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Canned Montmorency Red Tart Cherry Pie Recipe Request

f
Frank Dec 20, 2004 07:32 AM

Ref. Canned Montmorency Red Tart Pitted Cherry

All,

I have many 24OZ, (12oz drained), of the above and want to make a cherry pie filling to be baked in a double pie shell.

I would be ever grateful if one of you could bestow on me your filling recipe.

TIA,
Frank Southern CT

  1. j
    JudiAU Dec 20, 2004 11:05 AM

    I sometimes add a 1/3 chopped dried unsweetened cherries plumped in brandy to the mix and always add a tiny bit almond extract. I think the proportions are roughly those in the Pie and Pastry Bible.

    1. t
      TrishUntrapped Dec 20, 2004 09:34 AM

      Hi Frank,

      I'm from southern CT also. I don't have a written down recipe, but what I do is drain the cherries into a large bowl keeping a few tablespoons of juice with them. Then I follow the instructions on the back of the minute quick cooking tapioca box for amount of tapioca to add and sprinkle it over them. Then I add sugar to taste. You can add a little almond extract for flavor or a drop or 2 of red food coloring, but I never do. Then wait about 15 minutes till the cherries/sugar/tapioca all macerate together. Pour into crust, dot with a tablespoon of butter, cover with second crust and bake.

      Enjoy!

      1. f
        Frank Dec 20, 2004 07:47 AM

        I Left out and important item,

        These Tart Cherries are packed in Unsweetened Juce.

        F

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