Best 5 Maritime Mock Cherry Pie Recipes

5-INGREDIENT MOCK CHERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place raisins and water in a saucepan, and allow to soak for 20 minutes. Stir in the cranberries and sugar; bring to a simmer. Cook until the cranberries are soft, about 10 minutes Pour into prepared pie shell, and cover with top piece of pastry. Seal the edges and flute if desired. Cut a few small holes in the top to vent steam.
• Bake in preheated oven until golden brown, about 35 to 45 minutes. Allow to cool completely before serving.

MARITIME MOCK CHERRY PIE

Steps:

• Line a 9-inch pie pan with half the pastry. Make a lattice crust with remaining dough.
• In a saucepan, combine cranberries, raisins, sugar, flour and water; bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and let cool slightly . Stir in vanilla.
• Turn filling into pastry-lined pie plate. Moisten edge with water and top with lattice crust.
• Bake at 425F for 15 minutes. Reduce heat to 350F and bake another 20-30 minutes, or until crust is nicely browned and filling is bubbly.

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.

MOCK CHERRY PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a saucepan over medium heat, combine the cranberries, raisins, sugar, water and flour. Cook until cranberries open and mixture thickens. Allow to cool and stir in butter and vanilla.
• Pour into prepared pie crust and cover with top crust.
• Cut slits in top crust and bake for 10 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for 35 minutes longer or until crust is golden brown.

'TWIN PEAKS' CHERRY PIE

Steps:

• Make the crust: In a liquid measuring cup, stir together the milk and vinegar. In a large mixing bowl, toss the flour, sugar and salt with a fork to combine. Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas. Using a fork or large spoon, slowly add the liquid in 4 or 5 additions, stopping after every pour to combine, until the dough just sticks together. Knead lightly in the bowl until it forms a taut ball.
• Separate dough into 2 equal-size disks and cover tightly with plastic wrap. Refrigerate for at least an hour. (Dough can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.)
• Make the filling: Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add liqueur, stir and remove from heat. Let cool to room temperature.
• Assemble the pie: Heat oven to 425 degrees. On a lightly floured work surface, roll out 1 disk of dough into a 1/8-inch (3 millimeters) thick circle about 15 inches (38 centimeters) in diameter. Transfer to a 9-inch/23 centimeter deep-dish pie plate and chill in refrigerator as you work on the top crust.
• Working quickly, roll out a second disk into an 1/8-inch (3 millimeters) thick rectangle about 15 inches (38 centimeters) long and 12 inches (30 centimeters) wide. Cut into 6 strips about 2 inches (5 centimeters) wide. Remove pie plate from refrigerator and fill with cherry filling. Weave lattice strips over the top. Seal, trim and crimp the edges. Or cut dough into five zigzag strips and lay on top of pie filling, trimming excess.
• In a small bowl, whisk the egg and milk to make an egg wash. Brush the crust with it, and sprinkle with raw sugar.
• On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through. Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy. Juice may bubble onto baking sheet. Remove pie to wire rack to cool before serving. The pie can be stored in the refrigerator for up to 5 days.