In a large bowl, combine the cherries, lemon juice, and almond extract, if using. Set aside. Roll out remaining pastry to fit top of pie. Pour room temperature Homemade Cherry Pie Filling into prepared crust. I use 1 cup for sour cherries and ¾ cup for sweet cherries. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Roll remaining dough 1⁄8-inch thick. made as written but with homemade crusts. Reduce heat to 375°; bake until crust is https://www.tasteofhome.com/collection/recipes-with-cherry-pie-filling Cook, stirring occasionally, until thickened. Cool on a wire rack. The texture of the whole pie ended up like the whole cranberry sauce but I prefer it smooth like the cherry pie … Line a 9-in. If desired, brush with egg wash. Bake for 10 minutes. Pour filling into crust. A little bit runny but I guess a lot of pies are. My recipe makes 2 pie … Add to a small sauce pan. The edges should hang … Add lemon juice to cherry juice then add water to make 3/4 cup. Tapioca starch can also thicken cherry pie filling at a concentration of only 5.5%, so we don't need very much—a real victory for those of us who despise starchy pies. https://www.seriouseats.com/recipes/2011/08/sour-cherry-pie-recipe.html Add butter, pulsing until mixture resembles coarse crumbs, approximately, 20 seconds. Stir in pie filling and cranberries. It is not so sweet as a regular cherry pie, which is a good thing! Brush with milk and sprinkle with sugar. Pour filling into crust. Many compliments!! Place pastry over filling; trim, seal and flute edges. Back in the early 60s when I was new to teaching school, we made a similar pie that was very popular. Preheat oven to 350°. Divide into 2 equal disks. Gave it a 5 for taste alone. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Empty the pie filling into a medium sized bowl and add the flavorings and then mix ever so gently until mixed in. Using a knife or pastry wheel, cut dough into 1-inch-wide strips, or strips of varying widths, if desired. Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Preheat the oven to 400°F (205°C). beyond edge of plate. This wonderful pie is one of their favorites, so I make it about six times a year.” Bonnie Phillips - Cedar Hill, Missouri a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; Cranberry Cherry Pie Recipe photo by Taste of Home. Arrange strips over filling in a lattice design. Roll out remaining pastry to fit top of pie. Add filling. It was very easy to make. ’Tis the Seasoning for Your Favorite Holiday Dishes, 3⁄4 cup plus 1 tablespoon sugar, divided, 5 tablespoons cold unsalted butter, cubed, 2 1⁄2 pounds fresh or frozen cherries, stemmed and pitted, In the work bowl of a food processor, pulse together flour, 1⁄4 cup sugar, almonds, and salt. Roll the first pie crust disk into a 13" circle and transfer to a 9" wide pie pan. You have entered an incorrect email address! It always gets rave reviews and is a snap to put together. Arrange star cutouts on pastry. As the base of pie, pie crust is in every single bite. Let cool completely on a wire rack. So it’s pretty important to use a pie crust recipe that not only WORKS, but tastes pretty epic as well. You don’t want to destroy your cherries or bust them up while stirring. Sign up for Sweet 2 Eat Baking’s email subscription and never miss out again! The pie showed up at any meeting or occasion where dessert was available. If it is browning too fast cover the pie with an aluminum … Trim, seal and flute edges. pie plate with bottom pastry; trim to 1 in. Taste of Home is America's #1 cooking magazine. Cover edges loosely with foil. Latticed Cherry Pie with a buttery homemade crust. Comstock Country Cherry was way too sweet, with a goopy, gelatinous texture, and definitely not what we’d expect out of a brand that makes pretty good box mix . (Add additional water, 1 tablespoon at a time, if needed.). Stir in pie filling and cranberries. Sugar. This is my sons favorite pie for Thanksgiving or Christmas. pie plate with bottom pastry; trim to 1 in. Brush crust with egg; sprinkle with remaining 1 tablespoon sugar. Save my name, email, and website in this browser for the next time I comment. Transfer dough to pie plate; trim even with edge of plate. I have been making it for about 8 years and it is a big hit every time. Transfer to a 9-inch pie plate, pressing into bottom and up sides. I would highly recommend this recipe. Roll out remaining dough; make a lattice crust. A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. This Cherry Pie is an all American classic!Absolutely packed with delicious fresh cherries, this cherry pie recipe is the epitome of summer.. Love this recipe? Set the cherries aside. Each issue of Taste of the South is filled with more than 60 wonderful recipes and delightful information on the South's favorite foods. Fit one pie crust in the bottom of a 9" pie plate leaving the edges untrimmed. Spoon filling into prepared piecrust. Fold edges over, and crimp as desired. Bake at 375°for 55-60 minutes or until crust is golden brown and filling is bubbly. i made this pie for a dinner party. As you’ll see in the recipe, the only difference between them is the amount of sugar and lemon juice. Preheat the oven to 375 degrees. From selecting the freshest fruits and vegetables to learning from the region's outstanding chefs, the topics found in this cooking magazine make it an indispensable tool for cooks everywhere. "Guests won't know how quickly you made this sweet-tart pie," notes Marilyn Williams of Matthews, North Carolina. —Donna L. Rettew, Jonestown, Pennsylvania This site uses Akismet to reduce spam. Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to … The pie always tastes just fine if you forget to paint with an egg wash at the end BUT it will look much prettier and finished with the egg wash. Sour Cherry Pie. Chocolate Tart with Cranberry Raspberry Sauce, Do Not Sell My Personal Information – CA Residents. In a large bowl, combine sugar and cornstarch. Line a 9-in. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. “We have a large family and they like trying all the cakes and pies I make. In a small bowl, whisk together the sugar, tapioca starch, and salt, making sure that the starch is evenly dispersed. 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