77 cherry pie inch Recipes

pie shell, 9 inch, unbaked, salt (optional), cherry pie filling, lemon juice, cinnamon, coconut, milk, almonds, sliced, butter, melted, sugar, almond extract, salt (optional), egg, beaten

cherry pie filling, almond extract, cake or angel food , sliced 1/2-inch thick, softened butter, garnish: powdered sugar

cherry pie filling, egg whites, cream of tartar, sugar, almond extract, pastry shell (9 inches), baked, chopped walnuts

sour cherries , packed in water, cornstarch, granulated sugar, salt , pinch, fresh lemon juice, almond extract, frozen 9-inch pie shells

all-purpose flour, cold unsalted butter, cut into 1/2-inch cubes, cold vegetable shortening (preferably trans-fat-free), salt, ice water, sugar, quick-cooking tapioca, vanilla bean or 1 1/2 tsp pure vanilla extract, cornstarch, cinnamon, salt, sugar, fresh or frozen (not thawed) pitted sour cherries (2 lb), whole milk for brushing, vanilla ice cream

white whole wheat flour, white sugar, salt, chilled unsalted butter, cut into 1/2-inch chunks, ice cold water, ice cold orange vodka (optional), cherry pie filling, milk, white sugar

unbleached all purpose flour, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, more) ice water, sugar, cornstarch, salt, whole pitted sour cherries or dark sweet cherries (about 2 lb whole unpitted cherries), fresh lemon juice (if using sour cherries) or 3 tbsp (if using dark sweet cherries), vanilla extract, unsalted butter, cut into 1/2-inch cubes, milk, vanilla ice cream

sliced halved fresh cherries (sweet cherry, like bing), sugar, all-purpose flour, salt, ground cinnamon, lemon juice or 1 tbsp vinegar, unbaked 9-inch deep dish pie pastry, sugar, all-purpose flour, ground cinnamon, ground nutmeg, cold butter or 3 tbsp margarine

chocolate cake mix (baked in two 9-inch round cake pans) or 18 oz devil s food cake mix (baked in two 9-inch round cake pans), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), instant chocolate pudding mix, dessert topping (dream whip), cold milk, cherry pie filling

cornstarch, sugar, water, cherry-flavored gelatin dessert, fresh or frozen pitted, chopped red tart cherries, pie shells (8 inches each), baked

cherry pie filling or pie filling of your choice, flour tortillas (6 inches), warmed, sugar, butter, water

pastry for double crust 10 inch pie, sugar, all-purpose flour, pitted red tart cherries, drained or 4 cups fresh red tart cherries, washed and pitted, almond extract, butter or 3 tbsp margarine

baked 9 inch pie crust, cherry pie filling, sugar, pure almond extract, whipping cream, sugar, sour cream, toasted almonds , for sprinkling before serving

baked, 9-inch graham cracker pie shell, sugar, cream cheese, softened, vanilla, whipping cream, cherry pie filling

prepared angel food cake (8 to 10 oz), cut into 1-inch cubes, reduced-sugar cherry pie filling, cold fat-free milk, sugar-free instant vanilla pudding mix, reduced-fat sour cream

cherry pie filling, crushed pineapple, undrained, sugar, cornstarch, raspberry gelatin, firm bananas, sliced, chopped pecans, toasted, pastry shells (9 inches), baked

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

refrigerated 9-inch pie shells, cream cheese, softened, sugar, almond extract, heavy cream, hot fudge topping, cherry pie filling, all-purpose flour, for sprinkling