Sweet Cherry Pie Filling
Ingredients
- {'name': 'granulated sugar (130g)', 'quantity': '2/3 ', 'units': 'cup'}
- {'name': 'cornstarch (30g)', 'quantity': '1/4', 'units': 'cup'}
- {'name': 'water (125ml)', 'quantity': '1/2 ', 'units': 'cup'}
- {'name': 'lemon juice (30ml) ', 'quantity': '2', 'units': 'tablespoons'}
- {'name': 'sweet cherries, pitted', 'quantity': '4', 'units': 'cups '}
- {'name': 'almond extract (1.25ml)', 'quantity': '1/4', 'units': 'teaspoon'}
- {'name': 'brandy (optional, 30ml)', 'quantity': '2', 'units': 'tablespoons'}
Directions
1. In a large sauce pan, combine the sugar and cornstarch. Stir to blend. Add the water and lemon juice and whisk until smooth. Stir in the pitted sweet cherries.
2. Cook, stirring constantly, over a medium-high heat until the mixture comes to a boil. Reduce to heat to low, and continue cooking, stirring occasionally, for another 5 minutes. Remove from heat and stir in the almond extract and brandy.
3. At this point, you could pour it into a pre-baked crust, or you can cover it with plastic wrap, and refrigerate until ready to serve. If you find the mixture too thick, you can add extra water, 1 tablespoon (15 ml) at a time, stirring to incorporate the extra liquid, until you reach your desired consistency.
I used this with black forest cake. Recipe in this database.
Note
I used frozen cherries. You could probably use almost any fruit.
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