Sour Cherry Pie Filling Food

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

SOUR CHERRY PIE FILLING

Steps:

• Place pitted cherries in a heavy-bottomed saucepan.
• Add the honey and mix.
• In a small bowl, combine the cherry juice and cornstarch. Mix till smooth.
• When the cherries are heated to almost boiling and breaking down, add the cornstarch slurry and mix until thickened.
• Taste for sweetness. If the filling is still too tart, then add honey by the tbsp until you reach the desired sweetness.

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

SOUR CHERRY-APPLE PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Toss the butter cubes in the flour mixture, then press the cubes between your fingertips until you have large, thin flour-coated flakes. Mix the ice water and vodka together, then drizzle into the flour mixture; stir with a fork until evenly moistened and clumps start forming. Gather the dough together into a ball, then press and fold a few times until fully combined. Divide the dough between 2 pieces of plastic wrap; flatten into disks and wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the apples, granulated sugar, lemon juice and salt in a large bowl. Melt the butter in a large skillet over medium-high heat. Stir in the apple mixture and bring to a simmer. Cover and cook, stirring occasionally, until the apples are tender, release their juices and begin to shrink, about 12 minutes. Stir together the cherry juice and cornstarch in a small bowl, then stir into the skillet along with the cherries and return to a simmer. Cook, uncovered, until thick and glossy, 1 to 2 minutes. Transfer the filling to a bowl and refrigerate until completely cool, at least 1 hour or up to 1 day.
• Roll out 1 disk of dough on a lightly floured surface into a 14-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Brush off any excess flour and refrigerate. Roll out the other disk of dough into a 13-inch round. Transfer the dough to a parchment-lined baking sheet and refrigerate along with the crust until very firm, at least 1 hour.
• Scrape the filling evenly into the chilled pie crust. Cut 10 strips of varying widths from the round of dough (on the parchment) with a fluted pastry cutter. Lay 5 strips of dough across the pie, leaving space between each. Lay 5 more strips across the pie in the opposite direction, weaving them through to make a lattice. Trim the strips, leaving a 1-inch overhang, then fold the overhanging dough (strips and bottom crust) under itself and crimp with your fingers. Refrigerate the pie to firm up the pastry again, 1 hour.
• Place a foil-lined baking sheet on the middle oven rack; preheat to 375˚. Brush the pie crust (lattice and edge) with the beaten egg and sprinkle with coarse sugar. Bake the pie on the hot baking sheet until the crust is golden and the filling is bubbling, about 1 1/2 hours. Transfer the pie to a rack to cool completely.

SOUR CHERRY PIE FILLING

Steps:

• Add cherries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and cherry juice. Let sit until the sugars have started to dissolve, about 15 minutes.
• Transfer all ingredients to a large pot.
• Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. Off of the heat, stir in almond extract and butter.
• Pour into jars, and let cool completely. Store in the refrigerator until ready to use, up to 7 days. Or in the freezer, for up to six months.

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

SOUR CHERRY PIE

Steps:

• Crust:
• Pulse almond flour, granulated sugar, salt, and 2 1/2 cups all-purpose flour in a food processor. Add butter and pulse until mixture resembles coarse cornmeal.
• Whisk egg yolks and 1/4 cup ice water in a small bowl and drizzle over flour mixture. Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay).
• Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half and pat each piece into a disk; wrap in plastic. Chill at least 2 hours.
• Do ahead: Dough can be made 3 days ahead. Keep chilled.
• Filling and assembly:
• Preheat oven to 425°F. Let dough sit at room temperature to soften slightly, about 5 minutes. Roll out 1 disk of dough on a lightly floured surface to a 12" round.
• Transfer to a parchment-lined baking sheet and chill. Repeat with remaining disk of dough.
• Combine granulated sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Whisk in cornstarch and salt until there are no lumps in cornstarch. Add cherries and toss to coat.
• Carefully transfer 1 crust to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim edges to even out crust if needed. Scrape in cherry filling.
• Using a 3/4"-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish. Place over filling. Fold edge of top crust underneath edge of bottom crust and press together to seal. Crimp as desired. (Alternatively, assemble pie, then cut X's or slits into crust.)
• Brush crust with egg and sprinkle with demerara sugar. Chill pie until crust is firm, 20-30 minutes.
• Place pie on a parchment-or foil-lined baking sheet. Bake until crust is golden, about 30 minutes. Reduce oven temperature to 350°F and bake, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is deep golden brown, 50-60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.
• Do ahead: Pie can be baked 1 day ahead. Store tightly wrapped at room temperature.

CHERRY PIE (FILLING ONLY)

Steps:

• Blend corn starch and sugar. (The amount of sugar can vary according to taste and if the cherries were frozen with sugar or not.)
• Drain juice from cherries and add water to make 3/4 cup liquid. Stir liquid into corn starch mixture.
• Stir mixture on high heat until mixture thickens and boils.
• Remove from heat, stir in almond extract and gently fold in cherries.

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

HOMEMADE CHERRY PIE FILLING

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
• For filling:
• Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
• Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.