Receta Homemade Cherry Pie Filling
Homemade Cherry Pie Filling
This post wasn’t planned this morning. I was making some homemade cherry pie filling from cherries I had bought last week in preparation for making fresh cherry pie bars (for tomorrow!). I was on the phone with a friend, mentioned what I was doing and she begged me to share my recipe. No begging required! I’ll be honest it’s one of those recipes that hardly seems a recipe; just a couple of standard ingredients that results in a glaze that holds together whatever fruit that is used. It follows a pretty time worn tradition of adding some liquid, sugar, cornstarch and often a flavoring extract to fruit. Everything is heated until the fruit has softened a bit and the liquid thickens and it’s so easy and SO much better than any canned filling and perfect for the bars that are in the oven even as I type.
Funny but I would never actually do this to make a pie…for me those are as simple as mixing the fruit with sugar and cornstarch and the baking process takes care of the thickening but I’ll use this as an ice cream topping or as mentioned for a layered bar that originally called for a can of pie cherries (but these are so much better!) or if I have enough I will give a big jar to a friend or two who would normally hesitate to make a pie but since I’ve done most of the work they’ve got no excuse!
Certainly not required but I used the last of a bottle of Luxardo Cherry Liqueur instead of the water in the recipes. Might this be why I can’t stop sampling the goods? Silly me…like they wouldn’t taste good? :)
Homemade Cherry Pie Filling
Ingredients
- 1 Tbsp fresh lemon juice
- 6 Tbsp water (I used 1/4 cup Luxardo Cherry Liqueur and 2 Tbsp water)
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- 1 Tbsp butter
- 4 cups fresh, pitted cherries, about 1 1/2 lbs ( I used Bing but you can use sour cherries; you will have to adjust the sugar accordingly)
- 1/4 tsp almond extract (use vanilla for blueberries or peaches)
Preparation
Combine lemon juice, water or liqueur, sugar and cornstarch in a medium pan and mix thoroughly. Add cherries and gently stir to coat with liquid.
Bring mixture to a boil; reduce heat to low and cook for about 10 minutes, stirring frequently and gently to not break up cherries; liquid mixture should be thickened.
Add butter and almond extract, stir gently to combine.
Cool.
Notes
Can be refrigerated for a couple of days in the refrigerator; this method is not like canning so it does NOT insure longevity!
2.5
http://www.creative-culinary.com/homemade-cherry-pie-filling/
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