Sour Cherry Pie Filling

raw-packed sour cherry filling for a double-crust pie

Makes 1 9-inch pie · 225 kcal per serving

Ingredients

• 900 g Sour Cherries, Frozen
• 270 g White Sugar
• 54 g Cornstarch
• 2.7 g Almond Extract
• 2.7 g Salt
• 18 g Butter

Method

1. Mix: Toss the frozen cherries with the sugar, cornstarch, salt, and almond extract until no dry starch is left. Work fast and keep them frozen; thawed cherries slump and weep.
2. Fill: Tip straight into a chilled unbaked crust, mounding slightly, and dot with the butter. Top, seal, and cut generous vents. Frozen fruit throws off a lot of steam.
3. Bake: 425°F / 220°C for 20 min, then drop to 375°F / 190°C until the juices bubble thickly through the vents, ~55–70 min. Thin, fast bubbles mean the starch has not set. Tent the edge with foil if it colors early.
4. Cool: Rest at least 4 h before cutting. The starch only sets as it cools, and a warm pie runs.

Notes

Fills one 9-inch double-crust pie. Pair with the All-Butter Pie Crust run at 2×.