How To Make Cherry Pie Filling With Fresh Tart Cherries
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How To Make Cherry Pie Filling With Fresh Tart Cherries

  • May 12, 2022

I don’t care, I am ready for warm weather and to not have to spend 11 hours bundling Elle every time we have to leave the house.Even though I have months to wait until spring is here, luckily I can pretend it is nice outside by taking a stroll through the freezer section of the grocery store and grabbing bags of frozen strawberries, blueberries and cherries.Which can be evidenced by no less than 5 stained tanks and tiny red finger smudges on our light switch plates during the summer.Just be sure to wear an apron and not your favorite Madewell T because splattered cherry juice is no joke.This cherry pie filling is super simple and only requires a handful of ingredients.In addition to pie, it makes a killer cherry crisp, but it’s also amazing for topping yogurt parfaits, waffles, pancakes, ice cream – well, you get the idea.The stuff is delicious and I’m pretty certain you’re going to be making it any time you find fresh or frozen cherries at the store!1/4 teaspoon almond extract, optional Instructions In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. .

The Best Tart Cherry Pie You'll Ever Eat

The Best Tart Cherry Pie You'll Ever Eat

The Best Tart Cherry Pie You'll Ever Eat

Since then, I’ve spent the past few years tweaking the cherry pie recipe until I found that it was absolutely perfect.This wonderful tart cherry pie recipe is made with frozen tart cherries and delicious flavors from almond extract, amaretto and some good old sugar & butter.give the filling the perfect amount of sweetness with some organic cane sugar.to thicken the tart cherry pie filling you’ll need to add a bit of cornstarch and regular flour.I love adding both almond extract and a bit of amaretto to give the filling and amazing, cozy flavor.Roll out your dough, place in the pie pan, shape your crust as desired and then cover with plastic wrap and place in the fridge until you are ready to add your tart cherry pie filling.A dd frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat.Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.Make the dutch crumble topping: in a in a medium bowl , mix together the flour, brown sugar and oats.Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand.Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.If you’re prepping this for the holidays or a special occasion, feel free to bake this pie 2-3 days ahead of time.It will hold up well at room temperature, then after a few days should be transferred to the fridge for optimal freshness.Can you make tart cherry pie filling ahead of time?Simply cook your tart cherry pie filling on the stovetop, cool it to room temperature and then place it in an airtight container in the refrigerator for up to 4-5 days.Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm.The Best Tart Cherry Pie You'll Ever Eat 4.86 from 28 votes Leave A Review Print Recipe Prep Time 1 hour 30 minutes Cook Time 1 hour 15 minutes Total Time 2 hours 45 minutes Serves 9 Gorgeous tart cherry pie with a wonderful, golden crumb topping.This homemade dutch tart cherry pie has a perfectly sweet filling with hints of amaretto and is absolutely delicious served with a scoop of ice cream.To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat.Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand.Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown.Recipe Notes Feel free to make this pie with a store-bought crust instead of homemade.Check out the full post for instructions on making the filling and/or the whole pie ahead of time.Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm. .

Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

Surprisingly simple to make, this homemade cherry pie filling will be a new staple in your recipe book.I love to use this filling for recipes like my Puff Pastry Cherry Turnovers.It adds an extra layer of warmth and flavor, which is especially nice for Thanksgiving or Christmas.It's so easy to pull the bag of cherries out of the freezer about an hour before I plan to start.I'd suggest turning on some music or a tv show while pitting cherries, as it can be tedious.If your cherries are not very juicy, you may want to add water (from a few tablespoons to ½ cup depending on your fruit) to thin your sauce.Pinch the edges closed, then make a slit in the middle of the pie for steam to escape.Pyrex Glass Pie Plates - Set of 2 Notes *The amount of sugar can be adjusted to suit your tastes - add as little as ½ cup for a less sweet filling.If using sweet cherries, I recommend reducing the amount of sugar to ⅔ cup or less.Sweet or tart cherries can be used to make pie filling.Pie filling can be frozen for up to 3 months in a sealed, freezer safe container.Pie filling will thicken when chilled, but will thin out again when heated in the oven.Pie filling can be made with fresh or frozen cherries. .

Homemade Cherry Pie Filling Recipe: How to Make It

Homemade Cherry Pie Filling Recipe: How to Make It

Homemade Cherry Pie Filling Recipe: How to Make It

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. .

Easy Homeamde Cherry Pie

Easy Homeamde Cherry Pie

Easy Homeamde Cherry Pie

Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe.Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine.Add cornstarch to the bowl with the reserved ⅓ cup of juice and stir well to combine.Allow mixture to cool to room temperature while you prepare the pie crusts.Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.If using sweet cherries, decrease the sugar in this recipe by at least ⅓ cup.Most store-bought pie crusts are super thin and flimsy so the edges brown and dry out more quickly when baking.The good news, is my favorite pie crust recipe can be made weeks or even months in advance so that your pie dough is ready to “roll” (pun intended 🙂 ) when you need it!Baked and cooled cherry pie can be covered tightly and frozen for 2-3 months.You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!Print Pin Rate Author Lauren Allen Course Dessert Cuisine American Servings 12 slices Calories 122 Prep 20 mins Cook 45 mins Total 1 hr 5 mins Ingredients 1x 2x 3x ▢ 4 cups fresh, sour cherries or three (14.5 oz) cans sour cherries.Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine.Add cornstarch to the bowl with the reserved ⅓ cup of juice and stir well to combine.Allow mixture to cool to room temperature while you prepare the pie crusts.Remove the second pie crust from the fridge and roll it out in a similar manner.Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide.(If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.).Check it after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown.Notes Make ahead Instructions: The cherry pie filling and pie crust can both be made a few days in advance, stored in the fridge until ready to use.Freezing Instructions: Cover the baked and cooled cherry pie tightly and frozen for 2-3 months. .

Homemade Cherry Pie with Thicker Filling

Homemade Cherry Pie with Thicker Filling

Homemade Cherry Pie with Thicker Filling

The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly.Vanilla and almond extracts add richness and depth and a touch of lemon juice keeps the overall flavor fresh and bright.While the cherry flavor is front and center in this pie, you’ll enjoy the notes of vanilla and almond as well.Vanilla and almond extracts add richness and depth and a touch of lemon juice keeps the overall flavor fresh and bright.Texture: If you follow the recipe closely, this cherry pie filling is buttery, jammy, sturdy, and sliceable.Butter adds flavor and flakiness, while shortening’s high melting point keeps the crust tender and workable.If you follow the recipe closely, this cherry pie filling is buttery, jammy, sturdy, and sliceable.Butter adds flavor and flakiness, while shortening’s high melting point keeps the crust tender and workable.My time-saving tip is to prep the pie dough ahead of time because it needs to chill for at least 2 hours before you can roll it out.If you’re anything like me, you don’t like stuffing your kitchen drawers with endless gizmos and gadgets, but a cherry pitter is most definitely an exception.Normally I discard all this juice, but it’s where a lot of the cornstarch ends up and that’s what helps thicken the filling in the oven.Instead, use a slotted spoon to transfer the fruit into your crust, then pour the leftover juice into a small saucepan.You’ll only have a few Tablespoons, but this juice is pure GOLD as it holds our thickening agent and a lot of flavor.It adds buttery richness and actually helps prevent the formation of bubbles on the filling’s surface.Egg wash promises a crispier crust and helps develop that signature golden sheen.Why do some pie recipes call for an initially hot oven temperature that you eventually lower?Feel free to email or share your recipe photos with us on social media. .

Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

King Orchards Homemade Cherry Pie Filling Recipe.This works great with frozen tart cherries (or fresh of course!).Using canned cherries: In a 3-quart saucepan, combine 1/2 cup of the sugar, cornstarch and salt.Stir the cherry liquid into the sugar mixture until no lumps remain. .

Sour Cherry Pie Filling

Sour Cherry Pie Filling

Sour Cherry Pie Filling

Cherry pie filling is super easy to make at home, and perfect to have on hand or stored away in the freezer for whenever you need it.It freezes well too, so this recipe is one of the best ways to use up any large quantities of cherries you might have when they are in season.The reason this matters is because the amount of sweetener called for is based on the cherries being sour.Some common varieties that are good for pies are Montmorency or Morello.I love using frozen cherries personally, because they're already pitted and taste just as good.You can use this recipe, but reduce the amount of sugar to ½ cup.So, years ago I purchased an inexpensive cherry pitter (affiliate link) to make the job go by quickly.Essentially, cherries are mixed together with sugar, lemon juice and cornstarch and then cooked.At the very end of the cooking process, some butter and almond extract are folded into the hot mixture.Canning is so specific and I have not tested this to make sure it passes the amount of sugar and acidity needed to make it safe for canning.If you make this Cherry Pie Filling, please leave a comment and a star rating with your experience!Method: Stovetop Print Recipe Pin Recipe Ingredients 2 pounds (32 ounces or 905 grams) pitted sour cherries (fresh or frozen).( ) granulated sugar ¼ cup ( 28 grams ) cornstarch.( ) tart cherry juice (see note) ½ teaspoon almond extract.almond extract 2 tablespoons ( 25 grams ) cold unsalted butter, diced (optional) Instructions Add cherries, sugar, and cornstarch to a large bowl and toss to coat.Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout.The butter is optional, but it adds a subtle richness to the filling. .

BEST Cherry Pie Filling Recipe (Fresh or Frozen)

BEST Cherry Pie Filling Recipe (Fresh or Frozen)

BEST Cherry Pie Filling Recipe (Fresh or Frozen)

Use this easy filling for pie or use it to create other delicious cherry desserts.Perfectly sweet with just the right amount of sugar this pie filling is all about that fresh cherry flavor.You can make this with fresh or frozen cherries and it’s the perfect pie filling or topping for anything you like.Cooking the cherries in water helps break them down and release the juices.: if you’re using all tart cherries you can omit the lemon juice (or add it after tasting during cooking.Combination of cherries: be sure and taste during cooking and adjust the amount of lemon juice accordingly.Bring it to a boil and cook the cherries for 10 to 15 minutes or until they have softened and released their juices.Make Slurry: Combine the cornstarch with cold water in a small bowl.Mix and Boil: Add the sugar to the cherries followed by the cornstarch slurry.Make this Easy Cherry Pie Filling Ahead or Freeze It!There are tart and sweet variety of cherries and you can use all of the same for your filling or do a combination.As you’ll see in the recipes, you can easily adjust how sweet or tart your filling is depending on the type of cherries you use.You can use frozen cherries, but you will need to thaw them completely first and then drain off all of the excess liquid before you make your filling.Once you’ve made the recipe below you can use the filling for a no-bake or a baked pie.Leave a Review Print Recipe Ingredients 4 1/2 – 5 cups cherries (about 1¾ pounds) pitted.1 tablespoon (15ml) lemon juice see note Instructions Pit your cherries and place them in a medium saucepan with the water.Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.Add the lemon juice if you feel the mixture is too sweet (see note).Remove the cherries from the heat and place in a bowl or large jar.Recipe adapted from AllRecipes Nutrition Information Serving: 1 serving | Calories: 83 kcal | Carbohydrates: 21 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 1 mg | Potassium: 10 mg | Fiber: 1 g | Sugar: 17 g | Vitamin C: 1 mg Nutritional information not guaranteed to be accurate.Join for FREE to start saving your favorite recipes Create an account easily save your favorite content, so you never forget a recipe again. .

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