Homemade Cherry Pie Filling = The Best Cherry Pie!
This is the first time I’ve made a cherry pie, with homemade cherry pie filling. I wish that Sour Cherries were available year round, but I used canned cherries in water. The pie crust is a Pate Brisee, which is a French version that uses all butter. I have made plenty of pies over the years, but this one– according to my family (and they’re honest critics)– is the BEST pie I’ve made so far. I must agree. The cherries were just the right balance of tart and the crust was so tender. Please click on the recipe source that links to my food blog “A Feast for the Eyes”. You can see how I made this pie. You will love it! (Pie recipe barely adapted from King Arthur Flour and the crust is from Martha Stewart)
- 2 1/2 cups all-purpose flour (I used King Arthur unbleached AP flour)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2-sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- PIE FILLING:
- 5 to 6 cups sour cherries*, packed in water or individually quick frozen
- 3/4 cup sugar
- 3/4 teaspoon cinnamon (I reduced this to 1/4 teaspoon)
- 1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer** OR
- 7 1/2 teaspoons Clearjel***
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 2 tablespoons butter, optional (I at all times use this)
- INGREDIENT NOTES:
- I used 3 cans of Oregon Fruit Products Sour Cherries in water. For a deep-dish pan, use 4 cans.
- Pie Filling enhancer can be purchased through King Arthur Flour.com
- I use Clearjel for all of my fruit pies, which I order from King Arthur.com.
Preparation time 45mins
Cooking time 90mins
Adapted from foodiewife-kitchen.blogspot.com
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
Note: If you do not own a food processor, you can use a pastry cutter or grate the butter into the flour.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; watch out not to process more than 30 seconds. To test, squeeze a small amount together: If it’s crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the fridge and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.
Note: I utterly forgot about the reserved cherry juice, and the pie turned out perfectly anyway. I’m guessing the Clearjel is what saved the day!
Combine the sugar, cinnamon, and tapioca or Pie Filling Enhancer or Clearjel. Stir this into the cherries until everything is evenly combined.
Note: If using Clearjel, whisk it into the sugar before adding to the filling.
Stir in the almond extract and salt. If you are using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.
Spoon the filling into the pastry-lined pan, and dot with butter, if desired.
Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may additionally choose to make a woven lattice crust.
Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
Remove the pie from the oven, and funky it on a rack before slicing, so the filling can set– at least 3 hours.