Or, skip the Vanilla Pastry Cream, and simply spread the homemade cherry pie filling. If using sour cherries, you will need to adjust the amount of sugar. In a separate bowl, mix together sugar, cornstarch and salt. Happy baking! Once I discovered I could make this cherry pie with frozen pitted cherries, I haven’t made it any other way since. Can I use another kind of citrus instead for this canned cherry pie recipe? 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. I have not frozen a baked pie, but would love to hear how it turns out if you try it. I’m totally with you though, I’m so tired of paying that high price for a can of cherry pie filling and then getting lots of filling but precious few actual cherries in that can! It’s that time of year when I started counting down the days until spring. It’ll fill a 9-inch pie pan, so all you have to do is decide what kind of crust you’d like to use! A tiny amount of lemon juice & vanilla extract and I’m done! Homemade Cherry Pie Filling comes together in just a few minutes. Simply use frozen pitted cherries, and wow. Don't subscribe Homemade cherry pie filling is delicious and easy, perfect in pies, cobblers, on top of cheesecakes, ice cream, swirled into yogurt or oatmeal. https://www.tasteofhome.com/recipes/homemade-cherry-pie-filling Very carefully so as not to burn your tongue, taste the mixture. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. I plan to freeze this pie filling. Cherry pie is just about the easiest fruit pie to make. And I use it for more than just the Cherry Schtuff dessert I make during the holidays. I kind of think a pitter is necessary if you love to bake with fresh cherries. So if you’re tired of plunking down the cash for that can of cherry pie filling which contains previous few actual cherries, consider buying cherries when they’re in season & cheap. Moms with young kids, I know you feel me. Obviously this Homemade Cherry Pie Filling is great for pies. Just be sure to wear an apron and not your favorite Madewell T because splattered cherry juice is no joke. To make the cherry pie filling, place the cherries (if frozen, no need to thaw in advance) in a medium saucepan over medium heat. Some are for eating, some are for freezing, and the rest are for batches of homemade cherry pie filling. Cool slightly before using as a topping. You can use frozen cherries, but you will need to thaw them completely first and then drain off all of the excess liquid before you make your filling. Jamie. ~TxH~. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. @jamiemba. Return to a boil and boil for 1 minute, stirring constantly. https://www.yummly.com/recipes/cherry-pie-filling-with-frozen-cherries Place in the refrigerator until ready to use. Posted on Published: January 14, 2019 Categories Cherries, Desserts, Fruit, Fundamentals, How To, Miscellaneous, Summer Recipes. Required fields are marked *. Hello! I know it’s only January. Add in butter and amaretto and continue to stir. Cherry: Say sayonara to cherry-stained fingers. Or anywhere that topping a dessert with cherry pie filling adds a little sumpin’…. Hello! Then I’m adding some sugar & thickening the juice with cornstarch. Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days. Try a spoonful with your morning yogurt or spooned over a stack of fresh, crispy waffles for a delicious treat! So tired of the high prices for less cherries. I’ve been making my own cherry pie filling for years. Privacy Policy | Trellis Framework by Mediavine, 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds, 2 tablespoons freshly squeezed lemon juice. All Remove from heat, stir in 1 teaspoon vanilla. Make this with fresh or frozen cherries for a … Using Vintage Kitchenware: Grandma’s CorningWare. This cherry pie filling is super simple and only requires a handful of ingredients. Bring to a boil over medium-high heat, stirring constantly. Hi, thanks so much for stopping by. That’s probably less time than it would take you to run to the store and buy a can of pie filling! Homemade Cherry Pie Filling. Process cherry pie filling. Well Cynthia, when I’m making a standard apple pie I use a quart of my apple pie filling – that’s 4 cups. Your Cherry Pie is good for about a week, but I’m sure that you will finish scarfing it down long before a week has passed! ~TxH~, Your email address will not be published. I appreciate you taking the time to comment. Enter this homemade cherry pie filling recipe. 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. … Could you use an immersion blender on this before chilling? LOL – oh you can’t miss it – you’ll LOVE IT! Toss them in the freezer and use them down the road for making your own homemade cherry pie filling. Even though I have months to wait until spring is here, luckily I can pretend it is nice outside by taking a stroll through the freezer section of the grocery store and grabbing bags of frozen strawberries, blueberries and cherries. This site uses Akismet to reduce spam. EASY Mix-N-Pour Tortilla Recipe: No Kneading, No Rolling! Happy Baking! For every holiday gathering – whether Thanksgiving or Christmas – the non-negotiable dishes my family requests of our household is that we bring  RancherMan’s Famous Green-Bean Casserole and my sweet, desserty no-cook Cherry Schtuff. Which can be evidenced by no less than 5 stained tanks and tiny red finger smudges on our light switch plates during the summer. You can also subscribe without commenting. If you don’t have cherry juice just put some cherries on the food processor and use the liquid. I am going give this a try. So these days I've found it's cheaper and preferable to make my own cherry pie filling. WHISK together 1/2 cup cherry liquid, 1/3 cup sugar, 1 HEAPING Tablespoon cornstarch in a saucepan. 2 pie crust shells ( for top and bottom ) 4 cups cherries ( unsweetened sour - frozen or fresh pitted cherries ) 1 cup sugar 1/4 cup corn starch 1 tbsp lemon juice ( freshly squeezed ) If using frozen cherries, make sure they are thawed. Tag me on social! So these days I’ve found it’s much cheaper and oh-so-much-more delicious to make my own cherry pie filling. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed. Pie newbie here! I think with all the cans of cherry pie filling I have bought in my life time I should own stock in the company. Your recipe sounds delicious, and easy! I’m basically just thawing frozen cherries, reserving the juice that drains away. Add 1 teaspoon lemon juice. Notify me of followup comments via e-mail. I’d think deep dish pie would use a cup or so more depending upon the depth of your pie plate. Thanks so much for stopping by, Nonnie! -Jamie. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Yes, you will likely need to thaw it to spread it into the pie crust. Like frozen blueberries, frozen cherries make for a densely sweet and jammy pie. But I’ve read that you can water-bath can cherry pie filling – either pints or quarts – at 35 minutes or so (depending upon your altitude). I don’t have lemons. In addition to pie, it makes a killer cherry crisp, but it’s also amazing for topping yogurt parfaits, waffles, pancakes, ice cream – well, you get the idea. Jamie. Having light rain here and is really an overcast kinda day. In medium saucepan, combine cherries, cornstarch, lemon juice, salt, sugar, and water over medium heat until mixture starts to bubble. I use canned or frozen cherries. Now in the past I’d simply buy a can of cherry pie filling. This cherry pie filling is super simple and only requires a handful of ingredients. Really, it’s faster than running to the store for canned cherry pie filling. 1 I also used Truvia blend instead of sugar I used what you suggested in the recipe, the equivalent of 2/3 cup of sugar is one third cup of this blend . 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