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Homemade Evans Sour Cherry Pie Filling

Evans Sour Cherry Pie Filling



This is the cherry pie filling recipe you have been looking for. The one exactly like the pie filling you buy in the can, but better, because you know what is in it, and made it yourself.
Course Preserve
Cuisine Canadian
Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings 8
Author Valerie Lugonja

Ingredients

  • 4 cups pitted sour cherries fresh and pitted , then frozen and drained
  • 2 cup cherry juice (I got more than 2 cups when my frozen cherries thawed)
  • 1/3 cup cornstarch
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla

Instructions

  1. Thaw cherries, and hang in sieve over a bowl for a couple hours to separate cherries from juice
  2. Blend cornstarch with both sugars; place juice in a medium saucepan, and whisk in dry ingredients as you sprinkle them over the juice via a sieve
  3. At medium-low heat, stir until thickened and clear; mixture will be very thick
  4. Add strained cherries, stirring constantly to bring mixture back to a boil: 1-2 minutes (it won't really boil, but will just plop-plop for a minute or two as you continue to stir constantly)
  5. Remove from heat immediately as cherries are tender should not be overcooked
  6. Stir in almond and vanilla; pour into canning jar
  7. Cool to room temperature
  8. Freeze pie filling, process it to make shelf stable, or store in fridge for 2-3 weeks in tightly sealed container

Instructions for Thermomix:

  1. Thaw cherries, and hang in sieve over a bowl for a couple hours to separate cherries from juice
  2. Scale cornstarch and both sugars into the TM bowl slowly; combine for 2 seconds at speed 0-3
  3. Set for 1 minute on speed 2 and slowly pour juice in through the hole in the lid
  4. Set time to 4 minutes, temperature to 80C and speed on 3; stir until mixture is very thick and clear
  5. Add cherries to the sauce in the TM bowl; set time to 2 minutes at Reverse speed 2 and temperature at 80C
  6. Remove from heat immediately as cherries are tender should not be overcooked
  7. Stir in almond and vanilla; pour into canning jar
  8. Cool to room temperature
  9. Freeze pie filling, process it to make shelf stable, or store in fridge for 2-3 weeks in tightly sealed container

Recipe Notes

I measure my cherries every year, after pitting, into 2 cup bags for freezing. Therefore, I know I have 4 cups of cherries and the juice from the frozen cherries is necessary for this filling. You will find you have about 2 1/2 cups juice. Don't even think about putting the extra juice into the recipe.