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From the Colorado State Forestry Service. Chilling time not included in preparation time.
Make and share this Chokecherry Pie recipe from Food.com.
- Combine first five ingredients in saucepan.
- Cook ingredients until thick, stirring constantly to avoid scorching.
- Pour into pie shell and place in refrigerator until thoroughly chilled.
- Serve with whipped cream or cream topping.
I've tried this recipe twice now, so here are my recommendations. Use 3 cups of juice 'cuz 2 isn't enough to fill the pie shell. Don't add anymore sugar though as 1 cup of sugar was too sweet for 2 cups of juice, so it should be about right for 3 cups of juice (unless your berries are more astringent than mine). The almond extract also isn't necessary. The first time I made the recipe, I used cornstarch (more than the recipe called for) & I had to cook the filling down until it was extremely reduced in volume & thick & then it set, but just barely. The second time I made it, I used extra cornstarch AND a package of gelatin, yet still, the filling just barely set. I love chokecherries, so I have every intention of trying this recipe again next fall. I will use 2 packages of gelatin & see if that helps.
Tried this recipe, but found it didn't set. Added more cornstarch, but it still didn't work out very well.Perhaps try gelatin in place of the cornstarch.