How To make Dessert Bar Apple Cherry Pie
10 oz Frozen tart red cherries; pi
1 c Granulated sugar
3 tb Tapioca; quick-cooking
4 c Cooking apples; 2 pounds
--peeled, thinly sliced 2 tb Butter or margarine
Milk 2 ts Granulated sugar
1/8 ts Ground nutmeg
Pastry: 2 c All-purpose flour
1/2 ts Salt
2/3 c Shortening
6 tb Cold water; to 7 tablespoons
Recipe by: Midwest Living, October 1995 Filling: Thaw the frozen cherries; do not drain off the juice. In a large mixing bowl, combine 1 cup sugar and the tapioca. Add the undrained cherries and the apples, tossing to coat. Let stand for 20 minutes, stirring occasionally. Pastry: Preheat the oven to 375 degrees. In a mixing bowl, stir together the flour and salt. Cut in the shortening until the pieces are the size of small peas. Sprinkle the water, one tablespoon at a time, over part of the flour; toss gently with a fork. Push to the side of the bowl. Repeat until all is moistened. Divide the dough in half. Form each half into a ball. For the bottom crust, on a lightly floured surface, flatten one ball of dough and roll into a 12-inch circle. Line a 9-inch pie plate with the pastry. Trim the pastry to the edge of the pie plate. Roll out the remaining pastry for the top crust; cut into strips for a lattice crust or cut slits for the steam to escape. Spoon the filling into the pie crust; dot with the butter or margarine. Add the top crust, trimming 1-inch beyond the edge of the pie plate. Fold until the edge. Seal and flute. Brush the top crust with milk. Sprinkle with 2 teaspoons sugar and the nutmeg. Cover the edge of the pie with foil to prevent overbrowning. Bake for 25 minutes. Remove the foil and return to the oven for 20 to 25 minutes more, or until the crust is golden and the filling is bubbly. Cool on a wire rack. Serve with ice cream, if you like. Penny Halsey (ATBN65B). Note: Here's a trick for covering the pie to prevent a too-brown edge. Make a foil rim by folding a 12-inch square of foil into quarters. Cut out the center portion of the foil, making a 7 1/2-inch circle. Unfold and loosely mold the foil rim over the edge of the pie, leaving the center open. -----
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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!
The BEST Cherry Pie Recipe - Cherry Pie Crumb Bars - Tartë Me Qershi
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Claire Saffitz Makes Cherry Pie | Dessert Person
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How To Make Cherry Pie With Claire Saffitz | Dessert Person
Sour Cherry Pie occupies a perch on the dessert hierarchy above all others, sitting high and mighty. That’s because sour cherry pie, when executed well, has juicy but set filling, a balanced sweet-tart flavor, and golden flaky pastry. It’s everything a dessert should be and more. Here is Claire’s, inspired by the pies her mom used to make when she was a kid and informed by all the pie-making wisdom she’s gathered in her baking lifetime. Sour cherry season is fleeting, but seek out frozen ones and make this pie all year long.
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Sour Cherry Pie
Special Equipment
Cherry Pitter, 9-inch pie plate
Ingredients
Flaky All-Butter Pie Dough, Almond Variation (Pg 337)
All-purpose flour, for rolling out
8 cups fresh pitted sour cherries (2.5 lb / 1.12kg), from about 3 pounds (1.36kg)
1 1/4 cups granulated sugar (8.8 oz / 250g)
5 tablespoons cornstarch (1.6 oz / 44g)
2 teaspoons finely grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon almond extract
1 large egg, beaten
Demerara sugar, for sprinkling the top
0:00 Start
0:20 Intro to Sour Cherry Pie
0:45 Dessert Person Animation/Jingle
1:04 Honey Sponsorship
1:19 Growing up with Sour Cherry Pie
1:47 Ingredients & Special Equipment
2:58 Mix The Filling
6:04 Honey
6:53 Roll out The Crust
11:42 Assemble The Sour Cherry Pie
17:24 Baking Instructions
18:00 Swap Comes In / Cool & Serve
19:48 Second Cat Appears
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Photographer: Alex Lau
Food Stylist: Sue Li
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Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Cherry Pie Bars | The Recipe Critic
Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling.
Apple Pie Bars Recipe | Apple Crumble Bars
If you love apple pie you are going to love these apple pie burs. A layer of rich crumble topped with juicy apples and on top of all this another layer of crumble. If you like easy and delicious desserts, you should try these apple crumble bars.
Printable recipe:
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Ingredients:
For the crust:
2¾ cups (250g) Rolled oats
1¾ cups (220g) Flour
3/4 cup (150g) Brown sugar
1/2 cup (100g) White sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup (230g) Butter, cold
For the filling:
5 apples
2 tablespoons (15g) flour
2-3 tablespoons sugar
1 teaspoon cinnamon
Directions:
1. Preheat oven to 350F (175C).
2. Make the crust: in a large bowl, mix oats, flour, brown sugar, white sugar, cinnamon and salt. Add cold, cubed butter and mix with your hands until crumbly. Reserve two cups of the mixture in the fridge for a later use.
3. Press the remaining crust mixture into a baking pan (13*9 inch). Press firmly.
4. Bake the crust for 15 minutes, then set aside.
5. Make the filling: peel the apples, then thinly slice. Arrange apple slices in a row on the cooled crust.
6. Sprinkle the apples with flour, sugar and cinnamon. Then, crumble the reserved crust mixture.
7. Bake for 35 minutes, until the crust is golden brown and the apples are tender.
8. Allow to cool, then cut into bars.
Notes:
• In the video you can see I’ve arranged apple slices in one row, but after trying it, I think it’s not enough, try layering two layers or more (5 apples should be enough).
Recipe inspired by:
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Crumble Topping Recipe for ANY FRUIT PIE!
CRUMBLE TOPPING RECIPE // CRAZYFORCRUST.COM
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This recipe for crumble topping is the perfect crumble for any pie recipe. You can even make it for muffins or coffee cake!
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INGREDIENTS
12 tablespoons unsalted butter
2/3 cup sugar (brown or white or a combination)
1 1/2 cups all-purpose flour
INSTRUCTIONS
Grate cold butter into a large bowl. Alternately, you can dice it small.
Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).
Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
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