Cherry Pie Pull Apart (2 Ingredient)
This Cherry Pie Pull Apart is a fun dessert with just 2 ingredients, perfect for a party. See how to make it!
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Ingredients
2 packages refrigerated pie dough
1 cup cherry pie filling
1 egg beaten, optional
Instructions
Preheat oven to 400°F. Line a 8-9 inch round cake pan with parchment paper.
On a work surface, roll out the pie dough.
Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough. Repeat for second pie dough.
Pick up one circle and pinch the ends together to make a boat shape. Spoon in one cherry from the pie filling, and place into the cake pan facing up.
Repeat for the remaining circles until the pan is full.
Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.
Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate
Chocolate Cherry Pie Recipe | Taste for grown ups: Whiskey included!
Pie mold size
height: 3cm
lower diameter: 26cm
upper diameter: 28cm
Pie Crust
Graham cracker 240g
Unsalted butter 120g
Sugar 15g
Chocolate filling
Dark chocolate 100g
Whiskey 30ml
Whip cream (warm) 100g
Whip cream (cold) 385g
Sugar 35g
Garnish
Cherry: as many as you want
*Recipe
1. Crush graham crackers till they become dust...I recommend using a food processor.
2. Melt butter by microwave. 15~30 seconds are enough.
3. Mix melted butter, sugar, and crushed graham crackers.
4. Put them in a pie mold, and tread down to make a shape of pie crust.
5. Bake the pie crust for 15 minutes in preheated(340F) oven. Then let it cool.
6. Pour boiling water in a bowl, and simmer 100g of whip cream till it gets warm.
7. Add dark chocolate into warm whip cream, and stir well till chocolate melts.
8. Add whiskey into melted chocolate+cream mix.
9. Make an incision from top to bottom along with its pit. Twist to remove cherry pits. Use fingers or knives...whatever you feel comfortable to remove cherry pit.
10. Pour very cold whip cream in a bowl, add sugar, and whip. Stop whipping when the cream gets firm and stiff beak. Fold by spatula to keep cream filling from bubbling.
11. Separate half of whipped cream into another bowl.
12. Pour the 8 mix to 10, and fold them briskly.
13. Spread chocolate cream on pie crust.
14. Spread whipped cream on top of chocolate cream.
15. Decorate with cherry and sugar powder.
**It is much more delicious when you eat it the next day. Put the pie in a fridge and try it the next day. Moist of cream will harmonize with the pie crust, and the aroma of whiskey will get richer.
The simplest cherry pie recipe, only 5 minutes of work involved
Simple and delicious cherry pie recipe! If you're craving a tasty fruity dessert, this recipe will quickly become your favorite. This cherry pie recipe is very easy to make, it doesn't require much time, but it's incredibly delicious.
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Ingredients
450 g flour
1 teaspoon baking soda
220 g of sugar
70 g coconut flakes
50 ml oil
orange extract
1 egg
400 ml milk in 3 part
250 g cherry
100 g chocolate
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#recipe #cherrycake
Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
Find more info about this Chocolate Pie Recipe at:
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
How to make Fudge Cherry Cream Cheese Dump Cake
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Don't forget to turn ON the BELL ????
Set your oven to 350°f
standard pan size 9x5
2 cans chewy pie filling
1 box fudge cake mix
whipped cream cheese (I did not measure) trust your quantity
My oldest son suggested I make this version of Dump Cake and I thank him. This was so good!
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How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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