Best 8 Star Spangled Cherry Pie Recipes

SOUR CHERRY PIE

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.

PERFECT SOUR CHERRY PIE

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.

MARTHA'S SOUR CHERRY PIE

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.

STAR-SPANGLED LEMON ICEBOX PIE

Steps:

• Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

STAR SPANGLED CHERRY PIE

Steps:

• Beat cream cheese until light and fluffy.
• Add condensed milk and blend until smooth
• Stir in lemon juice and vanilla and blend.
• Pour into pie crust.
• Chill 2-3 hours, then with pie filling, and serve.

STAR-SPANGLED CHERRY PIE

Steps:

• 1. Gather the pie crust dough scraps together into a ball flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, rerolling and using the scraps. Set aside.2. Preheat the oven to 400°F. 3. In a small bowl, combine the lemon juice and water. Add the arrowroot powder and stir until well blended. Stir in the vanilla. If the mixture is too thick, add a few drops of water.4. In a large bowl, combine the frozen cherries and the sugar. Add the arrowroot mixture, stirring to coat the cherries. Pour into the prepared pie crust. Arrange the cutouts on top in an attractive pattern.5. Bake 30 minutes if the crust seems overly brown, cover the edges with oil. Return to the oven 10 minutes more, then slide a baking sheet under the pie, reduce the heat to 350°F, and continue baking until the filling begins to bubble, about 30 minutes more. Cool completely on a rack. NOTE: Be careful to use the correct amount of cherries in this recipe. Two 16-oz bags will make the filling too runny, but you could use 1 1/2 16-oz bags if you can't find the 12-oz ones. And if you've never used arrowroot powder before, it has more thickening power than cornstarch and doesn't break down as readily when heated. Arrowroot comes in a much smaller container than cornstarch because it can lose its thickening ability within a few months.EXCHANGES2 Carbohydrate1 1/2 FatNUTRITION FACTSCalories 201 Calories from Fat 62Total Fat 7g Saturated Fat 1gCholesterol 3mgSodium 59mgCarbohydrate 33g Dietary Fiber 2g Sugars 16gProtein 2g

STAR SPANGLED PIE

Steps:

• Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently fold in whipped topping.
• Fold in chopped cookies. Spoon into crust.
• Refrigerate 3 hours or overnight. Garnish with confetti sprinkles just prior to serving. Refrigerate leftovers.

STAR-SPANGLED CHERRY PIE

Steps:

• 1. Gather the pie crust dough scraps together into a ball flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, rerolling and using the scraps. Set aside.2. Preheat the oven to 400°F. 3. In a small bowl, combine the lemon juice and water. Add the arrowroot powder and stir until well blended. Stir in the vanilla. If the mixture is too thick, add a few drops of water.4. In a large bowl, combine the frozen cherries and the sugar. Add the arrowroot mixture, stirring to coat the cherries. Pour into the prepared pie crust. Arrange the cutouts on top in an attractive pattern.5. Bake 30 minutes if the crust seems overly brown, cover the edges with oil. Return to the oven 10 minutes more, then slide a baking sheet under the pie, reduce the heat to 350°F, and continue baking until the filling begins to bubble, about 30 minutes more. Cool completely on a rack. NOTE: Be careful to use the correct amount of cherries in this recipe. Two 16-oz bags will make the filling too runny, but you could use 1 1/2 16-oz bags if you can't find the 12-oz ones. And if you've never used arrowroot powder before, it has more thickening power than cornstarch and doesn't break down as readily when heated. Arrowroot comes in a much smaller container than cornstarch because it can lose its thickening ability within a few months.EXCHANGES2 Carbohydrate1 1/2 FatNUTRITION FACTSCalories 201 Calories from Fat 62Total Fat 7g Saturated Fat 1gCholesterol 3mgSodium 59mgCarbohydrate 33g Dietary Fiber 2g Sugars 16gProtein 2g