136 cherry pastry pie Recipes

e.d. smith cherry-cranberry pie filling, boiling water pastry, butter, boiling water pastry, cake and pastry flour, boiling water, salt

sugar, all-purpose flour, fresh pitted unsweetened tart red cherries or 4 cups unsweetened frozen pitted tart cherries, thawed and drained, almond extract, pastry for double-crust pie, butter, cut into small pieces, milk, sugar

pastry for single-crust pie (9 inches), sugar, cornstarch, salt, fresh tart cherries, pitted or frozen pitted tart cherries, thawed, almond extract, quick-cooking oats, king arthur unbleached all-purpose flour, brown sugar, almonds, cold butter

sugar, cornstarch, salt, pitted dark sweet cherries, pastry for double-crust pie (9 inches), star cookie cutters (1/2 inch and 2 inches), sugar

cherries, pitted, sugar (1 1/4 cups for sour cherries), flour, cinnamon, pastry for a double-crust 9-inch pie

pastry for a 9 inch double crust pie, pitted sour cherries, white sugar, all-purpose flour, butter, salt

pastry for a double crust 9-inch pie, peeled, sliced peaches, bing cherries, pitted and halved, blueberries, lemon juice, white sugar, brown sugar, all-purpose flour, ground cinnamon, salt, milk , or as needed, white sugar , or as needed

tube (8 oz) refrigerated crescent rolls, cherry pie filling, almond extract, milk, sugar

double crust pie pastry for a 9 inch pie- use your favorite recipe for fruit pies, fresh or frozen blueberries thawed, sugar, cornstarch, salt ( optional ), cinnamon, vanilla or almond ( optional use with other variations), variations, blueberries with 3 cups of fresh pitted cherries, or 3 cups of blackberries or raspberries or 3 cups fresh,skinned ripe sliced peaches

pastry for double-crust pie (9 inches), fresh or frozen cranberries, thawed, sugar, divided, cornstarch, cherry pie filling, egg white, water

ingredients for standard pie pastry, all purpose flour, salt, chilled shortening (such as crisco ), very cold water 6 tbsp, homemade cherry filling for turnovers, this filling can also be used over cheese cakes , and as cake fillings., home cooked or canned sour cherries, with juices drained and reserved., white sugar, cornstarch, cherry juice, egg wash (optional)

pastry for a 9 inch single crust pie, pitted sour cherries, drained, quick-cooking tapioca, white sugar, almond extract

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

eggs, separated, sugar, divided, all-purpose flour, salt, milk, flaked coconut, divided, vanilla extract, divided, tart cherries, drained, baked (9-inch) pastry shell, water

recipes pastry dough, pear and sour cherry mincemeat, an egg wash made by beating 1 large egg yolk with 1 tsp water

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.

pastry for double-crust pie, frozen pitted tart cherries, tart cherry juice, sugar, quick-cooking tapioca, cornstarch (5 tsp), almond extract

pastry for double-crust pie (9 inches), cherry pie filling, prepared mincemeat, orange marmalade, chopped walnuts, king arthur unbleached all-purpose flour