Cornstarch– I think this is by far the most commonly used ingredient. And yet, if for some reason, you cannot use cornstarch – try arrowroot powder or potato starch. I have used both on two different occasions – and there is not much difference. For the pie filling, heat the cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble. Pro tip– Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.

One of the best things about fresh cherries is that you can eat them as is, while you can also make so much more with them. For example, you can make a cherry compote. You can also make cherry crumble, cherrypie, and cherry jam. Speaking of which, have you tried my cherry jam yet? There is a reason why it’s among my most popular recipes on this blog. You will love it. Why make this filling? The fresh cherry filling is definitely the star of these cupcakes! It's super easy to make and can be made several days in advance. Use fine-grain white sugar so it dissolves easily and does not affect the color of the filling. For example, brown sugar can give a very dull red color.No store-bought pie filling or pie crust because today we’re making cherry pie completely from scratch. Does making homemade pie intimidate you? I promise this dessert specialty is nothing to fear and that’s exactly why I’m sharing my recipe with you. Out of all pie flavors, cherry pie is where most bakers depend on canned filling, but I’m going to teach you how to make the most of fresh cherries and a delicious crust. Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours. Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge. You can certainly use prepared whipped topping, but making from heavy cream is definitely worth the trouble. Add a little almond extract to the cream and powdered sugar for a delicious pairing to the cherry flavor of the pie. The recipe lends itself well to improvisation – I’ve been thinking of trying this with grape jello and blueberry pie filling next! Ingredients Position a colander over a large bowl. Pour partially thawed cherries into the colander, cover lightly with plastic wrap and leave on the counter top, stirring occasionally, until you have collected 7 cups of juice in the bowl. Set aside the juice and the cherries.

Cool Whip vs. Whipped Cream: Cool whip (pre-made whipped topping) is a really convenient option when you’re making a trifle, and it’s definitely tasty as well. However, if you have the option to whip your own cream, that definitely elevates this simple but indulgent recipe. Cake Option: I am definitely pro-cake mix when it makes your life easier, so this recipe uses a boxed devil’s food cake mix. If you want to make your own cake, you can’t go wrong with the dark chocolatey cake recipe from my Chocolate and Peanut Butter Dream Cake. It’s so good! Indulge in a slice of homemade Cherry Jello Pie recipe. With a luscious layer of cherry jello and cherry pie filling and topped with almond-infused whipped cream, this dessert is sure to become a favorite for gatherings and special occasions. Good news! Cherry pie is best made ahead and cooled completely to room temperature before serving. As tempting as it is to slice into the pie fresh out of the oven, you'll get cleaner slices if you wait. For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs.For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients! Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a 1 litre/1¾ pint pie dish (they should reach just above the rim of the dish). Set aside to cool. Strawberry Option: If you aren’t a fan of cherries or would prefer to use something else, you can also make this recipe with strawberry pie filling.You could also use a spice cake mix with some Homemade Apple Pie Filling for a fun fall twist! Also, if the fruits are frozen you may need a little less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves adjust water if necessary. Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide).