Heliotrope Cherry Pie

No matter how you use it, Lucky Leaf cherry pie filling will complement your creations with the wholesome taste of country fresh cherries. Since it is ready to use right out of the can, you can save valuable kitchen prep time.

Look forward to hearing from you! Our products are attractive, sweet and juicy, with glazing peel. PRICE - 2.10 EUR EXW PER KILO We offer cherries of high quality from the best sorts - Bing, Van, Bigarreau Burlat, Drogan, Kozerska - size between 24-26...

I've had plants last several years for me under grow lights in a cool back room, though they do eventually become woody and fade out.Although heliotrope blooms best when a bit pot-bound, I probably allowed mine to become pot-strangled!

Cut the branches and stems back by one half to two-thirds and pot it up in rich, pre-fertilized houseplant soil.Heliotrope winter care is the same as for most houseplants. This will delay the initial bloom time, but later on you'll be rewarded with a...

These Frozen Sourcherry are available at market leading prices We offer high and fine quality Frozen Sourcherry to our most reliable customers which are situated all round the nation.

Then turn the oven down to 350º F for 45 more minutes. Bake at 425º F for 15 minutes. What this means is that my pie crusts are usually half whole wheat flour and half unbleached white flour, perhaps with some soy flour mixed in.My fillings use reduced...

We'll do whatever it takes to make it right. Sink your teeth into our delectable organic dark chocolate cherries! Plump dried cherries are generously rolled in smooth semisweet chocolate.

Not too sweet, not over spiced and never soggy. (from Four & Twenty Blackbirds) Four & Twenty Blackbirds' most popular pie! A blend of seasonal New York State Apples thinly sliced and layered with a hint of spice and our homemade sea salt caramel that...

(from Four & Twenty Blackbirds) Four & Twenty Blackbirds' take on the classic Southern style of "chess" pie — simple and delicious. A rich and sweet lemon and egg custard with hints of vanilla.

Serve with a dollop of lightly sweetened whipped cream or creme fraiche to perfectly complement the tartness of the cherries. Coming in a handy half-size portion, this delicious dessert is a divine way to conclude a small family dinner.

Serve this timeless American classic as is, or top with a nice scoop of vanilla ice cream. Coming in a handy half-size portion, this delicious dessert is a divine way to conclude a small family dinner.

This is pecan pie on a whole new level. (from Four & Twenty Blackbirds) Lightly toasted, buttery pecans sourced from Texas, blended with a classic pecan pie style custard, atop a decadent layer of dark chocolate ganache.

A customer favorite that stays on the menu year round because if we didn't have it, there would be outcry! Try it and see for yourself if you're a Salty Honey fan. (from Four & Twenty Blackbirds)

We line a sweet pastry shell with a thin layer of tangy raspberry preserves, then fill with frangipane, a light almond pastry cream. Thin-sliced toasted almonds finish the edges for a dessert tart that's sophisticated on its own, or delectable topped...

When cooked, the apples will become sensationally soft and tender — bathed in their own caramelized sugar and added cinnamon spices. Serve with a scoop of vanilla ice cream and enjoy!

Complemented with a golden shortbread crust, this tart is the perfect close to your next dinner gathering. But be sure to act fast — the blueberry season is short, while the taste will be sure to leave a lasting impression.

Light and smooth, with the delicious tang of fresh limes, our creamy filling practically floats on top of a flaky pastry shell. Topped with butter cream piping, this tart treat would be lovely garnished with thin slices of lime.

The right amount of sweetness and tartness creates the perfect balance to this delicious key lime pie that sits on a crunchy, buttery graham cracker crust.Tip: Freeze the key lime pie, cut into small pieces, and enjoy as a frozen treat! (from Gina's Pasticceria)

Not too sweet, not over spiced, and never soggy. (from Four & Twenty Blackbirds) Four & Twenty Blackbirds' most popular pie! A blend of seasonal New York State Apples thinly sliced and layered with a hint of spice and our homemade sea salt caramel that...

A light, sweet glaze decorates the berries as they rest on a layer of rich vanilla pastry cream, which fills a crust of golden shortbread. Top with a bit of fresh whipped cream. Plump raspberries, tart blueberries, and sweet, juicy strawberries — all...

Big, plump, juicy cherries are tossed with a touch of sugar and baked in a perfectly flaky piecrust until they are soft and suspended in their own saucy goodness. Serve with a dollop of lightly sweetened whipped cream or creme fraiche to perfectly complement...

It's always a good time to have a slice of apple pie! Mounds of sliced tart apples are baked in a buttery, flaky piecrust until soft and swimming in their own caramelized sugar sauce and our special cinnamon spice.

(from Four & Twenty Blackbirds) Four & Twenty Blackbirds' take on the classic Southern style of "chess" pie—simple and delicious. A rich chocolate custard that tastes like the best chocolate pudding of your childhood dreams.

Our thick slices of apricot-glazed baked apple spiral over a just-sweet-enough cream cheese filling and a delightfully flaky crust. Rich but not quite decadent, this simply sophisticated dessert pairs well with a dry riesling or black tea with honey.

Set aside.Combine the nuts, dates, and candied fruit; sprinkle over the pie shell.Cream the butter and sugar until light; add eggs, corn syrup, spices, and salt.Bake for 30 minutes.

Home cooking has never been easier! (from Blake's) For us, nothing is more comforting than a Chicken Pot Pie enjoyed with friends and family. Our pies are made from scratch by wonderful happy people (not machines) and feature white meat chicken, freshly...

A Marie Callender's classic worth slowing down for: tender white-meat chicken, carrots, celery, and peas prepared in a golden, flaky crust made from scratch. (from Marie Callender's)