Cherry pie filling

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I have fresh cherries from my cherry tree and would like to make cherry pie filling. I have looked in recipe books but all they say is buy the canned filling. Any body have a recipe. Would really appreciate it. I should be getting my secound tree ripe later theis month.

-- Mark Wolverton (wisfarm@hotmail.com), July 02, 2001

Answers

I make my cherry pie using either fresh or frozen cherries. For a 9" pie I use about 4 cups pitted cherries, 1 cup sugar, 4 tab. clear jel and a little almond flavor.

Mix together and let set about 15 min. Put into a pie shell, dot with about 1 tab. of butter, top with crust and bake at 425* about 15 min. Reduce heat to 400* about 30 min.

-- Cordy (ckaylegian@aol.com), July 02, 2001.


4 cups ripe pitted cherries, slightly crushed to release juice

1 cup cold water, divided 3/4 and 1/4

2 tablespoon butter

3/4 cup sugar (up to 1 1/4 cup, if desired)

2 heaping tablespoons corn starch, stirred into the 1/4 cup of cold water til smooth

Put cherries in 6-8 qt pot, gently crushing to release some of the juice. Add the 3/4 cup water and the 2 tablespoons of butter. Cook over medium heat until the butter is melted and the liquid is boiling. Slowly stir in the corn starch liquid, continue stirring until thickened. You may also use flour in place of the corn starch, but I don't care for the taste of it.

-- Polly (tigger@moultrie.com), July 02, 2001.


when i have cherries i usually can them in quarts using a medium syrup then when i wish to make a pie i open the can and add 2 T.cornstarch and heat it on the stove till thickened, add a little alomnd flavoring and bake. don't know if this helps or not.

-- cheryl chandler (allblueberry@aol.com), July 03, 2001.

I canned them using an apple pie filling recipe and adjusted the sugar it is important to use a cornstarch base for canning, flour base can be dangerous if not processed correctly. Your county extension agent has all the current canning recipes and they are usually very helpful as they really don't want people dying from botulism poisning as a small amount could wipe out most of the united states.

-- ronda (thejohnsons@localaccess.com), July 03, 2001.

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