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This Evans Sour Cherry Pie Filling recipe is a delightful way to capture the taste of fresh cherries in a jar. Perfect for pies, tarts, or even as a topping for your favorite desserts, this homemade filling is both delicious and simple to prepare. By making it yourself, you control the ingredients and can enjoy a truly authentic cherry flavor. It’s ideal for special occasions or everyday treats, enhancing everything from classic pies to breakfast pancakes.
Before diving into the recipe, gather the necessary tools and equipment to ensure a smooth cooking experience.
This is the cherry pie filling recipe you have been looking for. The one exactly like the pie filling you buy in the can, but better, because you know what is in it, and made it yourself.
Ingredients:
– 4 cups pitted sour cherries fresh and pitted (then frozen and drained)
– 2 cups cherry juice (I got more than 2 cups when my frozen cherries thawed)
– 1/3 cup cornstarch
– 1/3 cup brown sugar
– 1/3 cup white sugar
– 1 teaspoon almond extract
– 2 teaspoons vanilla
Thaw your frozen cherries completely. Once thawed, place them in a sieve over a bowl for a couple of hours. This allows excess juice to separate from the cherries.
Blend cornstarch with both sugars in a mixing bowl. In a medium saucepan, pour in the cherry juice. Gradually whisk in the dry ingredients as you sprinkle them over the juice using a sieve.
Over medium-low heat, stir the mixture continuously until it thickens and becomes clear. Expect it to reach a very thick consistency.
Once thickened, gently fold in the strained cherries. Stir constantly for about 1-2 minutes until you see small bubbles forming; this means it’s ready.
Immediately take the mixture off the heat to prevent overcooking the tender cherries.
Stir in almond extract and vanilla until well combined.
Pour your filling into a canning jar while it’s still warm.
Let it cool to room temperature before sealing tightly. You can freeze your pie filling or store it in the fridge for up to 2-3 weeks.
Now you’re ready to create mouthwatering desserts with your homemade Evans Sour Cherry Pie Filling! Enjoy!
Evans Sour Cherry Pie Filling is a versatile treat that can elevate many dishes. Whether you want to enjoy it as a dessert or use it as a topping, there are numerous ways to savor this delightful filling.
Creating the perfect Evans Sour Cherry Pie Filling takes attention to detail. Here are some tips to ensure your pie filling turns out delicious every time.
Serving Evans Sour Cherry Pie Filling can be complemented beautifully with various side dishes. Here are some great options that pair well with its tangy sweetness.
Making Evans Sour Cherry Pie Filling can be simple, but there are a few common mistakes that can affect the outcome. Here are some pitfalls to watch for.
Using fresh cherries without pitting: Always ensure your sour cherries are pitted before starting the recipe. Removing the pits is essential for a smooth filling and enjoyable texture.
Not draining excess juice: After thawing, it’s crucial to drain the cherries well. Excess juice can make the filling runny and affect its consistency when baked.
Skipping the cornstarch mixture: Blending the cornstarch with sugars before adding it to the juice helps prevent clumping. Make sure to whisk them together thoroughly to ensure a smooth filling.
Overcooking the cherries: When combining the cherries with the thickened mixture, stir gently and avoid overcooking. This keeps them tender and flavorful, enhancing your pie’s overall quality.
Not storing properly: If you plan to freeze or refrigerate your Evans Sour Cherry Pie Filling, use airtight containers. This prevents freezer burn and keeps your filling fresh longer.
Oven: Preheat to 350°F (175°C). Place filling in an oven-safe dish, cover with foil, and heat for about 15-20 minutes.
Microwave: Transfer filling to a microwave-safe bowl, cover loosely, and heat on medium power in 30-second intervals until warm, stirring in between.
Stovetop: Pour filling into a saucepan over low heat. Stir frequently until heated through, ensuring it doesn’t stick or burn.
You can store this pie filling in the refrigerator for 2-3 weeks or freeze it for up to 6 months if stored properly in airtight containers.
While this recipe focuses on sour cherries, feel free to experiment with sweet cherries or even mixed berries for different flavor profiles.
This versatile filling is perfect not only for pies but also as a topping for ice cream, pancakes, or yogurt. Its tartness adds something special!
Absolutely! You can adjust both brown and white sugar according to your taste preferences. Just keep in mind that changing sugar levels may slightly affect consistency.
The filling should become clear and thick enough to coat the back of a spoon as you stir it on medium-low heat. It will have a glossy look once ready.
Evans Sour Cherry Pie Filling offers a delightful blend of tartness and sweetness that elevates any dessert. This recipe is not only easy to follow but also allows for customization based on personal taste preferences. Whether you’re making a classic pie or using it as a topping, we encourage you to try this homemade version—it’s simply better than store-bought!
Evans Sour Cherry Pie Filling is a delightful homemade treat that captures the essence of fresh sour cherries in every bite. This versatile filling is perfect for baking pies, enhancing desserts, or adding a sweet-tart twist to breakfast dishes. It’s simple to prepare and allows you to control the ingredients, ensuring a rich and authentic cherry flavor without any preservatives. Whether you’re hosting a special occasion or looking for an everyday indulgence, this pie filling will elevate your culinary creations. With its easy preparation steps and long-lasting storage options, you’ll always have a delicious treat ready to serve.
Keywords: Use fresh sour cherries when in season for optimal flavor. Adjust sweetness by modifying sugar levels according to preference. Strain thoroughly to avoid excess juice making the filling runny.