Cherry Pie Recipe with King Orchards Canned Tart Cherries in Water
-1/4 cups granulated sugar
-3 Tbsp. cornstarch
-1/4 tsp. salt
-1 Tbsp. butter, softened
-2 cans King Orchards Tart Cherries, in water
-1/4 tsp. almond extract
-2 tsp. lemon juice
-1 pastry for a double-crust 9-inch pie
Preheat oven to 400 degrees. Drain cherries, reserving 1/2 cup juice. Combine sugar, cornstarch, and salt. Combine cherry juice, almond extract, and lemon juice. Add to dry ingredients, mixing well. Fold in cherries and let stand for 15 minutes. Stir, then pour cherry mixture into pie crust. Dot with butter. Place upper pie crust over filling. Seal and flute edges. Bake for 50 to 55 minutes. Let sit 1-2 hours or overnight.
Cherry Pie with Lattice Top Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Everyone loves pie - and cherry is one of the best!
For the Crust:
2 1/2 cups (300 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp (5 g) salt
1 cup (227 g) unsalted butter, Cubed & Frozen
1/2 -- 3/4 cup (125 -- 175 mL) ice water
Egg wash:
1 egg, beaten
1 tsp (5 mL) sugar
Filling:
6 cups (1.5 L) pitted cherries
1½ cups (375 mL) sugar
⅓ cup (75 mL) cornstarch
2 Tbsp (30 mL) instant tapioca
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla
Method:
For the crust:
Place the flour, sugar, salt, and frozen cubed butter in a food processor.
Pulse the mixture just until the butter & flour look like fine bread crumbs.
Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.
Turn the mix out onto the countertop and form into a ball.
Divide the dough in half, and wrap each with plastic wrap.
Refrigerate at least one hour before rolling out.
Preheat oven to 450°F (230°C).
Filling:Place cherries in large bowl.
Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir to coat.
On lightly floured surface, roll out half of the pastry and fit into 10 (23 cm) deep dish pie plate; pour in cherry filling.
Roll out top crust and cut into 1 (2.5 cm) wide strips.
Weave strips over filling to form lattice top.
Trim pastry and brush some egg wash under each strip where it meets bottom pastry edge; press with a fork to seal.
Brush lattice with egg and sprinkle pie with sugar.
Bake on baking sheet 15 minutes, then reduce temp to 375°F (190°C) and bake for 65 to 70 minutes or until pastry is golden and filling is bubbly and thickened.
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Making Hong Kong Egg Tarts:
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Cherry Pie with Canned Cherries | Sour Cherry Pie | Pie in 5
My Pie in 5 videos teach a pie recipe in 5 minutes (or so ???? ) Hello sour cherry pie! ???? We will make this pie using canned cherries, since fresh sour cherries are hard to get. We'll roll out some dough (or use premade dough!), make some filling, and weave a beautiful lattice top.
???? RECIPE AND MINUTE TAPIOCA SUBSTITUTIONS:
???? ALL BUTTER PIE CRUST VIDEO
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Sour cherry pie filling
No need to buy canned pie filling when you can make this quick & easy Sour cherry pie filling. Can use either fresh or frozen cherry’s. Can also be used as a topping for ice cream, on cakes etc.
???? How to make sour cherry tarts:
Brownie bottom cheesecake with sour cherry cherry sauce:
600g fresh or frozen sour cherries
120g granulated sugar
2tbsp lemon juice
2tbsp corn starch
1/3 cup cold water
The Best Cherry Pie Recipe Ever (Made with Tart Canned Cherries)
This is the best cherry pie recipe period if you want to use canned tart cherries. Sweet, tart, and easy to make year-round--delicious! To learn more, visit:
P.S. You can also modify this recipe to make cute and tasty cherry hand pies!
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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PRINTABLE RECIPE: ????️ ????️
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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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