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Nothing says summer like a good old-fashioned cherry pie made with freshly picked pie cherries from the farmer's market. Make sure you have some vanilla ice cream on hand!
One of my favorite dessert recipes ever! You can't beat cherry pie filling and cream cheese together in the same recipe.
Heat oven to 425 degrees F. Place cookie sheet in oven to preheat. Spoon cherry pie filling into frozen crust.
One day I decided to make a cherry pie, and with the crust ready, I poured the can of cherry pie mix in. It was a deep dish pie crust and the can of pie filling only filled the crust half full. With only a can of apple pie filling in the cupboard, I poured it in with the cherry.
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I am looking for a recipe for fresh cherry pie. Thank you.
By Holly from Lancaster, WI
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Fresh Cherry Pie:
Mix 1-1/3 c. sugar,
5 T. tapioca,
4 drops almond extract for filling.
Recipe from Betty Crocker cookbook which has been with me through 62 years! I receive compliments almost every time I bake it, and the last time I took it to a neighborhood party several guys personally thanked me for bringing it.
Here is a recipe from taste of home that got very good reviews:
Fresh Cherry Pie
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cherry juice blend
4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
3 to 4 tablespoons cold water
In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg, and extract; set aside.
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal, and flute edges.
Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.
Yield: 8 servings.
Nutrition Facts: 1 serving (1 slice) equals 457 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 153 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.
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