Classic Cherry Pie

Cherry pie is probably my favorite of the pies. A blackberry pie would be a close second but I love cherry pie...cherry anything. So this pie rings all my bells. It’s perfection. The right amount of sugar to tart...it’s not all runny and is great with ice cream. But that part’s a no-brainer, right? Try this pie....it’s really super-duper!

Classic Cherry Pie

 

2 pie crusts for a 9” inch pie

3 14-ounce cans red tart cherries ~ drained

5 tablespoons quick cooking tapioca

1/8 teaspoon salt

1 1/2 cups sugar

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1 1/2 tablespoons butter

3 tablespoons heavy cream

2 tablespoons sugar

 

Preheat oven to 400 degrees. 

 

Place one of the pie crust in the bottom of a 9” pie pan. 

 

In a large bowl, combine the drained cherries, sugar, extracts, salt and tapioca. 

 

Stir to combine. 

 

Pour into prepared pie crust. Dot cherries with butter. 

 

Place the second pie shell over the top and crimp edges to seal.

Slice vents in the top of the pie. 

 

Brush top of pie with heavy cream then sprinkle with 2 tablespoons sugar.

 

Place pie of a rimmed cookie sheet and bake for 45 - 50 minutes until crust is golden brown.

Let's make a pie!

Place one pie shell in your pie pan. I roll my pie dough between layers of plastic wrap then I remove one layer and use the other layer to help me get the crust in the pan.

Combine drained cherries, salt, tapioca, sugar and extracts in a bowl.

Dot with butter.

Place the other pie shell on top.

Cut some vents in the top of the pie then brush with heavy cream and sprinkle with sugar.

Bake until golden brown.

So yeah.....yum.

Cherry Cheesecake Dip

Okay....so this “recipe” involves no cooking so is it technically even a recipe? I’m gonna say yes because it’s super yummy and most food is yummy. So yeah. Anyway...I served this on New Year’s Day. And by “served” I mean I forgot it was in the fridge and pulled it out at the last minute for people to dig in to. But you know...forgetting to serve things to your family works out good for me because when everyone goes home....I. Get. It. All. Yep. Very yummy!!

Cherry Cheesecake Dip

1 30-ounce can cherry pie filling

1 8-ounce package cream cheese ~ softened

3.5 ounces marshmallow fluff ~ (half of a 7-ounce container)

1 8-ounce container Cool Whip

Graham crackers, vanilla wafers, etc. for dippers

In a medium bowl, combine the cream cheese and marshmallow fluff until well combined. 

Fold in the Cool Whip until mixture is smooth. 

Spread cream cheese mixture into a dish. 

Top with pie filling and chill for several hours.

Serve with graham crackers, vanilla wafers, etc for dippers.

Our ingredients.

Combine the cream cheese and marshmallow fluff.

Fold in the Cool Whip.

Spread mixture into your dish then top with cherries. Chill!

Delicious, yes?????

Cherry Layer Cake

I'm a cake fan from WAY back! I particularly enjoy wedding cake the most and I've been know to overstay my welcome at a wedding to snag a piece to take home....but I digress. I also love cherries....so this little cake was perfect for me! This is easy to make using a cake mix and turns out super good. The pink hue is so pretty and would be darling for a little girl's birthday or a baby girl shower. Or you can be like me and just make it because you like cake and cherries.

Cherry Layer Cake



1 white cake mix ~ plus ingredients listed on box
1 10-ounce jar maraschino cherries ~ drained and juice reserved, (divided use) cherries diced
1 8-ounce package cream cheese ~ room temperature
1 1/2 sticks butter ~ room temperature
6 cups powdered sugar
1 teaspoon vanilla

Mix cake according to box instructions EXCEPT decrease water by 1/4 cup and add 1/4 cup reserved cherry juice.

Stir in half of the diced cherries.

Bake according to box directions for a two layer cake.

In a standing mixer, combine the cream cheese and butter. Add the vanilla then the powdered sugar a cup at a time with the remaining cherry juice until desired consistency. Gently stir in the remaining diced cherries.

Frost cake.

Chill until ready to serve.

**NOTE: This can be made in a 9x13 inch pan, as well. But you don't get to call it a layer cake. ;-)

** NOTE: The frosting recipe make quite a bit but you can freeze any remaining frosting for a later use.


 

Let's bake a cake!

 

Drain and dice the cherries. I put mine 

on a paper towel to absorb juice.

 

Mix cake according to box instructions 

EXCEPT decrease water by 1/4 cup 

and add 1/4 cup reserved cherry juice.

 

Stir in half of the diced cherries.

 

Then bake!

 

Combine the cream cheese and butter.

 

Add the powdered sugar a cup 

at a time with the remaining cherry 

juice until desired consistency.

 

Stir in the remaining diced cherries.

 

Then assemble and frost the cake. 

Chill and serve!!!

Oatmeal Cherry Crumble Bars

This makes a big ole pan of goodness, right here. These easy bars are perfect for a snack or breakfast or to throw in a lunch. Warmed, with a big scoop of ice cream would be a little bit of heaven, I think. If you've of a mind, stir a dash of almond flavoring into the cherries before adding it to the crust. Then sprinkle some sliced almonds on the top crust before baking! So delish!

Oatmeal Cherry Crumble Bars



1 21-ounce can cherry pie filling
1 cup packed light brown sugar
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cup rolled oats
1 cup butter ~ softened

Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray.

Combine brown sugar, flour, baking soda, salt, and rolled oats.

Cut in the butter with a pastry blender until crumbly.

Press 3-4 cups of the mixture into the bottom of the prepared pan.

Spread the cherry pie filling almost to the edge.

Sprinkle the remaining crumb mixture over the top, and press lightly.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned.

Allow to cool then cut into bars.

 
Here we go!

 
Combine the flour, butter, oats, 
brown sugar, and baking soda.

 
Press 3-4 cups of the mixture 
into a 9x13 inch pan.

 
Gently spread the cherries on top.

 
Then spread the remaining oat 
mixture on top. It's okay if some 
of the cherries peek through. Bake!

 
Cool and slice!

Cherry Cheesecake Bars

A good friend of mine sent me an old cookbook the other day and this recipe caught my attention. I'm a cherry cheesecake lover from way back so I knew this would be good. I changed the recipe a little bit to suit us but it was really good. This makes a nice big pan full of cherry yumminess. I think the next time I make it though, I'll use TWO cans of cherry pie filling on top...just because I love cherries...but using just one can was good, too. A really fun and tasty dish!

Cherry Cheesecake Bars



1/2 cup chopped pecans
1 1/4 cups flour
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup flaked coconut
2 8-oz. packages cream cheese ~ room temperature
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 21-oz. can cherry pie filling

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.

Combine flour, brown sugar and shortening in a medium bowl and mix until crumbly.

Add the nuts and coconut and stir. Remove 1/2 cup of mixture to use later.

Press mixture into the prepared pan and bake for 15 minutes.

In a mixing bowl, combine cream cheese, eggs, sugar and vanilla. Beat until smooth.

Pour cream cheese mixture over partially baked crust then return to the oven for 15 more minutes. 

Carefully spoon pie filling over cheese layer.

Sprinkle with reserved crumb mixture and return to oven for another 15 minutes.

Cool completely then cut into bars.

Here's the stuff you'll need.

Combine flour, brown sugar and shortening 

in a medium bowl and mix until crumbly.

Add the nuts and coconut and stir.

Remove 1/2 cup of mixture to use later.

Press mixture into the prepared 

pan and bake for 15 minutes.

Combine cream cheese, eggs, sugar and vanilla.

Beat until smooth.

Pour cream cheese mixture over partially 

baked crust then return to the oven for 15 more minutes.

Carefully spoon pie filling over cheese layer.

Sprinkle with reserved crumb mixture 

and return to oven for another 15 minutes.

See how pretty?

Taste how yummy!

Black Forest Poke Cake

Cherries and chocolate!!! Chocolate and cherries!!! And who doesn't love a good poke cake, right? All this goodness rolled up into one "fan-tab-alicious" dessert. Give this a try sometime. It's a great dessert to take to a potluck or for a big family dinner!

Black Forest Poke Cake



1 Devil's Food cake mix
1 can cherry pie filling
1 4-ounce box instant chocolate pudding
2 cups milk
Whipped cream or Cool Whip

Make cake according to box directions for a 9x13 inch pan. Bake according to the directions on the box.

When cake is done and is still hot from the oven, poke holes all over.

Combine instant pudding and milk and pour immediately over cake, making sure pudding gets down in all the holes.

Cover and chill for a several hours or overnight.

Spread cherry pie filling over cake and serve with whipped cream or Cool Whip. 

The line-up.

Make and bake the cake according 

the box directions for a 9x13 inch cake.

Right after it's out of the oven 

poke holes all over the cake.

Then combine the milk and pudding 

and pour immediately over all the holes 

making sure it gets down in the holes.

Cover and chill for several hours or overnight.

Then spread the cherry pie filling over the pudding.

Enjoy with some Cool Whip or whipped cream.