Best 4 Classic Cherry Pie Cookies Recipes

CLASSIC CHERRY PIE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. On a lightly floured surface, shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap and cut into 3/8-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve piping consistency. Tint frosting with cocoa and food coloring. Cut a small hole in the corner of a pastry or plastic bag; fill with frosting., Spread preserves over cookies to within 1/4 in. of edges. Pipe lines across the top of each cookie, forming a lattice. Pipe a fluted edge around the tops of cookies.

CLASSIC CHERRY PIE

Steps:

• Preheat oven to 425 degrees F.
• For the crust: Blend shortening, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts).
• For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.

CLASSIC BING CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
• Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
• Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
• Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

CLASSIC CHERRY PIE

Steps:

• Make pastry: Place flour, salt, butter, and shortening in food processor and process just until mixture resembles coarse crumbs. Or mix flour and salt in mixing bowl and cut int butter and shortening with pastry blender. Sprinkle about 5 T. water over flour mixture; process or mix with fork until dough comes together, adding remaining water as needed. Divide dough into 2 pieces, one twice as big as the other. Refrigerate both pieces wrapped in plastic wrap at least 30 minutes.
• Meanwhile make filling: Mix sugar and cornstarch in large bowl. Add cherries, vanilla and almond extracts, and pinch salt; stir to combine. Let stand, stirring occasionally, 20 minutes.
• Heat oven to 425 degrees.
• Roll out larger piece of pastry to 14" circle on well-floured surface. Line 9" deep dish pie plate with pastry and trim to a 1" overhang. Mix egg and 1/4 t. salt and brush over bottom and side of pastry. Stir cherries and pour into pastry. Top with butter.
• Roll out remaining dough to 10" circle. Cut into 1/2" strips. Arrange strips in lattice pattern over filling, painting ends with egg glaze to stick to bottom crust. Fold over edges and crisp. Brush rim and lattice with glaze.
• Bake 15 minutes. Reduce heat to 375 degrees and bake until crust is golden and cherries are tender, 30-40 minutes longer. If edges brown too quickly, cover with strips of aluminum foil.