Dr Pepper Cherry Pie Recipes

BEST CHERRY DR PEPPER CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with baking spray and set aside. Using a standing mixer, mix together the cake mix and soda until combined. Cut the cherries in half and mix into the batter. Pour the cake batter into the baking dish. Bake in the oven for 30 minutes or until a toothpick comes out clean. Allow cake to cool completely before frosting. FROSTING: Using a standing mixer, cream together the butter, powdered sugar and cherry juice until combined and stiff. If your frosting is thin, add in another cup of powdered sugar. Scoop the frosting onto the cake and smooth evenly with an angled spatula. Sprinkle the chocolate shavings onto the frosting and add a few cherries.

MINI CHERRY PIES

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening and 1 stick butter; pulse until the flour looks like coarse meal. Add the remaining butter and pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water; pulse until the dough just begins to clump, adding up to 2 more tablespoons water if needed. Transfer the dough to a large sheet of plastic wrap and gather into a 2-by-12-inch log. Wrap and refrigerate until firm, at least 2 hours or overnight.
• Put a baking sheet on the middle oven rack and preheat to 400 degrees F. Make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice, and almond extract in a large bowl; toss until the sugar is dissolved and the cherries are coated. Set the filling aside.
• Cut the dough in half; cut one half into 6 pieces (keep the other half refrigerated). Roll each piece into a 6-inch round on a lightly floured surface. Ease each round into a 5-inch pie plate, letting the excess dough hang over the edge. Evenly divide the filling among the bottom crusts (the pies will be full).
• Remove the remaining dough from the refrigerator and use to make the top crusts (see options below); assemble the pies. Brush the top crusts with the beaten egg and sprinkle generously with coarse sugar. Refrigerate the pies until firm, about 30 minutes. Put the pies on the hot baking sheet in the oven and reduce the oven temperature to 375 degrees F. Bake until the crusts are golden and the fruit is bubbling, 55 to 60 minutes. Transfer to a rack and let cool completely.

DR. PEPPER CHERRY PIE

Steps:

• For the pie crust: Cut the butter into tiny pieces and toss into a bowl with the flour and salt. Place in the freezer for 10 minutes to cool. Dump into a food processor with 3 tablespoons of ice water and pulse until the dough resembles wet sand that holds together, adding more water a spoonful at a time if necessary. Place the dough onto a long sheet of plastic wrap and shape into a disc, then wrap well and refrigerate for 30 minutes.
• On a lightly floured surface, roll the dough to a 1/8-inch thickness and place into a 9-inch pie pan. Use a fork to prick all over the sides and bottom, then place in the freezer until hard, at least 20 minutes.
• Preheat the oven to 400 degrees F. Cut an 18-inch sheet of aluminum foil and press it firmly into the pie shell, loosely tenting the foil around the edges of the crust. Fill with pie weights, dried beans, sugar or raw rice and bake for 20 minutes. Remove the weights by gently lifting the foil. Brush the pie crust well with the egg wash and return to the oven until the egg wash is set and the crust is golden brown, 3 to 5 minutes. Let cool completely and reduce the oven to 350 degrees F.
• For the pie filling: Pit the cherries and place them in an even layer in a roasting pan. Sprinkle with the salt and roast for 30 minutes.
• Meanwhile, place the Dr. Pepper and cinnamon stick in a large saucepan and bring to a boil. Reduce the heat to medium and cook until reduced by half.
• Place the cold water in a small bowl and sprinkle the gelatin over evenly. Allow to soften for 5 minutes. Add to the warm Dr. Pepper reduction along with the vanilla and whisk well to combine.
• Pack the cherries into the pie crust and pour the Dr. Pepper mixture on top. Refrigerate until set, at least 4 hours.
• To serve: Top the pie with whipped cream and sprinkle the popping candies over the top. Serve immediately.