Deep Dish Raspberry And Black Cherry Pie Food

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DEEP DISH CHERRY PIE



Deep Dish Cherry Pie image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds fresh or thawed frozen cherries, or 2 (16-ounce) cans pie cherries
3 tablespoons cornstarch
3/4 cup granulated sugar
1/4 teaspoon freshly grated ginger
1 teaspoon freshly squeezed lemon juice
1/4 cup heavy cream
2 tablespoons sugar
1 pint vanilla ice cream
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
Piecrust dough, recipe follows

Steps:

  • Roll out the pie dough to 1/8th-inch thick and chill on parchment lined sheet pans. Cut out disks of dough 1-inch bigger than your ovenproof 8 to 12 ounce crocks. Keep chilled until ready to use.
  • Preheat oven to 375 degrees F.
  • Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, and lemon juice and whisk to dissolve the cornstarch then bring it to a simmer over medium heat whisking all the while. When thickened, turn off the heat, stir in the cherries.
  • Pour the cherry filling into the ovenproof dishes and set aside to cool slightly. Carefully place the rolled-out disks on top and ease them into the dishes so it doesn't hang over the edge. Brush each disk with a little heavy cream and then sprinkle lightly with 2 tablespoons of sugar. With the tips of a pair of scissors, snip a X vent hole in the top of each crust.
  • Place the pies on a sheet pan, to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes.
  • Let cool to room temperature. Serve at room temperature with vanilla ice cream.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
  • In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
  • Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
  • Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the fridge for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
  • To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4 inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
  • For a double-crust pie: Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 11 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.
  • Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
  • For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent over baking, until medium brown.
  • Yield: 2 crusts Preparation time: 15 minutes plus rolling and shaping Cooking time: 30 minutes Ease of preparation: moderate
  • Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

CHERRY-RASPBERRY PIE



Cherry-Raspberry Pie image

Old fashioned summer pie with cherries and raspberries.

Provided by Mama Fresh

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h40m

Yield 8

Number Of Ingredients 15

3 cups all-purpose flour
1 ¼ cups cold lard
5 tablespoons ice water
1 egg
1 teaspoon white vinegar
1 teaspoon salt
1 ½ cups white sugar
3 tablespoons quick-cooking tapioca
2 cups fresh raspberries
2 cups fresh tart cherries, pitted
1 teaspoon lemon juice
¼ teaspoon almond extract
1 egg, beaten
3 teaspoons heavy cream
1 tablespoon coarse sugar, or to taste

Steps:

  • Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
  • Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
  • Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  • Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
  • Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

Nutrition Facts : Calories 690.7 calories, Carbohydrate 88.3 g, Cholesterol 76.7 mg, Fat 34.9 g, Fiber 4.2 g, Protein 7.1 g, SaturatedFat 13.5 g, Sodium 309.1 mg, Sugar 45.9 g

DEEP-DISH CHERRY PIE



Deep-Dish Cherry Pie image

My great-aunt in Pennsylvania's a great country cook, and she gave this recipe to me. It's one of my husband's favorites. I like it, too-it's easier than two-crust pies, plus I've used both fresh and frozen cherries with good results.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 17

6 cups fresh or frozen pitted tart cherries, thawed, drained and patted dry
3/4 cup sugar
3/4 cup packed brown sugar
1/4 cup cornstarch
1 teaspoon almond extract
Dash salt
2 to 3 drops food coloring, optional
3 to 4 tablespoons butter
CRUST:
1-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons shortening
4 to 5 tablespoons ice water
Milk or half-and-half cream
Additional sugar

Steps:

  • In a large bowl, combine cherries, sugars, cornstarch, extract, food coloring and salt. Place in a greased 1-1/2-qt. to 2-qt. baking dish. Dot with butter. Set aside. , For crust, in a large bowl, combine the flour, sugar, salt and nutmeg. Cut in shortening. Add water, a little at a time, until a dough forms. Do not over mix. Roll out on a floured surface to fit the top of the casserole. Place on top of the cherries, pressing against the sides of the dish. Cut decorative designs or slits in center to crust. , Brush with milk or cream and sprinkle with sugar. Bake at 350° for 1 hour or until crust is golden brown. Cool at least 15 minutes before serving.

Nutrition Facts :

JEWEL'S BLACK RASPBERRY PIE



Jewel's Black Raspberry Pie image

Enjoy one of summertime's best treats in this simple yet amazing black raspberry pie.

Provided by RainbowJewels

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h15m

Yield 10

Number Of Ingredients 6

2 deep-dish prepared pie crusts
2 quarts fresh black raspberries
1 ½ cups white sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
4 tablespoons butter, cut into 4 pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
  • Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

Nutrition Facts : Calories 471.4 calories, Carbohydrate 75.2 g, Cholesterol 12.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 5.9 g, Sodium 221.2 mg, Sugar 30 g

RASPBERRY CHERRY PIE



Raspberry Cherry Pie image

No one can resist a slice (or two!) of this tart "cherry-berry" pie. Growing up, my sister and I requested this pie for our birthdays instead of cake. Now it's a favorite of my own family. -Mari Anne Warren Milton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups sugar
3 tablespoons quick-cooking tapioca
2 cups fresh or frozen unsweetened raspberries
1 cup fresh, frozen or canned tart cherries
1 teaspoon lemon juice
PASTRY:
3 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1 egg
5 to 6 tablespoons cold water
1 teaspoon white vinegar
1 tablespoon butter

Steps:

  • For filling, in a bowl, combine sugar and tapioca. Add the raspberries, cherries and lemon juice; toss to coat. Let stand for 15 minutes. Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly. Combine the egg, water and vinegar. Gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide the dough in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate; trim pastry even with edge. , Spoon filling into pastry. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Place pastry in plate; trim even with edge. Make decorative cutouts; place on top of pie. , Cover edges loosely with foil. Bake at 350° for 60-70 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.,

Nutrition Facts : Calories 602 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 492mg sodium, Carbohydrate 84g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.

DEEP-DISH RASPBERRY AND BLACK CHERRY PIE



Deep-dish Raspberry and Black Cherry Pie image

Make and share this Deep-dish Raspberry and Black Cherry Pie recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups flour
1/4 teaspoon salt
1/2 cup chilled Crisco, cut into pieces
1/4 cup chilled butter, cut into pieces
1/3 cup ice water
2 lbs dark sweet cherries, pitted or 2 1/2 lbs pitted frozen cherries, thawed and drained
3 (1/2 pint) packages fresh raspberries
1 cup sugar
1/3 cup flour
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 egg, beaten with
1 tablespoon water
2 teaspoons sugar
premium vanilla ice cream

Steps:

  • For crust: Blend flour and salt in processor.
  • Using on/off turns, cut in shortening and butter until mixture resembles coarse meal.
  • With machine running, add water, 1 tblsp at a time, until dough just begins to clump together.
  • Gather dough into ball; flatten into rectangle.
  • Wrap in plastic; chill atleast 30 minutes.
  • For filling: Position rack in top third of oven and preheat to 400F.
  • Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish.
  • Let stand 20 minutes.
  • Roll out dough on floured surface to 14 x 10-inch rectangle.
  • Transfer dough to top of fruit.
  • Fold edges under.
  • Using fork, crimp edges decoratively.
  • Bake pie 15 minutes.
  • Brush crust with egg glaze and sprinkle with 2 tsps sugar.
  • Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes.
  • Cool on rack 30 minutes.
  • Serve warm with ice cream.

Nutrition Facts : Calories 494.2, Fat 20.1, SaturatedFat 7.8, Cholesterol 41.7, Sodium 125.2, Carbohydrate 75, Fiber 6.6, Sugar 40.7, Protein 6.2

CHERRY-RED RASPBERRY PIE



Cherry-Red Raspberry Pie image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 cup cake flour
2 tablespoons super rich butter powder, optional*
1 cup shortening
1 whole egg
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 cup ice water
One 10-ounce package frozen red raspberries, thawed
2 cups canned pitted sour cherries in juice
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons butter
Milk, for brushing crust
1 tablespoon sugar, for sprinkling

Steps:

  • For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
  • Preheat oven to 400 degrees F.
  • For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
  • In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
  • Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
  • Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.
  • Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

DOUBLE-DECKER CHOCOLATE AND CHERRY-RASPBERRY BIRTHDAY PIE



Double-Decker Chocolate and Cherry-Raspberry Birthday Pie image

Birthdays don't have to mean cake. This double-decker pie features two stacked flavors in a stunning presentation that will be just as celebratory when you shout, "Surprise!" This version combines a decadent fudgy bottom layer with a tart cherry-raspberry top layer for a play on German Black Forest cake, but feel free to swap in any 9" deep-dish fruit pie filling recipe to create your own combo.

Provided by Katherine Sacks

Yield 1 (8") pie

Number Of Ingredients 28

For the crust:
Nonstick vegetable oil spray
All-purpose flour (for dusting)
2 batches Our Favorite Pie Dough, divided into 4 discs, 2 slightly larger and 2 slightly smaller, chilled
For the cherry-raspberry pie filling:
1 cup walnuts
1 1/2 pounds dark sweet cherries (about 4 cups)
1 1/2 pounds raspberries (about 4 cups)
1 cup granulated sugar
1/2 cup cornstarch
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
For the chocolate pie filling:
3 cups granulated sugar
3/4 cup high-quality cocoa powder
6 large eggs
3/4 cup (1 1/2 sticks) unsalted butter, melted
16 ounces evaporated milk
1/4 teaspoon kosher salt
For the egg wash:
1 large egg
1 tablespoon whole milk
For the Royal Icing:
2 large egg whites
3 1/2 cups powdered sugar
1/2 cup heavy cream
Special equipment:
2 (8") springform pans; a pastry bag; a small circle tip

Steps:

  • Make the crust:
  • Coat springform pans with nonstick spray and line bottoms with parchment paper.
  • On a lightly floured surface, roll one large disc of dough to a 15" round; keep remaining dough chilled. Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough with scissors, leaving a 1/4" overhang, and transfer to refrigerator. Repeat with second large disc of dough and remaining pan. Chill at least 30 minutes.
  • On a lightly floured piece of parchment, roll out smaller discs of dough to 12" rounds. Transfer on parchment to a rimmed baking sheet. Chill at least 30 minutes.
  • Make the cherry-raspberry pie filling:
  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 minutes. Let cool slightly, then coarsely chop.
  • Mix walnuts, cherries, raspberries, granulated sugar, cornstarch, vanilla, and salt in a large bowl until well combined.
  • Make the chocolate pie filling:
  • Blend granulated sugar and cocoa powder in a food processor until smooth, about 1 minute. Add eggs, butter, evaporated milk, and salt; process until well combined, another 1-2 minutes.
  • Assemble the pies:
  • Whisk egg and milk in a small bowl; set aside. Remove springform pans from refrigerator. Fill one crust with cherry-raspberry filling and the other with chocolate filling. Let thaw 5 minutes.
  • Brush edges of pie with egg wash, reserving any excess. Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal. Trim top crust to leave a 1/8" overhang, pinching excess dough together to seal. Repeat with second pie.
  • Brush top of cherry-raspberry pie with remaining egg wash. Using a sharp knife, cut several thin vents on surface of both pies. Chill 30 minutes.
  • Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil. Transfer pies to sheets and bake until crusts are light golden, about 25 minutes. Rotate trays in oven, reduce temperature to 350°F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much. Carefully transfer pies to a wire rack and let cool 30 minutes. Transfer pies to refrigerator and chill at least 4 hours or up to overnight.
  • Make the Royal Icing:
  • Beat egg whites and powdered sugar on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until white, thickened, and tripled in volume, about 5 minutes.
  • Transfer one-third of the icing to a medium bowl. Whip with a spatula, adding water by the teaspoonful, until icing no longer holds a peak but folds back on itself. Fit pastry bag with circle tip, then transfer Royal Icing to bag.
  • Add cream to remaining icing and continue whipping on medium-high speed until thick, about 5 minutes. Chill both icings at least 5 minutes.
  • Assemble the Birthday Pie:
  • Carefully remove pies from springform pans, trimming top edges of chocolate pie crust with a serrated knife to flatten if needed. Place chocolate pie on a cake stand or pie plate and pipe a thick ring of Royal Icing along top edge of pie. Pour cream-icing mixture into the center and evenly spread with the back of a spoon. Place cherry-raspberry pie on top and decorate with remaining Royal Icing. Chill at least 2 hours.
  • To serve, bring pie to room temperature for 15 minutes, then slice with serrated knife.
  • Do Ahead
  • Pies can be baked 3 days ahead; loosely cover with foil and chill.

NO ROLL CHERRY PIE



No Roll Cherry Pie image

My mother made this all the time. You can use different fruit, strawberry or blueberry. It is so easy. Everyone will enjoy it.

Provided by kfcook

Categories     Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 8

1 (21 ounce) can cherry pie filling
1/2 cup butter, melted
1 cup flour
1 tablespoon sugar
1/2 cup sugar
1 egg
1/4 cup milk
1/4 cup flour

Steps:

  • For the crust, mix the melted butter, flour and sugar. Press into a 9 inch pie plate.
  • Pour pie filling of choice over crust.
  • For the topping, combine 1/2 cup sugar, egg, milk, and flour in a bowl. Pour over pie filling.
  • Bake at 350 degrees Fahrenheit for 45 to 50 minutes.

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BLACK RASPBERRY PIE - HONEST & TASTY
Preheat oven to 425º F (219º C). Place bottom pie crust on greased 9-inch pie dish. Mix berries, brown sugar, regular sugar, flour, cinnamon, and salt in large large mixing bowl. Pour filling onto the pie crust. Break up little pieces of butter and place on top of filling.
From honestandtasty.com


DEEP-DISH RASPBERRY AND BLACK CHERRY PIE RECIPE | EAT YOUR BOOKS
Deep-dish raspberry and black cherry pie from Good Mornings: Great Breakfasts and Brunches for Starting the Day Right by Michael McLaughlin. Shopping List; Ingredients; Notes ...
From eatyourbooks.com


DEEP DISH CHERRY PIE RECIPES RECIPES - STEVEHACKS
size cans cherry pie filling (lite or regular 12-14oz size cans) size cans dark sweet cherries in heavy syrup (a 21oz of LITE cherry pie filling) size cans tart cherries, usually found packed in juice : 2 tablespoons triple sec or 2 tablespoons any orange liqueur: …
From stevehacks.com


BEST-EVER DEEP-DISH BLUEBERRY PIE - REALITY BAKES
Beat egg with 1 teaspoon water in a small bowl. Brush edges and lattice lightly with the egg wash,. Sprinkle with coarse or raw sugar, if using. Chill the pie in the freezer for 15 to 20 minutes. Preheat oven to 400°F and place rack in lower third of the oven.
From realitybakes.com


HOW TO MAKE BLACK RASPBERRY PIE AT HOME - COOKING FANATIC
First of all, Preheat the oven to 220 degrees C. Place the one crust in the pie dish. Combine raspberries, cornstarch, tapioca, and sugar in a bowl, mix all the ingredients together. Pour the Raspberry mixture on the crust and on the top add butter pieces. Add the remaining of the crust on it.
From cookingfanatic.com


TRADER JOE’S DARK MORELLO CHERRIES CHERRY CRUMB PIE
Add water 1 tablespoon at a time and stir with a heavy duty scraper until dough comes together. Shape into ball. Wrap in plastic and keep chilled until ready to use or use immediately. Filling: Separate syrup from cherries and measure out 3/4 cup of the syrup. In a large saucepan, stir together sugar and cornstarch.
From cookiemadness.net


DEEP - DISH RASPBERRY PIE - RECIPE | COOKS.COM
Add the yolk mixture, toss mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it wrapped in plastic wrap for 1 hour. Make the Filling: In a large bowl, stir together the cornstarch, the rum, the lemon juice, the sugar, and the cinnamon. Add the raspberries and combine mixture well.
From cooks.com


DEEP-DISH CHERRY PIE RECIPE | MYRECIPES
Step 2. Combine flour, 1 1/2 tablespoons sweetener, and salt. Cut in shortening until mixture resembles coarse meal. Add ice water and vinegar; toss with a fork until moist. Shape into a ball. Roll into a 14-inch circle on a lightly floured surface. Place dough in a 10-inch pieplate; press against bottom and sides of …
From myrecipes.com


DEEP-DISH CHERRY PIE – THE LAKELANDER
3/4 cup cornstarch. egg wash, as needed for finishing. Preheat the oven to 425 degrees F. Lightly grease a 9-inch springform pan and place it on a baking sheet lined with parchment paper. Make the pie crust: In a large bowl or in a food processor, combine the …
From thelakelander.com


BLACK RASPBERRY PIE - FLAKYBAKERS.COM
Instructions. Preheat oven to 425 F/ 218 C. Prepare your pie crust and set aside. Combine the butter, flour, and sugar in a bowl. Using either a fork or a pastry blender, cut the butter into the dry ingredients until you have a fine crumb mixture. Set aside.
From flakybakers.com


DEEP DISH BLACK CURRANT PIE - THE ENGLISH KITCHEN
Shape into two flat rounds, and then chill, wrapped for at least 30 minutes before using. Preheat your oven to 180*C/350*F/ gas mark 4. Put the blackcurrants into a bowl and sprinkle with the sugar and cornflour. gently turning them with a spoon until …
From theenglishkitchen.co


DEEP-DISH RASPBERRY AND BLACK CHERRY PIE
Mix first 7 ingredients in 13x9x2-inch glass baking dish. Let stand 20 minutes. Roll out dough on floured surface to 14×10-inch rectangle. Transfer dough to top of fruit. Fold edges under. Using fork, crimp edges decoratively. Bake pie 15 minutes. Brush crust with glaze; sprinkle with 2 t sugar. Reduce temperature to 375’F and bake pie until ...
From teskedsgumman.se


DEEP-DISH RASPBERRY AND BLACK CHERRY PIE - BON APPETIT
Fold edges under. Using fork, crimp edges decoratively. Bake pie 15 minutes. Brush crust with glaze; sprinkle with 2 t sugar. Reduce temperature to 375'F and bake pie until crust is golden and filling bubbles, about 40 minutes. Cool on rack 30 minutes. Serve warm with ice cream. Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg> Similar recipes
From astray.com


DEEP DISH CHERRY PIE - PINT SIZED BAKER
When ready, roll one smooth and use in the base of a 9" tart pan. Place into the fridge while making the filling. Toss the frozen cherries with 1/2 cup of sugar and place them into a colander over a large bowl. Let the cherries thaw and drain into the bowl for 45 minutes to an hour. There should be anywhere from 1/4 to 1/2 cups of cherry juice ...
From pintsizedbaker.com


DEEP-DISH RASPBERRY AND BLACK CHERRY PIE - BON APPETIT RECIPE
Made with simple ingredients, our Deep-dish Raspberry And Black Cherry Pie – Bon Appetit is amazingly delicious, and addictive, everyone will be asking for more Deep-dish Raspberry And Black Cherry Pie – Bon Appetit. What Makes This Deep-dish Raspberry And Black Cherry Pie – Bon Appetit Recipe Better? The answer is simple, Simplicity ...
From bakerrecipes.com


DEEP-DISH CHERRY PIE RECIPE | MYRECIPES
Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
From myrecipes.com


DEEP DISH RASPBERRY AND BLACK CHERRY PIE RECIPE - WEBETUTORIAL
Deep dish raspberry and black cherry pie is the best recipe for foodies. It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make deep dish raspberry and black cherry pie at your home.. The ingredients or substance mixture for deep dish raspberry and black cherry pie recipe that are useful to cook such type of recipes are:
From webetutorial.com


LOVE IS...DEEP DISH CHERRY PIE - 2 COOKIN MAMAS
Sift flour and salt together into large bowl. Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs. Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers. Divide the dough in half.
From 2cookinmamas.com


MINI DEEP DISH BERRY PIES | RECIPE | DESSERTS, BERRY PIE ... - PINTEREST
Feb 7, 2018 - Mini Deep Dish Berry Pies ~ with fresh picked, juicy black raspberries wrapped in a super soft, lightly sweet pastry dough for a wonderful anytime treat! Feb 7, 2018 - Mini Deep Dish Berry Pies ~ with fresh picked, juicy black raspberries wrapped in a super soft, lightly sweet pastry dough for a wonderful anytime treat! Pinterest. Today. Explore. When autocomplete results are ...
From pinterest.com


DEEP-DISH RASPBERRY AND BLACK CHERRY PIE RECIPE
Oct 28, 2021 - Summer fruit pies are the best!
From pinterest.com


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