How to Make CLASSIC CHERRY PIE with the BEST CRUST
There's nothing like fresh homemade Cherry Pie bubbling through a rich, flaky lattice pie crust. How to make the best cherry pie with fresh or frozen cherries.
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???? PRINT RECIPE HERE:
PIE CRUST RECIPE:
Metric Measurements are available in the link above ☝????
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I used this Cherry Pitter:
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French Rolling Pin (my favorite!):
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*(or use a pastry cutter:
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Cherry Pie Ingredients:
6 cups cherries, pitted (2 1/4 lbs)
1 Tbsp lemon juice
3/4 cups sugar (use 1 cup for sour cherry pie)
5 Tbsp corn starch
1/2 tsp cinnamon
1 Tbsp butter, diced, to dot the top
????1 Recipe for Pie Crust:
Egg Wash:
1 egg
1 Tbsp milk (or water)
1 Tbsp coarse sugar
????MORE FRUIT DESSERTS:
Blueberry Pie:
No-Bake Strawberry Cheesecake:
Strawberry Pretzel Jell:
Strawberry Shortcake:
Moist Banana Bread:
Blueberry Muffins:
Apple Cake (Sharlotka):
German Fruit Cake:
Easy Strawberry Cake:
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Meridian, ID 83680
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Classic Crumb Cake Recipe
Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes!
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WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
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Easy Scones
Simple Beignets
BETH'S CINNAMON COFFEE CAKE RECIPE
Serves 8
INGREDIENTS:
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans
Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
METHOD:
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9 spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Amazing Apple Crumble Pie
This apple crumple pie has the most delicious juicy apple pie filling busting with flavor topped with a crisp, flavorful crumble all in a perfect flaky butter crust. What's not to like?? This perfect fall dessert is low stress, high reward, and guaranteed to disappear in a flash.
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The BEST Classic Cheesecake Recipe Ever! (Better than Costco and Cheesecake Factory)!
Classic Cheesecake
Servings: 10
Ingredients:
~~~Crust~~~
1 1/2 cups graham cracker crumbs
7 Tbsp butter, melted
2 Tbsp granulated sugar
1 Tbsp brown sugar
1 Tsp ground cinnamon
~~~Cheesecake~~~
32 oz cream cheese, softened
1 cup granulated sugar
2/3 cup sour cream
1/8 tsp salt
1 tsp vanilla extract
4 large eggs
Directions:
1.) Preheat oven to 325F
2.) Prepare crust by combining graham cracker crumbs, melted butter, granulated sugar, brown sugar and ground cinnamon.
3.) Transfer mixture to a 9 inch springform pan and firmly press into the bottom and 1/4 way up the sides of the pan and set aside.
4.) In a large mixing bowl, add the cream cheese and use a hand mixer to mix until smooth. Add sugar and continue to mix until creamy. Then add sour cream, salt, and vanilla extract. Mix some more.
5.) Beat the eggs in a separate bowl, and gradually mix them into the mixture a little at a time on low speed.
6.) Pour cheesecake batter into the springform pan. Line a cookie sheet with foil and place the springform pan on top of it in case of leaks.
7.) Place on the middle oven rack and bake for 75 minutes. Cheesecake will be puffy and jiggly, but will set as it begins to cool. Do not over bake.
8.) Remove from oven and allow to cool to room temperature (about 2 hours). After 2 hours, use a knife to loosen the crust around the edges and pop open the pan. Gently transfer to serving dishes and refrigerate a minimum of 8 hours before serving. Serve with whipped cream and fresh strawberries or by itself because it tastes so darn good, enjoy!
***Note: To avoid cracking in your cheesecake, put the springform pan inside a baking pan and fill a baking pan with water, then bake.
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Rich And Creamy CLASSIC CHEESECAKE DRIZZLED IN CHOCOLATE | Recipes.net
Go back to the classics and prepare this rich and creamy classic cheesecake drizzled in chocolate. It's a simple and no-fuss dessert that has only 8-ingredients. Best of all, you don't need an oven to satisfy your cheesecake cravings!
???? Check the full recipe on how to make Classic Cheesecake Drizzled in Chocolate here:
Ingredients:
Crust:
1½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
½ tsp ground cinnamon
Filling:
16 oz cream cheese at room temperature
2 cups chilled heavy cream
⅓ cup granulated sugar
2 tsp lemon juice
Topping:
¾ cup milk or dark chocolate chips, melted
⬇️ How to make Classic Cheesecake Drizzled in Chocolate ⬇️
Crust:
0:10 Combine all the ingredients in a large mixing bowl. Mix until the texture resembles wet sand
0:28 Press the mixture onto the bottom and along the sides of an 8-inch springform cake tin and set aside in a chilled area. Allow to firm up, at least an hour.
Filling:
0:44 In a mixing bowl attached to a hand beater, add cream cheese and lemon juice. Cream until pale and light, roughly 5 to 7 minutes.
1:00 Add heavy cream and sugar into another mixing bowl. Beat until stiff, roughly 6 to 8 minutes, then fold into your cream cheese and lemon mixture until evenly incorporated.
Assembly:
1:42 Pour the filling into the firm crust and spread evenly.
2:02 Set aside in a chilled and allow to firm up, anywhere from 6 hours to overnight.
2:12 Once firm, remove the springform brace from the cheesecake.
2:18 Drizzle melted chocolate all over the cheesecake, in a pattern per your preference.
2:29 Return once more in a chilled area and allow the chocolate drizzle to firm up for at least 30 minutes.
2:38 Once firm, portion accordingly and serve.
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