Sour cherries--the kind you need for pie--are rarely available fresh or frozen, so the canned variety usually is the only option for most cooks. Ingredients. Because we cannot often get tart cherries, in order to make a cherry pie I rely on E.D. Brush top crust with milk; 3 In a large saucepan, cook 1 cup cherry juice, 1 cup sugar, potato starch and a pinch of salt over medium-low heat; stir with a rubber spatula until a very thick paste forms. into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. I wasn't impressed at all. Canned cherry pie filling is a bright-red, gelatinous substance that bears only faint resemblance to the fruit from which it supposedly springs. If you like a standard flaky pie crust, chances are that you wont like this recipe. You can pick any shape of cookie cutter for the second crust. I put it in the fridge for 1 hour then in the freezer for one hour. Roll out the second crust and place it on top of the filling. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Drain the cans of cherries, reserving 2/3 cup of water from one of them. It's a "blow-your-mother-in-law-away" recipe. Bake until filling bubbles, 15 to 20 minutes longer. Gram Gram Lola's cherry pie bars were famous in Redditor Sierra's family. As for the cherry pie filliing, I didnt find the instructions very explicit. Drain cherries, erserving 1 cup liquid. I had to cook the cherry juice forever before it became a "paste"..this in turn left the cherry pie very thick and dry. DIRECTIONS. Stir in the almond extract and salt. Sprinkle crumb topping evenly over cherry pie filling. Set pie on foil and bake until crust just starts to color, about 20 minutes. Not only do canned cherries make good pies, but there's also no peeling, coring, seeding, pitting or slicing the fruit. For a practical look at all the options, see our Fruit Pie Thickeners Guide. In honor of George (of course), the following recipe uses canned, frozen or bottled sour cherries. The glaze is typically sweeter than the cherries and may add just enough sweetness to improve the flavor of your canned pie filling. Bake 40 to 45 minutes or until crust is golden brown. Place second pie crust over top of filling. Heat over medium heat, stirring constantly until mixture bubbles. Nutrient information is not available for all ingredients. Cover with top crust which has slits cut in it. Place a sheet of foil over the pie during the last 15 minutes of baking to prevent over browning. Only one drawback...the cherries cost about 10.00!!! Comstock Original Country Cherry. I watch for it on sale to have it on hand. I wasn't impressed at all. How to make canned cherry pie filling taste better Shake jars gently so as to help settle the cherries, leaving ½ of headspa at the top, about the bottom of the jar threads. Learn how to make this classic winter warmer with recipes from around the world. There's a reason this pie is called "Perfect Cherry Pie". ]]>*/ sugar and salt in a food processor. What You’ll Need. Why is there such a range in volume for fruit pie filling from one recipe to the next? Drop shortening and cream cheese into flour mixture; pulse another 4 or 5 times, 1 long second each, until fats are the size of peas and fine gravel. Refrigerate at least 1 hour. Absolutely amazing pie. Cherry pie is just about the easiest fruit pie to make. To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about 1/4-1/3 inch), then lace together to form a lattice. Pour cherry pie filling into crust, making sure to spread the filling evenly. sugar. Ingredients are: – 1 can of cherry pie filling “21 ounces”-2/3 cup of 2% milk I didn't have the oven tiles but baked on a flat pan and it cooked properly. Transfer the circle to a 9" pie pan. Dot with butter. Facebook Instagram Pinterest Twitter YouTube LinkedIn.