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Best cherry pie recipe?

The New BlackThe New Black Posts: 16,742Registered Users Curl Connoisseur
Sweet rather than tart
montage-3.gif No MAS.

I am the new Black.

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  • abstractcurlsabstractcurls Posts: 380Registered Users
    *Side Note... I always add Moscato wine to my pie recipes. I will add a few dashes as I can it. It helps sweeten the fruit. I use brown or raw sugar (better flavor IMO).

    Homemade Cherry Pie Filling
    May 30th, 2011
    5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds ( I used Bing)
    1/2 cup water
    2 tablespoons fresh lemon juice
    2/3 cup granulated sugar
    4 tablespoons cornstarch
    1/4 teaspoon almond extract

    In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.

    - If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
    - Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.
    - I have not tried freezing this cherry pie filling, but if you do, please let me know.

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