Best 5 Cherry Pie Chimis Recipes

CHERRY CHIMIS

Steps:

• 1. Warm tortilla shells in microwave for about 5 seconds just to make them flexible, and not stiff.
• 2. Lay tortilla flat and using a spoon, pour cherry filling in the middle of the shell. Fold tortilla around cherries, and seal with a toothpick to hold in place.
• 3. Place the tortilla shell into the oil and fry until a crisp golden brown. Remove from oil and sprinkle powdered sugar over the top.
• 4. To add a little extra, sometimes i drizzle chocolate over the top and add whip cream. Enjoy!

CHERRY PIE CHIMIS

Steps:

• 1. Divide pie filling equally between tortillas. Fold tortillas and secure with toothpicks.
• 2. Deep fry until all sides are golden. Drain.
• 3. Sprinkle with powdered sugar as desired.

CHERRY PIE CHIMIS

Steps:

• Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Seal with toothpicks., In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas, a few at a time, for 2 minutes on each side or until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve immediately.

CHERRY PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.