Grandmas Cherry Pie Recipes

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GRANDMAS CHERRY PIE



Grandmas Cherry Pie image

Grandma had a cherry tree in her back yard, I could hardly wait for the cherries to ripen. Cherry Pie is my favorite.Warm with vanilla ice cream on top there is nothing better. Since I don't have a cherry tree in my yard I have to buy cherries but I still use Grandmas recipe.

Provided by Linda Smith

Categories     Pies

Time 2h

Number Of Ingredients 4

4 c pitted fresh cherries
1 1/4 c sugar
2 Tbsp corn starch
1 2crust pie shell

Steps:

  • 1. Cook the 4 cups of cherries with the 1 1/4 cups of sugar and the 2 tablespoons of cornstarch on low stiring frequently so it does not scorch.
  • 2. When thickened remove from heat and let cool.[ This can be frozen and used at a later date.]
  • 3. Pour into pie shell, dot with 2 teaspoons butter, cover with top pie shell , flute edges, make steam vents, Bake at 350 degrees for 1 hour.

GRANDMA'S FRENCH CHERRY PIE



Grandma's French Cherry Pie image

This no-bake cherry pie dessert is creamy, easy to make, and delicious

Provided by Sara @ Mom Endeavors

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 pkg cream cheese (8 oz)
1/2 C powdered sugar
1/2 tsp vanilla
1 tub whipped topping (8oz)
1 can cherry pie filling
1 graham cracker pie crust

Steps:

  • Mix together cream cheese, sugar, & vanilla until well-combined and creamy.
  • Fold in whipped topping.
  • Spread into the graham cracker pie crust.
  • Top with cherry pie filling.
  • Refrigerate at least 4 hours, serve, and enjoy!

GRANDMA'S CHERRY PIE IS EVERYONE'S FAVOURITE!



Grandma's Cherry Pie is Everyone's Favourite! image

Grandma's Cherry Pie recipe is a simple, yet tried and true recipe that uses sweet frozen cherries and that will turn a novice baker into a rockstar! Homemade Cherry Pie tops the list of favorite summer fruit pies.

Provided by Judy

Categories     Dessert

Number Of Ingredients 5

4 cups cherries, sweet - frozen or fresh pitted cherries*
3/4 cup + 1 tbsp sugar* (1 cup sugar sour cherries)
¼ cup corn starch
1 tbsp. lemon juice
pie crust for a 2 crust pie (bottom layer and lattice pie crust top)

Steps:

  • If using frozen cherries, make sure they are thawed.
  • Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously - you don't want the cherries or sugar to burn. Remove from heat.
  • In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
  • Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
  • Remove from heat and let it cool before using.
  • Pour the cherry pie filling into your prepared pie crust, top with the second crust and crimp the edges.
  • I would use a pie crust shield to keep the edges from overbrowning.
  • Place the cherry pie on a baking tray and bake for 20 minutes at 400F
  • Reduce heat to 375F and then bake for another 30 to 35 minutes. Remove from the oven and let cool.

Nutrition Facts : Calories 342 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 121 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GRANDMA'S EASY CHERRY PIE



GRANDMA'S EASY CHERRY PIE image

Categories     Fruit     Dessert     Bake     Christmas     Vegetarian     Kid-Friendly

Yield 1 pie 8 slices

Number Of Ingredients 9

Crust:
Pastry for 9 inch two crust pie-store bought
Filling:
1 1/4 cups of sugar
2 1/2 tablespoons minute
tapioca
3 cans of OregoN red tart cherries in water
1/8 teaspoon salt
2 tablespoons of butter, melted

Steps:

  • Preheat oven at 400 degrees. Prepare crust in 9 inch pie pan. Drain cherries.Mix all remaining ingredients in bowl. Pour mixture into unbaked pie crust. Weave strips across pie, securing with water at each edge. Trim edges with a knife. Bake in preheated over, 45 minutes to an hour or until filling is bubbling in center. Let sit for 30 minutes before serving.

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