Cherry Pie With Canned Cherries 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!

EASY CHERRY PIE

Steps:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
• Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
• Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.

HOMEMADE CHERRY PIE WITH CANNED CHERRIES

Steps:

• Step 1. Prepare for baking by preheating the oven to 425 degrees. Roll out your first pastry shell and line it in a 9 inch pie pan. Roll out the second pastry and have it ready to put on the top.
• In a saucepan, mix together the sugar, flour, almond extract, and cherry juice in a saucepan. While stirring constantly, cook over medium heat until the mixture thickens and comes to a boil.
• Place the drained cherries in a large bowl and pour the hot sauce over the cherries. Stir it together gently.
• Pour the hot cherry pie filling into the pastry lined pie pan you prepared earlier.
• Cut slits in the top pastry shell and place on the top of the pie. Seal and flute the edge.
• Step 3. Bake at 425 degrees for 35-45 minutes.
• You'll know the pie is done when the crust is golden brown and the filling is bubbly.
• Serve warm with a scoop of ice cream.

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

EASY CHERRY COBBLER RECIPE WITH CANNED CHERRY PIE FILLING

Steps:

• Preheat oven to 350 degrees. Place butter in a 9×9 inch baking dish and set on oven rack to melt. Remove the baking dish from the oven as soon as butter has melted.
• In a medium bowl, mix together the flour, sugar, and baking powder. Stir in milk and then pour the flour mixture into the baking dish with melted butter. DO NOT STIR.
• Next, pour cherry pie filling evenly into pan. DO NOT STIR.
• Bake cherry cobbler for 50 to 60 minutes, until the sides pull away from the edges of the pan and the cake is golden brown.
• Serve warm with a scoop of vanilla ice cream.

CLASSIC TART CHERRY PIE WITH CANNED CHERRIES

Steps:

• Preheat oven to 400.
• Remove pie crusts from box and allow to warm slightly on the counter--about 10 minutes before unrolling. See notes for the link to my homemade crust.
• Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
• Transfer to a saucepan and add sugar, cornstarch and salt. Whisk well to combine before heating.
• Bring to a boil, stirring often.
• Reduce heat to medium and simmer about 3 to 5 minutes until thickened.
• Turn off heat and add butter, almond extract, and cherries. Set aside.
• Unroll one crust into the bottom of a 9-inch pie plate. Fold or crimp edges of the crust.
• Add the filling.
• Unroll the second crust and slice into 1" wide strips.
• Place half of the strips across the pie vertically and half horizontally.
• Brush with the egg mixture and bake 20 minutes, then reduce the heat to 375 and bake 35 to 40 minutes more, tenting with foil if the crust begins to get too dark.
• Cool before serving for at least 3 hours or overnight.

PERFECT CHERRY PIE

Steps:

• Mix flour, 2 Tbs. sugar and salt in a food processor. Add 8 Tbs. frozen butter and pulse 4 times, 1 long second each time. Drop shortening and cream cheese into flour mixture; pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel.
• Dump mixture into a medium bowl; rub through clean fingertips to blend. Stir in water with a rubber spatula until dough clumps form. Press dough with your palm to form a ball, then divide in half. Wrap each half in plastic wrap, pressing to form thick disks. Refrigerate at least 1 hour.
• Adjust oven rack to lowest position and place a pizza stone or four 9-inch quarry tiles (from a hardware store) on rack to form an 18-inch square. Preheat to 400 degrees.
• In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. Scrape paste into cherries in a bowl. Add almond extract; stir to combine.
• Set a dough disk on a floured work surface. Roll into a 14-inch circle. Fold in half and quickly lift into a 9-inch Pyrex pie plate (not deep-dish). Unfold. Fit dough into pie plate so it is not stretched in any way. Refrigerate.
• Roll remaining dough disk into a 12-inch circle. Remove pie shell from refrigerator, add fruit filling, and dot with 1 Tb. butter. Fold dough circle in half; quickly lift onto filling and unfold. Trim all around to 1/2-inch beyond lip of pie plate. Roll overhanging dough under with fingertips; flute.
• Set an 18-inch square of heavy-duty foil on tiles or pizza stone. Set pie on foil and bake until crust just starts to color, about 20 minutes. Remove from oven, brush with egg white, and sprinkle with 1 1/2 Tbs. sugar. Bake until golden brown, about 20 minutes longer. Bring foil up around pie to loosely cover edges. Bake until filling bubbles, 15 to 20 minutes longer. Cool on a wire rack.

CHERRY COBBLER RECIPE WITH PIE FILLING

Steps:

• Add butter to a 1-1/2 quart casserole dish and place into a cold oven. Preheat the oven to 350 and let butter melt.
• In a mixing bowl, add flour, sugar, and baking powder and mix well. Stir in milk until combined.
• Once butter is melted, pour batter into pan with butter. Top with dollops of cherry pie filling.
• Bake for 40-45 minutes or until brown on top.
• Let stand to cool before serving warm as is or over vanilla ice cream

SUMMER CHERRY PIE (WITH CANNED CHERRIES) RECIPE - (4.7/5)

Steps:

• For crust: Join milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes. Meanwhile, prepare filling: In a pot cook slow heat the cherries, sugar, orange juice,cinnamon, orange peel, cornstarch and salt, mix and cook for a while until is thickness. Set aside by 20 minutes. Preheat oven to 190 ° C. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Roll out second disk on lightly floured work surface. . Spoon cherry filling into crust. Place dough strips across pie in 1 direction and in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes not more. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

10 EASY WAYS TO USE CANNED CHERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a canned cherry recipe in 30 minutes or less!

CHERRY PIE WITH CANNED CHERRIES

Steps:

• Drain cherries, erserving 1 cup liquid. Mix sugar and conrstarch in small sauce pan. Gradually stir in reserved liquid until smooth. Heat over medium heat, stirring constantly until mixture bubbles. Cook one more miinute until thick and clear. Remove from heat. Stir in butter, cherries, almond extract and food coloring. Pour into prepared pie crust. Cover with vented or lattice top curst. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35 more minutes until golden brown.