Sweet Cherry Filling Recipes

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CHERRY PIE FILLING



Cherry Pie Filling image

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

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

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

SWEET CHERRY FILLING



Sweet Cherry Filling image

Sweet cherries are delicious as a cake filling and make a luscious topping for cheesecake.

Yield makes 1 1/2 cups

Number Of Ingredients 5

1 (10-ounce) bag frozen organic sweet cherries
1/2 cup water
1/3 cup light agave nectar
1 1/2 tablespoons arrowroot powder dissolved in 1 tablespoon cold water
2 teaspoons lemon juice

Steps:

  • Defrost the cherries and cut each one in half, checking for pits. Place the cherries, water, and agave nectar into a small saucepan. Bring to a boil and decrease the heat to a simmer. Cook for 3 to 4 minutes. Pour the arrowroot powder slurry into the simmering cherries. It should immediately thicken. Stir well, remove from the heat, and stir in the lemon juice. Chill thoroughly before using. Store in the refrigerator for up to 5 days.

SWEET CHERRY PIE



Sweet Cherry Pie image

After my husband and I had finished picking some wonderful sweet cherries, he suggested I make a pie. It turned out great. Canned cherries work well, too.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1/4 cup sugar
2 tablespoons cornstarch
1 can (15 ounces) pitted dark sweet cherries
1-1/2 teaspoons lemon juice
Dash almond extract
1 tablespoon butter

Steps:

  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 7-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. , For filling, combine sugar with cornstarch in a microwave-safe bowl. Drain cherries and reserve 2 tablespoons juice. Stir in cherries; reserved juice, lemon juice and almond extract. Microwave on high for 2-3 minutes until mixture comes to a boil and is thickened, stirring occasionally. Pour into crust. Dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Flute edges. Cut slits in pastry. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25-30 minutes longer or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 449 calories, Fat 19g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 328mg sodium, Carbohydrate 64g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.

BLACK CHERRY FILLING



Black Cherry Filling image

Only four ingredients are used to make the rich filling for our Haunted Black Forest Layer Cake-frozen black cherries, sugar, kirsch, and cornstarch. It comes together in just 10 minutes and can be made up to two days in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 cups

Number Of Ingredients 4

2 pounds frozen black cherries, thawed, drained, and juice reserved
1/2 cup sugar
3 tablespoons kirsch
2 tablespoons cornstarch

Steps:

  • Whisk reserved juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let syrup cool slightly. Combine syrup and cherries in a medium bowl. Refrigerate until ready to use, up to 2 days.

PIE FILLING FROM FROZEN SWEET CHERRIES



Pie Filling from Frozen Sweet Cherries image

This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe.

Provided by Dorel

Categories     Pie

Time 1h15m

Yield 2 pies

Number Of Ingredients 5

6 -6 1/2 cups thawed frozen dark sweet cherries, and juice
1/8 teaspoon salt
1/2-1 cup sugar (I only use 1/2 cup, we don't like our pies too sweet)
4 -5 tablespoons cornstarch
2 tablespoons lemon juice, fresh or bottled

Steps:

  • Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
  • Mix sugar with cherries and juices and cook till bubbling.
  • Stir constantly if cooking on stove stop.
  • In the microwave I cook at 5 minute intervals and stir in between.
  • Add the reserved juice/cornstarch mixture and stir to mix.
  • Cook for about 3 minutes until thickened.
  • Cool and use in your favorite pie crust.

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