Best 5 Pinwheel Cherry Pie Recipes

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Pinwheel cherry pie is a delightful pastry that combines the tartness of cherries with a flaky, buttery crust. This classic dessert is a favorite among families and friends, and it's sure to be a hit at any gathering. With its vibrant red filling and intricate pinwheel design, this pie is a feast for the eyes as well as the taste buds. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with step-by-step instructions, helpful tips, and variations to create the perfect pinwheel cherry pie. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.

Here are our top 5 tried and tested recipes!

PINWHEEL CHERRY PIE



Pinwheel Cherry Pie image

Switch out a standard lattice piecrust for a swirl of twisted dough reminiscent of fireworks (specifically, the "spinner" effect). As it bakes, the cherry filling bubbles up, peeking out from the twirled dough to hint at what's inside. It's just the thing for Fourth of July and beyond!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

Unbleached all-purpose flour, for dusting
Test Kitchen's Favorite Pate Brisee
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1 vanilla bean, seeds scraped
2 pounds fresh sour cherries, pitted (about 6 cups), or 1 3/4 pounds frozen sour cherries, partially thawed
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees. Place a foil-lined rimmed baking sheet on bottom rack to catch juices.
  • On a lightly floured surface, roll out one disk of dough to 1/8 inch thick. Cut out an 11-inch round and fit into a 9-inch pie plate. Refrigerate crust while you prepare filling.
  • In a large bowl, combine sugar, cornstarch, salt, and cinnamon. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries and toss. Transfer cherry mixture to crust. Dot top with butter.
  • On a lightly floured surface, roll out second disk of dough to 1/8 inch thick. Using a pastry wheel, cut into 1/2-inch-wide strips. Working with one strip at a time, gently lift from each end and twist in opposite directions to twirl.
  • Starting at center of pie, place strip over filling in a spiral. Repeat with more strips, connecting them as you go by gently pinching adjoining ends together (you will have leftover strips; reserve for another use). Brush spiral and exposed edge of bottom crust with egg wash.
  • Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 30 minutes). If top begins to brown too quickly, tent with foil and continue to bake. Transfer to a wire rack and let cool completely. Pie can be stored at room temperature (covered loosely with parchment and tented with foil) up to 1 day.

PINWHEELS 3 WAYS



Pinwheels 3 Ways image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 12 to 16 servings

Number Of Ingredients 17

Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers

Steps:

  • For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
  • For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
  • For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
  • For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
  • Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

CHERRY CRANBERRY PINWHEELS



Cherry Cranberry Pinwheels image

"With the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful," promises Deb Perry from Bluffton, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4-1/2 dozen.

Number Of Ingredients 16

1-1/2 cups dried cranberries
1 jar (10 ounces) cherry spreadable fruit
1/4 cup water
1/2 teaspoon ground cinnamon
DOUGH:
1/4 cup butter, softened
1-1/4 cups sugar
3 large egg whites, room temperature
3 tablespoons canola oil
2 tablespoons fat-free milk
2 teaspoons vanilla extract
1-1/2 teaspoons grated orange zest
3-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda

Steps:

  • For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled., For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well. , Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours., Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.

Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 21mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE-CHERRY PINWHEELS



Chocolate-Cherry Pinwheels image

Homemade holiday cookies! Who can resist--and why would you want to? Try a favorite chocolate and cherry combo rolled to sweet satisfaction.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 54

Number Of Ingredients 12

3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1/4 cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk
1/4 cup unsweetened baking cocoa

Steps:

  • In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
  • Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
  • Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
  • Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.
  • Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
  • Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 4 g, TransFat 0 g

CHERRY PINWHEEL COOKIES



Cherry Pinwheel Cookies image

A crisp, light textured cookie with a mild cherry flavor will add great color to your holiday cookie tray.-Jenn Reagan, Maple Valley, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cherry extract or cherry brandy
Red paste food coloring
1/4 cup ground almonds
Coarse sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Divide dough in half. Add cherry extract to 1 half and tint red. Knead almonds into remaining half. Wrap each half; refrigerate at least 3 hours or until firm enough to roll., On a baking sheet, roll each portion between 2 sheets of waxed paper into a 15x8-in. rectangle. Refrigerate 30 minutes., Remove waxed paper. Place almond rectangle on top of cherry rectangle. Roll up tightly jelly-roll style, starting with a long side. Roll in coarse sugar; wrap securely. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • For the best results, use fresh cherries. If using frozen cherries, thaw them completely and drain off any excess liquid before using.
  • To make the filling, you can use either a cherry pie filling or a simple mixture of cherries, sugar, and cornstarch. If using a pie filling, be sure to adjust the amount of sugar and cornstarch accordingly.
  • To make the dough, you can use either a pre-made pie crust or a homemade one. If using a pre-made crust, be sure to thaw it completely before using. If making your own crust, be sure to chill it for at least 30 minutes before rolling it out.
  • When assembling the pinwheels, be sure to roll them up tightly so that the filling doesn't leak out. You can also use a little bit of water to help seal the edges.
  • Bake the pinwheels in a preheated oven until they are golden brown and the filling is bubbly. You can also sprinkle them with a little bit of sugar before baking for a sweeter crust.

Conclusion:

Pinwheel cherry pie is a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a beautiful and tasty treat that will impress your friends and family. So next time you're looking for a sweet treat, give pinwheel cherry pie a try!

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