Best 3 Cherry Pie With Ice Cream Sprinkle Balls Recipes
Tantalize your taste buds with a delightful journey into the world of cherry pie indulgence. Our curated collection of cherry pie recipes promises an explosion of flavors, textures, and culinary artistry. From the classic American cherry pie, bursting with juicy red cherries encased in a flaky, golden crust, to the rustic charm of a Dutch cherry pie, each recipe offers a unique interpretation of this timeless dessert.
Discover the secrets of creating the perfect pie crust, experimenting with different flours, fats, and techniques to achieve the desired flakiness and flavor. Learn the art of selecting the ripest, sweetest cherries to ensure a vibrant filling bursting with natural goodness. Indulge in variations such as the sour cherry pie, where tart cherries lend a tangy twist to the traditional recipe, or the cherry almond pie, where the addition of almonds adds a nutty crunch and depth of flavor.
For a touch of elegance, try your hand at a lattice-top cherry pie, where intricately woven strips of dough create a beautiful and visually stunning masterpiece. If you prefer a more rustic approach, opt for a simple crumb topping, where buttery crumbs are sprinkled over the pie before baking, resulting in a delightful crunch with every bite.
No cherry pie experience is complete without exploring creative serving suggestions. Pair a warm slice of cherry pie with a scoop of vanilla ice cream, letting the creamy coolness complement the warm, fruity filling. Garnish with a sprinkle of colorful sprinkles or a dollop of whipped cream for a festive presentation.
Embark on a culinary adventure with our diverse selection of cherry pie recipes, each offering a unique taste sensation. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards creating a cherry pie that will become a cherished family tradition.
CHOCOLATE-CHERRY ICE CREAM PIE
No one would ever dream that the fancy taste and look of this luscious freezer pie from Kimberly West of Prairieville, Louisiana could come from only five simple ingredients! This makes an unbelievably easy dessert-whether for an elegant dinner party or as a cool, high-energy kids' treat on a sweltering day.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm., Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping. , Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 668 calories, Fat 39g fat (18g saturated fat), Cholesterol 39mg cholesterol, Sodium 279mg sodium, Carbohydrate 80g carbohydrate (68g sugars, Fiber 2g fiber), Protein 6g protein.
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
Tips:
- To ensure a flaky crust, keep your butter cold and work it into the flour quickly. Avoid overworking the dough, as this can make it tough.
- If your pie crust is too dry, add a little bit of ice water until it comes together.
- To prevent the bottom crust from getting soggy, pre-bake it for 10-15 minutes before adding the filling.
- When making the cherry filling, use fresh or frozen cherries. Avoid using canned cherries, as they are often too sweet and lack flavor.
- To thicken the cherry filling, add a cornstarch slurry. A cornstarch slurry is made by mixing equal parts cornstarch and water until smooth.
- Let the cherry pie cool completely before serving. This will allow the filling to set and the flavors to meld.
- Serve the cherry pie with a scoop of vanilla ice cream and a sprinkle of ice cream sprinkle balls for a delicious and festive dessert.
Conclusion:
Cherry pie is a classic American dessert that is perfect for any occasion. With its flaky crust, sweet and tart filling, and creamy ice cream topping, it's sure to be a hit with everyone. Follow these tips to make the best cherry pie you've ever tasted!
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