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However, maybe you've found this recipe on google and you are actually looking to make a double crust fruit pie and are confused of why I don't have instructions to make this into a pie. I use this "pie filling" recipe for many other purposes other than baking a double crust fruit pie. Since publishing this recipe, and some of my other fruit pie filling recipes, I've gotten the question: well how do I bake it as a pie? And the truth is, my intention when making this recipe wasn't only to be baked as a pie. cherry crisp (use this crisp recipe or this pie crumble recipe for topping it).Okay, now you've got your cherry pie filling. The butter adds a delicious richness, and the almond adds a depth of flavor that complements the cherries very nicely. The second is that it gives the filling another layer of flavor, and the third is that it adds a nice color to the filling.Īt the very end of the cooking process, some butter and almond extract are folded into the hot mixture. The first is that it gives some extra juice to the filling. Secondly, there is tart cherry juice added to the mixture. ![]() If you are using frozen cherries, let it sit for an additional 15 minutes. This helps dissolve the sugar before cooking. ![]() The first is that the recipe calls to macerate the cherries for about 15 minutes. There are a few tricks you should follow to ensure you get the best flavor in your filling. Essentially, cherries are mixed together with sugar, lemon juice and cornstarch and then cooked. But the downside is that it still takes time. It works much faster than manually removing them with a knife. I do not enjoy the task at all! So, years ago I purchased an inexpensive cherry pitter (affiliate link) to make the job go by quickly. While some may not be bothered by pitting cherries, I find it quite annoying. Want to make this recipe but have sweet cherries? That's fine! You can use this recipe, but reduce the amount of sugar to ½ cup. But this recipe is great with fresh cherries too. I love using frozen cherries personally, because they're already pitted and taste just as good. Some common varieties that are good for pies are Montmorency or Morello. You can use fresh or frozen sour cherries. The reason this matters is because the amount of sweetener called for is based on the cherries being sour. Most cherries can be categorized as either sweet or sour. There are quite a few types of cherries out there, and many of them will work for this recipe. More of a visual person? Check out the video of me making it below, located right above the recipe! What Kind of Cherries To Use So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started! 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. It's also delicious all by itself, or with a scoop of ice cream. ![]() Premade sour cherry pie filling is perfect for all kinds of baked goods, such as cherry crisp, cherry puff pastries, pies, a cherry galette or, even as a cake filling. Let's just say it like it is: there is never an excuse to buy a canned cherry pie filling when it's so easy to make and keep on hand at home, especially during cherry season! This recipe is made with sour cherries, so it has that sweet and sour thing going on that makes it so good! This recipe is perfect for pies, desserts, or any other sweet treat that calls for 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.
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