Artisan Double Cherry Pie Recipes

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DOUBLE CHERRY PIE



Double Cherry Pie image

The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! -Jerri Gradert, Lincoln, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

3 cans (14-1/2 ounces each) pitted tart cherries, undrained
1 cup dried cherries
1/2 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Steps:

  • Drain cherries, reserving 1 cup juice. Set cherries aside. In a small saucepan, combine dried cherries and reserved juice. Bring to a boil; let stand for 5 minutes. Drain and set aside to cool. , In a large bowl, combine the tart cherries, dried cherries and extract. In a small bowl, combine the sugar, cornstarch, salt and nutmeg. Add to cherry mixture; toss to coat. , Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edges. Pour filling into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

Nutrition Facts : Calories 473 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 296mg sodium, Carbohydrate 81g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

THE BEST CHERRY PIE



The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

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.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g

BLUEBERRY CHERRY PIE



Blueberry Cherry Pie image

A very yummy pie, made with fresh blueberries and fresh cherries.

Provided by Deanna

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Yield 8

Number Of Ingredients 8

2 cups pitted cherries
2 cups blueberries, rinsed and drained
1 ¼ cups white sugar
¼ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon lemon juice
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
  • Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
  • Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

Nutrition Facts : Calories 424.3 calories, Carbohydrate 66.7 g, Cholesterol 3.8 mg, Fat 16.9 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 244.5 mg, Sugar 40.1 g

ARTISAN DOUBLE-CHERRY PIE



Artisan Double-Cherry Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 pie

Number Of Ingredients 23

1/4 cup butter, salted
1/2 cup butter-flavored shortening (recommended: Crisco)
2 cups white lily flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft as Silk)
1/2 teaspoon salt
3 teaspoons powdered sugar
1 egg
2 teaspoons vinegar
1/4 cup ice water (add more water as needed for High Altitude)
2 (12-ounce) bags frozen cherries, dark and sweet (recommended: Cascadian Farms)
1/2 cup dried cherries
11/4 cups sugar (1 cup high altitude)
3 tablespoons Minute Tapioca
1/2 teaspoon real almond extract
1 teaspoon lemon juice, fresh squeezed
1/2 teaspoon lemon zest
Pinch salt
1/2 teaspoon vanilla extract
1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand)
1 ounce cherry flavored brandy (recommended: Kirschwasser)
2 tablespoons butter, cubed
Egg wash (1 egg and 2 tablespoons of water whisked)
Large granule sugar for decoration

Steps:

  • Crust Preparation: Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces. Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling.
  • Filling Preparation: Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash.
  • Preheat oven to 425 degrees F.
  • Assembly: Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes.

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