CHERRY PIE

Combine cherries, sugar, cornstarch, and almond extract in a bowl. Pour cherry mixture into prepared pie plate; dot with butter Top with top crusts, crimp edges to seal, and cut vents on top with a sharp knife. Place the cake on a foil-lined baking sheet. Tart and tart cherries (sometimes called “pie” cherries) are most commonly used in desserts such as pie. If using sweet cherries, lower the sugar in this recipe by at least ⅓ cup. Use a homemade pie crust!

What Is The Filling Of A Cherry Pie Made Of?

It takes a little while to pit the cherries, but once that’s done, there’s not much left to do to make the filling: mix the cherries with almond and vanilla extracts, sugar, tapioca, and a pinch of salt. Tart cherries and a touch of almond extract flavor this easy, classic cherry pie with a homemade crust. The pie filling and the pie base can be prepared a few days in advance and stored in the fridge until ready to use. Baked and cooled cherry pie can be covered tightly and frozen for 2-3 months. Thaw overnight in the refrigerator. Prepared pie filling and crust can also be frozen and stored separately.

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