Cherry Pie Filling Recipe
User Reviews
5
Cherry Pie Filling Recipe
Description
The Cherry Pie Filling Recipe starts by macerating pitted cherries in sugar to release juices. A mixture of remaining sugar, cornstarch, salt, lemon juice, and water or juice is whisked together to provide sweetness and thickening. The cherries and their juices are added, then simmered until the mixture reaches a full rolling boil and thickens over three minutes to develop a glossy, viscous texture.
Almond extract adds a distinctive nutty aroma, with red food coloring optional for visual appeal. The filling pairs well with pie crusts, cobblers, crisps, and as an accompaniment to waffles, pancakes, ice cream, or cake.
The recipe yields about two quarts (8 cups) sufficient for several pies or desserts. Variations in cherry sweetness can be balanced by adjusting sugar. The filling keeps refrigerated for up to four days.
Ingredients
- 10 cups tart cherries pitted and stemmed (see note 1, or sweet cherries
- 1 1/4 cups granulated sugar divided (use more if using tart cherries, see note 2)
- 3 tablespoons cornstarch (see note 3)
- Pinch salt
- 1/2 cup water or juice, cherry or apple (see note 4)
- 2 tablespoons lemon juice
- 1/2 teaspoon almond extract see note 5, pure
- 1/4 teaspoon red food coloring optional
Instructions
- Place pitted cherries in a large bowl and sprinkle with 1/2 cup of sugar. (You'll have 3/4 cup sugar remaining.) Let stand for 15-20 minutes to allow the release of natural juices.
- In a large stainless steel or other non-reactive pan, whisk together remaining sugar, cornstarch, and salt. Add lemon juice and water (or juice) and whisk until smooth.
- Add cherries and any accumulated juices to the pan, making sure to scrape out any undissolved sugar as well. Stir well.
- Place pot on stove and turn heat to medium and allow the cherries to come to a simmer, stirring often. Raise heat to medium-high and cook, stirring constantly making sure to get the bottom and sides of pan as the liquid comes to a rolling boil.
- As soon as it starts to boil, set a timer for 3 minutes. Keep stirring as directed above so the bottom doesn't scorch. Don't skimp on the time; the cornstarch will only thicken if the liquid is brought to a full boil.
- Remove from heat and stir in almond extract and red food coloring, if using. Transfer to jars or another container with tight-fitting lid. Allow to cool before storing in the refrigerator.
Notes
- Use tart or sweet pitted cherries, or a mix, according to preference.
- Adjust sugar amount after tasting to balance cherry tartness.
- Cornstarch is essential to thicken the filling to a luscious consistency.
- Use cherry or apple juice to deepen flavor; water can be a substitute.
- Almond extract adds a subtle nutty nuance; vanilla extract can be swapped if preferred.
- This recipe makes about 2 quarts, enough for two pies or several desserts.
- Store the filling in the refrigerator and use within 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (1/2 cup each)
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 121kcal | 6% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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