Prep 10 mins
Cook 10 mins
From the Colorado State Forestry Service. Chilling time not included in preparation time.
- 2 cups chokecherry juice
- 3 tablespoons cornstarch
- 1 cup sugar
- 1 pinch salt
- 1⁄2 teaspoon almond extract
- 1 9 in.baked pastry shell
- 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.
A trick I've learned from making chokecherry jelly is add in apple peals (dried and ground up or raw) or whole apple slices to help add in extra pectin to help it set