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Sweet and Sour Cherry Pie. Recipe

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This recipe for Sweet and Sour Cherry Pie. is from The Doris Shelton Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups fresh or canned tart cherries. (5 cups for a deep dish cherry pie)
1 teaspoon freshly squeezed lemons
1 1/4 cups granulated cans sugar
1/2 cup Cherry juice tart or you can pit the cherries and let them create juic
1 tablespoon Corn Starch or 6 to 7 tablespoons tapioca flour
1/4 teaspoon pure vanilla
1/2 teaspoon almond extract
1/2 Red food coloring if desired
Pinch of salt

Note. I added tapioca flour as it is better than cont starch
Directions:
Directions:
In a large bowl, gently toss pitted cherries with lemon juice to prevent browning. Set aside.

In a large saucepan, blend together sugar, tapioca flour, food coloring and salt using a whisk before placing over heat.
Add cherry juice and whisk over medium-low heat until well blended and sugar dissolves.

Add pitted cherries and stir until well combined using a silicone (high heat) spatula.
Increase heat to medium-high, then cook while stirring constantly until mixture reaches a boil. Then, continue to cook, stirring constantly and scraping bottom and sides of saucepan with spatula to prevent scorching and burning until thickened, about 2 to 3 minutes.

Remove from heat and stir in extracts until blended. Set aside to cool to room temperature.
Use as a filling or topping immediately in recipes. Store refrigerated in jars with tight-fitting lids.
Yield: Makes enough filling for one 9- or 10-inch pie, (23 cm or 25.5 cm), about 2½ pints or just over 1 quart (about 1 liter).
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
Bill, I think this is the cherry pie filling that Mom used. Please Review and let me know.

 

 

 

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