How To Make A Cherry Pie Dessert

Easy Cherry Pie

It’s a freeform pie made with puff pastry as the basis, so it doesn’t need to be baked in a pie pan. According to Erin, the filling is simple to prepare and is not too sweet, making the asaffronmeringue the ideal finishing touch. In which crimp style do you like to play? (In addition, what is the first pie you want to make with it this summer?) Comment below and tell us. This post was first published in June 2016, but because fancy pies never go out of style, we’re republishing it here for your reading enjoyment.

Steps

  • It’s a freeform pie made with puff pastry as the basis, so it doesn’t need to be baked in a pie dish. According to Erin, the filling is simple to create and is not too sweet, which makes the asaffronmeringue the ideal finishing touch.” What is your preferred crimp? (And what will be the first pie you make with it this summer?) Please share your thoughts in the comments section. This story was first published in June 2016, but because fancy pies never go out of style, we’re republishing it here for your enjoyment.

Tips from the Pillsbury Kitchens

  • First, prepare strips of aluminum foil or pie crust shields to keep the dough from browning too much around the edges during baking. Not underbaking the pie will result in a gummy bottom crust
  • Overbaking will result in a gummy top crust. A large piece of heavy-duty foil on the lowest oven rack should be used to capture any fluids that may bubble up. tip 3To give the top crust a more decorative appearance, use small cookie cutters to cut out little designs that will serve as vents to allow steam to escape before laying the top crust over the filling. Before placing the pie in the oven, brush the top crust with cream and sprinkle coarse sparkling sugar over it to create a more glazed appearance. In place of the cherry pie filling, two cans of apple pie filling can be used instead
  • Tip 4 To enhance the flavor of the cherry filling, consider adding 1 teaspoon almond extract to the mixture. Use a tiny cookie cutter or a knife to carve shapes out of the top crust for a more aesthetically pleasing pie. tip 7Use the handle of a wooden spoon to mark evenly-spaced portions in your pie crust, then press the dough around the handle with your fingers to create precise crimps. Add 1 teaspoon of almond extract to the filling for a richer cherry taste.

Nutrition Information

380 calories, 12 grams of total fat, 2 grams of protein, 65 grams of total carbohydrates, and 30 grams of sugar

Nutrition Facts

Calories380 110 calories come from fat 12 g of total fat (19 percent) 5 grams of saturated fat (25 percent) Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol5mg 2% of the population Sodium260mg11% of the total Potassium (160mg/5% of body weight) carbohydrate total (65 g 22 percent) Dietary Fiber2g8 percent of total calories Sugars30g Protein2g Vitamin A4 is present in 4% of people. Vitamin C2 is present in 2% of the population. Calcium is 0 percent of the total. Iron2 percent 2 percent Iron2 percent 2 percent

Exchanges:

Calories380 calories from fat110 calories from carbohydrate 12 g of total fat (19 %) 5g25 percent of total fat is saturated fat. Glycemic Index: Trans Fatty Acids (Trans Fatty Acids) Cholesterol5mg 2% of the total population. Sodium260mg11% of total sodium intake 160 milligrams (5 percent) potassium 85g22 percent of total carbohydrate 2.08 g/8 % of dietary fiber Sugars30g Protein2g Percentage of Vitamin A4: 4 percent 20% of the daily recommended intake of vitamin C Calculate the calcium content in a given sample.

More About This Recipe

  • This fast cherry pie appears to be professional in appearance, yet it is so simple to create that anybody can do it. There are no additional procedures required
  • Only the most basic assembling is required to prepare this famous dessert. When it comes to pie, the crust has the ability to make or ruin the whole dish. Because baking from scratch isn’t one of your talents, frozen pie crust is a quick and simple solution to ensure that your pie crust is perfectly flaky and delicious every time. You may use any leftover dough to adorn the top crust with dough cut-outs that you can make with a knife or cookie cutters if you want to get really creative with it. More cherry pie recipes are available on our site, ranging from the traditional to the miniature, as well as fresh and innovative variations.

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Homemade Cherry Pie with Thicker Filling

This dish is much better than it used to be. My handmade cherry pie is wonderfully sliceable, thanks to a rich cherry pie filling with a hint of almond flavor and a golden brown buttery flaky pie crust. However, quartering some cherries rather than halving them and reducing certain juices on the stovetop rather than boiling them both ensure that the pie filling will firm up nicely. The ingredients are identical to those I used when I first published the recipe in 2017. As is always the case, allow the pie to cool fully before slicing it.

Because we’re cooking cherry pie from scratch today, there will be no store-bought pie filling or pie dough.

As I previously stated, there is nothing to be afraid of with this dessert speciality, which is precisely why I’m sharing my recipe with you.

Cherry Pie Details

  • While the cherry flavor is prominent in this pie, you’ll also like the subtle flavors of vanilla and almond that come through as well. The addition of vanilla and almond extracts enhances the richness and depth of the taste, while a squeeze of lemon juice maintains the entire flavor fresh and vibrant. In the absence of this ingredient, the filling may taste bland. Texture: If you follow the recipe to the letter, this cherry pie filling will be buttery, jammy, sturdy, and sliceable when done properly. It’s fine to use your favorite pie crust recipe, but I strongly encourage you to try the one I’ve provided below. Our crust is made with a combination of shortening and butter because they work together to create the best crust possible. The richness and flakiness of the butter are enhanced by the use of shortening, whose high melting point maintains the crust supple and workable. In the event that you do not wish to use shortening, this all-butter pie crust recipe can be used instead. Ease: To say that making handmade pie is a labor of love is an understatement, especially when you’re a novice baker. Allow several hours from start to finish to complete this dish, which should be considered an activity that is ideally enjoyable and surely fulfilling. It is best to prepare the pie dough ahead of time because it has to be chilled for at least 2 hours before it can be rolled out
  • This will save you time.

Best Cherries to Use for Cherry Pie

While the cherry flavor is prominent in this pie, you’ll also like the subtle flavors of vanilla and almond that come through in the background. To give the taste richness and depth, vanilla and almond extracts are used, while a splash of lemon juice maintains the entire flavor fresh and vibrant. In the absence of this ingredient, the filling may be bland. This cherry pie filling has a buttery, jammy texture, and it is firm and sliceable if you follow the recipe exactly. The pie crust may be made using whatever recipe you like.

This recipe calls for a combination of shortening and butter because they work together to create the best crust possible.

In the event that you do not want to use shortening, this all-butter pie crust recipe is a good substitute.

Allow many hours from start to end to complete this dish, which should be considered an activity – ideally enjoyable and surely fulfilling.

It is best to prepare the pie dough ahead of time because it has to be chilled for at least 2 hours before it can be rolled out; this will save you valuable time.

Pitting Cherries

Pitting fresh cherries is a time-consuming and dirty operation; thus, if you want to save time and prep work, invest in a cherry pitter instead. When it comes to kitchen gizmos and gadgets, if you’re anything like me, you don’t enjoy cramming your drawers with an unending supply of them, but a cherry pitter is an exception. Despite the fact that I don’t bake with cherries on a regular basis, I am quite grateful for this equipment.

  • It also saves time when you’re making bourbon cherry crisp and/or cherry buckle, for example.

Reducing the Cherry Juices on the Stove Takes Less Than 10 Minutes

Using this method for making bourbon cherry crisp and/or cherry buckle will save you time and effort.

Don’t Forget the Extras

  1. Small cubes of butter: Before putting the top crust, dot the pie filling with small pieces of butter. Why? It imparts a buttery richness to the filling and actually aids in the prevention of bubbles forming on the surface of the filling. Egg wash: An egg wash is a mixture of egg and milk (or water) that is used almost exclusively for baking pie crust or other shaped doughs such as stromboli, vanilla biscotti, bagels, choux pastry, croissants, and so on. Egg wash ensures a crispier crust while also assisting in the development of that trademark golden shine. Dough is drab and uninteresting if it is not present. The coarse sugar is optional, but I like to finish sweet pies with coarse sugar since it gives a little crunch and shine to the finished product. My go-to sugar substitutes are Sugar in the Raw or coarse sugar sprinkles, both of which can be purchased in the baking department of most large supermarkets.

Lattice Pie Crust

Please keep in mind that our pie crust recipe makes enough dough for two pie crusts: one for the bottom crust and one for the top crust. We’ve put together an in-depth pie crust tutorial that walks you through each step in great detail and includes a video, step-by-step photos, and all of my tips and tricks for pie crust perfection. If you’re new to working with pie dough or need a little troubleshooting, check out ourpie crust tutorial. I used a simplelattice pie crust design with thick and thin strips, but you may customize the look of the pie to your liking.

Start the Pie at a High Oven Temperature

Why do certain pie recipes ask for a high beginning oven temperature that is gradually reduced as the dish progresses? In order for the pie dough to solidify and the cornstarch in the filling to activate, it is necessary to bake it for 20 minutes at 400°F (204°C) (as does heating it on the stove). Afterwards, decrease the oven temperature to 375°F (190°C) and continue baking the pie until it is done.

Do I Need to Par-Bake The Crust for This Cherry Pie?

Before you begin, allow me to respond to a frequently asked question we hear about this dish. There is no need to pre-bake or blind bake the bottom pie crust for this recipe. We bake the pie for a long enough period of time to ensure that the bottom crust is fully cooked through. We reduce the filling’s juice on the stove to prevent extra liquid off the bottom pie dough. Making use of a glass pie dish will allow you to see when the edges and bottom of the pie crust are beginning to brown. Print

Description

This handmade cherry pie is wonderfully sliceable, thanks to a rich cherry pie filling with a hint of almond flavor and a golden brown buttery flaky pie crust. However, quartering some cherries rather than halving them and reducing certain juices on the stovetop rather than boiling them both ensure that the pie filling will firm up nicely. The ingredients are identical to those I used when I first published the recipe in 2017.

  • This handmade cherry pie has a rich cherry pie filling with a hint of almond flavor and a golden brown buttery flaky pie crust that is excellent for slicing. However, quartering some cherries rather than half them and reducing certain juices on the stovetop rather than boiling them both ensure that the pie filling will firm up nicely. The other components are identical to those used when I first published the recipe in 2017.
  1. The crust is composed of the following ingredients: Prepare either pie crust recipe until step 5 is completed
  2. Prepare the filling by doing the following: Stir together the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract in a large mixing bowl until everything is well-combined and smooth. As you spread out the pie crust, cover the filling with plastic wrap and store it in the refrigerator for up to 24 hours. Using the cold pie dough, roll it out as follows: One of the refrigerated dough discs should be rolled out on a floured board to make a rectangle (keep the other one in the refrigerator). Repeat this process until the dough is a circle 12 inches in diameter, turning it roughly a quarter turn after every few rolls. Carefully press the dough into the bottom of a 9-inch pie plate. Check to see that it is smooth before you tuck it in with your fingertips. Spread the cherries into the crust with a slotted spoon, using a slotted spoon to prevent them from falling out. Keep the juice aside for the following step. Refrigerate the pie, uncovered, while you work on reducing the fluids in the following step. Into a small saucepan over low heat, add the few Tablespoons of remaining juice and mix well. Cook, stirring constantly, for 3-4 minutes, or until the juice has slightly decreased and thickened a little bit. Allow it cool for 5 minutes before pouring over the cherries in the filling. Toss everything together as lightly as possible–it doesn’t have to be flawless. Because of the chilly cherries, the reduction will stiffen and thicken as a result of the mixing process. This is natural, and it will melt again when the dish is placed in the oven. Place the butter bits on top of the filling in a dot pattern. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Assemble the lattice as follows: Remove the other disc of chilled pie dough from the refrigerator and place it on a baking sheet. Roll the dough into a circle with a diameter of 12 inches and set it aside. Cut strips of dough with a pastry wheel, a sharp knife, or a pizza cutter if desired– I cut four strips 2 inches wide and two strips 1 inch wide from the same piece of fabric. Using care, thread the strips over and under one another, pulling back strips as required to complete the weave. To seal the strips, press the edges of the strips into the sides of the bottom pie crust. Excess dough can be trimmed away with a little paring knife. With a fork, flute or crimp the edges of the pie crust. Lightly brush the top of the pie crust with the egg wash. If you’re using coarse sugar, sprinkle it on top of the cake. Bake for 20 minutes on a large baking sheet after transferring the pie to it. Continue to bake for a further 30-40 minutes, or until the top crust is golden brown and the filling liquids have been bubbling up around the edges or through the lattice/vents for at least 5 minutes, while keeping the pie in the oven. ** After the first 20 minutes of baking, I recommend putting a pie crust shield on the crust’s edges to prevent it from browning too quickly.** Allow for at least 3-4 hours of chilling time before slicing and serving the pie once it has been removed from the oven. If the pie is still warm when you cut into it, the filling will be excessively juicy. Refrigerate leftovers for up to 5 days after covering them securely with plastic wrap.
See also:  What Is The Recipe For The Cherry Dessert On The Can Of No Sugar Added Comstock Cherry Pie Filling

Notes

  1. There are a variety of options for making this pie ahead of time and freezing it once it has been baked. Prepare the pie in its entirety 1 day ahead of time
  2. Once the pie has cooled, wrap it firmly and store it at room temperature. Prepare the pie crust dough ahead of time and keep it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months before using. Baked pies keep nicely in the freezer for up to 3 months. Defrost overnight in the refrigerator, then bring to room temperature before serving. Alternatively, prepared filling (with juices) may be refrigerated for up to 3 months
  3. Simply defrost overnight in the refrigerator before spooning into the dough and reducing the amount of liquid used
  4. Specialty tools include: a cherry pitter, a rolling pin, a pie dish, a pastry blender, and a pastry brush. Cherries: This recipe calls for around 1.5 pounds of cherries. Half of the cherries should be cut into halves, and the remaining half should be cut into quarters. The use of a combination of halved and quartered cherries helps to preserve the baked filling from becoming soggy. You may use any sort of cherries for this recipe. In the pie illustrated, I use only dark sweet cherries, but I also like to use a 50/50 blend of dark sweet and Rainier cherry. If preferred, feel free to utilize all of the Rainier cherries. Sugar should be increased to 3/4 or 1 cup if using sour cherries, depending on how sweet you prefer your pie. You may also use frozen cherries in this recipe. After cutting them in half or quarters while they are frozen, combine them with the remaining filling ingredients as directed. Reduce the liquids as well, following the instructions. It is possible that the baking time will be extended by a few minutes.

There are a few of options for making this pie ahead of time and freezing it after baking. 1 day ahead of time, prepare the pie in its entirety; once the pie has cooled, wrap it firmly and store it at room temperature. If you want to create the pie crust dough in advance, it may be kept in the refrigerated for up to 5 days or in the freezer for up to 3 months. Cooked pies keep nicely in the refrigerator for up to 3 days. Thaw overnight in the refrigerator and allow it come to room temperature before serving the next day.

  1. Cherries: This recipe calls for around 1.5 pounds of cherries.
  2. It is beneficial to use a mixture of halved and quartered cherries in order to avoid the cooked filling from falling apart during baking.
  3. My favorite way to make dark sweet cherries is to use a 50/50 mixture of dark sweet and Rainier cherries, as seen in the photo.
  4. Sugar should be increased to 3/4 or 1 cup if using sour cherries, depending on how sweet you want your pie to be.

The frozen cherries can also be used. After cutting them in half or quarters while they are frozen, combine them with the remaining filling ingredients and bake as directed. Also, reduce the juices to the extent that has been recommended. A few minutes more time in the oven is possible.

Easy Homemade Cherry Pie

A light-sweetened filling of fresh (or frozen) cherries, vanilla, and almond essence is used in this tutorial on how to create cherry pie from scratch. It’s very delicious. Go directly to the recipe for Homemade Cherry Pie.

How to Make Homemade Cherry Pie

Fresh (or frozen) cherries, vanilla, and almond essence are combined in a mildly sweetened filling that is baked to perfection. It’s a culinary masterpiece. To the Homemade Cherry Pie Recipe, please continue reading this article.

Using Sweet or Tart Cherries

As far as the cherries are concerned, we prefer fresh cherries, but if you must, you may substitute thawed frozen or canned/jarred cherries instead. (You can find notes for both choices in the recipe section below.) In this pie, both sweet and tart cherries will work nicely together. Because fresh sour cherries are very hard to come by where we live, we typically use sweet cherries instead. No matter whatever you choose, make careful to taste them to determine how sweet they are and then adjust the sugar proportionately.

How to Pit Cherries Without a Cherry Pitter

We have a little kitchen in our house. That means that we only buy what we require on a weekly basis, and while we would love to be able to have a slice of delicious cherry pie every night, that is simply not possible. Consequently, we do not have a cherry pitter in our home. That, however, did not deter us from continuing. We just looked around and came up with two different methods of pitting cherries without the use of a cherry pitter. On the top, you can see that we utilized a chopstick. We pushed the pit out of each cherry with the thicker round end of the knife.

Place the cherry on the work surface and press the cherry down into the tip of the cherry – the pit will pop right out.

Both methods are effective, although the chopsticks were a touch less messy.This recipe was first published in May 2013.

Adam and Joanne are a couple that live in the United States.

Easy Homemade Cherry Pie

Simple steps such as pitting the cherries and rolling the pie crust are all that are required to make a delicious cherry pie. We guarantee that it will be worthwhile. You may use sweet cherries, sour cherries, or a combination of the two; just keep in mind that the amount of sugar you use will vary based on the type of cherry you use. If you do not have a cherry pitter, you can use the thicker round end of a chopstick to press the pits out of the centre of each cherry. If you do not have a cherry pitter, you can purchase one online.

When making this dish, the amount of sugar you need will depend on how sweet your cherry are. You may customize it to your liking. We like fresh cherries for this, but canned cherries would work just as well (see note below). Approximately 8 servings from a 9-inch pie pan.

Watch Us Make the Recipe

Pie dough for the top and bottom of a 9-inch pie that has been chilled (seeour pie crust recipe) 4 a half cup pitted fresh cherries (see note if you’re using frozen or canned cherries) 2 1/2 pounds unpitted cherries a quarter cup (30 grams) cornstarch Approximately a third to a half cup (135 to 150 grams) sugar, with the amount of sugar varied according to the sweetness of the cherry 1 teaspoon pure vanilla extract (optional) 1 tablespoon lemon juice1/4 teaspoon almond extract1/4 teaspoon vanilla extract 1/8 teaspoon salt1 tablespoon cold unsalted butter, sliced into thin pieces 1/8 teaspoon pepper 1 egg yolk (optional) Heavy or whipped cream (about 1 tablespoon) Additional sugar for the crust’s topping (coarse sugar is a nice option)

Directions

  • Prepare the filling and preheat the oven to 400 degrees F. In a large mixing bowl, whisk together the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt until well combined. Stir in the cherries. Gently mix everything together. Remove from consideration
  • Prepare and fill the crust by removing half of the dough from the refrigerator and allowing it to settle at room temperature for 5 minutes before pressing it into the pan. Using a lightly floured surface, roll out the dough to a 13-inch circle that is 1/8-inch thick. (Check the dough from time to time to see whether it is sticking to the surface
  • If so, add a little quantity of flour as required.) Inverting a pie dish over a round of dough will allow you to check the size. See if the pie dish has a 1-inch rim around the edge. Make a little push with your fingers into the dish. Fill the pie crust with the cherry pie filling. Remove the majority of the liquid that has accumulated at the bottom of the basin. Filling should be dotted with small cubes of chilled butter.
  • Pie Crust: Roll out the second half of the dough and place it on top of the pie. Using a knife or a pair of kitchen scissors, cut the dough to a 3/4-inch border around the edge of the baking dish. Using your fingers, gently fold the edges of the top crust underneath the margins of the bottom crust, pushing the edge to seal it, creating a thicker 1/4-inch border that sits on the lip of the baking dish. Once the dough has been pressed against the edge of the dish from the inside, gently press with two knuckles on either side of the dish (see photo
  • We realize that was a lot of words
  • You can see us do it in our pie crust recipe video, as well). Then, crimp the edges. Refrigerate the dough for at least 20 minutes or place it in the freezer for 5 minutes prior to baking.
  • Bake the pie
  • Just before baking, create an egg wash by whisking together the egg yolks and cream in a small dish until combined. To finish the top crust, use a pastry brush to brush it on. Afterwards, sprinkle with 1 tablespoon of confectioners’ sugar. After that, make 3 to 4 slits in the top of the pie. Bake for 20 minutes, then decrease the oven temperature to 350 degrees F and bake for another 30 to 40 minutes, or until the crust is golden and the filling is thick and bubbling, depending on how big your pie is. Allow for at least 2 hours, ideally 3 hours, cooling time before cutting the pie to allow the filling to solidify. Observation – It may be beneficial to bake the pie on a baking sheet lined with aluminum foil in order to catch any juices that may spill over the edge of the pie dish.

Adam and Joanne’s Tips

  • Use 4 cups canned or bottled cherries that have been drained, with about 1/3 cup of the cherry juice set aside for adding to the cherry filling
  • Or Make a cherry pie using frozen cherries by using 4 cups thawed cherries that have been drained, with about 1/3 cup cherry juice set aside for adding to the cherry filling. Nutritional information: The nutritional information shown below is an approximation. The USDA Supertracker recipe calculator was utilized in order to determine approximations of values.

In the case of canned cherries, use 4 cups of drained canned or bottled cherries, with about 1/3 cup of the cherry juice set aside for adding to the cherry filling Make a cherry pie using frozen cherries by using 4 cups thawed cherries that have been drained, with approximately 1/3 cup cherry juice set aside for adding to the cherry filling. Nutritional information: The nutritional information shown here is a best-effort estimation. Approximate numbers have been calculated by using the USDA Supertracker recipe calculator;

Cherry Pie Bars

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Cherry pie in the most delicious shape imaginable: cherry pie squares! With the help of cherry pie filling, you can whip up a complete pan of these bars in minutes. They’re visually appealing, simple to prepare, and always a success when served! Some more fruity sweets are strawberry cheesecake salad and strawberry pie, to name a few.

Cherry Pie Bars

Cherry pie is my favorite pie of all time; I’ve never been a fan of pumpkin pie, therefore cherry pie is my go-to dessert during the holidays. And these cherry pies contain everything I love about cherry pie, but they’re in a more convenient bar shape! It’s like biting into both a cherry pie and a cookie at the same time. These bars are very delicious – they’re soft, chewy, and full of flavor, and the glaze on top is the perfect finishing touch to top it all off. Dessert tip: Serve these with a dollop of vanilla bean ice cream for the ultimate treat!

How do you make Cherry Pie Bars?

  • Cherry pie is my favorite pie of all time
  • I’ve never been a fan of pumpkin pie, therefore cherry pie is my go-to dessert for special occasions. And these cherry pies have everything I love about cherry pie, but they’re in a more convenient bar format. As if you were eating cherry pie AND cookies at the same time, that’s how good it is. Soft, chewy, and tasty, these bars are the perfect end-of-the-day treat. The glaze on top adds the right finishing touch. Dessert tip: Serve them with a dollop of vanilla bean ice cream for the perfect dessert!

Cherry Pie Bars Tips

  • Make sure your components are at the proper temperature: when eggs and butter are at room temperature, they generate an emulsion that retains air. During the baking process, the trapped air expands, resulting in a light and airy finished product. If at all feasible, use eggs that are at room temperature for this dish. In order to quickly bring chilled eggs to room temperature, place them in a basin of warm (not hot) water for about 5-10 minutes. Take your time while measuring: the flour is the most crucial measurement. You are most certainly cramming in much too much flour into a bag of flour if you press a measuring cup into the bag of flour, resulting in less delicious bars. Prepare the pan by greasing it
  • This will guarantee that your cherry pie bars come out easily and smoothly.
See also:  What Dessert Do You Serve With Cottage Pie

Can I use any pie filling?

Make sure your components are at the proper temperature: when eggs and butter are at room temperature, they produce an emulsion that retains the air in the mixture. The trapped air expands while baking in the oven, resulting in a light and fluffy finished product. To make this dish as simple as possible, use eggs that are at room temperature. A simple technique to bring chilled eggs to room temperature is to place them in a basin of warm (not hot) water for approximately 5-10 minutes. Take your time while measuring: the flour is the most crucial.

Using cooking spray, grease the pan to ensure that your cherry pie bars come out nice and easy.

What pan should I use?

It’s important to use a 10-by-15-inch pan for the best results and evenly cooked bars. It takes around 30-35 minutes for the bars to be completely cooked through in this pan.

Looking for more desserts to love?! Try these!

  • No-Bake Snickers Bar Pie, Strawberry Frozen Yogurt Pie, and the World’s Best Pumpkin Pie are all delicious options.
  • 1 cup melted butter, 2 cups sugar, 4 eggs, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 3 cups all-purpose flour, 1 teaspoon salt, 221 ounce cherry pie filling

Glaze

  • 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 2 tablespoons milk
  • Butter and sugar should be creamed together. Add the eggs and thoroughly mix them together. Mix in the extracts
  • In a separate dish, whisk together the flour and salt. Add to the whipped mixture and stir well. Combine until everything is well-combined. Prepare a 15x10x1 pan or a 9×13 pan, depending on the size you want to use. 3 cups batter should be spread in a 15x10x1 pan (a 9×13 pan would also work, but baking time will be at least 35 minutes). Pie filling should be spread on top. Drop the remaining batter on top of the pie filling and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack. To make the glaze, combine all of the ingredients and drizzle over the bars.

Calories per serving: 26 204 kilocalories (10 percent ) 31 g of carbohydrates (10 percent ) 2 g of protein (4 percent ) Fat8g is an abbreviation for fat8g (12 percent ) Saturated 5g of fat (25 percent ) Cholesterol is 44 milligrams (15 percent ) 162 milligrams of sodium (7 percent ) Potassium 28 milligrams (1 percent ) 1 gram of fiber (4 percent ) 20 g of sugar (22 percent ) Vitamin A (255 IU) is a fat-soluble vitamin (5 percent ) Calcium (nine milligrams) (1 percent ) Iron (0.8 mg) (4 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Cherry Pie III

This dish is very delicious. Because I didn’t have the opportunity to work with fresh cherries, I used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water on both occasions I prepared this. Make certain that the cherries have been fully drained. Pillsbury® prepackaged pie crust was also used in this recipe. The pie received a rousing reception, and many guests were surprised to learn that the cherries were canned and the pie dough was not handmade – such was the freshness of the pie.

Most helpful critical review

This recipe was made twice. The first time I made it, I followed the recipe to the letter and discovered that there was not enough filling and that I did not care for the cornstarch technique of thickening. The second time, I used three cans of drained sour cherries, as well as half a cup of flour to thicken the sauce. Before topping the top crust, I sprinkled the top with 2 tablespoons of butter. I also increased the amount of almond extract by a bit. That is just my own choice. The second pie was very delicious.

  • There are 296 5star ratings, 94 4star ratings, 23 3star ratings, ten 2star ratings, and six 1star ratings.

This dish is very delicious. Because I didn’t have the opportunity to work with fresh cherries, I used 2-3 cans of Oregon Fruit Products® pitted red tart cherries in water on both occasions I prepared this. Make certain that the cherries have been fully drained. Pillsbury® prepackaged pie crust was also used in this recipe. The pie received a rousing reception, and many guests were surprised to learn that the cherries were canned and the pie dough was not handmade – such was the freshness of the pie.

This pie is very delicious!

  • Everyone who has complained that there aren’t quite enough cherries in this recipe is entirely correct.
  • Instead of 2 cups of pie cherries, that recipe calls for 2 POUNDS of pie cherries.
  • Thank you, Beth!
  • I cooked it for Thanksgiving and incorporated some of the other people’s recommendations.
  • I completely skipped through the extract.
  • It is very necessary to boil the filling in order for it to thicken.
  • My mouth is watering just thinking about it.

Continue readingAdvertisement Oh, my goodness.

I did make some modifications to this recipe, but it served as a good starting point.

In my crusts, I always use a mixture of half butter and half Crisco.

I boiled 3/4 of the cherriesjuice first, then added the rest of the raw cherries once it was finished cooking.

I made a lattice crust for the pie.

Gorgeous.

The two things I did differently were to let it boil for 5 minutes, which really thickens it and gives it a beautiful deep red color.

It made the crust look sparkly and gave it a little taste.

Thank you for your contribution!

The first time I made it, I followed the recipe to the letter and discovered that there was not enough filling and that I did not care for the cornstarch technique of thickening.

Before topping the top crust, I sprinkled the top with 2 tablespoons of butter.

That is just my own choice.

Continue readingAdvertisement Normal cherry pie is not my favorite, but I’m working on improving my pie-making abilities, and what’s a “pie maker” without some cherry pie in her portfolio?

In the end, I only made two changes to the recipe: It is unquestionably necessary to purchase more cherries than the recipe asks for.

Next time, I’ll use 2 cans tart cherries and 2 cans (or comparable) sweet cherries instead of 2 cans tart cherries.

I drained the cherries thoroughly to remove any excess liquid, as boiling tends to create a lot of it.

As well as using my favorite pie crust, Ruths’ Grandma’s Pie Crust, which I coated with egg wash before baking it (on the bottom crust and top).

It turned out great, and everyone praised it highly!

I’m quite pleased with my first cherry pie!

And that piece of meat was DELICIOUS!

I made this pie from scratch for the first time, and it turned out beautifully!

It’s simple to put together.

TIP: When you’re creating the crust, roll it out on wax paper to make it simpler to work with.

Although the flavor was excellent, I used four cups of cherries instead of two.

Classic Cherry Pie Recipe (VIDEO)

There’s nothing quite like a freshCherry Pie with a thick, flaky crust that’s brimming with juice. How to create the greatest cherry pie from home using our simple, go-toPie Crustand fresh or frozen cherries recipe from Pie Crustand. Homemade pies are simple to prepare and extremely pleasurable to consume. With the changing of the seasons, we prepare apple pies in the cooler months, blueberry pies in the spring and summer, and of course this luscious cherry pie in the summer. It is possible that this content contains affiliate links.

Homemade Cherry Pie Recipe:

Homemade pies are the stuff of childhood memories, and there’s something very fulfilling about making a pie from scratch. The only drawback to making your own pie is the wonderful pain of having to wait for it to cool down. Allowing the pie to cool almost to room temperature will allow the juices to thicken, making it easier to serve. When you cut into a heated pie, the filling will come out with ease. Don’t forget to serve each piece of cake with a large dollop of vanilla ice cream on the side.

Can I use Frozen Cherries for Pie?

Because frozen cherries have already been pitted, they are an excellent choice. Make certain that frozen cherries have been thoroughly thawed. Lightly rinse them and set them aside in a colander to allow them to drain completely. For this recipe, you’ll need 2 1/2 pounds of frozen cherries.

For a Sour Cherry Pie:

Because sour cherries are often smaller in size, you will need around 2 1/2 to 3 pounds (or 6 cups, pitted) of sour cherries for this recipe. Because sour cherries are tarter than regular cherries, use just 1 cup of sugar.

How to Transfer a Pie Crust to the Pan:

Sour cherries are often smaller in size, so you will need around 2 1/2 to 3 pounds (or 6 cups, pitted) of sour cherries for this recipe. Given the tartness of sour cherries, one cup of sugar is recommended.

  1. Roll the first pie dough into a circle with a 13-inch diameter
  2. Roll the crust onto the rolling pin
  3. Repeat with the remaining crust. Roll out the pie dough and place it in the pie pan.

Our Favorite Pie Making Tools:

  • Create a 13-inch circle out of the first pie crust. Roll the crust onto the rolling pin
  • Repeat with the other crust. Roll out the pie crust and place it in the pan.

The Best Cherry Pie Filling:

The preparation of homemade cherry pie filling is simple, using only a few simple components. When combined with the cinnamon and lemon juice, the corn starch makes a rich, frothy cherry filling that enhances the natural flavor of the cherries.

  1. The recipe for homemade cherry pie filling is simple to prepare and requires only a few simple ingredients. When combined with the cinnamon and lemon juice, the corn starch makes a thick, frothy cherry filling that enhances the flavor of the cherries.

Lattice Pie Crust Tutorial:

  1. Spread the pie filling in the middle of the pie crust and 5 strips of dough horizontally over it, with the longer strips in the center and shorter strips towards the corners To assemble, fold the second and fourth strips back halfway and center a long vertical piece of dough in the center
  2. Fold the strips back over the new line, then fold the alternate strips back over the new line (1st, 3rd, and 5th). To finish the lattice, continue adding and alternating strips on one side before switching to the opposite side of the pie.

Our All-Butter Pie Crustiis ideal for use in the preparation of alattice pie crust.

How to Crimp Pie Crust:

A pair of crimped or scalloped pie crusts is all that is required for a stunning presentation. Once the excess pie dough has been tucked in, crimp the edges of the crust by pushing the dough out with your index finger while simultaneously pushing/pinching the dough around it with the thumb and forefinger of your other hand, repeating this process all the way around the edge of the pie. (Optional)

Pro Tips for the Best Cherry Pie:

  • While the oven is preheating, place the unbaked pie in the freezer for 10-15 minutes to prevent the crust from browning too quickly. When you’re ready to bake the pie, brush the crust with egg wash (1 egg beaten with 1 tablespoon milk or water) and sprinkle with coarse sugar. Oven rack should be placed in the lowest part of the oven. To make cleanup easier, lay a sheet of aluminum foil (or slide a sheet pan) beneath the pie once the temperature is down to 350 degrees Fahrenheit.

More Cherry Recipes:

Cherry dishes are a favorite of ours, and we make full use of the luscious, sweet cherries available in the summer. These are a few that you really must try:

  • Black Forest Cake– made with cherries steeped in Kirsch
  • The use of cherries in smoothies is a must-experience. Wait till you see what’s inside this decadent chocolate cherry cake. The Cherry Upside-Down Cake has the fluffiest texture of any cake. Cherry Crumble with a crunchy almond streusel topping Sparkling Cherry Lemonade is a deliciously bubbly and delightful drink.

Watch Natasha Make Classic Cherry Pie:

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Classic Cherry Pie Recipe

Preparation time: 30 minutes Cooking time: 1 hour and 15 minutes; dough cooling time: 1 hour and 15 minutes There’s nothing quite like a handmade Cherry Pie with a thick, flaky crust that’s brimming with flavor. How to create the tastiest cherry pie from scratch using our simple, go-to Pie Crust and fresh or frozen cherries is demonstrated here. Natasha of NatashasKitchen.com is a food blogger. Easy/Moderate level of skill Making it will cost you between $12 and $15. (varies by season) Cherry pie is the keyword here.

  1. Prepare the pie crusts and place them in the refrigerator for 1 hour before using. Place a rack in the lowest third of the oven and bake for 30 minutes. In a small mixing basin, combine 3/4 cup sugar, 5 tablespoons corn starch, and 1/2 teaspoon cinnamon
  2. Set aside. Pit the cherries and place them in a large mixing basin. 1 tablespoon lemon juice should be added at this point. Toss in the sugar/cornstarch mixture, stirring constantly until everything is uniformly wet
  3. Roll the first pie crust disk into a 13-inch circle and put it to a 9-inch pie pan with a removable bottom. The sides of the pan should be a bit longer than the border of the pan. Pour the cherry mixture over the bottom crust, being sure to include any juices that have gathered. To assemble, spread the second crust with butter and roll it into a 12″ circle, cutting it into ten 1-inch strips using a pizza cutter. Create a lattice crust over the top of the pie with the 10 strips of dough (see visual tutorial on Natasha’s Kitchen for instructions). Extra dough should be tucked in at the corners, and the edges should be pinch sealed, or crimped, if desired. Allow 30 minutes to chill (or freeze) the pie while preheating the oven to 425 degrees Fahrenheit
  4. 1 egg and 1 tablespoon milk or water whisked together
  5. Brush the egg wash over the lattice crust and around the sides of the cake. 1 tablespoon coarse sugar should be sprinkled on top. Bake in the lower third of the oven for 25 minutes at 425 degrees Fahrenheit
  6. Place a sheet of aluminum foil or a baking sheet beneath the pie and bake an additional 30-35 minutes, or until the crust is golden and the cherry juice is bubbling through the lattice top
  7. Remove from the oven and cool completely.
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Nutritional Values Recipe for Traditional Cherry Pie Nutritional Information Per Serving: Calories317Calories from Fat 90% of the Daily Value*Fat10g 15 percent Saturated Fat (three grams) Cholesterol levels of 19 percent (24 mg) Sodium 122mg (8% of total sodium) Potassium263mg (5% of total potassium) Carbohydrates (8% of total calories) 55g 13 grams of sugar, 18 grams of fiber, and 13 grams of sugar Protein3g accounts for 38% of total protein.

Vitamin A (140 IU) at 6 percent Vitamin C8mg at a concentration of 3% Calcium26mg (ten percent calcium) 1 gram of Iron1.1 gram of Iron6 gram of Iron A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

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Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Quick and Easy Cherry Pie Bars

Cherry Pie Bars with a Cream Cheese Glaze are a quick and easy dessert to make when you don’t want to spend a lot of time in the kitchen. They are also tasty. It doesn’t matter what time of year it is since cherry pie is always a traditional treat. However, it appears that the optimum time to enjoy a slice of cherry pie is during the summer months. However, even though you could prepare and roll out your own pie crust from scratch, there is no need to put up all of that extra effort. If you’re craving a piece of cherry pie but don’t want to spend the time and effort preparing a pie crust from scratch, you’ll enjoy this treat!

Ingredients for Cherry Pie Bars

It’s quite similar to the components you’d use to make a cherry pie in terms of preparation for these quick and simple cherry pie bars. Your flaky crust will be paired with your cherry pie filling, and you’ll utilize the ingredients to make it happen!

The only difference between this cherry dessert and a typical pie is that this cherry dessert is far easier to prepare. To create your cherry pie bars, you’ll need the following ingredients:

  • All-purpose flour
  • Salt
  • Unsalted butter
  • Sugar
  • Large eggs
  • Vanilla essence Can of Cherry Pie Filling is what we’re talking about.

Using a short list of ingredients, you can whip up a delightful cherry dessert that is excellent for all of your summer barbecues and get-togethers. Your guests and family will be able to experience the classic flavors of cherry pie without you having to spend all day slaving over a handmade pie crust to prepare it for them!

How to Make Cherry Pie Bars

It just takes three basic ingredients to make this simple dessert: a crust, a filling, and a glaze. Creating the crust for these cherry pie bars is the first step in the process of making them. The crust of this baked delicacy is similar in appearance to a pie crust; however, it is more quicker and simpler to prepare. To begin, whisk together the flour and sugar in a medium-sized mixing basin. Whisk the ingredients together until they are well combined, then set the bowl aside while you make the remaining crust ingredients.

  1. In a separate bowl, whisk together the eggs and vanilla extract until completely blended.
  2. Spread two-thirds of the ingredients into the pan and set the leftover dough aside when your dough is finished.
  3. Using the readymade pie filling, cover the crust evenly with the filling, being careful to spread it out equally over the crust.
  4. You may use your favorite brand of canned pie filling, or you can create your own using fresh or frozen cherries and other ingredients.
  5. Simply pour the dough over the top of the pie filling, being careful to cover the whole surface of the cherry pie bars with dough before baking.
  6. Bake for 30 to 35 minutes in the preheated oven once they have been warmed.
  7. Remove the cooked pie bars from the oven and set them on a wire cooling rack to cool completely before serving.
  8. You can either cut them into even bars and serve them immediately, or you may brush a lovely cream cheese glaze over the top if you prefer.

How to Make a Cream Cheese Glaze

While you could eat your cherry pie bars as soon as they’ve done chilling, I recommend that you take the time to drizzle this delectable cream cheese glaze over the top of the bars first. This glaze not only adds a touch of sweetness to your cherry dessert, but it also makes your bars appear very stunning! The process of creating a cream cheese icing for your cherry pie bars is quite straightforward.

In fact, it will only take a few minutes to mix it up and drizzle it over the cherry pie bars just before serving them to your guests. To make your own cream cheese glaze, you’ll need the following ingredients:

  • Ingredients: cream cheese, powdered sugar, vanilla extract, and milk

In a medium-sized mixing basin, add all of the ingredients and mix until thoroughly blended. To avoid your glaze getting lumpy, start with softened cream cheese and work your way up. Then, before adding the powdered sugar to the bowl, sift it through a fine mesh sieve. Take your time when beating the cream cheese mixture until it is creamy and light in color. If the glaze is too thick to drizzle, thin it up with a little more milk until you get the right consistency for your application. Whenever you’re pleased with the consistency of the glaze, sprinkle it over the cherry pie bars before cutting them into pieces.

More Dessert Recipes that You will Love:

  • 29 of the Best Pecan Pie Recipes Ever
  • Cherry Cheesecake Video
  • RHUBARB CUSTARD PIE
  • Preacher Cake
  • Peanut Butter Chocolate Lasagna
  • Best Italian Cream Cake
  • Best Carrot Cake Cupcakes Recipe
  • Irish Potato Candy
  • Birthday Gingerbread Cake with Cream Cheese Frosting
  • 12 Wonderful Apple of My Eye Desserts
  • Blackberry Pie Bars
  • Best Pecan Pie Bars
  • Best Italian Cream

Mrs. Nettie is a woman and mother who has a strong interest in baking, cooking, and entertaining. Nettie demands that all meals, snacks, and desserts be prepared in a short amount of time because she has five children. On her extremely famous website, you can find a broad selection of simple yet delectable recipes. Cooking with Moore or Less Remember to follow me on Instagram and tag me with the hashtag #mooreorlesscooking so that I can see all of the beautiful recipes that YOU create from this site!

Mooreorlesscooking may be found onTWITTER|BLOGLOVIN.

Did You Make This Recipe?

I would very appreciate it if you could rate and comment on this post! How did you fare? Time required for preparation: 15 minutes Preparation time: 35 minutes Time allotted: 50 minutes These easy cherry pie bars have all of the flavor of a traditional cherry pie without any of the effort.

Ingredients

  • 1 1/2 cups flour
  • 12 teaspoon salt
  • 1 stick unsalted butter, melted at room temperature
  • 12 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 can cherry pie filling (21-ounce can) In order to make the glaze, combine the following ingredients: 2 ounces melted cream cheese
  • 12 cup powdered sugar sifted
  • 12 teaspoon vanilla essence
  • 2 to 3 tablespoons milk.

Instructions

  1. Preheat the oven at 350 degrees and grease an 8-by-8-inch baking sheet with nonstick cooking spray before starting. Combine the flour and salt in a medium-sized mixing basin. Remove from consideration
  2. To make the butter and sugar light and fluffy, cream them together until they are well combined. Mix in the eggs and vanilla essence until everything is well-combined. In a large mixing bowl, combine all of the dry ingredients until thoroughly incorporated. Two-thirds of the batter should be spread over the bottom of the prepared baking pan. Apply pressure to the dough using your fingers to press it into the pan, making sure that the dough is distributed evenly. The cherry pie filling should be spread on top of the crust. Spread the remaining crust dough on top of the pie filling
  3. Refrigerate for 30 minutes. Bake for 30 to 35 minutes, or until the top crust is golden brown and the filling is bubbling, in a preheated oven at 350 degrees. Meanwhile, while the bars are cooling, prepare the cream cheese glaze by mixing together the cream cheese, powdered sugar, vanilla extract, and two tablespoons of milk in a mixing bowl until smooth. If necessary, adjust the amount of milk used. As soon as the bars have been allowed to cool fully, pour the glaze over the top and cut into nine equal bars.

Nutrition Information

1Amount per portion of food Calories351 14 g of total fat Trans Fat 0gUnsaturated Fat5gSaturated Fat8gTrans Fat0g Cholesterol75mg Sodium170mg Carbohydrates52g Fiber1g Sugar18g Protein4g

Homemade Cherry Pie Bars (+Video)

Serving Size (in grams): 1 Calories351 14 g of fat in total. Trans Fat 0gSaturated Fat8gUnsaturated Fat5gSaturated Fat8g Cholesterol75mg Sodium170mg Carbohydrates52g Fiber1g Sugar18g Protein4g

A DELICIOUSLY SIMPLE HOMEMADE DESSERT

Is there anything more beautiful than a dessert made with cherries or strawberries? These cupcakes are beautiful in color and taste delicious. They will be excellent for the holidays. You may use any flavor pie filling to make it a little more interesting. Another one of my favorite fruits is the blueberry. As is always the case, a dash of almond extract to anything cherry is a must-have for me. It truly brings out the flavor of the cherries without overpowering them.

TIPS FOR MAKING THESE DESSERT BARS:

  • I’ve prepared this recipe with a variety of pie fillings, including peach, strawberry, apple, and blueberry. All of them were fantastic and worked well
  • However, a bigger baking sheet would be required for this. It is referred to as a jelly roll pan in some circles. Believe me when I say that after you’ve made these bars, you’ll use them all the time. You’ll be addicted in no time! I have a feeling you’re going to fall head over heels in love with these bars. The cherry filling sneaks up on the dough dollops and plays peek-a-boo with them. Cut them into slices and serve them with elegance. If you enjoy this dish, be sure to check out my recipe for CHERRY CRUMBLE BARS as well.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • It has been my pleasure to make this dish with a variety of fruit pie fillings including peach, strawberry, apple and blueberry. You’ll need a larger baking sheet for this since they were all fantastic and worked wonderfully! A jelly roll pan is the name given to this pan. Once you’ve made these bars, you’ll find yourself using them on a regular basis. You will become addicted! The bars are really delicious, and I know you will enjoy them. In between the dollops of dough, the cherry filling plays peekaboo. Cut them into slices and serve them with style. For those of you who like this dish, please check out my recipe forCHERRY CRUMBLE BARS.

HOW TO MAKE HOMEMADE CHERRY PIE BARS:

Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, beat together the butter, sugar, and salt until light and fluffy, about 3 minutes. Toss in the eggs one at a time, thoroughly mixing after each addition. Extracts should be beaten in. Gradually incorporate the flour. 3 cups of dough should be spread into a greased 15x10x1-inch baking pan. Pie filling should be spread on top. Drop the rest of the dough by teaspoonfuls on top of the filling.

Bake for 30 to 35 minutes, or until the top is golden brown. Allow the pan to cool fully on a wire rack. In a small dish, combine confectioner’s sugar, extracts, and just enough milk to get the correct consistency; pour over the top of the dessert. This recipe yields around 12 big pieces.

CRAVING MORE RECIPES? GIVE THESE A TRY!

  • 1 cup unsalted butter (2 sticks) melted
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 big eggs
  • 1 teaspoon vanilla extract
  • 14 teaspoon almond extract
  • 3 cups all-purpose flour
  • 2 cans cherry pie filling (21 ounces)

For the glaze:

  • Unsalted butter (2 sticks) melted
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 big eggs
  • 1 teaspoon vanilla extract
  • 14 teaspoon almond extract
  • 3 cups all-purpose flour
  • 2 cans cherry pie filling (21 ounces)
  • Preheat the oven to 350 degrees Fahrenheit. Combine butter, sugar, and salt in a large mixing bowl until light and fluffy
  • Gradually add eggs, one at a time, beating well after each addition. Extracts should be beaten in. Gradually incorporate the flour
  • 3 cups of dough should be spread into a greased 15x10x1-inch baking pan. Distribute the pie filling on top
  • Drop the remaining dough by teaspoonfuls on top of the filling. Bake for 30 to 35 minutes, or until the top is golden brown. Allow the pan to cool fully on a wire rack
  • Pour over the top the powdered sugar mixture, which has been mixed with the extracts and just enough milk to get the required consistency
  • Set aside.

5566 kcal|95g carbohydrate|5g protein|17g fat (10g saturated fat|95mg cholesterol|369 mg sodium|165 mg potassium|1 g fiber|43g sugar|755 IU vitamin A|3.5mg vitamin C|31mg calcium|2mg iron|5566 kcal|95 g carbohydrate|95 g protein|17 g fat|10 g saturated fat|95mg cholesterol|369 mg sodium|165 mg potassium| Notice Regarding Nutrition Originally published in October 2016, updated in September 2020, and reprinted in October 2020. Taste of Home is the source for this recipe (2001) Like the majority of you, I’m an ordinary home chef who does all in my power to put a decent meal on the table for my family.

Putting a delicious supper on the table is still possible if you use a few shortcuts to assist you along the way.

More information may be found here.

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