Make 2 double pie crust recipes.
Line an oblong shallow
Preheat oven to 375\u00b0. Grease two 1 3/4-inch tartlet or small cupcake pans. Combine graham cracker crumbs with butter or margarine; press a rounded teaspoonful of crumb mixture into each cupcake pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around each tart and lift out of pan. Top with a pie cherry. Makes 24.
eady to use.
For Pie: Thaw cherries completely in strainer
minutes.
Add Morello cherry mixture and stir over medium
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.
Classic Pie Crust:
Add the flour,
Combine juice, sugar, flour, salt and lemon.
Cook until thick; add butter.
Pour over cherries in an 8-inch pastry lined pie pan.
Cut strips of pie dough for twisted lattice top crust. Flute edge and trim. Bake in a 450\u00b0 oven for 10 minutes, then in a 350\u00b0 oven for 30 minutes. If fresh cherries are used, increase sugar to 1/2 cup.
Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind.
Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling.
Fold in opposite sides of each tortilla and roll up covering pie filling.
Heat oil (one-inch) in a large skillet over medium-high heat.
Fry chimichangas, two at a time, seam-side down, until golden brown.
Drain on paper towels.
Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving.
ed food coloring.( i used cherry juice ).
Spoon pink and
n 1 1/2 cups Cherry pie filling, butter, almond extract, and
Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Remove from heat and stir in cherries; stir in food color.
place the morello cherries and cherry pie filling in a bowl. Gently
o line a 9 inch pie dish. Trim excess then lightly
Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
Spread cherry mixture in the bottom of a 9x13 cake pan.
Put the pineapple slices on top of cherry pie filling.
Put brown sugar on top of pineapple.
Mix the cake mix, oil, eggs and balance of the flavorings together.
Pour over top of the brown sugar.
Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.
lace one of the unbaked pie shells in a lightly oiled
he 9-inch glass pie pan. Add the cherry pie filling and then
or using a deep dish pie pan, I normally make the
Cream cheese should be close to room temperature.
Blend milk, lemon juice and vanilla with cream cheese and pour into pie crust. Chill about 2 hours.
Then pour cherry pie filling on top.
Chill one more hour.
Keep refrigerated.
Cream first three ingredients together. Blend until smooth.
Add 1 cup whipped cream.
Pour into pie shell.
Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.
Brown almonds by spreading on pan and placing in a 350\u00b0 oven until lightly browned.
Watch carefully.
Sprinkle cool almonds over pie shell.
Mix milk, salt, lemon juice, almond extract and vanilla together.
Fold in whipped cream.
Pour into pie shell and spread evenly.
Spoon cherry pie filling over top.
Refrigerate for 4 hours before serving.