Both the cherry pie filling and pie crust can be made a few days in advance, stored in the fridge until ready to use. sugar and salt in a food processor. Set an 18-inch square of heavy-duty foil on tiles or pizza stone. If you're using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell. Add Cherry-Apple filling atop crust in pie pan. Set a dough disk on a floured work surface. In medium bowl, stir together pie filling and cornstarch. Hopefully your store carries these cherries; they're a tawny red, rather than neon-colored. Fit dough into pie plate so it is not stretched in any way. frozen butter and pulse 4 times, 1 long second each time. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Amount is based on available nutrient data. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. The flavor was good, however I wouldnt consider this recipe very easy.....not that it was hard, just a few too many steps for my taste.....My lesson learned.....stick to your standard pie dough recipe. Dec. 11, 2020, 6:16 PM UTC I didn't have the oven tiles but baked on a flat pan and it cooked properly. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. And I wasnt really a fan of having to "freeze" the butter and shortening ahead of time. One of the best pie crusts ever. !It is worth trying. Stir in water with a rubber spatula until dough clumps form. Refrigerate. But still worth it!! Add 8 Tbs. The pie looked just like the picture!!!! One quart cherry pie filling is perfect for a 9-inch pie whereas the pints are perfect for topping a cheesecake. It was rich but a little flakey. Dump mixture into a medium bowl; rub through clean fingertips to blend. Mix flour, 2 Tbs. Scrape paste into cherries in a bowl. Dot with butter. The filling is perfect-thick and sweet and tangy. 2 refrigerated pie crusts (or one package of Bake House Creations Pie Crust) 2 21-oz. I do both! I have only made the crust which I think is absolutely wonderful I use it as a crostata crust this recipe makes a good size crostata just use your favorite fruit filling mine is apple cinnamon. I thought the filling was delicious and a good balance of tart/sweet but my husband who was raised on canned cherry pie filling didn't like this as well. Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set. Only one drawback...the cherries cost about 10.00!!! Steps 1 Information is not currently available for this nutrient. [CDATA[/* > And the crust was so good! sugar and salt in a food processor. The best!!! a hatchet?) My advice: Use a different recipe...this one strikes out. Here are some canned cherry pie fillings recipes. Ingredients. The cream cheese makes this a very heavy crust with very little flavor. 2020 … I tried this recipe, thinking that the cream cheese in the crust may prove interesting. All rights reserved. Bake the shells at 350 degrees for … butter. Fold dough circle in half; quickly lift onto filling and unfold. Congrats! Ingredients are: – 1 can of cherry pie filling “21 ounces”-2/3 cup of 2% milk Add comma separated list of ingredients to exclude from recipe. Place the cherries and reserved liquid in a large mixing bowl. No fresh cherries, no extra needed - simple dough for a covered cherry mixture that bakes up in 40 … Bakers who've used sour cherries know they're well worth the effort. Heat over medium heat, stirring constantly until mixture bubbles. I watch for it on sale to have it on hand. Oh wow! Why is there such a range in volume for fruit pie filling from one recipe to the next? grandma! Ingredients. This is the easiest, no fail, piecrust also. Drain the cans of cherries, reserving 2/3 cup of water from one of them. Roll into a 14-inch circle. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. As for the cherry pie filliing, I didnt find the instructions very explicit. Mound fruit to the center. The cream cheese makes this a very heavy crust with very little flavor. I had to cook the cherry juice forever before it became a "paste"..this in turn left the cherry pie very thick and dry. Even the recipe is perfectly easy to follow. Divide the dough into two pieces, making one chunk slightly larger. Brush top crust with milk; 3 Spoon pie filling into crust-lined plate. Freezing Instructions: Baked and cooled cherry pie can be covered tightly and frozen for 2-3 months. Transfer the circle to a 9" pie pan. Canned pie filling is the convenient and easy-to-use ingredient in your most popular and profitable foods. Line a 9” pie plate with one of your pie crusts, set the other to the side. For a practical look at all the options, see our Fruit Pie Thickeners Guide. Terri Peters. After cooling an hour we cut the first piece and the cherries dumped out (the filling was still pretty warm). Incredibly delicious substantial crust and very tangy cherry filling. Place a sheet of foil over the pie during the last 15 minutes of baking to prevent over browning. I tried this recipe out of one of Pam Anderson's cookbooks and this pie is phenomenal. Mix flour, 2 Tbs. Absolutely amazing pie. Place pie plate on a cookie sheet (to catch any drippings). This recipe is a beat your grandma's best recipe type of pie.. 5 stars all the way. The glaze is typically sweeter than the cherries and may add just enough sweetness to improve the flavor of your canned pie filling. Press dough with your palm to form a ball, then divide in half. Smith's Light and Fruity canned cherry pie filling. 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