How To make Prize Winning Cherry Pie
1 c Sugar
3 tb Cornstarch
1/4 ts Salt
2/3 c Grenadine syrup
2 pk Frozen cherries (16-oz);
-thawed 1/2 ts Almond extract
2 tb Butter or margarine
Double crust pastry ; see recipe for For double crust 9 inch 2 ts Milk
Substitute: 2 lb Fresh cherries; pitted
1/4 c Cornstarch
Recipe by: Southern Living
Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps. Stir grenadine syrup into sugar mixture. Cook over medium heat until smooth, stirring constantly. Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice. Add almond extract and butter, stirring until butter melts; cool. Roll out half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch deep-dish pieplate; trim off excess pastry along edges. Pour cooled cherry mixture into pastry shell. Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Brush top of pastry shell lightly with milk. Bake at 400 degrees for 55 minutes or until golden brown. Cool NOTE: Two pounds fresh cherries, pitted, may be substituted for 2 (16-ounce) packages frozen cherries; use 1/4 cup cornstarch instead of 3 tablespoons.
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Callie's Sour Cherry Pie
Callie's Cherry Pie uses tart sour cherries to bring a full-flavored pie filling that is encased in flaky pastry dough that will melt in your mouth! Recipe shared with permission granted by Jenny Kales, author of SECRETS AND PIES. For the full recipe please visit:
Oregon Fruit Dark Sweet Cherry Pie - Classic Recipe
This luscious sweet cherry pie is rich and sweet, a classic. It's easy to make using store bought or from scratch pie crust and juicy Oregon Fruit Dark Sweet Cherries.
Find the full recipe at
Prize Winning Sour Cherry Pie
Created by a multi Blue Ribbon prize winner, this is a delicious and simple pie worthy of the best Sunday dinner!!
Marjorie Johnsons Pie Dough Recipe:
3 cups ap flour
1-1/2 tsp. salt
1-1/4 cups Crisco
1 egg
1 tblsp. vinegar OR lemon juice
5 tblsp. ice cold water
Combine salt and flour in a large bowl. Cut in Crisco until it is the size of small peas. Combine, egg, vinegar and 4 tblsp. of ice water together. Add this mixture 1 tblsp. at a time to the flour mixture, tossing with a fork with each addition. Add the 5th tblsp. of water if needed to dampen all the flour mixture. Gather mixture together. Divide in half and shape each into 5 flat pancake size. Chill dough for 30 minutes or longer. Take one part and roll out 2 larger than an inverted 9 pie dish. Place dough over rolling pin and place in pie plate. Ease dough in the pie plate, trimming crust to around the edge. Add the cooled filling.
Filling:
2 cans No.2 (14.5oz) pitted sour cherries
1 cup juice (drained from canned cherries)
1-1/2 cups of sugar
1/3 cup corn starch
1/8 tsp. salt
1/4 tsp. almond extract
1/4 tsp. red food coloring---optional
2 tblsp. butter
Drain the red cherries, reserving 1 cup of the juice. In a sauce pan, place the 1 cup juice and add the sugar, cornstarch and salt. Cook on low heat stirring until it has thickened. Remove from heat, cool and add the cherries, almond extract and the red food coloring (if you choose to use the coloring) Pour into a 9 unbaked pie crust and dot the top with the 2 tblsp. of butter.
Roll out the other crust and place over the cherry filling. Trim pie crust to 1/2 inch beyond the edge. Fold the extra edge of the top pie crust under the lower edge of the bottom pie crust. Seal thoroughly by pressing together on edge of pie. Flute edge of pie. Brush top with milk and sprinkle with sugar. Cut some slits in top crust to let steam out. Also the top crust can be cut in strips to make a lattice. Bake in preheated oven (425) for 15 minutes then turn the oven temp down to 375 and bake an additional 25 to 35 minutes until top is brown and juices start to bubble up through the slits. Place on a wire rack to cool. Enjoy!!!
Prize Winning Homemade Cherry Pie
Wow, wow, wow was how Jen described this homemade cherry pie recipe when she first made it. We were super impressed with the cherry filling scented with cardamon, cinnamon and vanilla then topped off with a wonderful tender, buttery herringbone pastry. Bliss. This was a match made in pie heaven. Jen likes cherries, but was really not expecting to have a Wow moment as she tasted cherry pie for the first time. Needless to say, she is now a convert.
FULL RECIPE:
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Homemade Cherry Pie
Cherry pie tastes like the holidays AND warm weather! Made with a flaky crust and perfectly sweet cherries that have been baked and softened, this homemade cherry pie is so pretty (and tasty) it could be in a magazine!
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✅Ingredients
• 2 prepared pie crusts
Filling:
• 4 cups sweet cherries fresh, pitted
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• Pinch salt
Finish:
• 1 egg lightly beaten
• 1 tablespoon sugar
✅Instructions
Cherry Filling:
1️⃣ In a large mixing bowl, toss together cherries and 1 cup sugar. Add cornstarch, lemon juice, cinnamon, nutmeg and salt and mix to combine. Place in refrigerator for atleast 30 minutes to chill.
Pie Crust Preparation and Assembly:
1️⃣ Preheat oven to 425 degrees Fahrenheit.
2️⃣ Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the cherry filling into the pie shell leaving behind any excess juices.
3️⃣ Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
4️⃣ Prepare your lattice crust by rolling the remaining half of the dough into a 13x10 rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.
5️⃣ Lay 4 of the lattice strips on top of the cherry mixture, giving even spacing between.
6️⃣ Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife.
7️⃣ Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
8️⃣ Brush crust with the beaten egg and sprinkle with sugar.
9️⃣ Bake in the preheated oven for 25 minutes and then reduce the temperature to 375 degrees and cook 30-35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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