We have a can of cherry pie filling in the pantry, and I was thinking of making a pie for the holidays! There is a simple recipe on the back of the can, but it requires a second can of pie filling. I also found a simple recipe from Sandra Lee that uses one can of pie filling and some frozen berries. http://www.foodnetwork.com/recipes/sandra-lee/cherry-pie-...#
Both recipes are very simple, and since I will need more filling than what I have, I was wondering which sounds better . . . all pie filling or half pie filling and half frozen berries (or maybe cherries)? Also, both recipes are so simple, I was wondering if you had any tips on spicing it up a bit. Maybe something that will make it seem more homemade? Thanks!
There are some nice cheesecakes that are topped with cherry pie filling which are very pretty and tasty for holiday treats. Would be alternative for pie.
I've never made a pie using the canned filling, but have used in desserts. allrecipes.com is a good place to look too.
I like adding the berries!
You could also do a cherry salad-
Cherry pie filling
Cool whip
Eagle brand milk
Pinapple tidbits
Refrigerate overnight.
Another option, instead of "pie" is:
get puff pastry.
Then, make little puff pastry thingies... ie: put the cherries in the middle of it, and then just bake it.
I've done that with thinly sliced apples. Sprinkling cinnamon or sugar on it.
Its like little tartlets, but without a pie "crust" using the Puff Pastry instead. And it turns out good.
Just bake until it is all puffed up and slightly browned.
that way, you'd only need 1 can.
But you'd have to get Puff Pastry.
It comes in a box in the frozen section of a grocery store.
If you have tart tins, or a muffin pan, you can make individual "pies" with a "cross" over the top as a cover. Use the baste I listed below on it for a hand made feel, and voila! mini cherry pies.
The frozen berries will make it more home-made, as will a home made pie crust. I have often made pies with a combo of canned and frozen(sometimes that's what I have on hand when the family wants a pie).
When doing a berry pie, a pretty lattice-work top basted in the last five minutes with melted butter that has sugar and a pinch of Saigon Cinnamon in it makes the crust as tasty as the pie...at least nobody in my family has ever left the crust!
If you aren't confident in making a lattice-work top, then make a standard crust and cut little "birdie footprints" on it with a knife to let the steam escape. Baste as above, then when cooled, dust it lightly with powdered sugar for a "snowy" surprise. My son gets a kick out of seeing the bird prints on his pie. When he was very little, he thought the birds helped me bake it(which is what my Mother said I had said the first time she had done that for me).
Have fun, and enjoy the pie!
ACTUAL spicy? Or spices?
Spicy
Cherry Chipotle or
Cherry Cayenne Clove Cinnamon Chocolate
Chipotle adds a bit of raspberry undertone as well. I'd be hard pressed to choose between these 2, though.
Spices?
Just add some ground spices in a holiday theme. Cinnamon Nutmeg Clove, Or a pinch of garam masala
I always add a little cinnamon to all my fruit pies.
my cherry pie recipe requires two cans of sour pitted cherries, then I add the sugar/salt/etc. But one thing my recipe calls for that you might enjoy is almond extract. Splash a teaspoon in there perhaps.
My vote would be to use all frozen fruit. I cannot stand the taste of canned filling, it is so sickly sweet. If you use frozen berries, you can control the sugar content. I find this much mre palatable then the sugary content of canned filling, but that's just me,
Enjoy the pie, whatever you decide!
Cherry rhubarb? Sorry I don't have any recipes but when you said spice it up I thought rhubarb.
I, too, find the canned pie filling too sweet. There is also too little fruit and too much sauce. I'd add frozen berries or cherries rather than another can of filling. I like Riley's suggestions for spicing up the pie.
