The year is drawing to a close, and there’s nothing better than a tart cherry pie to end your holiday meals. If you despise the sickeningly sweet mass produced pie filling like I do, it’s easy to make your own. Happy Holidays!!!
Tart Cherry Filling
2, 14.5, 411g, ounce cans of tart pitted cherries in their juice
⅔ cup, 153g, white sugar
¼ cup, 40g, corn starch
1 tablespoon, 15ml, lime juice
1 teaspoon, 5ml, almond extract
pinch of kosher salt
a few drops of red food coloring, optional
2, 9-inch pie crusts
Preheat the oven to 375°F, 190°C, gas mark 5, and turn on the convection fan if you have one. Pour the cherries and all their liquid into a 3-quart saucepan. Add the remaining ingredients and heat over medium heat, stirring constantly until the filling boils and thickens. If you like your pie filling to penetrate the crusts, heat the filling to about 150°F, 66°C.
Roll out the bottom crust and ease it into a 9-inch pie plate or 8-inch deep dish pie plate. Trim the crust if need be. Place the pie plate in a baking sheet to catch any filling that cooks over. Carefully pour the filling into the crust. Roll out the top crust and carefully place it over the pie. Fold the top crust over the edges of the bottom crust and pinch to seal. Crimp the edges however you like. Slash the top crust to vent steam. Brush the top crust with heavy whipping cream, sprinkle with a teaspoon of white sugar or large crystal decorator’s sugar.
Cover the pie crust edges with foil to keep the top edge from browning too darkly. Bake the pie for 30 minutes. Remove the foil from the edge of the pie and bake for an additional 30 minutes or until the filling is very thick and bubbly.
Cool completely before slicing and serving.
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Gilly: assistant host, director of photography, lighting, cat wrangler
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Pieces worn: Raindrops, Pink (earrings)
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Frost Waltz by Kevin MacLeod is licensed under a Creative Commons Attribution license (