Sour Cherry Pie Filling - makes enough for a 9-inch pie
from a recipe by Nick Malgieri
from a recipe by Nick Malgieri
3 pints fresh sour cherries, stemmed, rinsed and picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon almond extract
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter
-To
make the filling, pit the cherries over a bowl. Use a cherry pitter, or
slash the side of each one with a stainless steel paring knife and
squeeze gently to extract the pits. Put the cherries in a bowl as they
are pitted.
-When
all the cherries have been pitted drain the juices from the bowl into a
non-reactive saucepan and add 1 cup of the cherries and the sugar.
Bring to a simmer over low heat, stirring occasionally, until the sugar
is melted and the mixture is very liquid–about 5 minutes.
-Combine
the cornstarch and water in a small bowl and whisk the cherry and sugar
mixture into it. Return to the pan and cook, stirring constantly, over
low heat, until it comes to a boil thickens and becomes clear. If it
does not become clear, continue to cook over low heat an additional few
minutes until it does.
-Pour into a large bowl and stir in the remaining filling ingredients, except the cherries then add the remaining cherries.
-Now
you are ready to use it as a filling for your favorite pie dough! Bake
until the filling bubbles and the dough is golden, at whatever
temperature you normally use for your particular dough.
Works so fast and slick...we all loved using it! |
Sour cherries ~ a new favorite! |
Sour Cherry Pie |
Sour Cherry Jelly with dash of cinnamon |
The jelly recipe called for 4 cups of juice and 7 cups of white sugar.
YIKES. I did 4 1/2 cups of sugar and 1 Pectin (no sugar needed)
package. It turned out great.
This is my Back to Basics Juicer It is Stainless steel, unlike this one in the link. I did just score an aluminum one at a funny little yard sale we went to.
Cherries / fruit go into the top...don't worry about stems or anything. Just clean. |
The cherries all juiced out will look gross and mushy like this |
Juice in the bottom of the juicer. |
Just remove the clamp and let the hot juice flow into a glass measuring cup ~ then no need to measure again. |
I am dehydrating some and will post pics of those and recipe later. UPDATE ~ The dried ones were OH so wonderful ~ a precious commodity around here. They went lovely on top of shortbread cookies at Christmas!
Also canned some for use in Pluma Moos later.
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