MINI CHERRY PIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h
Yield 24 mini pies
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, combine the flour, sugar, salt and butter. Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes.
- Cook's Note: At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
- For the filling: In a saucepan, combine the pitted cherries and 1 cup water over medium-low heat for 10 minutes. In a small bowl, combine the sugar and cornstarch. Using a whisk, swirl the ingredients together, making sure that there aren't any lumps in the cornstarch. Add the sugar-cornstarch mixture and lemon zest to the cherries. Cook the cherry mixture until it comes to a rolling boil. Cook 1 minute more, until thickened. Allow the cherry filling to cool slightly while you prepare the crust.
- Preheat the oven to 425 degrees F. Spray a 24 cup mini muffin tin or 2 (12 cup) mini muffin tins with cooking spray.
- Roll the dough disks out into 10-inch rounds on a well-floured work surface. With a 1 1/2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the first rolled out disk. With a 2-inch round cookie or biscuit cutter, edge lightly dipped in flour, cut 24 rounds from the second rolled out disk. You should have a total of 24 (1 1/2-inch) rounds and 24 (2-inch) rounds for matching top and bottom crusts.
- Gently fit the 2-inch dough rounds into the bottom of the prepared mini muffin tin. Make sure to pat down the bottom and the excess coming up the sides. Spoon about 1 heaping tablespoon cooled pie filling into each crust-lined cup. Fit the top of each mini pie with a 1 1/2-inch dough round, pushing down gently and sealing the bottom crust and top crust by crimping the edges together with a fork. With a sharp paring knife, make 3 small incisions on the top crust, to allow the steam to escape.
- Bake until the edges are golden brown and the filling is bubbly, about 12 minutes. Allow to cool on a wire rack, and then remove from the muffin tin.
PEAR AND CHERRY BUCKLE
Steps:
- Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.
- In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.
- Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.
- Serve warm with whipped topping.
POCKET PIES
Provided by Alton Brown
Categories dessert
Time 3h10m
Yield 10 to 15 pies or 8 to 10 toaster pastries
Number Of Ingredients 18
Steps:
- In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
- Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
- To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
- To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
- To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
- To make toaster pastries:
- Preheat oven to 350 degrees F.
- Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
- Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
- Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
- For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
- Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
- For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
- Yield: enough for 10 to 15 pies
CHERRY ALMOND PIE
I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY PEAR PIE
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.
ALMOND-PEAR PIE
Looking for a dessert pie using Pillsbury® refrigerated pie crust? Then check out this great almond and pear pie recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Shape almond paste into a disk. On lightly floured surface, roll or pat into 8-inch circle. Place in bottom of pie crust.
- In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well. Spoon over almond paste in crust. Place top crust over pears. Seal edges and flute. Cut slits in crust to vent steam. Brush top crust with egg. Sprinkle with almonds and 1 teaspoon sugar.
- Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown. Cool at least 1 hour before serving.
Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 26 g, TransFat 0 g
CHERRY PIE WITH ALMOND CRUMB TOPPING
This delicious and super easy cherry pie features a crunchy, streusel-like topping.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h50m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Roll out pie crust and lay into a 9-inch pie pan.
- Combine almonds, brown sugar, oats, flour, and salt in a large bowl. Work butter into the almond mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
- Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain, 3 to 4 minutes.
- Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. Place the pan on the prepared baking sheet.
- Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.
Nutrition Facts : Calories 3565 calories, Carbohydrate 502.5 g, Cholesterol 183.2 mg, Fat 167.4 g, Fiber 39.2 g, Protein 42.7 g, SaturatedFat 62.9 g, Sodium 3213.6 mg, Sugar 305.6 g
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Almond pear and cherry pocket pies are a delicious dessert option that can be made for any occasion. These pocket pies are perfect for anyone who loves the combination of sweet and tart flavors in a single bite. These handheld treats are easy to make and serve, making them an ideal dessert option for entertaining guests or simply indulging in a sweet treat.
Ingredients
The almond pear and cherry pocket pies require a few ingredients that can be found in any grocery store or pantry. These include:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter
- 1/2 cup of sour cream
- 1 cup of diced pears
- 1 cup of pitted and sliced cherries
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1/2 cup of almond flour
- 1 egg
Preparation
Preparation for the almond pear and cherry pocket pies is simple and straightforward. Below are the steps:
- Begin by preheating your oven to 375°F.
- In a large bowl, mix the flour and salt together.
- Add in the butter and use a pastry cutter or your hands to combine until the mixture is crumbly.
- Mix the sour cream into the dough until it forms a smooth consistency. Then, refrigerate the dough for at least 30 minutes.
- Mix the diced pears, sliced cherries, granulated sugar, brown sugar, and almond flour together in a separate bowl.
- On a floured surface, roll out the dough and cut it into circles using a cookie cutter or a small bowl. Each circle should be around 3-4 inches in diameter.
- Add a tablespoon of the fruit mixture to the center of each circle of dough.
- Beat an egg in a bowl and brush it onto the outer edges of the dough circles.
- Fold each circle in half and use a fork to press the edges together, sealing in the fruit mixture.
- Brush the top of each pocket pie with the beaten egg.
- Bake the pocket pies in the preheated oven for around 20-25 minutes, or until they are golden brown.
- Allow the pocket pies to cool before serving.
Variations
While the almond pear and cherry pocket pies recipe is delicious as is, there are a few variations that can be made to the recipe for a slightly different flavor profile. For example:
- Try using different types of fruit, such as blueberries, raspberries, or blackberries, in place of the cherries or pears.
- Swap out the almond flour for hazelnut flour or pistachio flour for a different nutty flavor.
- Add in a teaspoon of cinnamon or pumpkin pie spice to the fruit mixture for a warm, cozy flavor.
- Serve the pocket pies with a dollop of whipped cream or a scoop of ice cream for an extra indulgent dessert.
Conclusion
The almond pear and cherry pocket pies recipes are a simple yet delicious dessert option that is perfect for any occasion. With a few basic ingredients and a little bit of prep time, you can create these handheld treats that are both sweet and tart. The recipe is easy to customize, so you can make it your own by swapping in different fruit or adding in your favorite spices. Whether you are entertaining guests or simply indulging in a sweet treat, the almond pear and cherry pocket pies are sure to be a crowd-pleaser.