How To make Sour Cream Cherry Pie
2 c pitted black or red cherries
Pastry of your choice 3 eggs
3/4 c dairy sour cream
1/2 c sugar -- up to 3/4 cup
1/4 tsp salt
1/4 tsp almond extract
Pour cherries into an unbaked 8" pie shell. Beat eggs well, add sour cream, sugar and beat until thick. Add salt, almond extract. Stir and pour over cherries.
Top with lattice strips and bake on bottom shelf of oven at 400 degrees F for 25-35 minutes.
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Homemade Cherry Pie Recipe
Cherry Pie Recipe: my Homemade Cherry Pie recipe is bursting with fresh cherry flavor and baked in a golden, flaky crust. Just follow a few simple steps so your pie is sliceable and you don't wind up with a goopy mess.
View the printable recipe here:
Hot To Bake Sour Cream Cherry Pie
Recipe in ASL
The Best Cherry Pie Recipe
Made from scratch, this Cherry Pie comes together easily in a few simple steps. A delicious cherry filling with a hint of almond baked inside of a golden, flakey pie crust, this pie will steal the show. This delicious pie is perfect with a scoop of vanilla ice cream or on its own. This pie is such a treat with its sweet and flavorful filling. The buttery, jammy cherry filling complements the rich, flaky pie crust perfectly, making this pie a crowd-pleaser.
RECIPE:
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Making Pie Dough: 0:06
Making Cherry Pie Filling: 3:33
Assembling the Pie: 8:13
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Cherry pie with sour cream filling 31#
Try making a shortbread pie with sour cream filling and cherries. It turns out very tasty. Berries can be used fresh or frozen. Prepare with love.
????Preparation and ingredients????:
250g flour
100g butter
1 tsp baking powder
a whisper of salt
60g sugar
2 eggs
put the dough in the refrigerator for 20 minutes
2 eggs
20g starch
1 tsp vanilla sugar
90g sugar
350g sour cream
250-300g cherries
bake 35min at 180°C
Bon appetite!!!
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How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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