Pioneer Woman Cherry Pie Parfaits

Found in Pioneer Woman magazine Summer 2026

 

1 3.4oz pkg instant vanilla or cheesecake pudding mix

1 1/2 c milk

3oz cream cheese, cubed and room temp

1/3 c powdered sugar

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 tsp salt 

2 c heavy cream

2 21oz cans cherry pie filling

2 tbsp fresh lemon juice

3c crushed shortbread cookies

Whisk together the pudding mix and milk in a large bowl until the mixture starts to thicken, about 2 min.

 

Combine the cream cheese, powdered sugar, vanilla and almond extracts, and salt in a stand mixer fitted with the whisk attachment. Beat on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium high and beat until stiff peaks form, 2-3 minutes.

 

Scoop 1c of the whipped cream mixture into the pudding and gently fold until combined. Add 2 more cups of the whipped cream mixture; gently fold until the mixture is well combined and fluffy. Reserve the remaining whipped cream.

 

Combine the cherry pie filling with tthe lemon juice in a medium bowl. Divide half of the crushed cookies among 6 12oz jars or glasses. Divide half the pudding and half of the cherry mixture among the jars. Repeat to make another layer each of cookies, pudding and cherries. Top with the reserved whipped cream. Refrigerate for at least 1 hour and up to 1 day. The longer the parfaits sit, the softer the cookies will be. 

Pioneer Woman Cherry Pie

Found in Pioneer Woman magazine Summer 2026 

1 1/2 sticks cold salted butter, cut into pieces
3/4 cup cold vegetable shortening, cut into pieces
3 cups all-purpose flour, plus more for dusting
2 large eggs
5 Tbsp. cold water
2 Tbsp. sugar, plus more for sprinkling
1 Tbsp. white vinegar
1 tsp. kosher salt

For the filling:
6 cups fresh Bing or other sweet cherries, pitted (about 2 pounds)
1 cup sugar
2 Tbsp. balsamic vinegar
1/4 cup cornstarch
1/4 cup lemon juice (from about 2 lemons)
Vanilla ice cream, for serving 

 

For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine.
Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them.
 

For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use.
 

Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 ̊. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over.
 

Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling.
Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar.
 

Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.

Jamaican Easter Spice Bun

Found in SL April 2023 issue and here

1/4 cup unsalted butter, melted, plus more for greasing loaf pan
3/4 cup dried cherries
3/4 cup raisins
Boiling water
3 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. fine sea salt
1 1/2 cups milk (whole milk or dairy-free milk alternative)
1/2 cup packed light brown sugar
1/4 cup cane syrup or pure maple syrup
1 Tbsp. unsulphured molasses
2 tsp. browning sauce (such as Grace Browning, optional)
1 tsp. vanilla extract
1 large egg, at room temperature
Cheese slices (such as American, optional)

Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with butter; line with parchment paper. Set aside.

Place dried cherries and raisins in a medium bowl. Cover with boiling water, and let soak until softened, about 5 minutes. Drain and rinse fruit; set aside.

Whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt in a large bowl until combined. Whisk together melted butter, milk, brown sugar, cane syrup, molasses, browning sauce (if desired), and vanilla in a separate large bowl until combined, brown in color, and smooth. Whisk in egg. Add milk mixture to flour mixture, stirring gently until batter is combined. (It should be thick but stirrable with a wooden spoon or spatula.) Fold in reserved cherries and raisins.

Transfer batter to prepared loaf pan, spreading evenly with a spatula. Bake in preheated oven until a wooden pick or knife inserted in middle of bread comes out clean, about 1 hour to 1 hour, 15 minutes.

Remove from oven, and let cool in loaf pan for 10 minutes. Gently remove bread from pan, and let cool completely on a wire rack, about 1 hour, 30 minutes. Slice bread, and serve with cheese, if desired. 

 

Cherry Cheesecake Brownies

Found in SL April 2024 issue and here

 

1 (8-oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
4 large eggs, at room temperature
3/4 tsp. kosher salt, divided
1/2 cup all-purpose flour
1/3 cup Dutch-process cocoa
1/2 cup unsalted butter
1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)
1 cup granulated sugar
1/4 cup packed dark brown sugar
1 tsp. vanilla extract
3/4 cup cherry pie filling (such as Lucky Leaf)

Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing. 

 

Cherry Lime Hand Pies

Found in SL Aug 2023 here

2 1/4 cups all-purpose flour, plus more for work surface
1 Tbsp. granulated sugar
1 tsp. kosher salt
1 cup cold unsalted butter, cubed
6-8 Tbsp. ice water, as needed
Filling:
2 cups pitted stemmed fresh cherries (from 10 oz. whole cherries), halved lengthwise
1/3 cup granulated sugar
1 Tbsp. cornstarch
1 Tbsp. grated lime zest plus 1 Tbsp. fresh juice (from 1 lime)
Additional ingredients:
1 large egg, beaten
2 Tbsp. turbinado sugar or sparkling sugar

Pulse together flour, sugar, and salt in a food processor until combined, about 5 pulses. Add butter cubes; pulse until texture resembles coarse meal, about 10 pulses. Sprinkle mixture with 6 tablespoons ice water; pulse mixture 4 pulses. Add up to 2 additional tablespoons ice water as needed, using 1 tablespoon at a time and pulsing after each addition, until Dough just begins to clump together.

Transfer to a lightly floured work surface, and knead until it just comes together, about 30 seconds. Shape Dough into a disk, and wrap tightly in plastic wrap. Chill until firm, about 30 minutes.

Unwrap chilled Dough, and roll out on a lightly floured work surface to 1/8-inch thickness. Using a 3-inch round cutter, cut out as many rounds as you can. Reroll scraps up to 2 times to make 20 Dough rounds total. Place rounds on a parchment paper-lined baking sheet, and refrigerate, uncovered, until ready to use.

Stir together cherries, sugar, cornstarch, and lime zest and juice in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until thickened, 3 to 4 minutes. Remove from heat. Transfer saucepan to refrigerator; chill until room temperature, about 1 hour.

Preheat oven to 350°F with racks in upper third and center positions. Place 1 heaping tablespoon Filling on center of each of the 10 Dough rounds. Brush edges of the Filling-topped rounds with some of the beaten egg. Top with remaining rounds. Press Dough edges to seal, and crimp using a fork. Cut 4 small (about 1/2-inch-long) slits into the top of each pie.

Arrange pies 2 inches apart on 2 baking sheets lined with parchment paper. Brush tops of pies evenly with remaining beaten egg; sprinkle evenly with turbinado sugar. Bake in preheated oven until browned, 25 to 28 minutes, rotating baking sheets between top and middle racks halfway through bake time. Let cool completely on baking sheets, about 30 minutes.  

 

Apple Cherry Dump Cake

Recipe found in Slow Cooker Favorites magazine.

 

1c plain yogurt

1/2c milk

1 egg

3 tbsp butter, melted

1 tsp vanilla

1 3/4c all purpose flour

1/2c sugar

1 tsp baking soda

1 tsp apple pie spice

1/2 tsp salt

1c chopped apples

1/2c chopped and toasted walnuts

1/2c dried tart cherries

 

Lightly coat 4qt slow cooker with cooking spray. 

In a large bowl, combine first 5 ingredients. Stir in next 5 ingredients. Stir in apples, walnuts, and cherries. Spoon batter into slow cooker.

Cover and cook on low 2:15 to 2:45 hours and center appears nearly set.

Turn off cooker. Remove crock and cool, uncovered 10 minutes. Remove cake, cool completly on a wire rack.  

 

White Chocolate Cherry Fudge

 

Ingredients:

• 1/2 C finely chopped maraschino cherries Dry between several paper towels about 30 minutes
• 1/2 C unsalted butter room temp
• 2 C sugar
• 3/4 C heavy cream
• 1/2 tsp salt
• 1 1/2 C white chocolate chips
• 3/4 C + 2 TBSP marshmallow cream
• 1 drop of pink food coloring

Instructions

Directions:

• Line your 8x8-inch pan by with parchment paper
• Place your diced cherries on a plate and pat dry with a paper towel.
• You must make sure to get as much liquid out as possible.
• Using a medium-sized saucepan add the butter, sugar, cream, and salt.
• Over medium-high heat, stir until the sugar and butter melt.
• Bring the mixture to a boil.
• Immediately insert a candy thermometer.
• Continue to cook the fudge, stirring frequently.
• Once the candy thermometer until it reaches 235F remove the pan from the heat.
• Slowly add the white chocolate chips and the marshmallow cream.
• Stir until the chips and cream are melted and combined.
• Stir in the pink food coloring.
• Add the chopped cherries and stir to combine.
• Pour the fudge into the prepared pan.
• Smooth the fudge into an even layer.
• Allow the fudge to set at room temperature for 3-4 hours.
• Cut it into small 1-inch pieces prior to serving.
   
  Original recipe here
  

White Chocolate Cranberry Pecan Cookies

The original recipe is here on The Daring Gourmet but we prefer pecans over pistachios.

½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
1 cup white chocolate chips
½ cup chopped shelled pistachio or pecans
1 cup dried cranberries (or dried cherries)

Note: If using unsalted nuts, add ¼ teaspoon salt to the flour.

Preheat oven to 375° F. Grease a cookie sheet.
In a large mixing bowl, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
In a separate bowl, combine the flour and baking soda. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cranberries, and nuts.
Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.