94802 sour cherry vissino pastry pie Recipes

whole wheat mini toasts, wheel brie, cut into 24 pieces, dalmatia sour cherry spread, sliced almonds, toasted

cherry jell-o, boiling water, coca-cola, pineapple juice, sour cherry, crushed pineapple (#2 can), pecans

sour cherries, with liquid, almond extract, butter, softened, salt, white sugar, bread flour, vital wheat gluten, rapid rise yeast, almonds

sour cherry, water, cinnamon stick, cornstarch, sugar, brandy

baked and cooled 9 inch pie shell, blueberry apple filling, blueberries in heavy syrup , drained reserving juice in 1 bowl and berries in another, water, pea-sized-diced delicious apple, salt, cornstarch, water, sugar, lemon juice, cinnamon, almond extract , optional, sour cream topping, sour cream, vanilla, sugar, cream cheese, softened, salt, knox gelatin, cold water

fresh mushrooms, pie shell, butter or margarine, divided, chopped onion, eggs, sour cream, salt, tarragon leaves, crushed, ground black pepper, swiss cheese, shredded

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

unsalted matzo meal, potato starch, brown sugar, salt, ground cinnamon, chilled butter, cut into small pieces, fresh orange juice, sliced peeled mcintosh apples (about 1 3/4 lb), chopped frozen rhubarb, thawed, sugar, canned pitted sour cherries, drained, fresh orange juice, potato starch, ground cinnamon

red wine, dried sour cherries (4 oz), extra-virgin olive oil, skinless pekin duck breast halves (5 oz each), salt and freshly ground pepper, shiitake mushrooms, stems removed, caps thinly sliced, shallots, thinly sliced, water, honey mustard

sour cherries, pitted, water, sugar, brazil nut, peeled and thinly sliced, pectin

unbaked 9 inch deep dish pie shell, eggs, lightly beaten, pumpkin, sweetened condensed milk, pumpkin pie spice, orange zest, divided, salt, sour cream, granulated sugar, thawed orange juice concentrate or 2 tsp orange liqueur

all-purpose flour, plus more for the work surface, kosher salt, granulated sugar, unsalted butter, cold and cut into pieces, vegetable shortening, cold, ice water, cortland , empire, or mcintosh apples, granny smith apples, fresh lemon juice, granulated sugar, ground cinnamon, walnuts, finely chopped, sour cream, raisins, all-purpose flour, plus more for the work surface, dark brown sugar, ground cinnamon, kosher salt, unsalted butter, cold and cut into pieces

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.