Canned Cherry Pie Recipes

Cherry Pie Recipe with Canned Filling Cook Clean Repeat

WebMar 31, 2024 · Instructions. Preheat oven to 425 degrees. In a bowl mix the cherry pie filling and almond extract then pour into pie shell. Cut slits or use a cutter to cut out small …

Rating: 5/5(1)

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Skinny Cherry Pie Pound Dropper

WebNov 22, 2022 · Preheat oven to 400 degrees. Spray a 9-inch pie dish with non stick cooking spray. Set aside. Combine flour, sugar substitute, and …

Rating: 4.4/5(12)
1. Preheat oven to 400 degrees. Spray a 9-inch pie dish with non stick cooking spray. Set aside.
2. Combine flour, sugar substitute, and salt in a large mixing bowl. Cut in butter with pastry blender or fork until mixture creates coarse crumbs. Stir in ice cold water with fork until flour is moist.
3. Using your hands, work the dough into forming a large ball. (The dough should not be sticky) Just do your best to not over-work the dough. Once the dough ball has been formed; divide it in half; making two smaller dough balls.
4. Gently flatten each dough ball half. Cover and wrap dough balls in plastic wrap; refrigerate for 5 minutes.

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Classic Tart Cherry Pie with Canned Cherries Feast …

WebJul 4, 2021 · Turn off heat and add butter, almond extract, and cherries. Set aside. Unroll one crust into the bottom of a 9-inch pie plate. Fold or …

1. Preheat oven to 425.
2. Remove pie crusts from box and allow to warm slightly on the counter--about 10 minutes before unrolling.
3. Into a measuring cup, drain liquid from cherries to make 1 cup of liquid.
4. Transfer to a saucepan and add sugar, flour and salt.

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Homemade Cherry Pie with Fresh or Canned Tart …

WebJun 8, 2016 · Add ice water a little at a time until a ball forms and holds together. Divide in two, wrap and chill. Step 2: Make the filling. Toss …

1. Make crust. In a food processor, pulse flour, sugar and salt to blend. Add cubed butter and lard and pulse on/off until mixture resembles coarse meal. You should still see pieces of butter and lard. Transfer mixture to bowl and add 5 tablespoons of ice water. Mix with a fork until dough starts to clump together. If too dry, add more ice water by teaspoonfuls until you can gather dough into ball. Divide in half and flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour.
2. Preheat oven to 425º. About 15 minutes or so before dough is ready to roll, make filling. In bowl, combine drained cherries, 1 cup sugar and tapioca. Set aside and let sit for 15 minutes.
3. In small dish, whisk together egg and milk, set aside.
4. Remove 1 disc of dough. Lightly flour work surface and rolling pin. Roll dough from center out, turning frequently and adding more flour if sticking. Transfer dough to glass pie dish and gently press into place. Trim excess dough but leave some overhang. Patch any holes or tears with dough scraps. Return to refrigerator while you roll the 2nd disc for the top.

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