If you have a large amount of fresh cherries but don't know how to use them all, make a classic dessert -- cherry pie. Fresh cherries can be more bitter than jarred, artificially sweetened cherries. The key to an appealing cherry pie filling with fresh cherries is to subtly sweeten them without overpowering their natural tartness. Homemade cherry pie filling requires few ingredients and doesn't need cooking, so you'll never need to rely on a jar of pie filling again.
- Skill level:
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Things you need
- 1 kg fresh cherries
- Clean cloth
- Chopping board
- Large mixing bowl
- 1 1/2 cups white granulated sugar
- 3 tbsp cornstarch
Place the fresh cherries in a colander. Position the colander under cold running water for 10 seconds. Shake the colander gently to drain the excess water, then pat the cherries dry with a clean cloth.
Place the cherries on a chopping board, then slice off the stems and discard them. Place the flat side of a knife blade directly on top of a cherry. Press down lightly to loosen the cherry flesh so you have access to the stone. Insert the tip of the knife blade underneath the stone and gently push it out of the flesh.
Repeat the process with the rest of the cherries and discard the stones. Transfer the cherries to a large mixing bowl.
Add 1 1/2 cups white granulated sugar and 3 tbsp cornstarch to the bowl with the cherries. Stir the ingredients gently until the cherries are evenly coated with the sugar and cornstarch.
Pour the cherry filling into your pie crust. Use a spatula to spread it evenly across the bottom of the crust, then top with an additional crust and bake according to your recipe.
Tips and warnings
- Add 1/2 tsp vanilla or almond extract to the cherry pie filling for a deeper flavour or squeeze in the juice of one lemon.
- Always wash your hands immediately after preparing fresh cherries or the cherry juice will leave a stubborn stain.
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