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