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Make sour cherry pie filling using canned, frozen or bottled sour cherries with this recipe - Home in the Finger Lakes
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Sour Cherry Pie Filling

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Jennifer Morrisey

Ingredients

  • 5 to 6 cups sour cherries canned or frozen.
  • 3/4 cup sugar
  • 1/4 cup tapioca flour
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 tablespoons butter optional

Instructions

  • Defrost frozen cherries reserving 2/3 cup of cherry juice, or 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.
  • Combine the sugar and tapioca. Stir this into the cherries until everything is evenly combined.
  • Stir in the almond extract and salt. Let the filling sit for 20 minutes before using it to fill the pie shell.

TO PRE-COOK YOUR FILLING TO USE IN PLACE OF CANNED PIE FILLING IN RECIPES:

  • In a saucepan, stir the cherry juice into the combined mixture of the tapioca and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries almond extract, salt and optional butter. Remove from heat.

Notes

If using canned you will need 2 (14.5 oz.) cans of pitted red tart cherries in water