suemunzlinger's Recipe

Cherry Pie Filling

Category: Desserts

Cherry Filling:

4 cups pitted, sweet or tart fresh cherries or 4 cups tart canned , drained with 1/3 cup (80 ml) cherry juice reserved

1 to 1 1/2 cup granulated white sugar, or to taste

2 1/2 tablespoons (30 grams) quick cooking (Minute) tapioca

1/8 teaspoon salt

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon pure vanilla extract

1/2 teaspoon Kirsch (cherry brandy) or 1/4 teaspoon pure almond extract ( I have found Kirsch hard to find so I use almond)

6 drops red food coloring

2 tablespoons (25 grams) butter, cut in small pieces

Glaze:

2 tablespoons cream

granulated white sugar. I like to use Turbinado sugar

To make a 9 inch pie"

Place the cherries in a large bowl. Add the sugar, tapioca, salt, lemon juice, vanilla extract, food coloring, and Kirsch or almond extract and gently toss to combine. (If using canned cherries also add the 1/3 cup (80 ml) reserved cherry juice.) Let sit for about 15 minutes and then pour the mixture into the prepared pie shell and dot with the 2 tablespoons (25 grams) of butter. Lightly brush the rim of the pastry shell with cream.
Place top crust on pie, trim and fold under edges and seal. Cut hole in center to vent. Lightly brush the entire surface with the cream. Sprinkle with sugar.

Place the pie on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie 425 for about 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a pie shield or foil ring.

Place the baked pie on a wire rack to cool for 3-4 hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature or in the refrigerator.