GRANDMA'S FRENCH CHERRY PIE
This no-bake cherry pie dessert is creamy, easy to make, and delicious
Provided by Sara @ Mom Endeavors
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Mix together cream cheese, sugar, & vanilla until well-combined and creamy.
- Fold in whipped topping.
- Spread into the graham cracker pie crust.
- Top with cherry pie filling.
- Refrigerate at least 4 hours, serve, and enjoy!
GRANDMAS CHERRY PIE
Grandma had a cherry tree in her back yard, I could hardly wait for the cherries to ripen. Cherry Pie is my favorite.Warm with vanilla ice cream on top there is nothing better. Since I don't have a cherry tree in my yard I have to buy cherries but I still use Grandmas recipe.
Provided by Linda Smith
Categories Pies
Time 2h
Number Of Ingredients 4
Steps:
- 1. Cook the 4 cups of cherries with the 1 1/4 cups of sugar and the 2 tablespoons of cornstarch on low stiring frequently so it does not scorch.
- 2. When thickened remove from heat and let cool.[ This can be frozen and used at a later date.]
- 3. Pour into pie shell, dot with 2 teaspoons butter, cover with top pie shell , flute edges, make steam vents, Bake at 350 degrees for 1 hour.
CHERRY PIE
Provided by Katie Lee Biegel
Categories dessert
Time 1h25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper.
- Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust).
- Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even.
- Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg.
- For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter.
- Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg.
- Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer.
- Let cool before slicing. Serve with vanilla ice cream.
OLD-FASHIONED CHERRY PIE
Who doesn't love a good cherry pie? This is a basic recipe--no frills. You can either make your own crust or use a store-bought one (some of those aren't bad). Enjoy! And don't forget the vanilla ice cream! Photo by: http://www.pillsbury.com
Provided by Ellen Bales
Categories Fruit Desserts
Time 55m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, mix sugar and flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.
- 2. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- 3. Bake 35 to 45 minutes in a 425 degree oven, until crust is golden brown and juice begins to bubble through slits in crust.
- 4. Cool on cooling rack at least 2 hours before serving.
- 5. You may substitute 6 cups of frozen unsweetened pitted red tart cherries, thawed and drained, or 3 cans (14.5 oz. ea.) pitted red tart cherries, drained, for the fresh cherries.
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