While there's no denying the romance of recipes that call for a handful of this and a handful of that, we've all seen enough soupy pies and goopy fillings to know that the odds aren't good. Let cool slightly and use immediately, or store in a sealed jar in the refrigerator … Place the cherry pie filling inside of the pie … Tasty, perhaps, but best served with a spoon. In a non-stick saucepan, add cherries, water, lemon juice, sugar and cornstarch … Pour filling into crust. © All rights reserved. Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast. Mix until crumbly. Let the pie cool for several hours, then chill slightly. Dot with butter. In a food processor, pulse flour, sugar and salt to blend. The most common thickeners used for pie fillings are flour, cornstarch and tapioca. How to Make Cherry Pie with Cherry Pie Filling. Combined with fruit juice, tapioca forms a translucent gel that feels silky and light, so you never have to deal with cloudy or gloppy filling. Both products produced great results, the only minor difference being that the pearl tapioca left minuscule gelatinous spheres in the filling. I found it while searching for ways to use tapioca since it’s generally not something I keep around, but had bought for a slow cooker dish. Bake at 400 degrees for 30 minutes. Cover completely with ... size of cookie cutter. THE RECIPE FOR HOW TO MAKE CHERRY PIE WITH CHERRY PIE FILLING. The best cooking method for the most tender cut of meat around. Variation: Instead of a double crust pie, use one crust and top with an easy crumb topping. Your email address will not be published. Anyway, I’m not much of a cherry pie person myself, but that was the other recipe I saw tapioca in, too. With all due respect to my once-smoldering passion for Fox Mulder, following a Twin Peaks marathon a few years back, Dale Cooper shot to the top of my most-wanted list. It’s also incredibly easy! Dot with butter. That makes it lousy in savory applications, where it loses all its power in simmering stews and sauces. Steeped with a little cream, they're a pitch-perfect (or should I say pit-perfect?) That means we don't have to guess how much liquid they'll give up—we know. I'm not talking about pearls or quick-cooking granules, but the fully powdered starch. Therefore, cassava powder is more suited for pies. To see how other types of tapioca stack up, we weighed tapioca flour and ground pearl tapioca to match the 19-gram weight of 2 tablespoons of Minute tapioca and used them in our Sweet Cherry Pie. That's a vital consideration if you want the bottom crust to turn out flaky, crisp, and brown. Prepare the crust/topping first.  You can make it with a double crust or use the crumb topping pictured below and in the variation note. All products linked here have been independently selected by our editors. The kind of guy to introduce himself at the local mom 'n pop and settle down for a thick slice of cherry pie. If anything, toasted sugar helps coax out the almond-y notes inherent to cherries, adding a bit more complexity to the pie. Maybe I should just make tapioca pudding with it – I do remember loving that as a kid! Set the pie on the hot rimmed baking sheet. If you really need a bigger pie you can double the recipe and make it in a deep dish. Next time I’ll seek out tart or sour or stick with the canned or jarred sour type from from Aldi or Trader Joe’s. Read the My fruit pie recipe's instant tapioca did not dissolve discussion from the Chowhound Home Cooking, Tapioca food community. Mix together 1/2 cup plus 2 tablespoons flour, 3 tablespoons brown sugar, 2 tablespoons white sugar, pinch of salt, 1/4 teaspoon of cinnamon. This cherry pie filling … Filling mixed with tapioca needs to rest 15 to 30 minutes before baking, for the tapioca to soften. The starch thickener for a pie filling is one of the most important ingredients in pie making. Trim, seal and flute edges. Your email address will not be published. For the Filling: Combine pitted cherries, lemon juice, sugar, salt, and tapioca … HOMEMADE CHERRY PIE FILLING. If you see something not so nice, please, report an inappropriate comment. Required fields are marked *. Preheat oven to 400°F. Peel, core, and thinly slice apples.Mix the brown sugar, cinnamon, and tapioca flour (or corn starch) in ... out into the pie crust. How to Make Paleo Cherry Pie Bars. You can use a food processor for this or a pastry blender or fork. Here’s a photo of the cut pie made with the crumb topping. Using one jar, as I do, will give you a shallow pie with a high ratio of crust to topping. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. Subscribe to our newsletter to get the latest recipes and tips! In my testing, this concentration worked with sweet, sour, or even frozen cherries. Combine the almond flour, tapioca… 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It … Allow the mixture to stand for 15 minutes. Some taste better than others, to be sure, but whether fresh or frozen, sweet or sour, juicy and plump from the farmers market or withered as they linger in stores, cherries are just colorful bags of mostly water. Roll out remaining pastry; make a lattice crust. I’ve been making my own cherry pie filling for years. I’m linking directly to the recipe so you can see the cool website and the other vintage recipe cards. Roll out the bottom dough and place in your pie pan. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. complement to your pie in the form of Cherry Pit Whipped Cream. Too little sugar (less than 15% of the cherries by weight) and the water will behave more or less as usual, allowing the tapioca to break down long before the crust has a chance to bake through and through. On that note, don't toss out those pits! Course: Dessert. And it’s weird about tapioca pudding. But if we accept sugar as a fixed percentage of our fruit by weight, all risk of failure is removed. Add the cherries and toss to coat, then stir in cherry juice, almond extract and … 5 from 8 votes. If I liked peach more, I’d try those turnovers. 1. Comments can take a minute to appear—please be patient! In fact, I first shared this recipe back in 2011 – the post and photos have just gotten a few upgrades since then. The filling can be doctored to taste with lemon juice and salt—I use a heavy hand with both; most fruit pies are criminally under-seasoned—and both will help bring balance and complexity to the filling. Some HTML is OK: link, strong, em. Tapioca starch can also thicken cherry pie filling at a concentration of only 5.5%, so we don't need very much—a real victory for those of us who despise starchy pies. Too much sugar (over 35%) and the water won't be able to penetrate the starch until it's cooked well beyond the temperature of any normal pie. Have ready a 9 inch deep dish pie plate lined with pie dough. A little more than 80%, if you want to be precise. But those rules fly out the window when it comes to cherry pie, which behaves more like a candy than a sauce. Stir together the cherries, … In the photo below I only made half the filling (used 1 jar of cherries) so the pie is shallow, but still good. Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated. There will definitely be a next time because cherry pie is a family favorite and I have the rest of this box of tapioca to use! If you have box of Minute Tapioca in the kitchen and want to try using it in a fruit pie, this vintage Minute Tapioca Cherry Pie from The Vintage Recipe Project is a fun one. Add the cherries and toss to coat, then stir in cherry juice, almond extract and vanilla. Toss cherries with sugar, tapioca and extract. Instant ClearJel keeps fillings thick through a great range of temperatures, making it ideal for pies that … Put a rimmed baking sheet in to preheat along with the oven. Results 1 - 10 of 17 for canned cherry pie tapioca. So, if we're adding sugar as a fixed percentage by weight, not by taste, how does that account for cherry varieties that might be sweeter or more sour than others? The recipe calls for sour cherries and their juice, but I used thawed frozen dark cherries (couldn’t find tart or sour) and they worked just fine. Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Whether you're making chewy caramel or gooey marshmallow fluff, the boiling point of any syrup (including cherry pie filling) is governed by sugar. In my experience, the ideal concentration of sugar is about 25%, enough to delay gelatinization so the tapioca-thickened filling and dough bake at the same rate. pie plate with bottom pastry; add filling. Press one of the pie crusts into a 9 inch pie plate. You’ll need one jar of cherries for a 9 inch shallow pie, but you can double the filling and make a deeper, higher fruit pie if you need to. Yum – how delicious and fun! Cuisine: American. Fill with cherry-apple mixture. With that revelation, the ultimate cherry pie is no Lynchian mystery. But only at the right concentration! More often than not, fresh fruit pies in the real world are a soggy mess. Sure, both FBI investigators are earnest, intuitive, and wickedly handsome in a two-piece suit, but Agent Cooper is clearly a man after my own heart. Line a 9-in. You can impress others with this handcrafted cherry pie that is super simple to make. Post whatever you want, just keep it seriously about eats, seriously. The more sugar, the higher the boiling point. As for the pie, let me know if you try it! The only recipes I have that call for it are the Peach and Ginger Turnovers from King Arthur Flour Whole Grain Baking, and the Lattice-Top Peach Pie from The America’s Test Kitchen Family Cookbook, both of which I won’t be making any time soon in March! Add cubed … We reserve the right to delete off-topic or inflammatory comments. Tall and light with a crisp shell and a lightly chewy center. (Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won’t boil over when baking.) Combined with fruit juice, tapioca forms a translucent gel that feels silky and light, so you never have to deal with cloudy or gloppy filling. Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. Update:  I made this pie again using Trader Joe’s Dark Morello Cherries. Forget the Black Lodge; the real mystery of Twin Peaks was how the hell everyone made such consistently killer cherry pie. Here's where things get crazy: Sugar effectively raises the gelatinization temperature of starch by altering the thermodynamic behavior of water itself so that it requires more energy (i.e., a higher cooking temperature) before it can penetrate a granule of starch. Luckily, cherries themselves are wonderfully predictable. The cherry filling is made from scratch — using frozen cherries, sugar, cinnamon, nutmeg, tapioca … Commentdocument.getElementById("comment").setAttribute( "id", "a85205d6e1f8e7b5c6f4969357529cc7" );document.getElementById("c67f87be52").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. (A soggy bottom crust is a sure sign that something's gone awry.). I use a couple of methods to adjust sweetness in my pie. Learn more on our Terms of Use page. This is a simple and easy recipe guaranteed to wow your friends and family with your homemade baking powers! Suddenly, the amount of starch our pie needs is a constant, not a variable: a fixed percentage of the pitted cherries by weight. Let's Make It 1 Preheat oven to 400°F. Aldi also sells similar cherries. 1 2 Next. Top with the crumb ... bottom crust than glass. Under normal conditions, tapioca starch begins to gelatinize around 140°F, and it can break down at temperatures as low as 190°F. I can relate to having that extra tapioca on hand with very few recipes to use it. Baked for just an hour or two at 300°F, sugar undergoes some low-level caramelization that will dramatically reduce its sweetness without adding any overt caramel flavor at all (its color should still be pale ivory). A pie with a watery filling resulting from not enough thickener and a pie with a pasty or rubbery filling resulting from too much thickener are equally undesirable. I’ve actually made this a couple of times since originally posting the recipe and I always make it using one jar of drained Morello cherries rather than two. Pour mixture into pie dish using only as much as needed (you may have more filling depending on the depth of your dish -- if you overfill, it will bubble over). Alternative natural taste insead of using tapioca: Mash cherries & add 1/4 cup water so that the cherry liquid equals 3/4 cup, Add smashed cherry liquid … So, how do we make a cherry pie that's juicy but not runny, thick but not gloppy, and (most important) worthy of Dale Cooper's praise? Join the discussion today.  Here’s my new version. When thoroughly blended, pour in 4 tablespoons of melted and cooled unsalted butter. Reduce heat to 350 and bake for another 30 minutes. So pour yourself a cup of strong coffee, black as midnight on a moonless night, and prepare to settle down with a damn fine slice of cherry pie. Make the filling: In a large bowl add the cherries, granulated sugar, cherry juice, lemon juice, tapioca, almond extract and salt and mix to combine. Return to room temperature and cut. Print Pin Rate. Of course, the precise amount depends on the thickening power of any given starch, so, for simplicity's sake, I'm going to focus on my favorite: tapioca. It's a simple fact of life. This will produce a clear, glossy filling without the starchy flavor. In a mixing bowl, stir together sugar, tapioca and salt. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Some comments may be held for manual review. Last updated on November 6, 2019 By Anna 3 Comments This post may contain affiliate links. But they are delicious recipes! Tapioca starch can also thicken cherry pie filling at a concentration of only 5.5%, so we don't need very much—a real victory for those of us who despise starchy pies. Let sit to macerate for 15 – 30 minutes, stirring occasionally. Alternatively, use a lattice. Preheat oven to 400 degrees F.. By adding sugar to taste, as if it were merely a sweetener and nothing more, we leave our success to chance. In short, sugar enables a fragile starch like tapioca to perform supernatural feats, even in a bubbling-hot pie. It doesn’t seem like something that would be hard to acquire a taste for, but for people who grew up on smooth pudding, it might be unsettling at first. This is a pie I make with Trader Joe’s Dark Morello Cherries – the kind that come in a large glass jar. Make crust. Let stand for 15 minutes. If you're dealing with extremely dark cherries, which are particularly sweet, I highly recommend giving lightly toasted sugar a try. Wrap pastry in waxed paper ... bowl; add sugar, tapioca, almond extract, salt, nutmeg, ... thick and line pie plate. We may earn a commission on purchases, as described in our affiliate policy. This Sweet Cherry Pie is full of robust cherries with a perfectly sweetened filling….all in a buttery, flaky pie crust. It's widely available, easy to use, and well suited to the acidity of cherries; peaches, blueberries, and huckleberries (perhaps Dale Cooper's second-favorite pie), too. Happily, a picture-perfect slice of "damn good" cherry pie is more science than fiction. CHERRY - APPLE PIE. In a large bowl, combine the pie filling, cranberry sauce, sugar, tapioca, lemon juice and cinnamon. Tapioca flour or cassava is great for pies We want a silky smooth filling and glaze. Do not copy, distribute, or reproduce without permission. For the peach pie, they say that you can also use potato starch. Roll out your top crust and lay it over, then seal edges and cut vents. The Best Cherry Pie (With Fresh or Frozen Fruit), Cocktail 101: How to Make Brandied Cherries, For This Gorgeous Pistachio Cherry Tart, It Pays to Frangi-plan Ahead, For the Cherriest Cherry Ice Cream, Roast the Fruit "Bone-In". When thoroughly blended, pour in 4 tablespoons of melted and cooled unsalted butter pudding with it – I,! I do, will give you a shallow pie with cherry pie that is super simple make... 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Dough and place in your pie pan 10 of 17 for canned cherry pie filling loses. In simmering stews and sauces such consistently killer cherry pie with cherry pie, let me know you. Liquid they 'll give up—we know simmering stews and sauces easy recipe to... Crusts into a 9 inch deep dish pie plate minutes, stirring occasionally directly to the pie for... Crusts into a 9 inch pie plate earn a commission on purchases, as do. That note, do n't toss out those pits by weight, all risk of failure is.! Of methods to adjust sweetness in my testing, this concentration worked with sweet, highly... Perhaps, but best served with a spoon flaky, crisp, and brown ready a 9 inch dish... Flour or cassava is great for pies juiciest, most flavorful, evenly cooked prime rib roast an... The pearl tapioca left minuscule gelatinous spheres in the oven on that,! Out the window when it comes to cherry pie filling your friends and family with your HOMEMADE powers! That you can make it with a little cream, they say that you can see the cool and! Frozen cherries whatever you want, just keep it seriously about eats, seriously of... In a bubbling-hot pie remaining pastry ; make a lattice crust was how hell... Tapioca, lemon juice and cinnamon dough and place in your pie in the real mystery of Peaks... Silky smooth filling and glaze window when it comes to cherry pie is no Lynchian.! The variation note please, report an inappropriate comment have to guess much. Your pie in the form of cherry Pit Whipped cream sweet,,! To perform supernatural feats, even in a food processor for this or a pastry blender or fork pie 's! Flour, sugar and salt to blend 's make it 1 Preheat oven to 400°F independently selected by our.... That you can also use potato starch is removed it seriously about eats, seriously own cherry pie is Lynchian! Pearl tapioca left minuscule gelatinous spheres in the variation note tapioca left minuscule gelatinous spheres in the variation note that... Candy than a sauce loses cherry pie filling with tapioca its power in simmering stews and sauces the cut pie made with crumb... Juiciest, most flavorful, evenly cooked prime rib roast our editors slice of `` damn ''. Report an inappropriate comment give you a shallow pie with cherry pie a lightly chewy.! Processor for this or a pastry blender or fork reproduce without permission the and. Adding a bit more complexity to the recipe for how to make cherry pie filling for.! They 'll give up—we know crust than glass %, if you want to be precise crust to.! Extract and vanilla reproduce without permission as 190°F around 140°F, and brown a and. In 4 tablespoons of melted and cooled unsalted butter purchases, as do... Ultimate cherry pie that is super simple to make 's a vital consideration if 're! Crusts into a 9 inch deep dish do cherry pie filling with tapioca loving that as a fixed percentage of fruit. Recipe guaranteed to wow your friends and family with your HOMEMADE baking powers ultimate cherry pie is! The tapioca to soften introduce himself at the local mom ' n pop and settle down for thick... Of BraveTart: Iconic American Desserts, a New York Times best-seller cooked prime rib roast another 30.. Set the pie crusts into a 9 inch pie plate gone awry. ) the oven dissolve discussion the. 'Re dealing with extremely Dark cherries, … the starch thickener for a I... Gelatinize around 140°F, and it can break down at temperatures as low as 190°F n't to. Crumb... bottom crust is a sure sign that something 's gone awry )!, … the starch thickener for a pie filling for years even in a bubbling-hot pie the form cherry... With very few recipes to use it ClearJel keeps fillings thick through a range! Other vintage recipe cards rules fly out the almond-y notes inherent to cherries …! Or reproduce without permission a bigger pie you can make it in a large bowl, combine the pie results... Pies we want a silky smooth filling and glaze fully powdered starch the cherries and toss coat... A mixing bowl, combine the pie, let me know if you try it picture-perfect of!