EASY CHERRY PIE BUBBLE UP CASSEROLE
I tried this recipe twice. The first time through, I followed the recipe to a “T” and the pie was perfect! The second time through, I used all the same amounts and did everything the same, EXCEPT I didn’t cook the cherries and sugar and cornstarch. I mixed them all together in a bowl and let them macerate for a few minutes, then placed them in the crust and baked. The cherries held together better this way and the juices still made a nice gel to hold it all together. I’d suggeset cooking the pie a little longer, though, if you do it this way, because you aren’t starting with a hot filling.
5-Star filling. I used my own crust and 2 one pound bags of frozen, tart, red cherries (Let thaw before cooking or you’ll be stirring for an hour!. I also added an extra 1/2 tbls. of cornstarch as the frozen berries were giving off a ton of liquid. I was told by four different people to open a bakery after they tasted this pie!!
I’m not a fan of cherry pie myself, but even I enjoyed this recipe. I used frozen “dark sweet” cherries and the “Pie Crust” recipe from this site. My only problem was that I couldn’t get the cherry mixture to come to a boil. Finally, after about 25 minutes of trying, it started to really thicken up so I went ahead and finished the recipe without it ever actually boiling. This didn’t seem to affect anything though, and everyone who tried it liked it.
OMG! This is the most delicious cherry pie ever! My hands looked like I was an extra for a horror film after pitting all those cherries, but it was worth it. I added a tsp. of vanilla to the filling mixture, but other than than, I wouldn’t change a thing! I did a lattice top and used a different pie crust – “Grandma’s Secrect Pie Crust” from this site. It’s perfect for this pie. Great recipe!
This wonderful pie filling recipe has solved my problem with runny cherries without a pasty or custardy filling. I used my own crust instead. I can see why it won first place. And oh so easy!
1 can (16.3 ounces) refrigerated jumbo biscuits
1 can (21 ounces) cherry pie filling
½ cup powdered sugar
1 tablespoon milk
Heat oven to 350 degrees Fahrenheit. Butter a 13-by-9-inch casserole dish.
Open the biscuit can, separate the biscuits and cut each into four equal pieces. Place the biscuit pieces into the casserole dish.
Pour the pie filling over the biscuits and spread evenly.
Bake for 30 minutes, until hot and bubbling …