So I’ve had some requests for pie filling recipes, which I’m happy to share. Today we’ll start with our luscious Cherry Pie Filling! This Cherry Pie Filling is fantastic in pies, or as a topping on ice cream or cheese cake. I like a lattice crust on my cherry pies so that the color shows through, but it works well with a double crust as well.
When making cherry pie filling you’ll want to consider what kind of cherry you want. Tart cherries are traditional and give the pie it’s pop and bright color, but I’ve had success doing mixtures of tart and bing cherries as well.
Cornaby’s Cherry Pie Filling
3 1/3 cup sour cherries
Upto 1 cup of sugar
2/3 cup Ultra Gel
1 1/3 cup water or juice
1 Tbsp + 1 tsp lemon juice (bottled)
1/8 tsp cinnamon
Rinse and pit cherries. Combine sugar and Ultra Gel in a large saucepan and add water or juice. Add spices. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries and cook for 5-10 minutes until fruit is tender. Pour into a pie crust and top with a second crust or lattice. Brush top with egg wash and a little sugar for a wonderful crunch. Bake at 400 degrees for 35-40 minutes.
*Note: Depending on how juicy your berries are or how thick you want your final filling you may need a little additional Ultra Gel or to add a little extra water. Ultra Gel is very forgiving that way, so don’t hesitate to adjust to get exactly the thickness you desire.