Betty's Cherry Cheese Pie
Betty demonstrates how to make Cherry Cheese Pie. This is an easy, light-tasting, refreshing dessert—and pretty, too!
Cherry Cheese Pie
9-inch graham cracker crust (There is a recipe for Homemade Graham Cracker Crust in Betty's Kitchen.)
8 ounces cream cheese, softened
14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
21-ounce can cherry pie filling
In a large bowl, beat cream cheese on medium speed of an electric mixer until fluffy. Beat in sweetened condensed milk until smooth. Beat in lemon juice and vanilla. Pour into crust. Chill about 3 hours, or until set. Spread cherry pie filling evenly over top. Cover with plastic wrap and chill until ready to serve. YUM! -- Betty ✿¸.◦. *•.¸.•*¨✿
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Cherry Crumb Pie
This is the Cherry Pie to beat all cherry pies! Fresh cherries are combined with a sour cream mixture to create a sweet, creamy filling and then is finished with a buttery, crumbling topping. This recipe for Cherry Crumb Pie is easy and absolutely irresistible!
Full Printable Recipe:
Recipe for Cherry Crumb Pie:
1 9-10 inch pie crust sheet thawed if frozen
4 cups fresh sweet cherries pitted
3/4 cup sugar
1 cup sour cream or plain Greek yogurt
3 tablespoons flour
1/4 teaspoon salt
Crumble
1/4 cup flour
1/4 cup sugar
2 tablespoons butter
INSTRUCTIONS
For the Pie Crust
Roll the pie crust out into a 10 inch circle and place into a 9 inch pie pan. Crimp edges or cut off excess pie crust to fit pie tart pan.
For The Cherry Pie:
Place prepared cherries in pie crust.
Mix together sugar, flour, sour cream and salt and pour over cherries, evenly. Tap pie pan gently on counter to distribute custard or spread evenly over cherries.
For Cherry Pie Crumble:
Using fingers or pastry cutter, mix together the flour, sugar and butter until course and crumbly. Sprinkle evenly over cherry pie filling.
To Bake Cherry Pie
If using Fresh Cherries: Bake cherry pie for 40-45 minutes in a 350 degree oven, or until center of pie is set.
Allow pie to cool and then best served after being refrigerated for 12-24 hours.
If using Frozen Cherries: Bake pie for 55-65 minutes at 375 degrees, or until center of pie is set.
This Cherry Custard Pie is best served after refrigerated for 12-24 hours.
Cherry Pie Pull Apart (2 Ingredient)
This Cherry Pie Pull Apart is a fun dessert with just 2 ingredients, perfect for a party. See how to make it!
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Ingredients
2 packages refrigerated pie dough
1 cup cherry pie filling
1 egg beaten, optional
Instructions
Preheat oven to 400°F. Line a 8-9 inch round cake pan with parchment paper.
On a work surface, roll out the pie dough.
Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough. Repeat for second pie dough.
Pick up one circle and pinch the ends together to make a boat shape. Spoon in one cherry from the pie filling, and place into the cake pan facing up.
Repeat for the remaining circles until the pan is full.
Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.
Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate
Cherry Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cherry Pie. You can make a Cherry Pie using either sweet or tart cherries or even a combination of the two. You can also make a Cherry Pie with fresh, canned, or even bottled cherries. For me, the type of cherries I use depends on the season. During the summer months, I like to use either sweet or sour fresh cherries. But in the dead of winter, when fresh cherries are nowhere to be found, I use either canned or bottled sweet or sour cherries. And the great part is no matter the cherries, this Cherry Pie is delicious. You can serve it warm, at room temperature, or even cold, with or without a scoop of vanilla ice cream.
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Russian Sour Cream Cherry Pie Recipe | Best Cherry Custard Pie
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This is the best Russian Sour Cream Cherry Pie you will ever make! It is so creamy, bursting with cherries, and crunchy. The pastry is incredible, the sour cream filling tastes like sweet custard and juicy cherries add sourness to the pie, balancing out all the flavors! It is a perfect slice of summer heaven!
Bake Cherry Pie with Katie Lee | The Kitchen | Food Network
A tart cherry pie a la mode will surely brighten anyone's day ????
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Cherry Pie
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 25 min
Active: 30 min
Yield: 8 servings
Ingredients
Crust:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 cup vegetable oil
2 tablespoons cold water, plus more as needed
1 large egg, lightly beaten
Filling:
Two 10-ounce bags frozen sour or sweet cherries, defrosted (see Cook's Note)
1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter
Vanilla ice cream, for serving
Directions
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.
Cook’s Note
If using sweet cherries, decrease the sugar by 1/2 cup.
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Bake Cherry Pie with Katie Lee | The Kitchen | Food Network