A couple weeks back, Tony and I spent a long weekend in Atlanta eating all the things and seeing my brother and his new baby. While we were there, we stopped in Tinkertown Pies and had the most amazing Cherry Rosemary Pie. The. Most. Amazing.
Anyway, Kyle, the master pie baker, gave me his recipe and I recreated it at home! My first try was a little liquidy, I think because I was using cherries with too high of a sugar content (Skylar Rae®). So I tried again today with cherries from Northwest Cherry Growers, which are much firmer and have a bit less sugar so they hold up better when you bake them.
Just to be safe, though, I also switched up the filling recipe. So, fill your favorite pie crust with the recipe below, and top it with the Rosemary Streusel topping from my previous post. Bake it at 350 F for about an hour, then let it cool completely (maybe even overnight) before you dig in.
Not-Runny Vegan Cherry Pie Filling
By July 11, 2018Published:
- Yield: 1 pie (8 Servings)
A couple of secrets to success: use less-sweet cherries, use tapioca starch instead of cornstarch because it cooks firmer, and use a slotted spoon when filling your pie to cut back on how much liquid you end up with.
- 6 cups Northwest Cherries pitted (cut about 2 cups of them in half and leave the rest whole)
- 1/2 cup water
- 2 Tbs fresh squeezed lemon juice
- 2/3 cup sugar
- 4 Tbs tapioca starch
- 1/4 tsp almond extract
- Combine all ingredients except the extract in a saucepan and heat over medium flame until it comes to a boil.
- Once boiling, reduce the heat to low, and cook while stirring for about 10 minutes.
- Remove from heat and stir in the extract. I like to let my filling cool a bit before scooping it into my prepared pie shell.
- Use a slotted spoon so you get cherries and leave most of the juice in the saucepan. Top with a second crust, or use your favorite streusel topping.
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