A sumptuous homemade cherry pie filling made with plenty of fresh picked tart Meteor or Montmorency cherries (6 cups!) as well as just the right amount of sugar for sweetness and fresh cherry juice for added tartness makes our cherry pie filling stand out from the pack. By using tapioca starch as a thickener, versus flour as in the original vintage recipe, or cornstarch, the fresh cherry flavor bursts through the filling instead of being overpowered resulting in both a clear and bright look as well as flavorful taste versus a lackluster one. What’s not to love?
- For the Cherry Pie Filling
- 5 to 6 cups (1135 to 1362 grams) fresh pitted tart cherries, preferably organic, about 2½ to 3 pounds
- 1 to 1¼ cups (200 to 250 grams) organic granulated cane sugar
- 4 tablespoons (30 grams) organic tapioca flour (starch), such as Arrowhead Mills™
- Pinch of fine-grain sea salt
- ½ cup (about 120 ml) organic tart cherry juice, not from concentrate
- ¼ to ½ teaspoon pure almond extract
- Special Equipment
- Cherry Pitter, such as Progressive Cherry-It Cherry Pitter
- In a large saucepan, blend together sugar, tapioca flour and salt using a whisk. Add cherry juice and stir until well blended; add pitted cherries. Cook and stir over medium heat until mixture reaches a boil, about 2 to 3 minutes.
- Remove from heat and stir in almond extract. Set aside to cool to room temperature. Use as a filling or topping immediately in recipes or store in jars with tight lids in refrigerator up to two (2) days.
If storing pie filling in the refrigerator, it may separate. To thicken again, reheat filling in a saucepan over medium heat stirring frequently. Cool before using in recipes.
Original Recipe Source: WickedGoodKitchen.com
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