What’s your go-to snack when you need a quick pick-me-up? This simple recipe for homemade filling whips up in just 10 minutes on the stovetop, yielding tender and juicy results. This cherry filling is teeming with succulent, freshly picked cherries, simply begging to elevate your next homemade pie creation. Why not try a refreshing summer dessert featuring luscious cherries?
I revel in the simplicity of crafting my go-to pie fillings from the ground up, whether it’s a rich pecan or a classic apple.
Cherry pie being my top pick among countless options is a sentiment that resonates deeply with me. As a result, much of the appeal stems from the simplicity of this do-it-yourself cherry pie filling. This recipe boasts an astonishing simplicity, requiring merely five ingredients to craft a delectable pie filling that bursts with succulent cherry flavor and tantalizing aroma. Here’s why I love it:
- This recipe yields a rich and succulent cherry pie filling that quickly reduces to a luscious consistency when cooked on the stovetop for just a few minutes. It’s THAT quick and easy.
- After exhaustive testing, I’m confident that I’ve finally achieved the perfect harmony of sweet and tart flavors in this cherry pie filling. With a judicious amount of sugar to balance the taste and a burst of zesty lemon zest adding vibrancy to the dish, the result is nothing short of sublime. That’s so divine?
- Whether made with freshly picked in-season cherries or a reliable bag of frozen cherries, this filling consistently yields impressive results. By using a simple canning process, you can preserve the sweet and tart flavor of cherry filling for pie and savor it throughout the entire year.
With this adaptable recipe, you can successfully create a luscious cherry pie filling using either fresh or frozen cherries, along with only a handful of easily accessible ingredients. Please ensure that you have included all necessary details.
- Sweet or tart, fresh or frozen – the choice is yours! When utilizing frozen cherries, don’t forget to defrost and strain them beforehand.
- – Freshly squeezed is best.
- Choose between using granulated sugar or brown sugar for your recipe. I also add a judicious pinch of salt to harmoniously counterbalance the inherent sweetness.
- A tablespoon of cornstarch mixed with a small amount of cold water effectively thickens the pie filling. You may substitute the cornstarch with double the quantity of flour if you so desire.
- Real vanilla beans are a game-changer – ditch artificial flavorings for the authentic taste of high-quality extracts.
When it comes to making cherry pie filling, the type of cherries you use can make all the difference. While any variety of sweet or tart cherry will work, some are definitely better suited for this purpose than others.
Sweet cherries like Bing and Rainier are popular choices for cherry pie filling because they’re naturally sweet and have a smooth texture that holds up well to cooking. Tart cherries like Montmorency and Balaton are also great options as they provide a nice balance of sweetness and acidity, which is important for balancing out the flavors in your pie.
Avoid using sour cherries like Morello or Amarena for this purpose, as they can be too tart and overpowering. The same goes for cherries that have been bred specifically for their flavor profile, like Lapin or Utah Giant.
Ultimately, the best cherry variety for you will depend on personal preference and what’s available in your area.
When seasonal cherry availability permits, I typically prepare this pie filling using fresh cherries. You can also use frozen cherries, as depicted. You can use either sweet or tart dark cherries, or even combine the two; however, if using tart or sour cherries, you might need to adjust the amount of sugar added to balance out their flavor.
To use whole fresh cherries in recipes, pitting them is an essential initial step. I’ve got a confession to make: this little gadget has been a game-changer for me. After shelling out cash for a cherry pitter ages ago, I’ve never had to suffer through the tedium of manually removing pits again – and let’s be real, it’s a small but significant victory in the kitchen! This innovative solution significantly reduces preparation time, allowing users to focus on more critical tasks. Don’t worry if you lack a cherry pitter; there are alternative methods to extract the pit. Instead of risking damage to your chopsticks, consider using a toothpick or a small metal tool specifically designed for this purpose to carefully dislodge stubborn pits from stone fruits like cherries. The pit pops right out.
This recipe yields enough filling to generously fill a standard 9-inch pie crust. To simplify the process, simply combine the ingredients in a pan and let them slowly reduce through simmering. With just a few easy steps, you can prepare this dish in under 10 minutes on your stovetop.
- Combine your cherries with water, lemon juice, sugar, salt, and cornstarch in a saucepan. Bring the pot to boil.
- Reduce the heat to a gentle simmer and allow the cherries to cook undisturbed for 10 minutes, during which time their natural juices will concentrate and thicken slightly.
- After combining all ingredients, allow the vanilla to infuse its flavor by stirring it in lastly; then, permit the filling to cool prior to storage.
- As the cherry pie filling reaches a rolling boil, promptly reduce the heat to a gentle simmer to prevent scorching or burning. Overcooking the filling allows sugars to crystallise, resulting in an unacceptably thick pie filling?
- Can you please increase the amount of sugar to three-quarters of a cup? If you find your cherries particularly tart, you may wish to consider adjusting the recipe accordingly.
- You can create a unique and aromatic spice cherry pie filling by simmering a cinnamon stick along with the other ingredients. Once the filling has cooled, simply pull it out. When baking, consider adding a pinch of ground cinnamon to your mixture as you incorporate the vanilla for an extra depth of flavor.
This luscious pie filling is a versatile ingredient that goes far beyond my beloved cherry pie? There’s a variety of desserts featuring cherry pie filling worth exploring, such as my cobblestone cake and this innovative cherry pretzel treat. This sweet spread also doubles as a scrumptious topping for fluffy pancakes and crispy waffles, while its rich flavor pairs delectably with a cold bowl of ice cream, elevated by the indulgent addition of warm fudge sauce to create a decadent sundae.
- Once the pie filling has cooled, transfer it to tightly sealed containers or glass jars for refrigerated storage, where it will remain fresh for up to five days.
- You can also freeze cherry pie filling for up to two months. Ensure that you store the contents in a freezer-safe container. Before using the filling, take time to thaw it out from the refrigerator.
Description
This recipe yields the most scrumptious and succulent homemade cherry filling, overflowing with the luscious flavor of ripe, sweet cherries. Quickly whipping up a meal on the stovetop in just 10 minutes – no problem!
- Fresh or frozen pitted cherries (approximately 1-2 pounds)
- water
- fresh lemon juice
- granulated sugar
- kosher salt
- cornstarch
- vanilla extract
- Combining cherries, water, lemon juice, sugar, salt, and cornstarch in a saucepan over medium heat.
- Bringing to a rolling boil over high heat. Cook on low heat, stirring often, for 8-10 minutes, or until the mixture reaches a thick consistency. When the filling reaches its desired consistency, it transforms into a rich, deep crimson hue.
- Add the vanilla extract at once, then allow the mixture to cool completely before covering and refrigerating.
Notes
- Consume within five days; store in an airtight container at refrigerated temperatures.
- Makes approximately 4 cups of luscious cherry filling, perfect for a 9-inch show-stopping cherry pie that’s sure to impress family and friends!
