. Add frozen cherries and vanilla. Toss. Let stand at room temperature for 1 hour or until a syrup forms; stir occasionally.
2. Preheat oven to 375 degree F. Prepare pastry. On a lightly floured surface, roll half of the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Place 1/2 cup of the almonds in bottom of pastry-lined pie plate. Stir sweet cherry mixture; spoon on top of almonds. Spoon pie filling over sweet cherry mixture; spread evenly.
3. Trim bottom pastry to edge of pie plate. For top crust, roll remaining pastry into a 12-inch circle. Cut slits in top crust. Place on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry; seal. Flute edge; cover edge with foil to prevent overbrowning.
4. Bake for 50 minutes. Remove foil. Bake about 30 minutes more or until top is golden brown and filling is bubbly. Remove from oven; cool on a wire rack 1 to 1-1/2 hours.
5. Stir together powdered sugar and enough milk to make of drizzling consistency. Drizzle over pie. Sprinkle remaining almonds on top of pie. Cool completely. Makes 8 servings.
Glazed Cherry Pie
8
Prep: 45 min.
Bake: 50 min.
Ingredients
1-1/4 to 1-1/2 cups sugar
2 tablespoons quick-cooking tapioca
5 cups pitted tart red cherries
Few drops almond extract
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water
1/4 cup sifted powdered sugar
1 teaspoon cherry brandy or milk
1/4 teaspoon almond extract
Directions
1. In a large mixing bowl stir together the sugar and tapioca. Add cherries and the few drops almond extract; gently toss until cherries are coated. Let stand about 15 minutes or until syrup forms, stirring occasionally.
2. Meanwhile, in a large mixing bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening or lard until pieces are the size of small peas. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Divide dough in half. Form each half into a ball.
3. On a lightly floured surface, use your hands to slightly flatten one ball of dough. Roll dough from center to edges, forming a 12-inch circle. Wrap the pastry around the rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into the pie plate, being careful not to stretch it.
4. Stir cherry mixture; transfer to the pastry-lined pie plate. Trim the bottom pastry to edge of pie plate. Roll remaining dough as directed above. Cut slits in the top crust. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom pastry. Seal and crimp edge of pastry. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 35 minutes more or until top is golden and filling is bubbly.
5. For glaze, in a small mixing bowl combine powdered sugar, cherry brandy or milk, and the 1/4 teaspoon almond extract. If necessary, stir in additional cherry brandy or milk until of drizzling consistency. Drizzle glaze over hot pie. Cool pie on a wire rack. Makes 8 servings.
Double Cherry Pie
10 servings
Prep: 45 minutes
Bake: 45 minutes
Ingredients
1/2 cup miniature semisweet chocolate pieces
5 tablespoons margarine or butter
3/4 cup quick-cooking or regular rolled oats
3/4 cup all-purpose flour
1/4 cup packed brown sugar
1 20-ounce can reduced-calorie cherry pie filling
1 16-ounce can pitted tart red cherries (water-pack), drained
1/4 teaspoon almond extract
1/2 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons quick-cooking or regular rolled oats
3 tablespoons margarine or butter, softened
1/4 cup miniature semisweet chocolate pieces
Directions
1. Grease a 10-inch pie plate; set aside. For crust, in a medium saucepan melt the chocolate pieces and margarine or butter. Remove from heat; stir in oats, flour, and brown sugar. Press onto bottom and sides of prepared pie plate to form a firm, even crust. Bake in a 350 degree F. oven for 10 minutes.
2. Meanwhile, for filling, in a medium mixing bowl combine pie filling, cherries, and almond extract. Pour into the baked crust.
3. For topping, in a small mixing bowl stir together the flour, brown sugar, and oats. Cut in the margarine or butter until mixture resembles coarse crumbs. Stir in the chocolate pieces. Sprinkle over filling. Bake in a 350 degree F. oven for 35 minutes. Cool on a wire rack. Makes 10 servings.
Baked Fresh Cherry Pie
INGREDIENTS
* 1 recipe pastry for a 9 inch double crust pie
* 4 tablespoons quick-cooking tapioca
* 1/8 teaspoon salt
* 1 cup white sugar
* 4 cups pitted cherries
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 1 1/2 tablespoons butter
DIRECTIONS
1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown.