Amarettorumcherrycreampie Recipes

THE BEST TART CHERRY PIE YOU'LL EVER EAT

Steps:

• Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
• To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
• Preheat your oven to 350 degrees F.
• While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
• Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.
• Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn't burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
• Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

EASY CHERRY CREAM PIE

Steps:

• In medium saucepan, blend vanilla pudding mix, salt, sugar, water and lemon juice. Stir until smooth. Add cherries. Cook and stir over medium heat until mixture comes to full boil.
• Remove from heat, add margarine, a few drops of almond extract and food coloring if desired. Cool and pour into baked shell. Serve topped with meringue or whipped topping. YUM!

ALMOND CRUSTED CHERRY CREAM PIE

Steps:

• Mix pie crust as directed, but add chopped almonds with water.
• Prick only the sides of the pie crust and bake as directed.
• Cool.
• Combine condensed milk, lemon juice, vanilla, and almond extract.
• Fold in whipped cream and spoon into cooled pie shell.
• Spread cherry pie filling over cream filling.
• Chill.

CHERRY CREAM PIE

Steps:

• Cream first three ingredients together. Blend until smooth.
• Add 1 cup whipped cream.
• Pour into pie shell.
• Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.

CHERRY CREAM PIE

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

MOM'S FRENCH CHERRY CREAM PIE

Steps:

• In a small bowl, combine cream cheese, powdered sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream.
• Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.

AMARETTO RUM CHERRY CREAM PIE

Steps:

• Beat egg yolks til light, gradually slowly adding the 1 cup sugar, til thick, light and fluffy.
• Soften gelatin in water in small sauce pan, then bring it to a boil.
• In a very slow ribbon stream slowly beat into egg yolk mixture.
• Set aside.
• Beat whipping cream til thick and stiff, fold into egg yolk mixture.
• Slowly fold in amaretto and rum.
• Spread pie cherries on bottom of prepared shell.
• fill with egg-cream mixture.
• Top with grated chocolate.
• Chill over night or several hours til firm.