Cherry Pie

Cherry Pie

Tiny Holiday Cheese Platter & Cherry Pie I Tiny Kitchen

Big world, tiny meals. From savory cheese platters to sweet lattice cherry pie, prep your holiday spread with these recipes brought to you by the film Downsizing. Starring Matt Damon, see it in theaters December 22.
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Lattice Cherry Pie

1 tablespoon butter
2 tablespoons flour
1/4 teaspoon cold water
2 teaspoons cherry pieces
1/4 teaspoon sugar
Squirt of lemon
3/4 teaspoon cornstarch
1/8 teaspoon sugar
1/8 teaspoon almond extract
1/2 teaspoon quail egg, beaten

1.) Make the dough: Combine butter, flour and water and mix until combined. Form into two small disks and place in refrigerator.
2.) Prepare the filling: In a small bowl, add cherries, sugar, lemon, cornstarch, sugar and almond extract.
3.) Remove dough from refrigerator and roll one disk into a 2-inch circle. Press circle into the bottom of the pie pan. Add filling on top of dough.
4.) Roll out the other piece of dough and cut into 8 equal-sized strips. Lay the strips on top of the crust to form a lattice. Bake at 400 degrees for 8 minutes.

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Cherry Pie

How To Make THE BEST Easy Sweet Cherry Pie with Braided Lattice Top // Lindsay Ann Bakes


Welcome back to PIE WEEK, where every day this week I’m sharing a new pie video! Today we are making the best easy cherry pie.

If you love this recipe, you are going to love the rest of my Pie Week videos, so be sure to check those out too, for THE BEST Easy All-Butter Pie Crust, to how to make fun and amazing Decorative Pie Crust Designs, my fave Pumpkin Pie with Pie Crust Leaves, THE BEST Apple Pie with Pie Crust Roses, THE BEST Lemon Meringue Pie with Ruffled Pie Crust and THE BEST Chocolate Cream Pie, just in time for the holidays!

What do you want to see next?! Let me know in the comments!

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Sweet Cherry Pie

Yield: One 9″ pie; serves 8

Two 9″ Pie Crusts, Homemade or Store Bought (1 for bottom crust and 1 for decorations on top)
2 lbs. (about 4 cups) pitted sweet cherries, thawed and drained if frozen
3/4-1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice (about 1/2 of a large lemon)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 tablespoon cold unsalted butter, cut into tiny cubes
egg wash: 1 egg beaten with 1 tablespoon milk or cream

Create braids and lattice top from one of your pie crusts: Roll out pie dough dough about 1/4″ thick. Using a ruler and a knife, cut out 4 thick strips of pie dough from the center (about 1 1/4″), and 18 thin strips (about 1/8″). Make 3 braids from 9 of the thin strips for the lattice. Use remaining dough to cut 9 more strips to create 3 more braids, long enough to go around the edge of the pie. Cover and set aside.

Press second pie dough into the bottom and up the sides of a 9″ pie dish and place on top of a baking sheet, to catch any filling that bubbles over the edge during baking. Chill pie dish in the fridge while you prepare the filling.

In a large bowl, defrost cherries until completely thawed. Strain out juice in a colander, rinse and return to bowl. Mix in sugar, cornstarch, cinnamon and salt. Add lemon juice, vanilla and almond extract. Gently stir together until thoroughly combined. Refrigerator filling as the oven preheats to preheats to 400°F.

Pour filling into prepared pie dish and dot with tiny cubes of butter all around the top. Place lattice pattern on top, and press down edges to seal. Use a pastry brush to adhere the braid around the edge of the crust with egg wash. Brush tops of entire crust with egg wash.

Bake at 400°F for 20 minutes. Remove from oven and tent the edges of the pie with aluminum foil if the edges from getting too brown. Reduce oven temperature to 350°F and bake an additional 35 to 45 minutes, or until the crust is golden and the filling is thick and bubbling.

Cool for at least 3 hours at room temperature before serving, or refrigerate overnight, to allow filling to thicken. Serve warm, a la mode, with vanilla ice cream, if desired. Cover leftovers and refrigerate for up to 5 days; reheat for 10 minutes at 350°F.

🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes

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♡♡♡ ABOUT ME! ♡♡♡

Hi, I’m Lindsay Ann! Baking Blogger & YouTuber from Los Angeles, and Food Network’s “Cupcake Wars” WINNER, sharing my dessert recipes with my whimsical flair, festive party treats, and fun baking inspiration, to help you put a smile on the face of family and friends. Whether you only bake once a year and want to whip up a no-fail, show-stopping dessert, or you’re the “hostess with the mostess”, looking for some exciting, over-the-top recipe ideas, I’ve got something for everyone.


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Cherry Pie



Hi loves! Thank you for watching my Kylie Cosmetics Birthday Collection Review and Demo part 2! These Kylie products are amazing! Don’t forget to subscribe and give this video a thumbs up if you enjoyed it!! Also, leave all video suggestions in the comments below! (:

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Products Mentioned: (in a review/demo)

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New videos every Friday!!!!

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Cherry Pie

EASY Cherry Tart | Tastes of Summer

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Cherry Tart
Crust Ingredients:
2 ½ cups flour
½ tsp salt
1 cup unsalted butter, cold and cubed
¼-½ cup cold water

In a large bowl, whisk together flour, salt and sugar. Add butter and mix until it reaches the consistency of breadcrumbs. Add ¼ cup of ice water and begin to mix. If mixture is too dry, add some more water until dough comes together into a ball. Divide into two balls. Cover each ball in plastic wrap and let sit in the refrigerator for 1 hour. Do not over knead dough to avoid tough crust.

Filling Ingredients:
3 cups pitted cherries
2 tbsp cornstarch
¼-1 cup sugar, depending on if you are using sour or sweet cherries
½ lemon, juiced
1 egg, beaten for egg wash
1 tbsp sugar for sprinkling

In a large bowl, mix together cherries, cornstarch, sugar and lemon juice. Set aside. Once dough has rested, on a well floured surface, roll out dough to fit your well greased baking dish. Line the base of your pie plate or tart shell with dough. Fill dish with cherry mixture. To create a lattice top, cut rolled out dough into ½ inch strips. Created a lattice pattern on pie and brush top of tart with egg wash and sprinkle over sugar. Bake at 350ºF for 40-45 minutes, or until crust is golden. If crust is browning too quickly, loosely cover with foil. Allow pie to cool before serving.
*Tip: bake pie on a foil-lined baking sheet to catch any juices that may bubble out of pie.

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Cherry Pie


Starbucks JAPAN sacó un nuevo Frappuccino que se llama “American Cherry Pie Frappuccino” por tiempo limitado. El Guzii no se quedó con las ganas y nos enseñó la receta en Cocina Lab usando ingredientes fáciles de conseguir.

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Mi canal personal (Guzii World):



Gustavo (El Guzii)
591 Telegraph Canyon Rd. #562
Chula Vista, CA 91910


– 2 tazas Hielo
– 2 tazas Leche
– 1 taza Helado de Vainilla
– 1/2 taza Azúcar

– 2 tazas (400g) Cerezas
– 1 taza Agua
– 1 taza Azúcar
– 1 Limón amarillo (Jugo y Ralladura)

Enlace al video:

– 1 taza (230 g) Mantequilla sin Sal (Congelada)
– 2 1/2 tazas (312 g) Harina de Trigo
– 1/2 taza (118 ml) Agua Helada
– 1/2 cdta de Sal
– Horno precalentado a 400′ F (200′ C) y hornear por 10 a 15 minutos


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Cherry Pie

DIY Starbucks Cherry Pie Frappuccino | Eat the Trend

It seems like Starbucks is making an exciting menu announcement every couple of days — it can be hard to keep up! When we saw the news about the limited-edition American Cherry Pie Frappuccino only available in Japan, we knew we had to find a way to try it ASAP. Now you can get a taste of Summer with this copycat recipe and taste the tangy cherry compote, sweet vanilla Frapp, and flaky pie crust lid. There’s never been a Frappuccino this fun before!

Pie dough, homemade or store-bought
Flour, as needed
Cherry compote:
2 cups frozen cherries
1/4 cup sugar
1/3 cup orange juice
2 teaspoons almond extract

Vanilla Frapp:
1 cup ice
1 cup milk
1 cup vanilla ice cream
1 tablespoon sugar
2 teaspoons vanilla extract
Whipped cream, to garnish

For the pie crust lid: Preheat oven to 400°F. Make a dome with aluminum foil, using a Starbucks lid as a guide. Roll out your pie dough on a floured surface until about 1/4-inch thick. Lift it and place on top of the aluminum dome, forming it to fit. Trim off any excess around the bottom. Using a small round cookie cutter, remove a circle from the top of the dome. Then skewer tiny holes across the pie dough dome.

Bake the pie dome in the oven for about 10-15 minutes, until lightly golden brown.

To make the cherry compote: Place cherries, sugar, and orange juice in a pot and cook over medium-high heat for 10-15 minutes, stirring frequently. Remove from heat and add almond extract.

Pulse in the blender for a few seconds, just enough so the chunks of cherry can fit through a straw and place in the fridge until chilled.

For the vanilla Frapp: Add the ice, milk, vanilla ice cream, sugar, and vanilla extract in a blender and puree until all the ice is crushed.

To assemble: Pour 1/4 of the cherry compote into each cup. Fill each cup with 1/2 of the vanilla Frapp. Add the rest of the cherry compote on top. Top with whipped cream and place the pie crust dome on top.

POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking … and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!

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Cherry Pie

Apple Pie From Scratch

Here is what you’ll need!

Apple Pie From Scratch

Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water

2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream

Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!

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