why make this recipe
Cherry pie filling is a classic favorite that adds sweet and tart flavors to many desserts. Making your own pie filling is easy and ensures you know exactly what goes into it. It can be used in pies, tarts, and even as a topping for pancakes or yogurt. Plus, homemade cherry pie filling tastes fresher than store-bought versions.
how to make Cherry Pie Filling
Ingredients:
- 29 ounces tart cherries pitted (2 cans)
- 1/4 teaspoon almond extract
- 3/4 cup granulated sugar or more to taste
- 3 tablespoons cornstarch or tapioca flour
- 1 tablespoon water
Directions:
- In a medium sauce pot, combine the tart cherries with their juices, almond extract, and granulated sugar.
- If you’re using tapioca flour, add it in with all the other ingredients.
- Cook the mixture over low heat until the cherries release their juices.
- Continue to cook slowly over low heat for 5-10 minutes to let some of the extra water evaporate.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Lower the heat and slowly pour the cornstarch slurry into the cherry filling while stirring constantly.
- Increase the heat to bring the mixture to a boil and cook for one minute.
- Pour the finished mixture onto a parchment-lined rimmed baking sheet or pan to cool completely.
- Once cooled, your pie filling is ready to use! You can also store it in the fridge for up to 2 weeks or freeze it for up to 3 months.
how to serve Cherry Pie Filling
You can serve cherry pie filling in a pie crust for a delicious cherry pie. It also works great as a topping for ice cream, pancakes, or cheesecake. You can even use it in pastries or serve it with yogurt for a sweet breakfast treat.
how to store Cherry Pie Filling
To store cherry pie filling, place it in an airtight container. It can be kept in the refrigerator for up to 2 weeks. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to put it in a freezer-safe container and label it with the date.
tips to make Cherry Pie Filling
- Taste the cherries before adding sugar; you may want to adjust the sweetness to your liking.
- Make sure to whisk the cornstarch well with water to avoid lumps in your filling.
- If you prefer a thicker filling, consider adding a little more cornstarch.
variation
You can customize your cherry pie filling by adding spices like cinnamon or nutmeg. For a twist, try mixing in some blueberries or raspberries with the cherries for a mixed berry pie filling.
FAQs
Can I use fresh cherries instead of canned?
Yes, you can use fresh cherries! Just make sure to pit and chop them before cooking.
How can I make this filling less sweet?
You can reduce the amount of sugar or use a sugar substitute to adjust sweetness to your preference.
Can I can this cherry pie filling?
Yes, you can can cherry pie filling! Make sure to follow proper canning procedures to ensure safety and quality.
Cherry Pie Filling
Ingredients
Method
- In a medium sauce pot, combine the tart cherries with their juices, almond extract, and granulated sugar.
- If you’re using tapioca flour, add it in with all the other ingredients.
- Cook the mixture over low heat until the cherries release their juices.
- Continue to cook slowly over low heat for 5-10 minutes to let some of the extra water evaporate.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Lower the heat and slowly pour the cornstarch slurry into the cherry filling while stirring constantly.
- Increase the heat to bring the mixture to a boil and cook for one minute.
- Pour the finished mixture onto a parchment-lined rimmed baking sheet or pan to cool completely.
- Once cooled, your pie filling is ready to use!