Recipe Croatian Sour Cherry Pie
Recipe - Croatian Sour Cherry Pie
INGREDIENTS:
●300 g flour (for cakes)
●150 g butter
●2 tablespoons breadcrumbs
●150 g sour cream
●1 lemon (grated rind)
●12 g baking powder
●10 g sugar (with vanilla flavor)
●3 g salt
●450 g sour cherries (marasca, preferably)
●4 tablespoons semolina
●3 tablespoons sugar
●1 tablespoon cinnamon
●2 egg yolks
●200 g heavy cream
●2 tablespoons sugar
Cherry Pie with Canned Cherries | Sour Cherry Pie | Pie in 5
My Pie in 5 videos teach a pie recipe in 5 minutes (or so ???? ) Hello sour cherry pie! ???? We will make this pie using canned cherries, since fresh sour cherries are hard to get. We'll roll out some dough (or use premade dough!), make some filling, and weave a beautiful lattice top.
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???? ALL BUTTER PIE CRUST VIDEO
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Sour cherry pie filling
No need to buy canned pie filling when you can make this quick & easy Sour cherry pie filling. Can use either fresh or frozen cherry’s. Can also be used as a topping for ice cream, on cakes etc.
???? How to make sour cherry tarts:
Brownie bottom cheesecake with sour cherry cherry sauce:
600g fresh or frozen sour cherries
120g granulated sugar
2tbsp lemon juice
2tbsp corn starch
1/3 cup cold water
Homemade SOUR CHERRY PIE | The absolute best!!!
#weekendatthecottage #easydeliciousrecipes #sourcherrypie
For the full recipe:
Quite possibly the finest homemade pie we’ve ever made, this SOUR CHERRY PIE is phenomenal.
Really good pie recipes are shared and treasured, and I know cottage-goers will agree that homemade pies are the quintessential cottage dessert. In my mind, fruit pies are especially perfect for the cottage setting.
SIMPLE EQUATION
Every time we post a pie recipe, I say the same thing: practice makes perfect. Don’t worry if you’re new to pie making; you don’t need too much practice to perfect it. I bet you’ll have it down pat by pie number three.
The technique is the real key to a good pie, and the equation is simple: start with our foolproof PIE DOUGH recipe, fill it with flavourful fresh fruit, bake it until it’s bubbly and the crust is golden, then give it enough time to cool so the filling sets. See? Really simple!
SOUR CHERRIES
Sour cherries have a uniquely tangy and tart flavour like nothing you’ve ever tried. I think they’re best enjoyed as we’ve done here – in a homemade SOUR CHERRY PIE.
FILL ‘ER UP!
The filling for this pie was like a culinary cliffhanger – things went bad, then got good. The bad part was pitting the sour cherries. I started pitting them using a conventional cherry pitter and became frustrated when the pits kept getting stuck in the tool.
Then I realized I could pit them much easier by holding the cherry in one hand and coaxing the pit out and away my opposite thumb. Pretty soon I had this rhythm going and lifted myself out of the pits of despair.
Last thing on the filling is to expect your excitement to build when you add our secret ingredient to the filling, pure almond extract. Cherry pie lovers will swoon on their first bite – amazing, right?
THAT UPPER CRUST!
Once the filling is ready and has been spooned into the pie crust, the fun part begins: the upper crust.
I try to vary the looks of the pies I make and experiment with the all-important upper crust. In this case, I really threw caution to the summer wind and tried to arrange strips of pie dough to look like a tartan or plaid pattern. Is it perfect? No. Do I still like it? Yes. Will I try something different next time? You bet! Have fun decorating your pies, and always remember, they still taste really good even if their design looks a bit funky!
BAKE & SERVE
I have to admit, even a seasoned pie maker like myself was astounded by the enticing, appetizing aroma of this particular pie as it baked.
Serving the pie with nothing more than vanilla ice cream is suggested, keeping the focus on the fruit flavour. Talk about those sour cherries being perfect and wonderful, right? Your first bite will make you very, very happy!
Well, that’s been our experience with this SOUR CHERRY PIE, a definite keeper.
SOUR CHERRY PIE – a stellar baked treat that’s perfect for your next weekend at the cottage.
INGREDIENTS
2 discs of pie dough
For the filling:
2 lb. of sour cherries, pitted
½ teaspoon of pure almond extract
½ teaspoon of lemon juice
1 cup of granulated sugar
¼ cup of cornstarch
¼ teaspoon of kosher salt
2 tablespoons of butter
For the egg wash:
1 egg, room temperature
1 tablespoon of water
INSTRUCTIONS
1) Prepare pie dough recipe. Refrigerate two discs of dough for at least one hour before use.
2) Pit sour cherries, discarding the pits and placing the cherries into a medium-sized bowl. Set aside.
3) Mix sugar, cornstarch and salt in a small bowl. Set aside.
4) Preheat oven to 425°F.
5) On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
6) Drain excess juice from the cherries, then add the almond extract and lemon juice. Toss gently. Add the dry mix and toss again until cherries are coated. Evenly spoon cherry mixture into the dough-lined pie plate. Cut butter into small pieces and nestle them into the cherry filling. Set aside.
7) Roll out second disc of pie dough to 14-inch round. Create preferred design for the pie top and carefully place on top of pie.
8) Trim off excess dough and crimp the edge of the top crust to the lower one.
9) Beat egg with water. With a pastry brush, carefully brush egg wash on the upper crust and the edge detail.
10) Transfer pie onto a baking sheet and bake in the preheated oven for 15 minutes. Turn the oven temperature down to 375°F and bake for an additional hour, or until crust is golden and the filling is bubbling.
11) Cool pie to room temperature. Serve with vanilla ice cream.
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Stars & Stripes Sour Cream Cherry Pie | So Delicious!
Please join me and let's bake a delicious sour cream cherry pie for Memorial Day weekend. I am using canned cherry pie filling and elevating the taste with all sorts of flavors. Recipe below!
*Part of the video is a voice over due to noisy puppies playing!
If you enjoyed this video, please like (thumbs up), subscribe, ring the bell to be notified of new videos, and share. Thank you so much for watching!
#cherrypie #pie #starsandstripes #hog #memorialday #dessert #bakewithme #canned #recipe #simpleliving #family #coffee #celebrate #holiday
Sour Cream Cherry Pie Recipe
one 21 oz can cherry pie filling
1/4 tsp cinnamon
granulated sugar (to taste)
1/2 tsp vanilla extract
1/4 c sour cream
pats of butter
2 pie crusts
1 egg, beaten
Preheat oven to 425 degrees F.
In medium size bowl, combine the cherry pie filling, sugar, vanilla, cinnamon and sour cream. Taste as you go along to see if the flavors are just right.
Lightly butter a medium size pie pan.
Lay the bottom pie crust in the pan.
Top with cherry mixture.
Add little pats of butter to top of pie mixture.
Lay the top pie crust on top of the pie filling.
Tuck the top edge pie crust behind the bottom edge pie crust and crimp.
Decorate the pie with leftover pie crust if you so desire.
Lightly brush the beaten egg over the top of the pie.
Sprinkle with cinnamon sugar.
Cut a few slits on top layer so the steam from the pie can vent out.
Bake about 40 minutes or until crust is lightly brown and pie juices bubbling.
Cool pie for a few hours. Enjoy!
*I put strips of foil around the pie crust edges before it went into the oven. I removed the foil after about 30 minutes of baking. This way, the pie crust edges won't brown too quickly.*
Tip Jar ????:
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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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