EASY CHERRY PIE RECIPE – PILLSBURY.COM
It’s time to simplify your cherry pie prep. Make our Easy Cherry Pie with Pillsbury™ Pie Crusts and canned cherries, and get this delicious dessert in the oven with minimal effort. This four-ingredient treat is perfect for holiday celebrations or a family gathering any time of the year. Reimagine your homemade cherry pie recipe and discover a fuss-free way to make this classic dish.
Provided by: Pillsbury Kitchens
Total time: 1 hours 10 minutes
Prep time: 25 minutes
|1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box|
|2 cans (21 oz each) cherry pie filling|
|1 teaspoon milk|
|1 teaspoon sugar|
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
Calories 380 , Carbohydrate 65 g, Cholesterol 5 mg, Fat 2 , Fiber 2 g, Protein 2 g, Saturated Fat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 0 g
CANNED APPLE PIE FILLING RECIPE | Small Recipe
Canning apple pie filling is a great shortcut to get ahead of the pie-making game during apple season. This recipe makes seven quart jars of filling for apple pies. Two quarts make a 9-inch pie. You’ll need to prepare seven 1-quart canning jars, with rings and lids.
Provided by: rhonda
Categories: Apple Pie
Total time: 1 hours 0 minutes
Prep time: 30 minutes
Cook time: 10 minutes
Yield: 7 quarts
|4 ½ cups white sugar|
|1 cup cornstarch|
|2 teaspoons ground cinnamon|
|¼ teaspoon ground nutmeg|
|10 cups water|
|2 teaspoons salt|
|3 tablespoons lemon juice|
|2 drops yellow food coloring|
|6 pounds apples|
- Mix sugar, cornstarch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids, and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 20 minutes.
Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g
CANNING PEACH PIE FILLING
Homemade peach pie filling recipe for canning. Just pop the jar open and fill your favorite pie crust, or use it to top a cheesecake.
Provided by: Ashley Adamant
|6 quarts peaches, sliced and peeled|
|7 cups sugar|
|2 1/4 cups clear jel (cook type, not instant)|
|5 1/4 cups peach cooking liquid or water|
|1 tsp cinnamon|
|1 tsp almond extract|
|1 3/4 cups lemon juice|
|water for cooking peaches|
- Prepare a water bath canner and 7 one quart wide mouth jars.
- In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil. Once boiling, add the peach slices and allow the water to return to a boil. Boil for 2-3 minutes and then strain, reserving the liquid. Remove the peaches to a separate bowl and cover to keep warm.
- Empty the water completely from the cooking pot, reserving 5 1/4 cups of peach cooking liquid.
- Add the sugar and clear jel back into the pot. Measure 5 1/4 cups of peach cooking liquid and add it to the pot. Mix the liquid into the clear jel and sugar, using a whisk to fully incorporate and remove any lumps.
- Bring the mixture to a boil, and then add in cinnamon and almond extract (if using) and all the lemon juice. Do not skip the lemon juice, it is required for safe canning.
- Return the mixture to a boil and then add in hot peach slices.
- Once the mixture begins to simmer again, ladle into prepared canning jars. Be sure to remove air bubbles and leave 1 inch of headspace.
- Process jars (both pints and quarts) for 30 minutes in a water bath canner if under 1,000 feet in elevation. Adjust cook time to elevation.
- Remove jars from the canner and allow to cool completely before checking seals. Store sealed jars at room temperature and use within 1 year. Store any unsealed jars in the fridge and use within 1 week.