Chokecherry Pie Recipes

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CHOKECHERRY PIE



Chokecherry Pie image

Chokecherries are small, tart little berries which are loaded with antioxidants and available during the fall and spring seasons. If you can't get your hands on chokecherries, this pie works equally well with blackberries. You can make this pie using store bought pie dough, pre-baked pie shells or simply use this recipe and make your own perfect pie crust!

Provided by Natalie Lobel

Time 44m59S

Yield 8

Number Of Ingredients 7

pie dough for 1 double-crust pie (9-inch) or make it from scratch
2 cup chokecherry juice
1/2 cup sugar
1/2 teaspoon almond extract
2 tablespoon cornstarch
pinch of salt
1 egg

Steps:

  • Preheat oven to 400°F.
  • Roll the pie dough into a large circle and line your 9-inch pie plate with this dough. Roll the second piece of dough into a large circle and cut into 1-inch strips - set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
  • In a small bowl combine all your ingredients, making sure to coat evenly.
  • Pour your berry mixture in to the prepared dough lined pan.
  • Make a latice top over the pie and trim the remaining strips. Then crimp the edges.
  • Mix an egg yolk with some water, and brush the surface of the pie.
  • Cover the edges of the pie with foil so it doesn't burn.
  • Bake for 25 minutes at 425°F then remove the foil.
  • Bake for an additional 15 minutes until the filling bubbles.

Nutrition Facts : ServingSize 1 serving, Calories 204 calories, Sugar 16 g, Fat 2 g, Carbohydrate 42 g, Cholesterol 20 mg, Fiber 8 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 203 mg

BLACK FOREST CHOKECHERRY PIE



Black Forest Chokecherry Pie image

The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation

Provided by Molly53

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 chocolate 9 inch pie shell, baked and cooled (add 1/4 cocoa and two tablespoons extra water to your favorite pie crust recipe or use Recipezaar #1)
2 cups chokecherry juice
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
8 ounces cream cheese
3/4 cup powdered sugar
4 ounces whipped topping, such as cool whip
6 ounces whipped topping, such as cool whip
2 ounces whipped topping, such as cool whip

Steps:

  • Divide juice into 1/2 cup and 1-1/2 cup portions.
  • Mix cornstarch and 1/2 cup juice.
  • Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
  • Add cornstarch-juice mixture; cook to thicken.
  • Add salt and almond extract.
  • Set aside to cool.
  • To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
  • For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
  • For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
  • Spread onto pudding sauce carefully, using a spoon for best results.
  • Mound the rest of the whipped topping around the edges or all in center.
  • Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
  • Serve chilled.

CHOKECHERRY JELLY (AND JAM!)



Chokecherry Jelly (and Jam!) image

This simple chokecherry jelly recipe comes together without storebought pectin for an easy wild foraged preserve. Chokecherry jam (or fruit butter) takes a bit more work, but it's another possible variation.

Provided by Ashley Adamant

Categories     Canning

Time 2h30m

Number Of Ingredients 3

4 cups Chokecherry Juice (from 5-6 lbs Chokecherries)
2 to 6 cups Sugar (see note)
Juice of 1 lemon (optional)

Steps:

  • Clean and de-stem the chokecherries. Extract the juice, either in a steam juicer or by simmering them for roughly 20 minutes with 1 cup of water. Strain through a jelly bag for at least 2 hours.
  • Measure the resulting juice and place 4 cups in a jam pot.
  • Add sugar and lemon juice (if using).
  • Bring the mixture to a full rolling boil in a deep heavy-bottomed pot, stirring frequently to prevent scorching and overflows.
  • Cook on medium-high heat until the mixture reaches gel stage (about 15-20 minutes). Test for gelling on a plate that's been chilled in the freezer, or cook until it reaches 220 degrees on an instant-read thermometer.
  • Pour the chokecherry jelly into prepared canning jars leaving 1/4 inch headspace and cap with 2 part canning lids.
  • Store the finished jam in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat on the canner, allow the jars to remain an additional 5 minutes, then remove to cool to room temperature.
  • After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep in the pantry for 12-18 months. Refrigerate after opening, and use within a few weeks.

CHOKECHERRY PIE



Chokecherry Pie image

Make and share this Chokecherry Pie recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups chokecherry juice
3 tablespoons cornstarch
1 cup sugar
1 pinch salt
1/2 teaspoon almond extract
1 9 in.baked pastry shell

Steps:

  • Combine first five ingredients in saucepan.
  • Cook ingredients until thick, stirring constantly to avoid scorching.
  • Cool.
  • Pour into pie shell and place in refrigerator until thoroughly chilled.
  • Serve with whipped cream or cream topping.

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