The Best Cherry Pie Recipe Ever (Made with Tart Canned Cherries)
This is the best cherry pie recipe period if you want to use canned tart cherries. Sweet, tart, and easy to make year-round--delicious! To learn more, visit:
P.S. You can also modify this recipe to make cute and tasty cherry hand pies!
Cherry Pie Recipe (and Pie Dough)
Bakery vs Homemade MATCHA MOCHI CAKE: Hello Midwest! Join Honeysuckle Catering in this delicious recipe for a tart and flaky Cherry Pie!
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Music written, recorded, and produced by Aaron Prim
For dough recipe:
2 cups of all purpose flour
3 sticks of butter (cut into small cubes)
1/3 cup of ice cold water
1/2 tsp of salt
pulse flour and salt together in a food processor until mixed.
add in butter and pulse until you get pea sized chunks
slowly add in the ice water until dough forms a ball.
take dough out of food processor and transfer to plastic wrap.
put in refridgerator for 1 hour or overnight
For cherry filling:
3 cups pitted fresh cherries
3/4 cup of granulated sugar
1 tbs of butter
3 tbsp of cornstarch
1/8 tsp of salt
1/2 juice of lemon
1 tsp vanilla extract
combine cherries with granulated sugar, cornstarch, salt, lemon juice, and vanilla extract and mix thoroughly. Let sit for 10-15 minutes.
remove dough from freezer and roll out until 1/4 inch thick. take dough and line pie pan or muffin pan.
scoop cherries mix to fill.
cover top of pie with remaining dough.
bake at 400 for 35 - 40 minutes, until cherries filling bubbles and crust is golden brown.
remove from oven and let sit for 15-30 minutes until cool.
serves 6-8
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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
Simple & Easy Homemade Cherry Pie Filling
Ingredients:
5-6 lbs pitted cherries (fresh or frozen) about 2-2½ lbs
½ cup water
½ cup granulated sugar
3 tbsp cornstarch
2 tbsp lemon juice
½ tsp almond extract or vanilla extract
Full Recipe ➡️
Easy Homemade Cherry Pie Filling
How to make your own cherry pie filling using fresh or frozen sour cherries. It's quick, easy, and takes just three ingredients!
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???? INGREDIENTS ????
1 cup sugar
¼ cup cornstarch
4 cups sour cherries, pitted
????INSTRUCTIONS ????
In a small mixing bowl, whisk together 1 cup sugar and ¼ cup cornstarch. Set aside.
Best to store opened packages of cornstarch in a cool, dry place. Stored properly, it will keep indefinitely. Same for sugar.
Add 4 cups cherries to a saucepan over medium-low heat and cover the pan. Cook cherries until they begin to release their juice and come to a low simmer, about 10 minutes. Stir often and do not let them burn.
Pour sugar mixture into the cherries and juice, mixing as you add it. Bring the mixture back to a simmer and cook until the filling begins to thicken. About 2 minutes or up to 5 minutes for a thicker cherry pie filling.
Fresh cherries will keep for up to 10 days in the fridge and 6 months in the freezer. Removing the stems and pits is ideal before freezing but not required.
Let cool and use as pie filling. This is also great over ice cream. The pie filling will keep in the fridge in an airtight container for about 3 days or in the freezer for about 4 months.
Enjoy!
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Cherry Cheesecake Pie Recipe | How To Make Cherry Cream Cheese Pie | No Bake Dessert | Ep. 546 ????????
Hello my Friends, welcome to my Southern Kitchen!
Today I am making another great Summer and No Bake Dessert recipe that everyone will love and enjoy at your next BBQ Cookout, Picnics, Fish Frys and more; Cherry Cheesecake Pie AKA Cherry Cream Cheese Pie!
Simple and easy, creamy, refreshing, and bursting with Cherry flavor; everyone will be going back for seconds!
Ellen’s No Bake Dessert recipes playlist:
Ellen’s No Bake Cheesecake recipes playlist:
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup white sugar
7 tablespoons unsalted butter, melted and cooled
Filling
1 (8 ounce) package cream cheese or 1 (8 ounce) tub cream cheese spread, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 (21 ounce) can cherry pie filling, chilled
1/2 teaspoon pure almond extract
Ellen’s Magic: You may use a store bought 9-Inch graham cracker crust for this recipe. You can also use blueberry, strawberry, or any kind of pie filling.
Preheat Oven to 350 Degrees
For the Crust: Crush the graham crackers until they are fine crumbs then add them into a large bowl then pour in the sugar and melted butter and stir until well combined. Pour the crust mixture into a greased 9-inch deep dish pie plate and press evenly and firmly into the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and cool completely on wire rack.
For the Filling: In a large bowl using a electric mixer, add the cream cheese and cream on medium speed until fluffy. Next add in the sweetened condensed milk and continue mixing until well combined. Add and mix in half the lemon juice then add and mix in the other half, and add in the vanilla extract and continue to mix until well incorporated. Pour the filling into the cooled crust. Place the pie into the refrigerator and let it chill overnight, until well firm and set. The next day, add the almond extract into the cherry pie filling and mix until well combined. Pour the cherry filling on top of the pie and spread evenly. Cut into desired slices, serve with whipped cream (if desired) and enjoy!
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Homemade Cherry Pie Recipe | how to make cherry pie
Recipe:
This homemade cherry pie is incredible. Our homemade cherry pie is made with a delicious and easy cherry pie filling and the easiest flakey pie crust. This recipe is a family favorite and always gets rave reviews.
Tools in this video:
Vitamix blender:
Mason jars:
Baking sheet:
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