cherry pie recipe?

[lynetteSC]

Ok, now I have all this new pampered chef stuff (including deep dish stoneware baker) I am ready to start being domestic and cook! Anyone have an easy cherry pie recipe? That seems to be dh's favorite, thought I would try that tommorow on my day off! Thanks in advance if anyone has one!!!!

 

[piratesmate]

Well, the EASIEST would be to buy a prepared Betty Crocker crust & pour in a can of Lucky Leaf cherry pie filling. Truthfully, that's what I usually do. However, at this time of year I think of sour cherry custard - because it's time for rhubard. The combination of sour & sweet is something I really like!

Sour Cherry Custard Pie
2 eggs, seperated
2 Tbl flour
2 Tbl melted butter
1 c sugar
1 c milk
3 c sour cherries

Combine all ingreadients except the egg whites. Beat egg whites seperately & fold into the rest. Pour into the unbaked crust. Bake at 425 for 10 minutes; turn down to 350 & bake an additional hour - until the center is set. (This gets no top crust or crumbs.)

Cherry Pie
2 1/2 c sour cherries
1/3 c cherry juice
1/3 c brown sugar
1/3 c sugar, granulated
3 Tbl minute tapioca
1 Tbl butter
1/8 tsp almond extract

Combine cherries, juice, sugars, flavoring & tapioca. Let stand 15 minutes. Pour into pie shell. Dot with butter. Place 2nd crust or strips on top for lattice, as preferred. Bake at 425 for 10 min then at 375 for 30 minutes.

To make 2 crusts from scratch:
2 1/4 c flour
2/3 c shortening
1/2 tsp salt
1/3 c cold water

Combine flour & salt. Cut in shortening with a pastry blender or 2 knives. DO NOT OVERMIX! Pieces should be the size of peas. Add water 1 Tbl at a time - sprinkling over the mixture. Toss lightly with fork to dampen all particles. USE ONLY ENOUGH WATER TO HOLD DOUGH TOGETHER - IT SHOULD NOT FEEL WET! Divide dough in half. Roll 1/2 dough into a ball - handling as little as possible. Roll onto floured board - circle should be 1/8" thick & 1" larger than pan.

If you want to use a crumb top, divide mixture in half BEFORE adding the water. To half, add 1/2 c sugar & use to top the cherry filling before baking.

 

[teri]

Easy: Preheat oven to 425.

Buy or make 2 crusts. Place bottom crust in 9-inch pie pan and trim along pan edge. Use a teaspoon of sugar to dust the lower crust.

Get 2-21oz cans or 3-16oz cans of cherry filling. Drain (but do not rinse) the cherry filling in a colander, using a rubber spatula to help the corn syrup/starch filler out. Fill lower crust with half the cherries, sprinkle with half a teaspoon of sugar, the fill the rest of the cherries. Sprinkle with another 1/2-1 teaspoon of sugar.

Place your favorite type of top crust - a whole crust with perforations and designs, or a lattice-work -- whatever you like. Sprinkle that with another couple of teaspoons of sugar. The top crust should almost resemble a sugar cookie.

Prepare 2-inch wide strips of aluminum foil that will be used to cover the edges of the crust in the last 20 minutes of baking to prevent overbrowning.

Bake at 425 for 20 minutes, place the aluminum strips, continue to bake for another 20-25, then check for even brownness. Take strips off with tongs... if it looks delicious, it is ready... depending on your oven it may need 5 more minutes.

Allow to cool before devouring.

 

[Baboo]

Oh! I like that idea Teri! I love cherry pie, but not all the gloopy stuff around the cherries. I never thought of draining the filling.