Food & Entertaining - Garden to Table

Sour cherry pie filling

By
Pat Crocker
Photography by
Stacey Van Berkel

This recipe will make enough to bake two delicious summer pies


Sour cherry pie filling

Makes 2 pie fillings

Ingredients

  • 1¼ cups granulated sugar
  • 4 tbsp cornstarch
  • 6 cups sour pitted cherries, fresh or frozen
  • 2 tbsp melted butter
  • 2 tbsp water
  • 1 tbsp freshly squeezed lemon juice
  • ¼ tsp pure almond extract


Preparation
In a large bowl, combine the sugar and cornstarch. Stir well with a fork to distribute thoroughly. Add the cherries; toss well. Combine the melted butter, water, lemon juice and almond extract in a separate bowl. Mix well and drizzle over the cherries. Toss well to coat evenly. Divide the mixture into 2 equal portions and spoon into freezer bags. Set each bag in a 9" pie plate. Squeeze the air out, seal, label and freeze. Once frozen, lift the bags
out of the pie plates and store in the freezer for up to 6 months.

Excerpted from Preserving by Pat Crocker (HarperCollins Publishers Ltd., ©2011) All rights reserved.

 

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