Cherry Filling Recipe
Great in a pie, on top of ice cream, pancakes, crepes or just eat it in a bowl.
Fruit
1 lb Pitted Dark Sweet Cherries (Fresh or Frozen)
1 lb Pitted Tart Cherries (Fresh or Frozen)
Dry Ingredients
3/4 cup (150 grams) Sugar
1/3 cup (50 grams) Corn Starch
1/8 teaspoon Salt
After Cooking Ingredients
2 Tablespoons Unsalted Butter
1/4 teaspoon Almond Extract
-You can find frozen tart and dark cherries at a Gordon Foods location. Also, Costco sells a great Triple Cherry blend. If you use the Triple Cherry Blend just use 2 lbs of the blend.
- I bake using a scale in grams but the measuring cup amounts should be fine.
-Corn Starch is not great with acidic foods (cherries) but this is usually what everyone has in their cupboard. The filling will be good for a couple of days but will become a little watery-it’s still good. I personally use ClearJel (available at amazon.com (who would have that?)) which is modified corn starch that plays nice with acids. I have read tapioca starch works as well but I have not tried it.
Feel free to contact me with any suggestions or comments at info@pickyourpie.com.
Fruit
1 lb Pitted Dark Sweet Cherries (Fresh or Frozen)
1 lb Pitted Tart Cherries (Fresh or Frozen)
Dry Ingredients
3/4 cup (150 grams) Sugar
1/3 cup (50 grams) Corn Starch
1/8 teaspoon Salt
After Cooking Ingredients
2 Tablespoons Unsalted Butter
1/4 teaspoon Almond Extract
- Place SWEET and TART CHERRIES in a medium pan on medium heat. Cook the cherries until considerable juice has been lost-stirring occasionally. Turn off heat.
- In a small bowl mix together SUGAR, CORN STARCH and SALT.
- Mix DRY INGREDIENTS together with cherries and cook on medium heat.
- Stir occasionally until the filling thickens-not quite boiling but a good amount of steam will rise from the filling.
- Turn off heat and stir in BUTTER and ALMOND EXTRACT.
- Let cool, refrigerate and enjoy
-You can find frozen tart and dark cherries at a Gordon Foods location. Also, Costco sells a great Triple Cherry blend. If you use the Triple Cherry Blend just use 2 lbs of the blend.
- I bake using a scale in grams but the measuring cup amounts should be fine.
-Corn Starch is not great with acidic foods (cherries) but this is usually what everyone has in their cupboard. The filling will be good for a couple of days but will become a little watery-it’s still good. I personally use ClearJel (available at amazon.com (who would have that?)) which is modified corn starch that plays nice with acids. I have read tapioca starch works as well but I have not tried it.
Feel free to contact me with any suggestions or comments at info@pickyourpie.com.
