There, lurking just beneath the surface, are schools of different cherries, begging to be caught and eaten!
Most folks don't have the luxury of owning a personal cherry orchard, so I modified this recipe using ingredients available at most stores.
You'll save the picking and pitting time and end up with a fabulous pie that will thrill even those who say they do not care for cherry pie (I've had it happen).
As a native-born Wolverine, I have cherries in my DNA. We grow several varieties and I never tire of eating them any way I can.
There are two 'secrets' that set this recipe's ingredients apart from all others. You will also want to follow this well-tested recipe carefully. It is very important that you allow all the fruits to drain completely. And you will put a little extra time into removing as many of the raspberry seeds as you can. While I use a china cap, you can also use a mesh strainer and a flexible spatula.
Again, be prepared to enjoy a cherry pie the likes of which you've never known before. I am making this recipe today with ingredients purchased at the store, not with fruits grown on Walnut Ridge Farm. While there is a difference in taste, texure and appearance - the end result is so delicious that 'restaurant quality' is not at all necessary here.
Use your favorite 2-crust pie shell recipe or a ready made pair of crusts. I'm using the refrigerated Pillsbury crusts to save some more time. With harvested, fresh fruit, I would be larding a homemade crust and filling it with Bing, Montmorency and Royal Victorias. But this is so good, I cannot wait!
- 1 can (14.5 oz) pitted tart red cherries, drained
- 1 can (15 oz) pitted dark sweet cherries, drained
- 1 bag (12 oz) frozen dark sweet cherries, well-thawed and drained
- 1 can (21oz) cherry pie filling
- 1 can (12 oz) raspberry cake & pastry filling
- 1/2 tsp pure almond extract
- 2 pie crusts
- Allow the frozen cherries to thaw, come to room temperature, then drain them
- Preheat your oven to the right temperature for the type of crusts you're using
- Drain the dark sweet, tart and frozen cherries very well - you don't want any unnecessary or extra liquid in this filling
- Because we are adding 'loose' cherries to a premade filling, we need to thicken the filling. Using a flexible spatula, press the raspberry cake & pastry filling through a china cap or sieve to remove as much seed as possible. Scrape the outside of the strainer with a second flexible spaula, so you don't transfer too many seeds to the filling. You want to reduce the seed content to almost zero. Reserve the cleaned raspberry sauce and discard the seeds
- Combine the cherries, cherry pie filling and raspberry sauce in a large bowl
- Measure in the almond extract and combine
- Fill your pie shell and place the top crust and bake
|Amount Per Serving||%DV|
|Serving Size 253g|
|Recipe makes 8 servings|
|Calories from Fat 134||30%|
|Total Fat 14.85g||19%|
|Saturated Fat 5.56g||22%|
|Trans Fat 0.0g|
|Total Carbs 76.11g||20%|
|Dietary Fiber 4.2g||14%|