Pie Filling from Frozen Sweet Cherries

"This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe."
 
Download
photo by Zakkiyyah P. photo by Zakkiyyah P.
photo by Zakkiyyah P.
photo by Zakkiyyah P. photo by Zakkiyyah P.
photo by Zakkiyyah P. photo by Zakkiyyah P.
photo by Zakkiyyah P. photo by Zakkiyyah P.
photo by Zakkiyyah P. photo by Zakkiyyah P.
Ready In:
1hr 15mins
Ingredients:
5
Yields:
2 pies
Advertisement

ingredients

  • 6 - 6 12 cups thawed frozen dark sweet cherries, and juice
  • 18 teaspoon salt
  • 12 - 1 cup sugar (I only use 1/2 cup, we don't like our pies too sweet)
  • 4 -5 tablespoons cornstarch
  • 2 tablespoons lemon juice, fresh or bottled
Advertisement

directions

  • Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
  • Mix sugar with cherries and juices and cook till bubbling.
  • Stir constantly if cooking on stove stop.
  • In the microwave I cook at 5 minute intervals and stir in between.
  • Add the reserved juice/cornstarch mixture and stir to mix.
  • Cook for about 3 minutes until thickened.
  • Cool and use in your favorite pie crust.

Questions & Replies

  1. Where does the juice come from. I really want to make this pie. Will there be juice just from thawing frozen cherries ?
     
  2. How do I make a flackey pie crust
     
  3. When do you add the salt and lemon juice?
     
  4. Do you use the 1/8tsp of salt??
     
  5. Am I supposed to thaw the cherries first and then add the sugar and cook? Thank you!
     
Advertisement

Reviews

  1. I was looking this recipe over and I was wondering if I could use arrowroot instead of cornstarch to thicken.
     
  2. This was a delicious cherry filling! I could have eaten it with just a spoon (oh wait, I did!) I used the almond extract.
     
  3. I am making cherry pies for Thanksgiving, and it was requested that the pies have more of the jelly then cherries. I happened upon this and because all I could find were frozen cherries, this was perfect. I added a little butter for a richer flavor and used the cinnamon seasoning from recipe 4861, to really make this pop. I will definitely make this again.
     
  4. Confused as to where the lemon juice comes into play?
     
Advertisement

RECIPE SUBMITTED BY

<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes