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The Sweetest Summer Yet

WOW your guests with these sweet-tooth approved recipes!

Impress your guests with these sweet-tooth approved recipes!

There is nothing sweeter than cherries in the summertime, and we’re here to help you create a crowd-pleasing dessert! Kayley McCabe of The Kitchen McCabe shares four easy ways to pit cherries, step-by-step instructions on how to bake a blue-ribbon pie, and three simple recipes utilizing cherry pie filling which all feature our delicious World Famous Cherries.

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To check out the step-by-step instructions, watch the videos now:

Perfect Cherry Pie Filling

Perfect Cherry Pie Filling

Ingredients

  • 6 c Stemilt dark-sweet cherries
  • 1 c sugar
  • 5 tbsp corn starch
  • 1 lemon
  • 1 splash vanilla

This perfect cherry pie filling is great not only for pies, but other cherry desserts too!

  • Yield
    1 12 inch pie servings
  • Prep time
  • Total time
  • In Category
    dessert

Instructions

  1. Pit Stemilt dark-sweet cherries into a large bowl
  2. Add sugar and corn starch to bowl
  3. Add lemon juice and splash of vanilla to the mixture
  4. Toss together with your hands until every cherry is coated evenly

Nutritional Information

Per Serving

  • Calories: 99
  • Fat Content: 0 g
  • Cholesterol Content: 0 g
  • Sodium Content: 4 mg
  • Carbohydrate Content: 24.7 g
  • Fiber Content: 0.4 g
  • Sugar Content: 22 g
  • Protein Content: .4 g

Perfect Pie Crust

Perfect Pie Crust

Ingredients

  • 2 1/2 c all-purpose flour
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 12 tbsp butter, cubed
  • 1/4 c shortening
  • 2 tbsp ice water
  • 1 egg
  • 1 tbsp milk
  • Sprinkle coarse sugar

Kayley McCabe shares her recipe for the perfect pie crust at home.

  • Yield
    1 crust servings
  • Prep time
  • Total time
  • In Category
    dessert

Instructions

  1. Add all-purpose flour, granulated sugar salt to the base of a food processor. Add the lid and pulse a few times to combine the ingredients.
  2. Add cubed butter and shortening to the food processor, place the lid back on and pulse several times until the fats break down to the size of a pea.
  3. Add ice water into the food processor and pulse a few times until the dough starts to come together (don’t overwork the dough or you’ll end up with a tough crust). You may need a few more tbsps of water so starting with two will let you see how much more you need to add.
  4. Roll the dough into a ball and cut it in half (one half for the bottom of the crust and one half for the top). Wrap one half in plastic wrap so it stays moist and place it into the fridge to chill.
  5. Place the second half on a piece of parchment paper and press it down slightly into a circular shape.
  6. Place another sheet of parchment paper on top of the pie dough and roll it out into a circle that is about 1/8 of an inch thick.
  7. To make sure the dough is wide enough to cover the pie dish, take a towel and line it down the sides and bottom of the pie dish to see how long it is, pull it straight and make sure there’s enough crust to cover that length.
  8. Once your dough circle is the right size, pull off the top layer of parchment paper and discard. Then, lightly dust the top of the dough with flour and spread it across.
  9. Flip the dough over onto your pie dish and slowly peel away the parchment paper while lightly pressing the dough into your dish.
  10. Cut away the excess dough with a small paring knife while running it right along the edge of the dish.
  11. Pour in your cherry pie filling and set aside.
  12. To make the lattice crust, take out the other half of chilled dough from the refrigerator and roll between two pieces of parchment paper to the thickness of 1/8 inch. Then, remove top later of parchment paper.
  13. Cut the dough into 1 1/2 inch wide strips and place strips across the cherry pie filling, placing longer strips in the middle and shorter towards the sides.
  14. Turn the cherry pie and pull every other strip of dough back to start weaving the lattice crust.
  15. Repeat until strips are covering the rest of the cherry pie.
  16. Roll down the dough along the sides to make a nice edge on the crust.
  17. Make an egg wash by mixing the egg with milk and brush the pie crust to give it a glossy brown finish.
  18. Sprinkle a dusting of coarse sugar over the pie crust to give it a beautiful finish.
  19. Add a loose and high tinfoil tent to keep the crust from burning in the oven.
  20. Bake at 375 degrees for 120 minutes. 60 minutes in, remove the tinfoil and place back into the oven for the remaining time.
  21. Let the pie cool for several hours to let the pie filling set up and so it won’t spill out when cutting into it. Enjoy!

Cherry Hand Pies

Cherry Hand Pies

Ingredients

  • Cherry pie filling
  • Pie crust dough
  • 1 egg
  • 1 tbsp milk
  • Sprinkle of coarse sugar

Another great way to use our perfect cherry pie filling is in these delicious hand pies

  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    dessert

For Cherry Hand Pies, you’ll need this Perfect Cherry Pie filling recipe here. For the pie dough, you’ll need this Perfect Pie Crust recipe here.

Instructions

  1. Make cherry pie filling. See linked recipe above.
  2. Add the filling to a sauce pan on the stovetop over medium/high heat for 4-5 minutes, or until thick and glossy. Let cool.
  3. Make pie crust dough using the pie crust recipe linked above.
  4. Roll out half of the pie crust to a thickness of 1/8 inch between two pieces of parchment paper before peeling the top piece of parchment paper away.
  5. Using a circular cookie cutter (3 inches in diameter), cut circles out of the dough (two circles per hand pie).
  6. Add a small scoop of cherry pie filling to one side of each hand pie, leaving 1 inch of dough around the edges.
  7. Make egg wash by beating egg and milk together. Brush egg wash around edges of exposed dough on the half of circles containing cherry pie filling.
  8. Carefully place the remaining dough circles over the cherry pie filling and press gently into place.
  9. Use the back side of a fork to crimp the dough around the perimeter to ensure the pie sticks together.
  10. Use a small sharp knife to cut a few holes into the top of each pie to help steam escape while baking and to give a decorative touch.
  11. Place the pies on a parchment lined baking sheet and brush egg wash over top of the crust to give them a nice golden crust.
  12. Add a sprinkle of coarse sugar on top.
  13. Bake for 15 minutes at 375 degrees.
  14. Let cool before eating and enjoy!

Nutritional Information

Per Serving

  • Calories: 571
  • Fat Content: 24.7 g
  • Cholesterol Content: 66 mg
  • Sodium Content: 214 mg
  • Carbohydrate Content: 82.8 g
  • Fiber Content: 1.8 g
  • Sugar Content: 47.7 g
  • Protein Content: 5.7 g

Cherry Pop Tarts

Cherry Pop Tarts

Ingredients

  • Cherry pie filling
  • Pre-made puff pastry
  • 1 egg
  • 1 tbsp milk
  • 1/2 c powdered sugar
  • 2 tsp water
  • 1 tsp cherry juice
  • Sprinkle of freeze dried cherry powder

These cherry pop tarts are perfect for dessert or breakfast.

  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    dessert

For Cherry Pop Tarts, you’ll need this Perfect Cherry Pie filling recipe here.

Instructions

  1. Make cherry pie filling by using the cherry pie filling recipe linked above. Add the filling to a sauce pan on the stovetop over medium/high heat for 4-5 minutes, or until thick and glossy. Let cool.
  2. Roll two sheets of pre-made puff pastry into a rectangle, making each sheet the same size.
  3. Divide dough into rectangles without cutting all the way through to serve as a guide.
  4. Add cooled cherry pie filling to the center of each rectangle.
  5. Make egg wash by beating egg and milk together and brush the exposed areas of dough.
  6. Carefully lay the second sheet of puff pastry over the top of the filled rectangle.
  7. Gently press the dough around each section of pie filling.
  8. Cut each section out into its own rectangle and seal with the back of a fork.
  9. Brush the top of crust with egg wash and place each pop tart onto a baking sheet lined in parchment paper.
  10. Bake for 15 minutes at 375 degrees.
  11. Make your glaze by mixing powdered sugar, water and cherry juice together.
  12. Once the pop tarts have baked and cooled, dip the tops into your glaze and dust with freeze dried cherry powder. Enjoy!

Nutritional Information

Per Serving

  • Calories: 244
  • Fat Content: 4.4 g
  • Cholesterol Content: 17 mg
  • Sodium Content: 39 mg
  • Carbohydrate Content: 50.2 g
  • Fiber Content: 0.8 g
  • Sugar Content: 41.2 g
  • Protein Content: 2 g

Cherry Ice Cream Topping

Cherry Ice Cream Topping

Ingredients

  • Cherry pie filling
  • Vanilla ice cream

Perfect for ice cream, yogurt and so much more!

  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    dessert

For the Cherry Ice Cream Topping, you’ll need this Perfect Cherry Pie filling recipe here.

Instructions

  1. Make cherry pie filling by using the cherry pie filling recipe posted above. Add the filling to a sauce pan on the stovetop over medium/high heat for 4-5 minutes, or until thick and glossy. Let cool.
  2. Drizzle cherry pie fill over top of vanilla ice cream and enjoy!

Nutritional Information

Per Serving

  • Calories: 99
  • Fat Content: 0 g
  • Cholesterol Content: 0 mg
  • Sodium Content: 4 mg
  • Carbohydrate Content: 24.7 g
  • Fiber Content: 0.4 g
  • Sugar Content: 22 g
  • Protein Content: .4 g