Bennie Lantgen: Cherry Pie 4 cups fresh or frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favorite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinklePlace 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.Cherry PieIngredients:4 cups tart cherries1 cup sugarDash salt3 tbsp. Corn starch3/4 cup cherry juice 1/4 tsp. Lemon or almond extract1/4 tsp. Red food coloring2 tbsp. ButterCrust for two crust pie Directions: Mix 1/4 cup sugar, salt and corn starch Add 1/4 cup cherry juice to make a paste In a saucepan, mix 3/4 cup sugar and 1/2 cup cherry juice and bring to a boil. While boiling, slowly add corn starch mixture. Stir constantly, and cook until thick and clear Fold in the cherries and add lemon or almond extract, food coloring and butter. Pour into pie crust, cover with top crust and bake at 375 degrees for one hour.hope these help. enjoy....Show more
Truman Biby:! CHERRY PIE 1 1 quart cherries -perferably sour flour for dre! dgeing 4 T sugar stone cherries -line pie pan -fill with cherries sprinkle with sugar -dredge lightly with flour -put on top crust and bake CHERRY PIE 2 2 c cherries stoned 1/2 c cherry juice 1 T quick cooking -tapioca few grains salt 2 T sugarline pie plate with paste -putin the cherries -mix juice & sugar tapicoa and salt and pour over the cherries -put top crust -bake...Show more
Filiberto Ranalli: fowl Pot pie * 2 a million/2 cups diced cooked fowl * 4 ozsliced mushrooms, a pair of million/2 cup * a million a million/2 cups frozen peas and carrots or blended vegetables * a million/4 cup chopped onions * a million/2 can cream of mushroom or cream of fowl soup * milk * . * Topping * . * a million cup biscuit mixture * a million/4 cup shortening * 3/4 cup milk practise: positioned fowl, vegetables, salt and pepper in casserole. upload soup and stir, including milk somewhat at a time till wanted consistency is reached. combination shortening into biscuit mixture and ! upload 3/4 cup milk, stirring till soft.Pour batter over actual of casserole. Bake 40 5 min at 375°. Cool for 10 to fifteen minutes in the past serving....Show more
Merlin Fleischhacker: Cherry Cheesecakehttp://allrecipes.com/Recipe/Cherry-Cheesecake/Det...Best Cherry Piehttp://allrecipes.com/Recipe/Best-Cherry-Pie/Detai...Deep Dish Cherry Piehttp://allrecipes.com/Recipe/Deep-Dish-Cherry-Pie/...Cherry Icebox Piehttp://allrecipes.com/Recipe/Cherry-Icebox-Pie/Det...Double Cherry Piehttp://allrecipes.com/Recipe/Double-Cherry-Pie/Det......Show more
Freeman Rutkin: Cherry Pie Recipe
Stanton Valdivia: Perfect Cherry PieINGREDIENTS2 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 8 tablespoons butter, cut into 1/2-inch cubes and frozen 4 tablespoons vegetable shortening, in small pieces, frozen 8 tablespoons very cold cream cheese, in small pieces 1/3 cup ice-cold water 3 (16 ounce) cans water-packed red, tart, pitted cherries, drained and juice! reserved 1 cup sugar 1/4 cup potato starch 1/2 teaspoon almond extract! 1 tablespoon butter, in small pieces 1 egg white, lightly beaten 1 1/2 tablespoons sugar DIRECTIONSMix 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 t! hick 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....Show more
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