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Homemade cherry pie filling is the best cherry pie in the world, but it doesn't stop there. Spoon over yogurt, cheesecake, or ice cream; Suddenly, life is much more joyous.
Cherry Pie Filling is decadent and served with a thick slice of Easy Pound Cake, Lemon Ricotta Pancakes, or Classic Waffles for the most outrageously delicious breakfast. Or just eat it directly from the jar when no one is looking at it.
Nothing is more American than celebrating the cherry, in all its splendor. Sweet, sour, tart or shiny, each variety is simply delicious.
And the best cherry pie filling? Well, it's the one you make yourself, but don't worry, it's very easy. In fact, once you do, you will never again be tempted by the red, sticky things in the can. It's just a million times better than canned cherry pie filling.
This recipe is enough for two juicy fruit cakes or two Cherry Crisps. However, if you're blessed with plenty of fresh cherries, you're in luck – this cherry filling freezes beautifully so you can savor every last moment of the season's cherries. Do extra.
How to make cherry pie filling:
These instructions guide you through the recipe without giving you specific amounts, listed below on the recipe card, which can be adjusted based on how much you plan to make.
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- First, you must de-stem and pit the cherries. A good cherry chopper helps, but you can also do it with an empty wine bottle and toothpick (see below).
- Once the cherries are ready, place them in a bowl and sprinkle a little sugar on them. Then let them rest a bit to release their natural juices, perhaps 15 to 20 minutes.
- BTW, if you use sour cherries to fill cakes, you may need to add a little more sugar than this recipe requires.
- Then grab a large stainless steel skillet. If your skillet is not stainless steel, make sure it is not reactive (avoid aluminum and cast iron).
- In the skillet, mix the rest of the sugar, cornstarch, and salt. Then add the lemon juice, water (or fruit juice, if you have it), and beat again. Pour the cherries and their juice, along with the sugar, into the bowl. Stir everything well.
- Now is the time to cook. Turn the stove on medium heat and let the cherries simmer, while stirring frequently, so they don't burn on the bottom.
- Turn the heat up slightly, to medium-high, and continue stirring until the cherries are boiling. Scrape down the sides and bottom of the pot.
- As soon as the mixture boils, set a timer for 3 minutes. Keep stirring, though! You don't want anything to burn. At this point, the cornstarch needs to boil to thicken the cake filling, so cook the cherries for the full 3 minutes.
- After the 3 minutes have passed, remove them from the heat and add the almond extract and red food coloring, only if you are using it.
Why is my cherry pie so liquid?
Homemade cherry tart is delicious, come what may, but liquid tart is preventable.
If the mixture seems too runny, here's an easy solution: Mix 1 tablespoon of cornstarch with 1/4 cup of cold water to make a suspension. Then add a few teaspoons of the grout to the filling while boiling. Cook for at least one minute.
If you think it is thick enough, discard the remaining grout. But if it's still too thin, add a little more of the suspension. However, don't forget that the filling will be thinner in hot weather than in cold weather.
How to store cherry pie filling:
Pour the filling into clean jars with tight fitting lids, then allow the filling to cool before moving to the freezer or refrigerator.
How to pit cherries (even if you don't have a cherry pitter):
The OXO Good Grips brand makes a sturdy cherry pitter that's easy to use, but you absolutely don't need one for chopping cherries.
Believe it or not, you can scoop out the cherries with an empty wine bottle and a wooden toothpick. Here's how: Carefully place the cherry stemmed into the bottle's mouth. Hold the cherry still, then pass the toothpick through the cherry where the stem used to be. Hopefully the hole should come out of the fruit and into the bottle, voilà, you're left holding a pitted cherry.
Can you make Cherry Pie Filling with frozen cherries?
If you can! Canned or frozen cherries will need a little more thickener than fresh ones.
How to thicken fruit cakes without cornstarch:
Maybe you don't have any, or maybe you're trying to avoid cornstarch. It's okay! Here are other effective ways to thicken a fruit cake:
- Instant ClearJel. This product is a modified food starch that is used as a thickening agent in canning and cake filling recipes. You can use the same amount of ClearJel as cornstarch.
- Quick-cooking tapioca flour. If you use tapioca to thicken the tart filling, use half and make sure the filling rests for about 30 minutes so that the tapioca can be absorbed.
- All-purpose flour. This easy thickener is almost always available, but you may need to use more than other thickeners. This recipe, made as is, would require 1/2 cup of flour instead of cornstarch.
- Gluten-free flour. Cherries are naturally gluten-free, and making a gluten-free cherry tart is easy when working with your favorite gluten-free flour.
The flour can also be used to thicken fruit cakes, but corn starch or tapioca flour does not contain gluten either. In other words, you have a few options!
Cherry Pie Filling Recipe Ideas:
You've worked all day and filled your freezer with jars of beautiful cherries, waiting to be used. Now what? Here are some ideas for using cherry tart filling.
- Cherry pie with lattice crust. A showtopper of a cake that sweeps state fairs and brings home blue ribbons.
- Cherry Crisp. What could be better than a crispy, crispy cherry filling?
- Cherry cobbler. The easiest thing you will do throughout the month.
- Cherry ice creams. Swap out chocolate sauce for cherries, or just do both.
Homemade cherry pie filling is the best cherry pie in the world, but it doesn't stop there. Spoon over yogurt, cheesecake, or ice cream; suddenly life is so much happier. Cuisine: American Preparation time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Servings: 12 Calories: 170 kcal
- 10 cups of pie or cherries without stone and without stem
- 1 1/4 cups divided granulated sugar (use more if you use cherry tart)
- 3 tablespoons cornstarch
- Pinch of salt
- 1/2 cup of water or juice, cherry or apple
- 2 tablespoons of lemon juice
- 1/2 teaspoon of pure almond extract
- 1/4 teaspoon optional red food coloring
- Place the pitted cherries in a large bowl and sprinkle with 1/2 cup sugar. (It will have 3/4 cup of sugar remaining.) Let stand for 15-20 minutes to allow the release of natural juices.
- In a large stainless steel skillet or other nonreactive skillet, mix remaining sugar, cornstarch, and salt. Add lemon juice and water (or juice) and beat until smooth.
- Add cherries and accumulated juices to skillet, making sure to scrape up undissolved sugar as well. Stir well.
- Put the pot on the stove and heat over medium heat and let the cherries simmer, stirring frequently. Raise the heat to medium-high and cook, stirring constantly, making sure to get the bottom and sides of the pan as the liquid boils. As soon as it starts to boil, set a timer for 3 minutes. Keep stirring as indicated above so the bottom doesn't burn. Don't skimp on time: cornstarch will only thicken if the liquid boils completely.
- Remove from heat and add almond extract and red food coloring, if used. Transfer to jars or other container with a tight lid. Let cool before storing in the refrigerator.
Note: This tart filling can be bottled / canned in a hot water bath or with a pressure canner. Follow the USDA recommended times if you bottle the filling. It will keep for approximately 1 year bottled and 1 week fresh in the refrigerator. The filling can also be frozen. Stir before using. -If thicker filling is preferred, stir 1 tablespoon cornstarch with 1/4 cup cold water to form a suspension. Add a few teaspoons of the grout to the boiling filling. Cook for at least one minute. If it is thick enough, discard the remaining suspension, if it is still too thin, add a little more of the suspension. Note that the filling will be thinner in hot weather than in cold weather. If too much is added, the filling will solidify into a gel when it cools down. Yield: 2 quarts
Calories :: 170kcal