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The New Black 05-19-2013 07:59 AM

Best cherry pie recipe?
Sweet rather than tart

abstractcurls 05-19-2013 05:20 PM

*Side Note... I always add Moscato wine to my pie recipes. I will add a few dashes as I can it. It helps sweeten the fruit. I use brown or raw sugar (better flavor IMO).

Homemade Cherry Pie Filling
May 30th, 2011
5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds ( I used Bing)
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.

- If using sour cherries, you will need to adjust the amount of sugar. Id recommend starting about cup and working your way up if more sweetness is needed.
- Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.
- I have not tried freezing this cherry pie filling, but if you do, please let me know.

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