Classic Pie Crust:
Add
ormally make the ball for the bottom pie crust a little larger
For the pastry, sift flour and
br>Prepare your favorite recipe for pie crust and fit the bottom
Combine sugar,flour and salt.
Add almond extract to cherries and toss with sugar flour mixture to mix well.
Pour into pastry lined 9 inch pie pan.
Put on top crust.
Bake at 400 for about 40 minutes.
If edges brown too much cover it with aluminum foil.
The syrup does bubble and may spill over a little so I set the pie on a cookie sheet then baked it.
large bowl, stir together cherry pie filling, cranberry sauce, raisins, cornstarch
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Prepare pie crust for a 2-crust pie, using a 9-inch pie pan. Packaged pie crust may be used.
Preheat oven to 425\u00b0.
In a large bowl, combine cranberries, sugar, cornstarch and almond extract, if desired, and mix well.
Add the cherry pie filling and mix lightly.
Spoon into pie crust lined pan.
Decorate the top crust as desired and place on pie.
Seal the edge.
Bake at 425\u00b0 for 35 to 45 minutes or until crust is golden brown and filling is bubbly.
In a large bowl, combine cherries, sugar, tapioca, lemon peel and 1/8 teaspoon salt.
Let stand 20 minutes, stirring occasionally.
Fill a pastry lined 9-inch pie plate with cherry mixture; dot with butter or margarine.
Adjust top crust.
Seal and flute edge high.
Cover edge of pie with foil.
Bake in a 375\u00b0 oven for 30 minutes.
Remove foil; bake for 25 to 30 minutes more or until golden.
Cool on a wire rack before serving.
Serves 8.
Combine cherries, sugar, tapioca, lemon peel and salt.
Let stand for 20 minutes.
Stir occasionally.
Fill pie shell with cherry mixture.
Dot with butter or margarine.
Bake in 375\u00b0 oven for 30 minutes or until golden brown.
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.
Preheat oven to 325.
Do NOT stir at any time.
Pour cherry pie filling into 9 x 13 pan.
Spread pineapple with juice over cherry filling.
Do not stir.
Sprinkle cake mix over pineapple.
Sprinkle coconut over cake mix.
Sprinkle nuts over coconut.
Pour melted butter over all.
Bake 40 minutes or until top is golden brown.
Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
FILLING:
Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
ooth; let cool, whisking occasionally for about 10 minutes, or until
Start oven at 425\u00b0.
Spread 1/2 cherry pie filling over the bottom of crust; save remaining filling.
Bake for 15 minutes until pastry is golden brown.
Beat cream cheese and sugar until smooth.
Add eggs and vanilla and beat.
Pour cheese mixture over hot cherry pie filling.
Reduce heat to 350\u00b0.
Continue baking 25 to 30 minutes.
Before serving, spoon sour cream around rim and spoon the rest of the cherry filling in the center.
With an electric mixer, whip cream cheese and powdered sugar until creamy. Fold in Cool Whip and mix until combined. Pour into pie shell. Cover with cherry pie filling. Let refrigerate for 1 hour before serving.
Line a 9\" pie plate with 1st unbaked pie crust, bottom side floured.
Combine cherry pie filling and pitted cherries in a bowl, then add in the almond extract and cinnamon. Add more or less of each to your own taste. Pour into pie crust. Make designs in 2nd pie crust before covering the filled crust. Crimp edges tightly. Cover crust edges lightly with tinfoil. Place pie plate on top of a cookie sheet to catch drips. Bake at 400 degrees for 40 minutes, or until pie has browned. Let cool before serving to allow filling to set.
Meanwhile, prepare pie crust squares and cherry pie filling.
Roll pie crust to
Let cream cheese stand at room temperature until softened. Beat until fluffy.
Gradually add sweetened condensed milk.
Stir thoroughly until mixed.
Add lemon juice and vanilla.
Stir until well mixed.
Turn mixture into baked crust.
Chill 2 to 3 hours in refrigerator (do not freeze).
Before serving, garnish top of pie with cherry pie filling.