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!
- 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.
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.