Cherry Pie Filling Using Canned Tart Cherries
If you do not have fresh tart cherries in the grocery store, this filling is a good alternative to gooey canned cherry-pie filling (which never has many cherries in it)!
" For a 9 inch deep dish pie, I used 4 (15 oz.) cans of sweetened dark cherries and cut the sugar down to 1/4 cup. I made the pie for my family for Thanksgiving, and I got huge compliments." - eileen626smithYield: 10 Ready in 20 minutes
Cuisine: AmericanMain Ingredient: Fruit
100% would make again (reviews)
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Notes Cherry Pie Filling Using Canned Tart Cherries Preparation
mix...let stand 15 min to soften tapioca....dot the top of filling with 1 Tb of chopped butter...bake at 425 in a two-crust pie for 40-50 min or till golden
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Delicious filling. Be sure to taste for the right amount of sugar, and do not add more than a few tablespoons of liquid into the pie, or it'll get too soggy.
photo by 
stevemur
photo by 
adw899
photo by adw899
Delicious cherry filling from this recipe, shown in a ready-made pie crust.
photo by stevemur
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Cherry Pie Filling Using Canned Tart Cherries Reviews
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This is exactly the kind of cherry filling I have been looking for! Thank you for posting!!!
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Perfect!!! Just what I was looking for! Thanks for posting.
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Really good cherry pie. Thanks for posting the recipe. I will definitely make this again...it's a keeper.
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Great - for deep dish I 1.5 the amount. I also cut the sugar a little
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For a 9 inch deep dish pie, I used 4 (15 oz.) cans of sweetened dark cherries and cut the sugar down to 1/4 cup. I made the pie for my family for Thanksgiving, and I got huge compliments.
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Terrific! I love cherry pie, and my 5-year-old really wanted to make something in the kitchen today. We put together this recipe and it was perfect.
I'd offer a few tips to make this turn out just right. (1) Sweeten to taste. My son wanted another tablespoon or two of sugar in the mixture, and it was just fine. (2) After the mixture has come together, use a slotted spoon to spoon it into pre-baked pie crust. Add only a couple of tablespoons of the liquid, otherwise, the bottom of the pan will be soggy. (3) Use egg wash (a whole egg, whisked, optionally with a dash of milk) on the top of the pie crust, plus some granulated sugar on the top to bake the pie, and (4) Allow it to cool for 15 minutes before cutting. I skipped the butter -- the crust I used had plenty of that. Very good! Thanks for posting! |
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