Homemade Cherry Pie With Canned Cherries Recipes
HOMEMADE CHERRY PIE WITH CANNED CHERRIES
Enjoy homemade cherry pie all year long with the convenience of canned cherries - no pitting required!
Provided by Rita Joy
Time 1h5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 243 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 84 milligrams sodium, Sugar 34 grams sugar, UnsaturatedFat 3 grams unsaturated fat
CHERRY PIE FROM CANNED CHERRIES
Simple cherry pie recipe that is packed with flavor. Perfect pie to serve for the holidays a family dessert.
Provided by Liv
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees
- Pour entire contents of canned cherries into sauce pan as well as your cornstarch, sugar, and salt. Stir until cherries are evenly coated
- Bring mixture to medium high heat and cook for 10-15 minutes while stirring constantly. Cornstarch will begin to bubble and then thicken. Remove from heat after mixture has bubbled for about 1 minute
- Stir in your almond extract (or vanilla extract)
- Add one pie crust to bottom of pie pan. Trim off excess crust from edges
- Pour cherry pie filling into pie crust lined pie pan
- Cut butter into slices and evenly space them on top of your pie filling
- Add second pie crust on top of pie. Cut slits if you didn't make a lattice crust.
- Pinch edges of crust together with your fingers. Cover crust edge in aluminum foil
- Bake for 10 minutes at 425 degrees. Then reduce heat to 350 degrees and bake for an additional 30-35 minutes. Your pie is done when your crust is golden brown and your filling is bubbling up
- Carefully remove from oven and cool on a wire rack
- Serve and enjoy!
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
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