Servings: 8 You’ll need: 2 cans cherry pie filling 1 pkg. of 2 roll-out pie crusts 1 tsp. milk 1 tsp. sugar 9-inch pie plate (glass recommended) Preheat oven to 425 degrees F. Soften pie crusts for at least 15 minutes at room temperature. Roll pie crusts out on a flat surface. Place one crust in pie plate. Using a spatula scoop out both cans of pie filling into crust-lined plate. Carefully cover with second crust. Seal by rolling up and “pinching” crust edges. Cut six to seven one inch slits into center of pie. Brush top with milk and sprinkle with sugar. Bake 40-45 minutes, until pie crust is a golden brown. After 15 minutes of baking time place pie shield over edges or cover edges with strips of aluminum foil. Continue baking pie for 25-30 minutes. Cool at least one hour before serving this easy to make and bake cherry pie! Karen’s Note: Keep covered and refrigerated, until ready to serve. Cut and microwave on high for 30 seconds to heat individual slices. Top each slice with a scoop of low fat vanilla ice cream for a great cherry pie a la mode!
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Servings: 9 You’ll need: 5 Tbsp. light butter 1-1/2 c. ginger snap cookie crumbs (about 36 cookies) 1 Tbsp. vanilla extract 1 can (15 oz.) pure pumpkin 2 large eggs 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 3/4 c. dark brown sugar 2 Tbsp. honey 3/4 c. pecan halves Buttery cooking spray Heat oven to 350 degrees. Spray buttery cooking spray in a 9 or 9-1/2 inch glass or ovenware pie plate. Melt 3 Tbsp. butter in at least a two cup microwavable bowl and mix in cookie crumbs and vanilla extract. Press onto bottom and sides of pie plate. Bake 10 minutes, remove from oven and cool. Blend pumpkin, eggs, cinnamon, nutmeg and 1/2 cup of brown sugar. Spread evenly in cooled crust. Bake at 350 degrees for about 35-40 mins. until filling is set around edges or inserted knife in center comes out clean. Remove pie from oven to prepare pecan topping. Heat oven to Broil. Combine honey and remaining 1/4 cup brown sugar and 2 Tbsp. butter in small non-stick saucepan. Cook over low heat stirring constantly, until sugar is dissolved. Stir in pecans to coat. Gently spread pecan topping over pie. Broil until bubbly and golden brown (do not burn), about 2-3 minutes. Allow to cool completely, cover with plastic wrap and chill at least 3 hours in fridge or overnight before serving. Karen’s Note: Use Organic Pumpkin for a smooth and tasty pie! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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