Sunday, July 10, 2011

Canned Cherry Pie Filling

It's officially been a year since I used this recipe to can cherry pie filling! I wanted to come back and remark on how the canned filling held up. Within the first couple months of using the pies were always fantastic, but the one I made today (7/14/12) smelled a little fermented before it was put into the oven. Although I am not saying it was bad, I very much enjoyed my slice of cherry pie and couldn't taste the slight fermentation I had smelled earlier. Overall I would say try to eat it within about a year and don't go to heavy on the cornstarch otherwise the filling will turn out too thick. Enjoy!

James wanted to can cherry pie filling and he even bought a cherry pitter for the event! The following recipe is for one can or one pie, but can easily be multiplied. We made about 10 batches. Unfortunately, I do not know much about canning and would recommend looking up how to properly seal the jars.

For one pie filling you will need:

  • 5-6 cups of cherries
  • 1 cup of sugar
  • 2 tablespoons of cornstarch
  • 1-1/3 cup of water or cherry juice
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon almond extract

To begin, wash and pit the cherries. I would strongly recommend buying a cherry pitter. Then boil the cherries for approximately one minute.

Mix 1/4 cup plus 1 tablespoon of cornstarch with 1 cup of sugar in a large pot. Add the 1 and 1/3 cup of water or cherry juice. Add the almond extract. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.  Then add the cherries and stir gently.

This recipe is specifically for canning, but it works great for a fresh cherry pie as well. The baking instructions for this recipe work for canned filling or freshly made filling. 

Line the pie pan with your choice of pie crust. Next, pour the pie filling into your pie crust. James and I chose to do a lattice upper crust.  Cook at 425 degrees for 30 minutes, and then another 20-30 minutes at 350 degrees. After about 30 minutes, cover the edge of the crust with tinfoil to prevent burning. Let the pie cool for at least 2 hours.

This pie filling recipe is modified from pick your own.

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