Fresh Ground Cherry Pie Recipe
Fresh Ground Cherry Pie
4 C ground cherries, husk removed and rinsed
1/2 C sugar
2 TBS flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1 TBS vanilla
2 TBS butter
1 recipe for a 9 inch double crust pie
Preheat 450
Mix together cherries, sugar, flower, cinnamon, nutmeg, ground cloves and vanilla.
Let stand for 15 minutes.
Line 9 pie pan with pastry
Pour mixture onto pastry in pie pan and dot with butter.
Cover with pastry top and seal, cut top of steaming.
Bake 450 for 10 minutes then 350 for 40 minutes.
Video on ground cherries or husk cherries
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 Cheese Pie
Cherry Cheese Pie
9 inch graham cracker crust
8 oz. cream cheese, at room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
21 oz. can cherry pie filling, chilled
In a large mixer bowl, beat cream cheese until fluffy. Beat in the sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
Pour into crust. Chill at least 3 hours or until set. Top with pie filling before serving.
Keep refrigerated.
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#desserts #cherries #cherrycheesecake #pie #cherrypie #holidaydessert
Homemade SOUR CHERRY PIE | The absolute best!!!
#weekendatthecottage #easydeliciousrecipes #sourcherrypie
For the full recipe:
Quite possibly the finest homemade pie we’ve ever made, this SOUR CHERRY PIE is phenomenal.
Really good pie recipes are shared and treasured, and I know cottage-goers will agree that homemade pies are the quintessential cottage dessert. In my mind, fruit pies are especially perfect for the cottage setting.
SIMPLE EQUATION
Every time we post a pie recipe, I say the same thing: practice makes perfect. Don’t worry if you’re new to pie making; you don’t need too much practice to perfect it. I bet you’ll have it down pat by pie number three.
The technique is the real key to a good pie, and the equation is simple: start with our foolproof PIE DOUGH recipe, fill it with flavourful fresh fruit, bake it until it’s bubbly and the crust is golden, then give it enough time to cool so the filling sets. See? Really simple!
SOUR CHERRIES
Sour cherries have a uniquely tangy and tart flavour like nothing you’ve ever tried. I think they’re best enjoyed as we’ve done here – in a homemade SOUR CHERRY PIE.
FILL ‘ER UP!
The filling for this pie was like a culinary cliffhanger – things went bad, then got good. The bad part was pitting the sour cherries. I started pitting them using a conventional cherry pitter and became frustrated when the pits kept getting stuck in the tool.
Then I realized I could pit them much easier by holding the cherry in one hand and coaxing the pit out and away my opposite thumb. Pretty soon I had this rhythm going and lifted myself out of the pits of despair.
Last thing on the filling is to expect your excitement to build when you add our secret ingredient to the filling, pure almond extract. Cherry pie lovers will swoon on their first bite – amazing, right?
THAT UPPER CRUST!
Once the filling is ready and has been spooned into the pie crust, the fun part begins: the upper crust.
I try to vary the looks of the pies I make and experiment with the all-important upper crust. In this case, I really threw caution to the summer wind and tried to arrange strips of pie dough to look like a tartan or plaid pattern. Is it perfect? No. Do I still like it? Yes. Will I try something different next time? You bet! Have fun decorating your pies, and always remember, they still taste really good even if their design looks a bit funky!
BAKE & SERVE
I have to admit, even a seasoned pie maker like myself was astounded by the enticing, appetizing aroma of this particular pie as it baked.
Serving the pie with nothing more than vanilla ice cream is suggested, keeping the focus on the fruit flavour. Talk about those sour cherries being perfect and wonderful, right? Your first bite will make you very, very happy!
Well, that’s been our experience with this SOUR CHERRY PIE, a definite keeper.
SOUR CHERRY PIE – a stellar baked treat that’s perfect for your next weekend at the cottage.
INGREDIENTS
2 discs of pie dough
For the filling:
2 lb. of sour cherries, pitted
½ teaspoon of pure almond extract
½ teaspoon of lemon juice
1 cup of granulated sugar
¼ cup of cornstarch
¼ teaspoon of kosher salt
2 tablespoons of butter
For the egg wash:
1 egg, room temperature
1 tablespoon of water
INSTRUCTIONS
1) Prepare pie dough recipe. Refrigerate two discs of dough for at least one hour before use.
2) Pit sour cherries, discarding the pits and placing the cherries into a medium-sized bowl. Set aside.
3) Mix sugar, cornstarch and salt in a small bowl. Set aside.
4) Preheat oven to 425°F.
5) On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
6) Drain excess juice from the cherries, then add the almond extract and lemon juice. Toss gently. Add the dry mix and toss again until cherries are coated. Evenly spoon cherry mixture into the dough-lined pie plate. Cut butter into small pieces and nestle them into the cherry filling. Set aside.
7) Roll out second disc of pie dough to 14-inch round. Create preferred design for the pie top and carefully place on top of pie.
8) Trim off excess dough and crimp the edge of the top crust to the lower one.
9) Beat egg with water. With a pastry brush, carefully brush egg wash on the upper crust and the edge detail.
10) Transfer pie onto a baking sheet and bake in the preheated oven for 15 minutes. Turn the oven temperature down to 375°F and bake for an additional hour, or until crust is golden and the filling is bubbling.
11) Cool pie to room temperature. Serve with vanilla ice cream.
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Simple Cherry Pie
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Click here for my favorite pie crust recipe:
INGREDIENTS
- 6 cups fresh (or frozen) pitted tart cherries
- 1 cup sugar
- 1/4 cup corn starch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons unsalted butter
- 1 pie crust + 1 for topping (if you desire) (get it here:
INSTRUCTIONS
Mix together the cherries, sugar, and corn starch. Add the vanilla and almond extract.
Pour the filling into your prepared pie shell. Dot the top of the pie with two tablespoons of cold butter cut in small pieces. You do this by hand, breaking off little pieces.
Finish the pie with your top crust. I love to do a lattice crust on a cherry pie; it just seems to go together so perfectly.
Bake in a 400-degree preheated oven for 30 minutes. Then turn to 375 degrees and bake for another 1 to 1 1/2 hours.
Let cool before serving. Enjoy!
The Very Best Homemade Cherry Pie
LINK TO COMPLETE RECIPE BELOW:
If you love cherry pie, you are going to flip for this recipe! Fresh cherries and homemade crust put this pie over the top. And it's so easy to make from scratch!
CLICK THE LINK FOR THE FULL RECIPE:
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