Rainier cherries are a premium, lavish summer treat with a brief summer harvest. Keeping our dried cherries on hand provides for delicious, sweet and tart cherry treats any time of year. This sweet pie filling is given a sharp pop of flavor from lemon juice but other flavors like orange or even almond will balance the juicy meatiness of the filling.

Prep time: 20 min

Cook time: 40 min

Total time: 60 min

Cherry Pie Filling
Copyright Recipe © 2016 Woodland Foods

Ingredients

Makes 1 pie

  • 3 Cups Rainier Cherry

  • 1 1/2 Cups Water, divided

  • 1/2 Cup White Granulated Sugar

  • 2 Tablespoons Lemon Juice

  • 2 Tablespoons Cornstarch

  • 2 Tablespoons Butter

  • 1 Teaspoon Vanilla Extract

  • 2 Prepared Pie Dough Sheets

  • 1 Egg

  • 1 Tablespoon Turbinado Sugar

Directions

  1. Rinse the cherries in cold water.

  2. In a large saucepan heat 3/4 cup of the water and lemon juice to a simmer and add the cherries.

  3. Set aside and allow the dried fruit to plump. After 1 hour add the sugar and return the pan to a simmer. Cook this until most of the liquid has cooked down.

  4. In a small bowl whisk the remaining 1/2 cup of water with the corn starch to make a slurry and add this to the cherries.

  5. Stir until the mixture thickens and tastes smooth, about 6 minutes. Remove from the heat and stir in the extract and butter, set aside to cool.

  6. Heat and oven to 375° F

  7. Roll out one sheet of prepared pie dough to about 20% larger. Lay the sheet over a pie dish, gently press down to ensure the crust fills the space.

  8. Repeat with the second sheet and place it over the top the cherries. Use a sharp knife to trim the edges so the dough is flush with the pan.

  9. Using a finger and thumb pinch the 2 layers of dough to form the decorative edge and seal the pastry. Beat the egg with a little water and brush the pie thoroughly, sprinkle with turbinado sugar. Poke 3 holes in the top of the pie and place onto a sheet pan. Bake on the center rack for 30-40 minutes until the crust is golden brown and firm.

  10. Remove the pie and allow it to cool completely before cutting, sometimes 12-24 hours is better.