Suggesting "Cherry Pie" Isn't Helpful
August 5, 2010 11:03 AM Subscribe
For reasons I won't get into, I have four cans of cherry pie filling. What, other than cherry pie, can I make with them?
Anything that involves cherry + chocolate is especially welcome.
Anything that involves cherry + chocolate is especially welcome.
I DEMAND TO KNOW why you have four cans of cherry pie filling! :D
Cherry Bars
Jenny's Black Forest Cake
PHILADELPHIA New York Cheesecake
Cherry Berries on a Cloud
Cherry Cheese Pie
And a list of Creative Uses for Cherry Pie Filling
posted by two lights above the sea at 11:09 AM on August 5, 2010 [1 favorite]
Cherry Bars
Jenny's Black Forest Cake
PHILADELPHIA New York Cheesecake
Cherry Berries on a Cloud
Cherry Cheese Pie
And a list of Creative Uses for Cherry Pie Filling
posted by two lights above the sea at 11:09 AM on August 5, 2010 [1 favorite]
Cherries make a great sauce for pork or chicken....
posted by agatha_magatha at 11:09 AM on August 5, 2010
posted by agatha_magatha at 11:09 AM on August 5, 2010
Quick and Easy Cherry Cobbler
God, I want some now...
posted by SuperSquirrel at 11:11 AM on August 5, 2010 [1 favorite]
God, I want some now...
posted by SuperSquirrel at 11:11 AM on August 5, 2010 [1 favorite]
- COBBLER, yo. Warm Cherry cobbler topped with vanilla ice cream. Or dark chocolate ice cream, if you prefer. Any old sweet biscuit recipe will do - I use the one on the baking powder can! Dump yer cherries in a pan, bake for 10 or 15 minutes to heat 'em up, then take 'em out, plop biscuit dough on top and bake for as long as the baking powder can tells you. TRES DELICIOUS.
posted by julthumbscrew at 11:11 AM on August 5, 2010
posted by julthumbscrew at 11:11 AM on August 5, 2010
Damn, SuperSquirrel beat me to it, and with an easier recipe, no less.
How about: mix them with nonfat Greek yogurt for a low-fat but yummy snack?
posted by julthumbscrew at 11:13 AM on August 5, 2010
How about: mix them with nonfat Greek yogurt for a low-fat but yummy snack?
posted by julthumbscrew at 11:13 AM on August 5, 2010
As agatha_matgatha said, cherries are great with pork and chicken. My favorite application is a cherry and rosemary sauce over cornish game hens. I usually use cherries packed in water rather than pie filling, but with a few modifications it would probably be really good.
You basically want to saute onions and garlic in an oil of your choice in a sauce pan, add some chopped fresh rosemary, your pie filling and some chicken stock or water to thin it out. Add salt and pepper to taste. Brown your chicken parts or cornish game hens in an oven safe pan* in a little oil (I use oil and butter combo for flavor), pour the sauce over the chicken and then roast in the oven for 30-45 minutes until the chicken is cooked all the way through. You want to cover your pan with a lid or aluminum foil for the oven part of the cooking.
You can do the exact same thing with pork, but I would brine it for 30 minutes before browning it so it won't dry out.
posted by Kimberly at 11:16 AM on August 5, 2010 [2 favorites]
You basically want to saute onions and garlic in an oil of your choice in a sauce pan, add some chopped fresh rosemary, your pie filling and some chicken stock or water to thin it out. Add salt and pepper to taste. Brown your chicken parts or cornish game hens in an oven safe pan* in a little oil (I use oil and butter combo for flavor), pour the sauce over the chicken and then roast in the oven for 30-45 minutes until the chicken is cooked all the way through. You want to cover your pan with a lid or aluminum foil for the oven part of the cooking.
You can do the exact same thing with pork, but I would brine it for 30 minutes before browning it so it won't dry out.
posted by Kimberly at 11:16 AM on August 5, 2010 [2 favorites]
Don't forget the old boy scout recipe - Dump Cake. And here's a chocolate version, which I thought would be just "duh, use chocolate cake mix" but it's actually different.
posted by CathyG at 11:23 AM on August 5, 2010
posted by CathyG at 11:23 AM on August 5, 2010
Cherries Jubilee! (recipe)
Really cherries + fire = win.
posted by pointystick at 11:28 AM on August 5, 2010
Really cherries + fire = win.
posted by pointystick at 11:28 AM on August 5, 2010
I've never actually tried this, but:
1 can cherry pie filling
1 box chocolate cake mix
1 stick melted butter
Empty pie filling into greased & floured crock pot.
Mix cake mix and butter in a separate bowl.
Pour mix over filling, cover, cook on high for 45 minutes.
posted by Aleen at 11:37 AM on August 5, 2010
1 can cherry pie filling
1 box chocolate cake mix
1 stick melted butter
Empty pie filling into greased & floured crock pot.
Mix cake mix and butter in a separate bowl.
Pour mix over filling, cover, cook on high for 45 minutes.
posted by Aleen at 11:37 AM on August 5, 2010
Oh, I guess mine is pretty much the same as dump cake! I had no idea :)
posted by Aleen at 11:40 AM on August 5, 2010
posted by Aleen at 11:40 AM on August 5, 2010
I've made a chocolate cherry trifle with chocolate cake chunks, choc. pudding, whipped cream, and cherry pie filling. Pretty delicious. Honestly, though, if I had 4 cans of cherry pie filling, I would eat one with a spoon immediately.
posted by pocams at 11:43 AM on August 5, 2010 [2 favorites]
posted by pocams at 11:43 AM on August 5, 2010 [2 favorites]
Make stollens (my preference is the ones with pecan-paste filling). Dump a bunch of filling on top, after an application of icing.
posted by notsnot at 11:44 AM on August 5, 2010
posted by notsnot at 11:44 AM on August 5, 2010
I always think there's way too much gel, so I try to remove a lot of it. It can be part of a delicious uncooked strawberry pie. Red gel + sliced berries + pie shell + refrigeration + whipped topping, if desired. Cherries on vanilla ice cream are delish. You can get more elaborate with a slice of sponge (angelfood, pound, chocolate) cake, then cherries, then ice cream, then more cherries.
posted by theora55 at 12:04 PM on August 5, 2010
posted by theora55 at 12:04 PM on August 5, 2010
In a greased 9x13, fill with cherry pie filling, cover with biscuit dough, sprinkle liberally with sugar, dust lightly with cinnamon. Bake until the biscuit dough is golden brown and delicious. Serve with vanilla ice cream, unless you want me to stop by and confiscate the rest of your cherry pie filling and chide you for being a heretic.
posted by plinth at 12:10 PM on August 5, 2010
posted by plinth at 12:10 PM on August 5, 2010
Oops had a footnote and went away without adding it.
*If you don't have an oven save pan, you can transfer everything into a casserole dish.
posted by Kimberly at 12:16 PM on August 5, 2010
*If you don't have an oven save pan, you can transfer everything into a casserole dish.
posted by Kimberly at 12:16 PM on August 5, 2010
If I had four cans of cherry pie filling, I'd use at least one of those cans in baked beans. It's something I've been wanting to try for a while. I make these beans from time to time, and they are seriously, seriously awesome. I don't know if the cherries would work or not, but I think it's worth a shot. So if you're adventurous, alter that recipe a little bit and let me know how it works out. If you're not adventurous, make the hog-apple beans the way the recipe stands anyway.
posted by Shohn at 12:57 PM on August 5, 2010
posted by Shohn at 12:57 PM on August 5, 2010
Cherry tarts.
posted by Chocolate Pickle at 2:47 PM on August 5, 2010
posted by Chocolate Pickle at 2:47 PM on August 5, 2010
My mom always called this Cherry Delite, and it was my very favorite dessert. It's kind of a light cherry cheese cake. It's easy to make. Kind of retro (has a layer of Dream Whip), but every single time I bring it to a potluck, I always get requests for the recipe.
posted by marsha56 at 2:54 PM on August 5, 2010
posted by marsha56 at 2:54 PM on August 5, 2010
A family classic of ours: Pink Stuff.
1 container of cool whip or whipped cream
1 small container of sweetened condensed milk
1 can cherry pie filling
1 can crushed pineapple
1/2 cup crushed pecans
Mix these all together in a bowl, then chill until it sets a little. I know it sounds horrific, but you will find yourself sneaking to the fridge in the middle of the night to make sure no one else gets the last serving,
posted by pickypicky at 3:28 PM on August 5, 2010 [1 favorite]
1 container of cool whip or whipped cream
1 small container of sweetened condensed milk
1 can cherry pie filling
1 can crushed pineapple
1/2 cup crushed pecans
Mix these all together in a bowl, then chill until it sets a little. I know it sounds horrific, but you will find yourself sneaking to the fridge in the middle of the night to make sure no one else gets the last serving,
posted by pickypicky at 3:28 PM on August 5, 2010 [1 favorite]
I think you can get all sorts of interesting with four can of cherry pie filling, a friend and a plastic sheet. Otherwise, I would make the cobbler.
posted by JohnnyGunn at 6:55 PM on August 5, 2010
posted by JohnnyGunn at 6:55 PM on August 5, 2010
CHERRY PIE MILKSHAKE
The best milkshake I ever had in my life was the cherry pie milkshake from The Counter, a high-end burger joint around these parts. I'd say you could replicate it pretty well by blending together cherry pie filling, vanilla ice cream, and graham crackers.
Definitely the least healthy thing I can think of to do with cherry pie filling, but omg so good. SOOOO good.
posted by little light-giver at 10:01 PM on August 5, 2010 [1 favorite]
The best milkshake I ever had in my life was the cherry pie milkshake from The Counter, a high-end burger joint around these parts. I'd say you could replicate it pretty well by blending together cherry pie filling, vanilla ice cream, and graham crackers.
Definitely the least healthy thing I can think of to do with cherry pie filling, but omg so good. SOOOO good.
posted by little light-giver at 10:01 PM on August 5, 2010 [1 favorite]
Please get into the reasons why you have all that cherry pie filling.
posted by uauage at 1:01 AM on August 6, 2010
posted by uauage at 1:01 AM on August 6, 2010
sounds like good stuff to dump on some home made elephant ears and have your own county fair!
http://en.wikipedia.org/wiki/Fried_dough
posted by Redhush at 11:30 AM on August 6, 2010
http://en.wikipedia.org/wiki/Fried_dough
posted by Redhush at 11:30 AM on August 6, 2010
One thing you may want to try is Gastrique sauce, a sweet and sour French sauce. It's my favorite sauce to have with pork (and anything else if you're feeling adventurous). It's nothing too difficult, but would take some practice to master; but with that many cans of cherry pie filling that shouldn't be an issue. Haha.
2-3 Tbs -- Sugar
1/2 Cup -- Red Wine Vinegar
1/4 Cup -- Red Wine
1/4 to 1/2 Can -- Cherry Pie Filling
4 Tbs -- Butter
Salt to taste
1. You make the sauce by putting the sugar into the pan and melting it to caramel color, but be careful not to let it burn. From time to time you may want to remove the pan from the burner and let the heat from the pan coast to cook the sugar. The rapid heating can burn it badly and quickly.
2. Next pour all of the vinegar into the pan while it is still ripping hot. Keep your face away, it's extremely pungent. Use a plastic or wooden spoon to release the sugar from the pan and mix it in.
3. After about 3 minutes of cooking, add the wine. Let the alcohol cook out for a minute or two.
4. Then add the cherries, let them heat through and simmer the sauce if thickening is needed. Add the butter (which also helps with the body of the sauce) and melt in.
You may want to adjust the amount of sugar and/or vinegar based on how sweet the sauce is (I don't know how sweet your pie filling is). But I guarantee once you make this stuff, you'll be addicted.
Happy Cooking!
posted by Isos at 7:19 AM on August 7, 2010 [2 favorites]
2-3 Tbs -- Sugar
1/2 Cup -- Red Wine Vinegar
1/4 Cup -- Red Wine
1/4 to 1/2 Can -- Cherry Pie Filling
4 Tbs -- Butter
Salt to taste
1. You make the sauce by putting the sugar into the pan and melting it to caramel color, but be careful not to let it burn. From time to time you may want to remove the pan from the burner and let the heat from the pan coast to cook the sugar. The rapid heating can burn it badly and quickly.
2. Next pour all of the vinegar into the pan while it is still ripping hot. Keep your face away, it's extremely pungent. Use a plastic or wooden spoon to release the sugar from the pan and mix it in.
3. After about 3 minutes of cooking, add the wine. Let the alcohol cook out for a minute or two.
4. Then add the cherries, let them heat through and simmer the sauce if thickening is needed. Add the butter (which also helps with the body of the sauce) and melt in.
You may want to adjust the amount of sugar and/or vinegar based on how sweet the sauce is (I don't know how sweet your pie filling is). But I guarantee once you make this stuff, you'll be addicted.
Happy Cooking!
posted by Isos at 7:19 AM on August 7, 2010 [2 favorites]
Dark Cherry Wine Jello - substitute any decent wine for the cold water in the directions, mix well. In separate dishes (or plastic cups) spoon in the cherry pie filling and then fill the rest of the dish/cup with jello. Chill per the package instructions.
Serve with whip cream.
alternately, use aluminum pie tins - either the individual kind or the full pie kind. Spoon in cherry filling then add the jello mixture & chill.
posted by jaimystery at 1:25 PM on August 7, 2010 [1 favorite]
Serve with whip cream.
alternately, use aluminum pie tins - either the individual kind or the full pie kind. Spoon in cherry filling then add the jello mixture & chill.
posted by jaimystery at 1:25 PM on August 7, 2010 [1 favorite]
This thread is closed to new comments.
posted by scody at 11:06 AM on August 5, 2010