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Full Online Book HomeLearning KitchenFruit - Triple Cherry Pie
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Fruit - Triple Cherry Pie Post by :jon1my Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2642

Click below to download : Fruit - Triple Cherry Pie (Format : PDF)

Fruit - Triple Cherry Pie

2-1/2 cups fresh or frozen tart cherries (about 1 pound), pitted
2-1/2 cups fresh sweet cherries (about 1 pound), pitted
1/2 cup dried tart cherries
3/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1/4 teaspoon ground nutmeg
Pastry for 2-crust 9-inch pie
1 tablespoon butter, chopped

Preheat oven to 375.

Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca, almond extract and nutmeg in a large bowl; mix well. Let stand 15 minutes. (It is not necessary to thaw frozen tart cherries before using.)

Line a 9-inch pie plate with half pastry. Fill with cherry mixture; dot with butter. Roll out remaining pastry and cut into six strips about
1-inch wide and 10-inches long. Weave into a lattice pattern over cherries. Trim edges, pinching top and bottom crusts together.

Bake for 50 to 60 minutes, or until crust is golden and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning. Let cool before serving.

Makes 8 servings.
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Fruit - Yummy Dessert Fruit - Yummy Dessert

Fruit - Yummy Dessert
2-1/2 cups vanilla ice cream 1/4 cup cherry pie filling 1/4 cup milk 2 tbsp. Magic Shell Chocolate Topping Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Serve immediately, or for a thicker treat, place the filled cups in the freezer for 10 minutes or until they reach the desired consistency. Yield: 2 8-ounce cups.

Fruit - Cherry -  Tart Cherry Cake With Butter Sauce Fruit - Cherry - Tart Cherry Cake With Butter Sauce

Fruit - Cherry -  Tart Cherry Cake With Butter Sauce
1 cup flour 1 cup sugar 1/2 tsp. salt 1 tsp. baking soda 1 egg 1 can (14 1/2 oz.) pitted tart cherries -- drained Butter Sauce: (half the sauce is plenty) 1/2 cup butter, cubed (no substitutes! I used unsalted) 1/2 cup evaporated milk 1 cup sugar 1 tsp. pure vanilla extract In a large bowl, combine the dry ingredients. Beat the egg with a fork in a separate bowl and add the drained cherries to the egg. Add the egg/cherry mixture to the dry ingredients. Stir until well combined and until the batter no longer appears dry.