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February 20th is National Cherry Pie Day. If you like to bake but have a discerning palate, you may want a better option than the canned pie filling on the grocer’s shelf.
Julie Laing of the Taste of Home Test Kitchen developed this recipe using fresh summer cherries. However, she gave those of us who don’t want to wait until summer, or don’t want to pit the cherries, the option to use frozen tart pitted cherries to make cherry pie filling.
We were sold!
The frozen cherries don’t even need to be thawed beforehand. However, since frozen cherries have more moisture than fresh cherries, you may need to adjust the amount of cornstarch to compensate for the extra liquid.
Either way, we generally use sour or tart cherry varieties when making pie filling because they provide cherry sweetness with a touch of tartness. However, any type of cherry can be used.
Below:
> The recipe for cherry pie filling.
> 20 more ways to use cherry pie filling.
Elsewhere on The Nibble:
> The history of pie.
> The history of cherries.
> The different types of pie: a photo glossary.
> The year’s 31 pie holidays.
> The year’s 15+ cherry holidays.
> The difference between a pie and a tart.
> The history of pie à la mode.
RECIPE: HOMEMADE CHERRY PIE FILLING
Make your cherry filling bright red with some red food coloring. Please note that this recipe was not created for canning.
Be sure to take a look at the variations below.
Ingredients
2/3 cup sugar
1/4 cup cornstarch (more as necessary)
1/4 teaspoon salt
4 cups fresh or frozen tart cherries, pitted
1-1/2 cups water
2 tablespoons lemon juice
Optional: 6 drops red food coloring, optional
Preparation
1. COMBINE the sugar, cornstarch, and salt in a large saucepan. Add the cherries, water and lemon juice.
2. BRING to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired, stir in food coloring.
3. COOL completely, then store in an airtight container in the fridge for three to five days.
Variations
Cherry-Lemon Filling: Add the zest from half of a large lemon for a pop of flavor. If you’re rolling your own homemade pie crust or using the filling in a fruit cobbler, the lemon’s remaining zest can be mixed into the dough.
Spiced Cherry Filling: Cherries pair naturally with different spices and flavorings. Stir 1 teaspoon almond or vanilla extract into the cooked filling, or sprinkle in up to 1/2 teaspoon cinnamon, cardamom, cloves, ginger or nutmeg.
Fresh herbs like mint, basil, rosemary or thyme create a sophisticated flavor profile. Start with just a tablespoon or two once you remove the pot from the heat.
Boozy Cherry Filling: Pour 2 tablespoons of brandy, Bourbon or kirsch (a clear brandy distilled from fermented cherries) into the filling. You can also use orange liqueur, almond liqueur, or anything you like that will complement the cherry flavor.
Double Fruit Filling: Replace some of the cherries with another fruit, or add a second fruit if you’re making a larger or deep-dish pie. On the sweeter side, add apples, raspberries, strawberries, or stone fruits (e.g. peaches). For a more tart pairing, use cranberries.
MORE ABOUT PIE
> The history of pie.
> The history of cherries.
> The different types of pie: a photo glossary.
> The year’s 31 pie holidays.
> The year’s 15+ cherry holidays.
> The difference between a pie and a tart.
> The history of pie à la mode.
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[1] The best cherry pie filling is homemade (photo © Taste Of Home).
[2] Instead of a conventional top crust, cut out shapes of dough. Even better, cut out shapes of sugar cookie dough. Here’s the recipe for this gluten-free cherry pie (photos #2 and #3 © Bonjon Gourmet).
[3] Ready for my ice cream, Mr. DeMille.
[4] These pitted frozen Michigan tart cherries are available directly from the grower, King Orchards.
[5] A pie stencil will give you a cutout effect (photo © Chefs Catalog [alas, now closed]).
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[6] How about a sour cream crust with a cherry-almond filling? Here’s the gluten-free recipe (photo © Emma Duckworth Bakes).
20+ MORE USES FOR CHERRY PIE FILLING
Beyond making cherry pie, cobbler, cookies (especially thumbprints), and pastry filling, and tarts, cherry pie filling is a versatile ingredient for quick desserts and garnishes.
Breakfast: Top cottage cheese, crêpes, oatmeal pancakes, yogurt, even a bagel or toast with cream cheese; fill omelets.
Cake and Cookies: Add to dump cake, layer cake filling and topping (especially Black Forest Cake and surprise cupcake centers), and batter swirls (brownies, cheesecake).
Savory Garnish: Add a large dab next to grilled chicken, duck, fish, or pork chops.
Sauce: Cherry topping is almost a sauce that can be used for savory as well as sweet dishes. See the recipe in the *footnote below.
Topping: For angel food cake, cheesecake, ice cream, pudding, pound cake.
One of our favorite super-easy desserts or snacks:
Use cherry topping over a brick of cream cheese and serve with cookies: chocolate, shortbread, or plain butter cookies and sugar cookies).
For a quick, no-bake option, mix the filling with softened cream cheese and whipped topping to make a “cherry yum yum” dessert
[7] Beyond pie: an easy cherry cheesecake. Here’s the recipe (photo © Stemilt).
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*Cherry sauce recipe per cup of cherry filling: In a small pot add the cherries, 1/4 teaspoon fresh lemon juice, 1/4 teaspoon vanilla extract, 2 teaspoons brandy, orange liqueur, or rum. Taste and adjust the seasonings as you like. For a thinner sauce, dilute with water, 1 tablespoon at a time. For a thicker sauce, add cornstarch, using 1/2 tablespoon each of cornstarch and cold water. First whisk them into a slurry until smooth. Bring the sauce to a simmer and whisk in the slurry. Cook for 1-2 minutes until it thickens and becomes glossy. You can serve it warm or cool.
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