Best 8 Old Fashioned Cherry Vanilla Pie Recipes

GRANDMA'S CHERRY PIE IS EVERYONE'S FAVOURITE!

Steps:

• If using frozen cherries, make sure they are thawed.
• Cook cherries in a saucepan over medium heat until they start to simmer and the juice releases stirring continuously - you don't want the cherries or sugar to burn. Remove from heat.
• In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly.
• Put the cherry mixture back onto low heat, bring to a simmer once more and keep cooking until the filling has thickened, again stirring often. This should take about 2 minutes.
• Remove from heat and let it cool before using.
• Pour the cherry pie filling into your prepared pie crust, top with the second crust and crimp the edges.
• I would use a pie crust shield to keep the edges from overbrowning.
• Place the cherry pie on a baking tray and bake for 20 minutes at 400F
• Reduce heat to 375F and then bake for another 30 to 35 minutes. Remove from the oven and let cool.

CHERRY CREAM PIE

Steps:

• 1. In medium bowl, combine pie filling, sugar and almond extract. Refrigerate.
• 2. In a heavy medium saucepan, combine sugar, egg yolks, corn starch, and milk; beat until well blended.
• 3. Cook mixture over medium-high heat, stirring constantly for about 15 minutes or until thickened.
• 4. Remove from heat. Stir in butter and vanilla.
• 5. Pour into prepared pie shell. Refrigerate until firm.
• 6. Spoon pie filling onto vanilla filling. Top with Cool Whip, if desired. Store pie in refrigerator. Note: Let the pie set overnight. If you need to serve it sooner, after the vanilla cream filling is set, slice the pie. Then top it with the cherries and Cool Whip.

CHERRY PIE III

Steps:

• Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea-sized. Mix in cold water by hand just until the dough holds together. Divide the dough in half and form it into two disks. Wrap in plastic and refrigerate until chilled through, 30 minutes to 1 hour.
• Roll out one disk of dough into a 11-inch circle. Line a 9-inch pie pan with pastry. Refrigerate until needed. Roll out the dough for the top crust, transfer it to a plate or baking sheet, and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking tray in the oven to preheat.
• Place the cherries, sugar, and cornstarch in a medium-sized non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover with top crust, crimp the edges to seal, and cut vents for steam.
• Bake in a preheated 375 degree F (190 degree C) oven on the baking tray for 45 to 55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

MICHIGAN CHERRY PIE

Steps:

• On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling. , Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.

CHERRY CREAM PIE

Steps:

• Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
• Refrigerate until set and chilled completely, about 2 hours.

CHERRY PIE INSPIRED BY AN "OLD FASHIONED" COCKTAIL (SOUR CHERRIES STEWED WITH RAW SUGAR, BOURBON AND ORANGE BITTERS)

Steps:

• For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven. Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust. Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes. Let cool, and then serve with softly whipped cream or vanilla ice cream.

CHERRY MERINGUE PIE

Steps:

• In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form., Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.

OLD-FASHIONED CHERRY PIE

Steps:

• 1. In a large bowl, mix sugar and flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.
• 2. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• 3. Bake 35 to 45 minutes in a 425 degree oven, until crust is golden brown and juice begins to bubble through slits in crust.
• 4. Cool on cooling rack at least 2 hours before serving.
• 5. You may substitute 6 cups of frozen unsweetened pitted red tart cherries, thawed and drained, or 3 cans (14.5 oz. ea.) pitted red tart cherries, drained, for the fresh cherries.