HOW TO PIT CHERRIES WITHOUT A CHERRY PITTER?

Use a stainless steel straw, a chopstick, or a metal decorating tip! These are common items you may already have in your kitchen. Remove cherry stems. At the spot where the stem was, use your tool of choice to push out the pit.

HOW LONG DOES CHERRY PIE FILLING STAY FRESH?

When stored in an air-tight container in the fridge, cherry pie filling will stay fresh up to 1 week. For longer storage, just freeze it!

HOW TO MAKE CHERRY PIE FILLING WITH CANNED OR JARRED FRUIT?

Canned and jarred cherries are already softened. So the cook time will be shorter. In a large pot, whisk together sugar, salt, and cornstarch slurry. Add lemon juice and liquid from the cans / jars. Simmer over medium heat, stirring frequently, until mixture boils. Reduce heat to low and continue stirring until thickened. Stir in the cherries. Remove from heat. Add vanilla or almond extract. Cool completely.

HOW TO MAKE CHERRY PIE FILLING WITH FROZEN CHERRIES?

Absolutely! Start by thawing the fruit. Reserve the juice. Mix cherries, sugar, salt, lemon juice and juices from the thawed cherries. On stovetop, cook over medium heat until bubbly. Stir in cornstarch slurry. Lower the heat to simmer. Stir constantly until liquid is thickened. Add vanilla extract or almond extract. Cool and use as desired.

BEST Cherry Pie Filling | EASY Homemade Recipe

CHERRY PIE FILLING

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5 from 9 reviews

Author: Denay DeGuzman
Total Time: 30 Minutes
Yield: 8 Servings 1x

Description

Cherry pie filling is quick and easy to make. This is Grandma’s recipe for an award-winning cherry pie! Enjoy this delicious fruit filling over cheesecake, waffles and vanilla ice cream.

Ingredients

Scale

5 1/2 rounded cups fresh cherries (about 3 pounds)
2/3 cup granulated sugar (or more to taste!)
1 1/2 tablespoons lemon juice (freshly-squeezed)
1/8 teaspoon sea salt
4 tablespoons water
4 tablespoons cornstarch
1 1/2 teaspoons vanilla extract OR 1/4 teaspoon almond extract

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Instructions

RECIPE PREP: Prepare an ice water bath. In a broiler pan or a large oversized bowl, add cool water and ice cubes. Pull out an aluminum pie dish or a medium/large stainless steel bowl. Put them aside.

Remove stems and pits from the cherries.
In a ramekin, mix cornstarch and water until it’s dissolved. Set cornstarch slurry aside.
In a small heavy saucepan over medium heat, combine cherries, sugar, lemon juice and salt. Bring to a boil. Reduce heat to simmer.
Stir in the corn starch slurry. Cook mixture 7 to 8 minutes, stirring often, until fruit softens and juices thicken. Remove pot from heat. Gently stir in vanilla.
Transfer cherry pie filling to the aluminum pie pie plate (or stainless steel bowl). Set it over the ice water bath. Let it shed heat and chill for 20 minutes. Use as desired, or refrigerate.

Equipment

Zip Top

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OXO Cherry Pitter

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Notes

TART CHERRIES: If the batch of cherries are tart, add more granulated sugar to balance out the tartness.

HOW LONG WILL THE FILLING STAY FRESH IN THE FRIDGE? When stored in an air-tight container, the cherry pie filling will stay fresh for up to 1 week. But the texture is best within the first 3 to 5 days.

CAN CHERRY PIE FILLING BE FROZEN? Yes! This summer fruit filling freezes very well. Store it in the freezer for up to 3 months.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Find it online: https://www.confettiandbliss.com/cherry-pie-filling/