Best Shannas Nanas Lemon Cherry Pie Recipes

SHANNA'S NANA'S LEMON CHERRY PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in lemon juice, milk, and pudding mix. Gently fold in whipped topping.
• Spread into pie crust. Spoon cherry pie filling over top. Refrigerate a minimum of 4 hours before serving.

NANA'S LEMON PIE

Steps:

• Boil the 2 cups of sugar together with 1 cup of water. Add the 2 good tablespoons of cornstarch dissolved in water to the boiling water and cook until transparent.
• Beat the 2 egg yolks slightly with the pinch of salt, lemon juice, and rind of 2 lemons.
• Add this mixture to the water, sugar and cornstarch mixture, stir well. Cook an additional minute.
• Remove from heat, cool slightly and pour into baked pie shell. Top with meringue and brown in oven.

CHERRY-LEMON ICEBOX PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.

JUICY CHERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place cherries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top crust over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Cool on a wire rack.