Cherry Pie Filling in a Pastry Shell

For Cherry Pie Filling in a Pastry Shell, the counter starts with tart cherries pitted, almond extract, and granulated sugar or more to taste. Portion it for 8 slices.

Count on 5 minutes of prep, 15 minutes of cooking, 1 hour of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 29 ounces tart cherries pitted (2 cans)
• ¼ teaspoon almond extract
• ¾ cup granulated sugar or more to taste
• 3 tablespoons cornstarch or tapioca flour
• 1 tablespoon water

How the cooking goes

1. Combine cherries and their accumulated juices, almond extract, and granulated sugar in a medium sauce pot. If you use tapioca flour, add it with all the other ingredients and cook them over a gentle flame until cherries release juices.
2. Cook slowly over a gentle flame until the cherries release all their juices. If you are using canned cherries, you recommend boiling the mixture for 5-10 minutes to evaporate some of the additional water, just be careful that it doesn’t burn.
3. In a small bowl, whisk together cornstarch and cold water. Lower the heat to low and slowly pour the cornstarch slurry into the cherry filling while stirring constantly. Turn up the heat and boil the mixture for one minute to begin activating the tapioca or cornstarch.
4. Pour the mixture onto a parchment-lined rimmed sheet pan or pan and cool until it is no longer warm at ambient temperature. The pie filling is now ready to use, or you can transfer it to a clean, airtight container and refrigerate for up to 2 weeks or freeze for 3 months.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Buttermilk Pie in a Pastry Shell and Coconut Cream Pie Cooled Before Slicing.