Canned Montmorency Red Tart Cherry Pie Recipe Request
Ref. Canned Montmorency Red Tart Pitted Cherry
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.
Frank Southern CT
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.
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.