Time 1h45m Yield 8 serving(s) Number Of Ingredients 14 Steps:
FOr crust: sift together flour, orange zest and salt. Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas. Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together. Press into a ball. Wrap dough and chill for 20-30 minutes. Roll out on a floured board to 1/8" thickness. Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border. Remove pie plate, flip right side up and carefully place pastry into the pie plate. Trim and flute the edges decoratively. Press the nuts into the bottom of the crust. For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest. Spoon over the crust. Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer. Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate. Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown. Let cool on rack, then chill well before serving.
Time 2h30m Yield 8 Number Of Ingredients 10 Steps:
Heat the oven to 425 degrees. Line a 9-inch pie pan with 1 pie crust dough and crimp the edges. Beat the cream cheese, sour cream, sugar, and flour in a large bowl at medium-low speed until soft and creamy. Beat in the egg and almond extract at low speed until combined. Spoon into the dough-lined pie pan and gently top with the cherry pie filling. Using holiday cookie cutters, cut-out shapes from the remaining pie crust dough. Gently place over the cherry filling. Lightly brush the cut-outs with the milk and sprinkle with sparkling sugar. Bake for 20 minutes. Cover the edges with foil. Continue baking for 25 to 30 minutes or until the crust is golden brown and the filling is set. Cool completely on a wire rack. Store in the refrigerator.
Time 2h10m Yield 8 Number Of Ingredients 6 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.
Time 50m Yield 8 servings. Number Of Ingredients 9 Steps:
Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.
Time 2h50m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal. Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.
Time 1h Yield 8 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan. Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl. Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape. Mix egg white and milk together in a small bowl and brush over the top of the pie. Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.
Time 1h25m Yield 16 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans. Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries’ juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Time 1h10m Yield 8 portions, 8 serving(s) Number Of Ingredients 17 Steps:
Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter. Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour. When done, put into refrigerator for 2 hours. After 2 hours, put the dough out and work a little to make it soft. Cut away a piece of dough size little more than a softball ball. Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside. First cover the sough surface with semolina (it will soak the juices). Put sour cherry on dough (you can use frozen also). Cover the sour cherries eith sugar and cinnamon. Mix egg yolks with sugar until become light yellow. Add heavy cream into and pour over sour cherry. The dough you have put aside now grate over the topping. Put the cake into preheated oven on 180°C and bake 45-50 minutes.
Yield Makes one 9-inch pie Number Of Ingredients 8 Steps:
Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl. Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust. Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie. Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes. Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.
Time 5h Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together sour cream, sugar, salt, and flour. Add eggs and vanilla; stir until thoroughly combined. Pour mixture into graham cracker crust. Bake in preheated oven for 40 to 45 minutes, until firm. Spoon pie filling over top immediately. Allow to cool slightly, then refrigerate at least 4 hours before serving.
