I would like to begin this post by formally apologizing (mainly to myself) for not posting in a while. Unlike these other blogs you may read, I am not perfect nor organized. Exams hit and I was 1) Overwhelmed 2) Sleep Deprived. I needed a break and I did so without warning. Good news is I made great grades and I’m so thankful.
On November 25th, my mom and I did what half of the United States did and went shopping for Thanksgiving. We made it there before it was Mr. steal your green beans bad, but it was still crowded enough for me to not have the appropriate amount of privacy to shamelessly play peek a boo with the baby who was also shopping with his mother. I mean I still did it, just more people than usual watched as I made a fool. I digress.
While shopping, we passed by a section and saw something so rare I had to do a double take. So many bags of frozen cherries. Maybe I’m too busy playing with strangers babies, but this was the first time I have seen these cherries frozen in a regular ole grocery store. What I’m telling you is I got excited and threw a bag in our cart lightning fast. “I’m making a cherry pie.”
And so I did.
A few months ago I googled “can you make cherry pie filling from scratch?” and google told me “no”.
Turns out google had lied to me because I blindly made cherry pie filling and it was easier than pie. After I successfully made the filling, I googled it again and apparently there are recipes all over the place for this stuff. I was deceived. I don’t know who I can trust anymore.
Trust me when I say that you need to find some frozen cherries and make this filling and never look back. Because making this stuff from scratch has so much less crap in it than the canned version.
I have also noticed that there is a little syrup left over which is great because that can be used for other things, like ice cream topping or chocolate cake sweetener.
Cherry Pie Filling Ingredients: 4 Cups Frozen (Sweet and Tart Mix) 2 teaspoons Lemon Juice (Something about citric acid) 1 Cup Granulated Sugar (I used organic because I'm better than you) 1 teaspoon Almond Extract 1 Tablespoon Cold Water 1 Tablespoon Corn Starch
Instructions: 1. Put the 4 cups of frozen cherries in a 4 quart saucepan. 2. Squeeze 1/2 lemon or 2 teaspoons of lemon juice into the pan. 3. Sprinkle sugar onto cherries and mix all together. 4. Pour 1/4 cup of water into the pan and stir together. 5. Turn on stove to medium heat and stir occasionally. Once the cherries start to thaw, the 'sauce' should begin to thin. 6. Once the cherries are completely thawed, take a potato masher or one of those dough blenders that look like brass knuckles and mash the cherries a bit. We are going for a 1/2 crushed 1/2 whole cherry look. 7. Add the almond extract. This stuff is strong so don't get ambitious and add a little more for flavor. Trust me you don't need more, I made that mistake for both of us. Pls trust me. 8. Keep cooking and stirring until it looks like it's about to simmer. 9. In a small bowl like a ramekin or a 1/4 measuring cup, mix the cornstarch with cold water. When they are well mixed, pour into the cherries. 10. Cook to a boil and stir consistently. Once the filling does boil, stir for one minute and then take off heat. 11. Let the filling sit in the pan until it is relatively thick and cool. 12. Once the filling is cooled, it is ready to use!
Enjoy this filling in a pie crust, puff pastry, or as an ice cream topping. You will not be let down.
Until next time!