Cherry Pie Filling Recipes

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CHERRY PIE (FILLING ONLY)

This recipe may be microwaved instead of cooked on the stove. If you wish to microwave it mix liquid, sugar and corn starch, microwave on "High" 2 or 3 minutes or until mixture thickens and boils. Stir once during cooking.

Provided by Vyrianna

Categories     Pie

Time 5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 5



Cherry Pie (Filling Only) image

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.

Nutrition Facts : Calories 77, Fat 0.1, Sodium 6.1, Carbohydrate 19.3, Fiber 0.9, Sugar 14.5, Protein 0.6

2 cups tart cherries, pitted (fresh or frozen, thawed)
3/4 cup liquid (juice or water)
1/4-1/2 cup sugar (sweeten to taste)
3 tablespoons cornstarch
1/8 teaspoon almond extract

CHERRY PIE FILLING

Cherry pie filling doesn't get any easier than this, unless of course you buy it already prepared, but this doesn't even require you to pit the cherries!

Provided by djmastermum

Categories     Dessert

Time 20m

Yield 2-3 cups

Number Of Ingredients 4



Cherry Pie Filling image

Steps:

  • In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.

Nutrition Facts : Calories 381.5, Fat 0.5, SaturatedFat 0.1, Sodium 3, Carbohydrate 97.3, Fiber 5.3, Sugar 82, Protein 2.7

2 (250 g) jars pitted cherries
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch

HOMEMADE CHERRY PIE FILLING

Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9



Homemade Cherry Pie Filling image

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.

Nutrition Facts : Calories 359 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 277mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups fresh tart cherries, pitted
1-1/2 cups water
2 tablespoons lemon juice
6 drops red food coloring, optional
ADDITIONAL INGREDIENT:
Pastry for double-crust pie (9 inches)

EASY CHERRY PIE FILLING CRISP

I'm always craving cherries and something crispy, so why not make something that's as easy to put together as it is to eat!

Provided by 2CollegeBakers

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Easy Cherry Pie Filling Crisp image

Steps:

  • Preheat oven to 350.
  • Pour pie filling into pyrex dish.
  • Combine all other ingredients until butter is the size of small balls/peas.
  • Top pie filling.
  • Bake 30-35 minutes or until crisp is golden brown.

1 (20 ounce) can sugar-free cherry pie filling
1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons butter
1/4 cup quick-cooking oats

CHERRY PIE

I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5



Cherry Pie image

Steps:

  • Mix ingredients for filling.
  • Place in pastry-lined pie pan.
  • Put top crust on. Cut vent slits in top crust, and flute edges.
  • Brush with milk and sprinkle with sugar.
  • Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
  • TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

Nutrition Facts : Calories 159.9, Fat 0.2, Sodium 0.3, Carbohydrate 40.4, Fiber 1.8, Sugar 34.8, Protein 1.2

4 cups cherries, pitted
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 teaspoon cinnamon
pastry for a double-crust 9-inch pie

CHERRY PIE FILLING

My grandmother used to can cherry pie filling to use all winter long. The only thing different that I do is add a little red food coloring to give it some color. You can also freeze this pie filling if you prefer. I am not listing any prep time because it depends on how fast you can pit the cherries.

Provided by Julie in TX

Categories     Pie

Time 25m

Yield 7 Quarts

Number Of Ingredients 8



Cherry Pie Filling image

Steps:

  • Blend the sugar, salt, and tapioca together.
  • Add almond extract and water.
  • Cook on medium high heat until thickened and bubbly, stirring constantly.
  • Add lemon juice and cook an additional two minutes.
  • Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
  • Add enough food coloring to make the mixture a bright red.
  • Bring the mixture to a rolling boil and cook for 1 minute.
  • Ladle the mixture into hot, sterile jars.
  • Leave 1/2 inch headspace.
  • Seal the jars.
  • Process in a boiling water bath for 25 minutes.
  • Remove from water bath and place on kitchen towels on counter top to cool.
  • When you're sure the jar is sealed, tighten the rings.
  • If a jar doesn't seal properly, pour the pie filling into another sterile jar.
  • Make sure the rim is clean before putting the lid on and reprocess.
  • Or you could pour the pie filling into a freezer container and put in your freezer.

Nutrition Facts : Calories 1367, Fat 0.6, SaturatedFat 0.1, Sodium 246.3, Carbohydrate 351.9, Fiber 4.8, Sugar 226.6, Protein 4.4

7 cups sugar
1 teaspoon salt (optional)
14 drops almond extract
9 lbs sour pitted cherries
1 cup quick-cooking tapioca
7 cups water
3 tablespoons lemon juice
red food coloring

CLASSIC CHERRY PIE

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14



Classic Cherry Pie image

Steps:

  • Preheat oven to 425 degrees F.
  • For the crust: Blend shortening, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts).
  • For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.

1/2 cup butter flavored shortening
2 cups all-purpose flour
3 teaspoons powdered sugar
1/4 cup butter
1/2 teaspoon salt
1 egg
2 teaspoons vinegar
1/4 cup ice water
4 cups drained cherries, juice reserved (recommended: Morello)
1 1/4 cups sugar
3 tablespoons tapioca
Pinch salt
1 1/3 cups juice (reserved from cherries)
Tiny dab red gel food coloring

CHERRY PIE FILLING

A homemade cherry pie filling! You can use fresh or frozen tart cherries.

Provided by mrsC

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 6

Number Of Ingredients 3



Cherry Pie Filling image

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.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 54.2 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 0.5 mg, Sugar 47.1 g

4 cups pitted tart red cherries
1 cup white sugar
¼ cup cornstarch

FRESH CHERRY PIE FILLING

A copycat version of what you get in a can, only fresher. Different kinds of cherries can be used (we have a sour cherry tree) and sugar can be increased or decreased to taste. Excellent on a fresh cheesecake.

Provided by Bakerette87

Categories     Desserts     Fillings     Fruit Fillings

Time 25m

Yield 16

Number Of Ingredients 4



Fresh Cherry Pie Filling image

Steps:

  • Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
  • Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

Nutrition Facts : Calories 56.3 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 2 mg, Sugar 11.1 g

½ cup water
2 tablespoons cornstarch
2 cups pitted fresh sour cherries
½ cup white sugar

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