Cherry Chocolate Crumble Pie Recipes

CHERRY CRUMB PIE

Steps:

• Heat oven to 425°F; place cookie sheet in oven to preheat.
• In medium bowl, stir together pie filling and cornstarch. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling.
• Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.

CHERRY CHOCOLATE COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
• In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
• Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
• Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

CHERRY-CHOCOLATE CRUMBLE PIE

Steps:

• Heat oven to 400°F. Place cookie sheet in oven.
• In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
• In small bowl, mix Topping ingredients with fork until crumbly. Sprinkle evenly over filling.
• Bake on cookie sheet 50 to 55 minutes or until topping is golden brown. Cover crust edges with strips of foil last 20 minutes to prevent excessive browning. Cool completely, about 3 hours.

CHOCOLATE-CHERRY PIE

Steps:

• Spread 1 cup cherry pie filling onto bottom of crust. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cherry layer in crust.
• Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• Refrigerate 4 hours or until firm.

CHOCOLATE CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
• Before serving, garnish pie with whipped cream and maraschino cherries.

CHOCOLATE CHERRY PIE

Steps:

• In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. , Bake at 350° for 15-20 minutes or until golden brown. Cool completely. , In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.

MINI CHERRY CRUMBLES

Steps:

• Special equipment: eight 4-ounce ceramic or foil ramekins
• For the filling: Preheat the oven to 375 degrees F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top.
• For the crumble: Whisk together the flour, brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl until evenly mixed. Stir in the molasses. Add the butter and use your fingers to lightly knead the mixture until it is crumbly and the dry ingredients are fully incorporated into the butter.
• Top the ramekins evenly with the crumbs. Bake until the crumbs are crisp and toasted and the cherry mixture is bubbling, about 30 minutes. Transfer to a rack to cool. Serve slightly warm or at room temperature with ice cream.

CHERRY CRUMB PIE

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. , For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled.

CHERRY PLUM SLAB PIE

Steps:

• Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
• Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
• Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
• Remove the dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
• Lightly flour a work surface. Roll out the dough into a rectangle about 1/8-inch thick.
• Transfer the dough to a quarter sheet pan (approximately 9"x 13"). Trim any excess dough from the edges, or tuck under the excess dough to form a thicker edge. Crimp the edges as desired for a decorative edge.
• Place the pan in the refrigerator while you prepare the filling.
• Pit the cherries and plums. Slice the plums into 1/4-1/2" slices. Cut the cherries in half if you prefer smaller pieces.
• In a large bowl, stir together the cherries, plums, sugar, cornstarch, and lemon juice. Set aside.
• Preheat oven to 375°F.
• Combine the flour, brown sugar, almonds, cinnamon, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until crumbs form. Set aside.
• Transfer the filling to the chilled crust, spreading evenly. Sprinkle the crumb topping over the top of the filling.
• Place the pan on a larger rimmed baking sheet lined with parchment paper to catch any spills.
• Bake 50 to 60 minutes, or until the crust is browned and the filling is bubbly. Allow the pie to cool before serving.