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Betty Crocker Cookies
package Betty Crocker™ sugar cookie mix
stick unsalted butter, softened
tablespoon Gold Medal™ unbleached all-purpose flour
cups fresh or frozen cherries, stemmed and pitted
tablespoon fresh grated ginger
Pillsbury™ Refrigerated Pie Crust
egg, beaten + 1 tablespoon water (egg wash)
Preheat oven to 375°F (350°F for a dark or nonstick pan). Grease and flour (flour bottom only) a 10-inch square baking pan and set aside.
In a large bowl or bowl of a stand mixer, stir together sugar cookie mix, butter, flour and egg until just combined. Place batter evenly in the bottom of prepared baking pan, using a spatula or your fingers to flatten the surface.
Bake crust 10 minutes or until edges are just light gold and batter is set (it will not be fully baked through). Remove from oven and set aside to cool.
Meanwhile, in a medium saucepan over high heat, bring cherries, ginger, sugar and cornstarch to a boil. Reduce heat to a simmer and cook, stirring occasionally, until mixture is thick and reduced, about 15 minutes (you should end up with about 2 1/2 to 3 cups of filling).
Remove mixture from heat and let stand 10 minutes; pour filling evenly onto crust and let set 20 minutes.
Meanwhile, make the lattice crust: Unroll pie crust onto a well-floured surface and, using fingers, shape into a 10-by-10-inch square (just do the best you can; it doesn't need to be perfect).
Using a sharp knife or pizza cutter, slice square into 14 even strips. Place 7 strips 1 inch apart on a piece of parchment paper. Starting with the outside strip, lift the bottom edge of every other strip and bring it to the top edge so it's folded in half. Take one of the remaining 7 strips and place horizontally over the middle of the strips on the parchment paper. Unfold folded strips over horizontal strips.
Lift the bottom edges of the strips that were not folded over before and bring them to the top edge so they're folded in half. Take another one of the remaining strips and place it 1 inch below the horizontal strip. Unfold folded strips over horizontal strips. Repeat with remaining strips until you have a full lattice crust.
Place crust and parchment paper on a baking sheet and place in freezer to stiffen.
Heat oven to 350°F. Place stiffened lattice top on filling, trimming edges as needed so it sits nicely on top of filling. Brush quickly with egg wash and sprinkle with coarse sugar, if desired. Bake for 30 minutes or until lattice top is a light golden brown and filling is bubbling. Remove from oven and cool completely on a cooling rack before cutting.
More About This Recipe
- Nothing is more American than a classic cherry pie.
The original pie recipe is perfect just as it is and everybody loves it. That’s why I decided to take the traditional recipe and turn it into pie bars – because why mess with a good thing, right? Wait…
Anywho, these Lattice-Topped Cherry Pie Bars are my new favorite way to enjoy the classic pie. With a sugar cookie crust, sweet cherry filling and a buttery (and pretty) lattice pie crust topping, it’s the new way to share pie with your friends and family.
Here’s how to make the new “classic”:
First, prepare Betty Crocker Sugar Cookie Mix according to package directions for roll-out cookies.
Spread the batter evenly into the bottom of a greased and floured square baking pan. Use a spatula or your fingers to make sure the surface is smooth and even.
Bake the crust just until it’s set and very lightly golden. We don’t want to bake it completely through because it’s going back in the oven later.
Make the cherry filling, let it cool a bit to thicken, then spread it evenly over the crust.
Let that hang out for a bit while you make the lattice top. Unroll a pie crust onto a well-floured surface and gently press the crust into a 10-inch square (don’t worry if it doesn’t turn out into a perfect square; just do the best you can). Using a sharp knife or pizza cutter, slice the crust into 14 even strips.
Place 7 strips onto a piece of parchment paper and fold every other one over itself, like so. Take one of the remaining strips and place it horizontally in the center of the strips on the parchment paper. Unfold the folded strips over the horizontal strip.
Fold over the other strips and place another remaining strip horizontally across the strips on the parchment paper. Unfold the folded strips over the horizontal strip. Repeat the process until all the strips are used up and you’ve got a fancy-schmancy lattice pie crust. Place the pie crust and parchment paper on a baking sheet and freeze it until it stiffens a bit so you can transfer it well.
Place the stiffened lattice top on the cherry filling and trim the edges so it fits nicely on top. Brush the lattice with egg wash and sprinkle with coarse sugar, if you want.
Now, bake it all until it’s nice and golden brown and the filling is bubbly.
And now, commence the eating.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Bourbon Cherry Crisp
To showcase cherries in their prime, I try to make at least 1 cherry dessert each summer. Cherry pie is typically my default.
But this year I had a hard time deciding on a cherry dessert, so I asked you in my latest recipe testing post which you prefer: (1) streusel-topped crisp or (2) biscuit-topped cobbler. The results were pretty even, but the majority swayed toward crisp. There’s a lot of love out there for cobbler, but nothing can live up to heaps of oatmeal streusel. Biscuits will never be streusel.
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MORE CHERRY DESSERTS
The Le Grand Pie Dish from Emile Henry
Emile Henry cookware respects the traditions of clay as a natural material which has been used for generations to cook and preserve food. Over the years, Emile Henry has introduced technological improvements to their cookware line so that dishes are more resistant to mechanical and thermal shocks. Emile Henry dishes can be taken directly from the freezer to the hot oven, allowing you to make dishes ahead of time, freeze them, and simply reheat them when needed.
Emile Henry&rsquos attractive and colourful baking moulds are chip resistant and have a high resistance to large temperature differences, thanks to the exclusive Ceradon® process. The Le Grand Pie Dish (pictured above) gently diffuses the heat to the heart of the dish, making your recipes even tastier &mdash perfect for making your favourite cherry pie!
Perfectly Crusty Pastry Every Time!
Emile Henry recommends baking your pastry at 250°F for 5 minutes before adding the filling &mdash your pastry will end up nice and crusty, not soggy!
Pastry for Double-Crust Pie
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
I may be the only baker who tells you NOT to trim pie dough, but do not trim pie dough. Let me explain. After you create the lattice, you’ll have excess pie dough all around the circumference of the pie. This is a good thing! I like to have a lot of extra pie dough to create a gorgeous fluted pie crust edge, so I never trim it. Instead, fold the strips back onto the pie and pinch together with the bottom pie crust. I understand that may not make a ton of sense, but the video tutorial above shows how I do this.
You can also watch how I flute the edges using my thumb and index finger on one hand and my index finger knuckle on the other hand. Fluting pie dough seals the top and bottom crusts together with a lovely scallop design.
Sour cherries have a short season. If you can't find fresh ones, use quick-frozen or canned sour cherries.
In this pie, fresh Bing cherries combine with dried tart cherries, preserved Morello cherries, and whole spices to create a deep red, intensely flavored pie.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
The flavors of Lattice Chicken Potpie are amazing. Rich, savory flavors due to the cheese and cream of potato soup permeate the potpie. The addition of French-fried onions also add extra zest to this great recipe. Years ago when our kids were still at home I found this superb casserole in a Taste of Home cookbook.
It is truly a sumptuous comfort food. You can substitute any kind of vegetables for the ones in the recipe although we really prefer these. But if you need to use up garden produce, this is the recipe to try doing that.
This wonderful Lattice Chicken Potpie is filled with chicken, broccoli, cauliflower and carrots, cheese, cream of potato soup and French fried onions. Then you make a lattice crust from a can of crescent rolls and spread over the top.
It is hearty, filling, substantial, and delectable. It is also easy. I start with cooking my chicken off in the crockpot to have it ready, then mix it with the other ingredients, pour it into a pan, apply the lattice crust and bake. Once the chicken is cooked and cubed it really only takes about 15 minutes to prepare the rest.
If you’re searching for a very easy main dish chicken casserole recipe, then look no farther than this delectable potpie. Your family will love the combination of flavors. I do make one recommendation and that is that after about 15 minutes of baking you tent the potpie with foil to prevent over-browning the crust. Other than that, this recipe is pretty straight-forward.
When I first published this recipe in June 2012, I had just begun my blog. I retook the pictures later that year, but still they were not that great because an iPhone 3 does not have the capabilities of a good Canon or Nikon camera.
As a result, I’ve been systematically going back through all my old first year blog posts that had pictures taken with an iPhone and redoing the recipes so I could get better pictures.
To that end, I recently remade this recipe (December 2015) when I had some leftover chicken that I had cooked down in my crockpot. These new pictures are a good bit more clear than the first ones. This recipe is still as easy as ever, and still as delicious as before mentioned. Hope you enjoy it.
This recipe is featured at All Free Casserole Recipes here.
Lattice Chicken Potpie is a scrumptious main dish entree your family will certainly enjoy.
This potpie is relatively easy to make too. After you cook off the chicken it takes only an additional 10-15 minutes to prepare for baking.
The combination of flavors in this casserole is amazing. This serving shows a little bit of the texture. Lattice Chicken Potpie is loaded with chicken, veggies, French fried onions and a creamy sauce made with milk, cheese, and cream of potato soup.
I used these ingredients.
Boil chicken – either whole or boneless chicken breasts until done. I used my crockpot and cooked 4 chicken breasts about 3 1/2 hours on high. Cut cooked chicken into bite-sized pieces and place in a LARGE bowl. A large tupperware bowl is better than a mixing bowl or you won’t have enough room to stir all the ingredients together!
Add a package of frozen broccoli, cauliflower, and carrots, cheddar cheese and French fried onions..
Add 2 cans of Campbell’s cream of potato soup, Lawry’s seasoned salt and milk. Stir to combine.
Spoon ingredients into a 8合″ baking dish that has been sprayed with cooking spray.
Remove the contents of one can of crescent rolls and spread out on your counter. Seal perforations well.
Cut the crescent roll dough in thin strips.
Lay the strips of crescent roll dough on top of the chicken mixture.
Bake at 350 for 40-45 minutes or until veggies are cooked through and crust is golden. I do recommend that you place a piece of foil loosely over top of the crust after about 15 minutes of baking so the crust doesn’t get too brown.
Lattice Chicken Potpie is a little easier to make than some potpies because you use crescent rolls for the lattice top.
While we prefer following the recipe and using broccoli, cauliflower, and carrots for the vegetables, you can always substitute those out for veggies of your preference — especially if you’re trying to use up garden produce like zucchini, peas, corn, or green beans.
Lattice Chicken Potpie is an excellent choice to take for those needing a meal. Just put the ingredients in a roaster pan to bake and you don’t have to worry about getting back your dishes.
- 3 3/4 cups unbleached all-purpose flour, plus more for dusting
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 3 sticks (1 1/2 cups) cold unsalted butter, cut into small pieces
- 1/2 to 3/4 cup ice water
- 3 pints fresh blueberries
- Finely grated zest of 1 lemon, plus 1 tablespoon fresh juice
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into pieces
- 1 egg, lightly beaten
- Sanding sugar, for decorating
Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
On a lightly floured surface, roll out one disk of dough to a 13-inch round fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips repeat with remaining disk.
Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.
Southern Favorites and Classic Southern Recipes
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Fruit Pie Thickener Guide
You eagerly cut into your gorgeous fruit pie and… No! Its filling is awash in a sea of juice. Did you misjudge how much thickener to use? Ensure that your apple, blueberry, cherry, and other fruit pie fillings are perfectly thickened by following this handy guide.
In this chapter.
Our five favorites
All-purpose flour is an easy solution, as you’re sure to have it in your pantry. Since it’s lower in starch, you'll use more of it than you would higher-starch thickeners.
Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture. Filling mixed with tapioca needs to rest 15 to 30 minutes before baking, for the tapioca to soften.
Instant ClearJel keeps fillings thick through a great range of temperatures, making it ideal for pies that are frozen, before or after baking.
Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar so you'll want to reduce the sugar in your recipe accordingly.
Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.
Need the least amount of thickener, since they're less juicy. They're also high in natural pectin pectin helps filling thicken.
Are very juicy, and release even more liquid if they've been frozen they need more thickener than apples.
These have a lot of pectin they'll need a little less thickener than other berries.
Fresh cherries will need slightly less thickener than canned or frozen.
Don't have quite as much pectin as apples they're also juicier, so will require more thickener.
The juiciest fruit with the least amount of pectin these will require the most thickener.
Disclaimer:The information on this chart may differ from other recipes. If you’re following a King Arthur recipe, follow the quantity listed on the recipe for the best results.