Drain juice from cherries and add water to make 3/4 cup liquid. Meathead, Wow, it is amazing pie. Both the cherry pie filling and pie crust can be made a few days in advance, stored in the fridge until ready to use. Looks so good. Copyright © 2020 The Hungry Bluebird | Trellis Framework by Mediavine. Turn burner on medium, simmer and add sugar and flour to thicken. The best, and my personal favorite, cherry pie ~ tart cherries, in season or canned, tossed simply with sugar and tapioca and baked in a perfectly flaky crust. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. The recipe makes enough pie filling for one 9-inch pie. Stir frequently during this time. I added a lot more water and the dough held together much better, way easier to work with. On a lightly floured surface, roll out larger ball to fit a 9-in. 4 tablespoons cornstarch (use Therm-Flo thickener if freezing). Trim excess dough and roll under edges and crimp, with a fork or flute with thumb and index finger. Brush the whole pastry over with the egg glaze. The best part is it can be … Delicious in pie, on pancakes, on cheesecake, or on ice cream! For a very short window, two weeks, maybe three, he had tart cherries. In a food processor, pulse flour, sugar and salt to blend. I absolutely loved those Saturday mornings. Fill pie shells, use in another dessert like a cherry cake, or freeze for later. You should still see pieces of butter and lard. You might also like my two other favorite fruit pies ~ peach and apple. Cool slightly before using. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Best, Kelly, If you’ve tried my favorite Cherry Pie, please rate it below in the comments and let me know how it went ~ I love hearing from you! As with the bottom, roll the top disc into a large round to top the pie. Return to a boil and boil for 1 minute, stirring constantly. So, go ahead and make a cherry pie if you see fresh tart cherries at the market, tis the season for cherries. I don’t have lemons. Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Sweet corn is in. 4 In a bowl, combine cherries, flour, salt, agave, and extract. Classic cherry pie ~ tart cherries, in season or canned, in a perfectly flaky crust. Happy summer! Trim excess dough and roll under edges and crimp, with a fork or flute with thumb and index finger. No more Michigan cherries. Try that if you can’t bring yourself to use lard. Cool completely before cutting. Thaw overnight in the refrigerator. Hi there! Enter this homemade cherry pie filling recipe. Fill pie shells, use in another dessert like a cherry cake, or freeze for later. If you’re using already pitted cherries, the time will be much shorter.) Cherry desserts are always a good choice for July 4th, Memorial Day, or any Summer picnic, but since these little tarts are made with canned cherry pie filling, you can enjoy them all year long!. No worries though, just patch the dough where necessary. Carefully place top crust over filling. Fill with cherry mixture and then dot with 1 tablespoon butter. 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. Then we moved. It may not have looked perfect but I’m telling you, it was the best crust I’ve ever made. If not, go ahead and used canned. It tasted just as great but I still think the “drier” dough was a bit more flaky and crispy, just a little bit. First to Minnesota and then to Missouri. Cover cherries with boiling water, cover and let soak for 30 minutes. In bowl, combine drained cherries, 1 cup sugar and tapioca. Very carefully so as not to burn your tongue, taste the mixture. Add reserved cherries all at once. Sweet Black Cherry Pie Filling Variation: To make canned pie filling with sweet black cherries, drain the cherries until you've collected about 7 cups of juice (they're less juicy by a bit), decrease the … Freezing Instructions: Baked and cooled cherry pie can be covered tightly and frozen for 2-3 months. Get it free when you sign up for our newsletter! Add in butter and amaretto and continue to stir. I'm Kelly and cooking comfort food from scratch is my jam, especially for this nest of mine. Fresh Lemon Juice and Zest. HUNGRY FOR MORE? The filling couldn’t be easier. Bite-Size Cherry … Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. They had cherries today!”. Set aside for 10 minutes. Stir liquid into corn starch mixture. About 15 minutes or so before dough is ready to roll, make filling. They have a very short shelf life. Transfer mixture to bowl and add 5 tablespoons of ice water. The crust is a different story. If Almost Hungry, who was about three years old, saw the cherries on the counter, she would squeal “Cherry pie!!”. Mix with a fork until dough starts to clump together. Trim excess dough but leave some overhang. ? This filling takes 20 minutes to put together. Nowadays I don’t really like to use shortening (or any partially hydrogenated oil) when I cook or bake. https://savorwithjennifer.com/the-best-cherry-pie-recipe-with-homemade-filling ? They are very good and will more than please when fresh aren’t available, or the fresh don’t look so hot. Lightly flour work surface and rolling pin. Fresh, juicy cherries are one of the highlights of summer, and this easy, homemade cherry pie filling with fresh cherries is a great way to use them. https://www.justapinch.com/recipes/dessert/pie/old-fashioned-cherry-pie.html (And most of that time is what it takes to pit your cherries. Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. The best cherry pie in the world. Add filling. Set aside and let sit for 15 minutes. salt (I use Kosher salt, even for baking), (1 stick) chilled unsalted butter (I actually like salted Kerrygold for this crust), cut into ½-inch cubes, egg and 1 tablespoon milk or water, for egg wash, canned tart cherries, drained (2 cans) or fresh tart cherries, washed and pitted, easy cherry pie recipe from scratch, cherry pie recipe with tapioca, homemade cherry pie, fresh or canned tart cherries, Please comment, rate it and share! Use canned tart cherries. Divide in half and flatten each half into a disc. Last weekend we made a quick trip to the Washington coast to attend my nephew’s graduation! If you desire additional sweetness, … I may have to check it out. By using The Spruce Eats, you accept our, Extend Summer's Bounty by Freezing Fresh Cherries, No-Bake Cherry Cream Cheese Dessert Recipe, How to Remove Cherry Pits Without a Pitter, Instant Tapioca Substitute for Pie Filling and Cobblers, Tips for Buying, Storing, Pitting and Using Cherries. Don’t get grossed out. I love it. I made it a second time when a couple of the girls came in for the weekend. Using a small knife, cut 4 or 5 slits in top crust to vent. Homemade Cherry Pie Filling. Whether you’re looking for a traditional fresh cherry pie recipe, or one spiked with amaretto, we have a recipe for everybody. For my canned cherry pie recipe below, I used 1 (15-ounce) can of Oregon Fruit Dark Sweet Cherries and 1 (14.5-ounce) can of Oregon Fruit Red Tart Cherries. Make crust. Remove bottom crust in the plate from refrigerator. Turn heat down to 375º and continue baking until crust is browned and juices are bubbling, about 30-35 minutes. Sometimes it turns out great, other times not so great. The “Fruit Man” was from Michigan. Prep Time: 20 minutes. Roll dough from center out, turning frequently and adding more flour if sticking. Using a small knife, cut 4 or 5 slits in top crust to … Always Hungry still squeals when she sees her momma’s cherry pie on the counter. Pull up a chair, pour a glass and join me in my kitchen, let's cook together! I must try it :-). Preheat oven to 425º. Brush top and edges with egg wash and sprinkle with sugar. I’d buy a couple containers and go home and make a cherry pie that day. This cherry pie filling … https://www.thespruceeats.com/fresh-cherry-cobbler-recipe-3052718 For the Filling: Combine pitted cherries, lemon juice, sugar, salt, and tapioca starch in a large bowl, … Return to refrigerator while you roll the 2nd disc for the top. The prepared cherry pie filling and pie … If you can, try rolling the dough around the pin and then unroll it over the filling. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Homemade Cherry Pie Filling comes together in just a few minutes. Gorgeous, unblemished, just picked tart cherries. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Keep the pie crust in the refrigerator while you make this filling. The recipe makes enough pie filling for one 9-inch pie. Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour. I knew most of the vendors and often chit-chatted away with them about their produce and flowers. Fresh cherries are not hard to pit, and the canned ones are already pitted. Someone recently told me of a farm stand here that once in a blue moon gets them in. When we lived in Chicago, near Wrigley Field, I would get up early on Saturday mornings and go to the farmers market in Lincoln Park. “Did you see the gladiolas? Foolproof Cherry Pie - The Best Cherry Pie Recipe from Scratch pie plate. Roll out remaining dough; make a lattice … Remove 1 disc of dough. This cherry pie recipe needs the fresh zest from a small or medium lemon and 1 Tablespoon of lemon juice to make the pie filling. Yield: enough to fill a 9-inch pie crust. Directions. Add cubed butter and lard and pulse on/off until mixture resembles coarse meal. ), The Spruce Eats uses cookies to provide you with a great user experience. Stir in cherries. Transfer dough to glass pie dish and gently press into place. If too dry, add more ice water by teaspoonfuls until you can gather dough into ball. Reduce the heat to low and cook and for 10 minutes, while stirring, until it becomes thick and liquid … Posted on Published: June 8, 2016 - Last updated: June 3, 2019 Categories Desserts, Recipes. This really was before farmers markets became plentiful and popular. Try a spoonful … And then, my friend and I would talk that weekend about what we found that week at the market. Butter and lard make the best pie crust. Make your own cherry pie filling using fresh tart pie cherries or sweet cherries. Back then I made a crust that used butter and shortening. Brush top and edges with egg wash and sprinkle with sugar. https://www.tasteofhome.com/recipes/homemade-cherry-pie-filling The pie crust in these photos was hard to work with, very crumbly and didn’t hold together when I rolled it. So what to do when the cherry pie cravings hit and the requests come in? Cook Time: 10 minutes. Adding the right amount of ice water is also tricky. I also usually gave a piece or two to neighbors. How to make Homemade Cherry Pie Filling {gluten free} using fresh, frozen, or canned cherries. Patch any holes or tears with dough scraps. Place the tart pan on a … Then the three of us, when it was done, would eat that cherry pie right up. Remove from heat, add almond extract. Here I go again with one of my stories from “long ago”. Use shortening if you must, or better yet, I heard you could freeze vegetable oil, rendering it solid. Return to low heat, bring to a simmer, and cook until the filling has … Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Spread cherry filling in an even layer onto pie crust, and dot with butter on top. If you have an abundance of cherries, you can scale the recipe up and freeze the extra pie filling in containers to use later. And mention me on Instagram. But I will use lard. Place pie on baking sheet and bake in middle of oven for 20 minutes. Want a cookbook of our best dessert recipes? Combine all ingredients in a large saucepan. In a large stainless steel or other non-reactive pan, whisk together remaining sugar, cornstarch, and … Bite-Size Cherry Tarts with a homemade cookie crust and sweet cherry pie filling are simply irresistible. Line a baking sheet with parchment paper and place in the lower third of the oven. Transfer dough to pie plate; trim even with edge of plate. Even Meathead noticed, saying it was the best pie I’ve ever made, especially the crust. Total Time: 30 minutes. In small dish, whisk together egg and milk, set aside. Preheat oven to 425F/220C. Cherry pie is just about the easiest fruit pie to make. Cherry Pie Recipes Simple, classic and always a crowd favorite, cherry pie is a great dessert option for any holiday or gathering. He is the oldest of all our nieces and nephews and the first to graduate. Return to a boil, stirring constantly but gently. 1 Preheat Oven to 425 Degrees Fahrenheit.. 2 Combine 1 egg and 1 Tablespoon of water to make an egg glaze.. 3 In 9-inch glass pie pan, place 1 piece of pastry. For a very short window, two weeks, maybe three, he had tart cherries, time! Mixture resembles coarse meal under edges and crimp, with a homemade cookie crust and sweet cherry filling! Part is it can be … Yield: enough to fill a pie! 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