Our tart cherry pie filling is made with fresh picked tart cherries, sugar for sweetness and tart cherry juice for tartness as well as natural red food coloring. By using tapioca starch, the fresh cherry flavor bursts through for a sumptuous and gorgeous tart cherry pie filling or topping!
For the Cherry Pie Filling
- 6 cups (1135 g) fresh pitted tart cherries, about 2½ pounds
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- 1¼ cups (250 g) granulated cane sugar
- 6 to 7 tablespoons (36 to 42 g) tapioca flour (also known as starch), see Recipe Notes
- ½ teaspoon natural dry red food coloring
- Pinch of fine-grain sea salt, or regular table salt
- ½ cup (120 ml) tart cherry juice, not from concentrate
- ½ teaspoon (2.5 ml) pure almond extract
- ¼ teaspoon (1.25 ml) pure vanilla extract
- Cherry pitter, very helpful
- In a large bowl, gently toss pitted cherries with lemon juice to prevent browning. Set aside.
- In a large saucepan, blend together sugar, tapioca flour, food coloring and salt using a whisk before placing over heat.
- Add cherry juice and whisk over medium-low heat until well blended and sugar dissolves.
- Add pitted cherries and stir until well combined using a silicone (high heat) spatula.
- Increase heat to medium-high, then cook while stirring constantly until mixture reaches a boil. Then, continue to cook, stirring constantly and scraping bottom and sides of saucepan with spatula to prevent scorching and burning until thickened, about 2 to 3 minutes.
- Remove from heat and stir in extracts until blended. Set aside to cool to room temperature.
- Use as a filling or topping immediately in recipes. Store refrigerated in jars with tight-fitting lids.
- Yield: Makes enough filling for one 9- or 10-inch pie, (23 cm or 25.5 cm), about 2½ pints or just over 1 quart (about 1 liter).
Store pie filling refrigerated in jars with tight-fitting lids for 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 to room temperature before using in recipes.
For Making Tart Cherry Crisp: Add only 6 tablespoons (36 grams) tapioca flour so the filling is juicy and not too thick.
For Making Tart Cherry Pie: Add 7 tablespoons (42 grams) tapioca flour so the filling is nice and thick for slicing pie into pretty pie slices.
For Rich Tart Cherry Pie Filling: When preparing recipe to use as a pie filling vs. a dessert topping, dotting the filling with butter after pouring into unbaked pie shell (but before adding top lattice pie crust) is an option for a richer Tart Cherry Pie Filling. Simply cut 2 tablespoons of chilled unsalted butter (¼ stick or about 28 grams) into small bits then evenly dot top surface of filling before adding top lattice pie crust and baking.
In lieu of the pure almond extract, 1 tablespoon (15 ml) amaretto liqueur may be used.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we recommend organic tart cherries, lemons, grass-fed butter and granulated cane sugar. In addition, we recommend Eden Foods® Organic Tart Cherry Juice (not from concentrate and made with Montmorency tart cherries), Arrowhead Mills™ Organic Tapioca Flour, Nielsen-Massey® Organic Pure Vanilla Extract and Nielsen-Massey® Pure Almond Extract as well as TruColor™ Natural Gel Paste Powder Food Coloring (natural dry red food coloring). We also recommend the Progressive Cherry-It Cherry Pitter.
Original Recipe Source: WickedGoodKitchen.com
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