canned cherries

Amazing cherries in Kirsch, one of my favorite ways of preserving cherries. The boozy cherries are the perfect topping for lots of desserts.

Cherries in Kirsch

kg/ 2.2 lbs sweet cherries

400-500 g/ 14-17 oz/ 2-3 cups granulated sugar (Note)

250 ml/ 8.5 fl.oz/ 1 cup Kirsch brandy

star anise

cinnamon

cloves

lemon juice

Stone the cherries with a cherry pitter, they...

Stone the cherries with a cherry pitter, they should remain whole with only a hole in the middle. Place in a large pot, a lot of foam will form once the sugar and the cherries are cooking, it should not have a chance to boil over.

Add the sugar and stir carefully to mix....

Add the sugar and stir carefully to mix. Add the star anise, cinnamon, and cloves. Turn on the heat and heat gently, stirring often but carefully, until the sugar dissolves completely.

Once the liquid starts to boil, set the...

Once the liquid starts to boil, set the timer to 5 minutes. Simmer stirring every minute or so. Remove the pot from the heat and let cool for another 4-5 minutes. Remove as much of the foam as possible, there will be a lot of it when the sugar starts to boil, but it will be pretty much gone at the end.

Add the Kirsch and some lemon juice to...

Add the Kirsch and some lemon juice to taste. Stir well. Discard the spices. Place the cherries into sterilized jars. Cover completely with the liquid. Clean the rim of the jars with kitchen paper and seal. Let cool completely.

Keep in the refrigerator or in a dark...

Keep in the refrigerator or in a dark cool place. Let them develop the flavors for about 3-4 weeks before serving.

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This cherry pie recipe uses tart or sour cherries and is the BEST. Seriously. Plus, by using canned cherries, you can make it anytime of the year rather than waiting for fresh cherries.

The Best Cherry Pie Recipe Ever

all purpose flour

salt

sugar

unsalted butter,

water

cornstarch

almond extract

Mix the flour, salt, and sugar in a food processor. Cut butter into smaller pieces and add to food processor. Pulse a few times. Cut Earth Balance into smaller pieces and add to food processor. Pulse a few more times, until butter and Earth Balance are the size of peas or smaller. Transfer to a large bowl. (Note: You can do all this with a pastry blender instead if you don’t have a food processor.)

Sprinkle 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (I usually dump the semi-formed dough onto plastic, wrap it up, then knead it with my hands a bit until it forms a ball, then flatten it somewhat into a disk.) Refrigerate until ready to use.

Make the pie filling by mixing the 3 cans of cherries plus the juice from 1 1/2 cans with sugar, cornstarch, salt, and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

Preheat the oven to 425 degrees fahrenheit. Cover a cookie sheet with foil and place on a lower rack (to catch any potential drips).

Sprinkle the counter with flour and roll out the bottom pie crust. Arrange in pie pan. Pour your cooled pie filling in the pan.

Roll out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust.

Trim the edges of the top and bottom crust to 1/2 – 1 inch beyond the pie pan and then fold under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

If desired (and I always do), brush the crust with a beaten egg white (or cream) and sprinkle sugar on top.

Bake for 20 minutes at 425 degrees F then lower the oven temperature to 375 F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

Remove from the oven and let cool for 3 hours or so before eating. This is the hard part but it really helps to have the filling gel properly. Plus it looks and smells so nice sitting on the table!

Eat and enjoy… This cherry pie is delicious with whipped cream or vanilla ice cream.

https://www.youtube.com/watch?v=3TcOAS-UMtA

This is the best cherry pie recipe period if you want to use canned tart cherries. As a baker and cherry pie lover, I’ve fiddled with various recipes and modifications over time and this one is delicious, sweet and tart at the same time, and easy to make year round.

It’s a canned cherry pie recipe, as canned cherries are readily available year round and I don’t have a cherry tree in my backyard (even though I tried!). However, please note that this cherry pie recipe uses cherries canned in water NOT that dreadful canned cherry pie filling.

For the printed recipe and written instructions (as well as more tips and photos), see my blog post here: https://artfulparent.com/best-cherry-pie-recipe-ever/ 

P.S. You can also modify this recipe to make cute and tasty cherry hand pies!

The Best Cherry Pie Recipe Ever (Made with Tart Canned Cherries)

Simple and delicious cobbler recipe perfect for serving year round.

Easy Cherry Cobbler (With Bisquick)

Cups Canned Dark Cherries

1½ Cups Bisquick

¾ Cup Granulated Sugar

Tbs Butter (melted)

tsp Ground Cinnamon

Milk

Preheat your oven to 350 degrees.

In your baking pan, stir together your cherries, granulated sugar, and ground cinnamon.

In your mixing bowl, stir together your Bisquick, melted butter, and milk.

Spoon your Bisquick mixture over your cherry mixture.

Bake in preheated oven for 25 minutes.

Serve warm, topped with whipped cream or ice cream if desired, and enjoy!

These canned cherries are the perfect way to taste the summer all year long. Sweet, tart, and perfect for baking, topping, and snacking right out of the jar!

Canned Cherries Recipe (Very Easy)

qt cherries

qt sugar

Remove

Soak

Place the cherries in a large pot and cover them with sugar. Allow them to soak overnight in the fridge to produce a nice juice.

Boil

The next day, bring the cherries to a boil in their own juices and cook them for 5  minutes.

Sterilize

Sterilize the jars by washing all the jars and lids with hot, soapy water. Next, bake the jars at 215°F until they&#39;re completely dry.

Fill

Carefully remove the hot jars from the oven with a kitchen mitt and fill them with the cooked cherries.

Cover each jar with a lid, flip them upside down, cover them with a towel, and allow them to seal for 4-5 hours at room temperature. Once the sealing process is finished, store the canned cherries in a cool place for up to 6 months. Enjoy!

Top 4 canned cherries recipes from across the web

The most viewed canned cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cherries in Kirsch

The Best Cherry Pie Recipe Ever

Easy Cherry Cobbler (With Bisquick)

Canned Cherries Recipe (Very Easy)

Top 4 canned cherries recipes from across the web

The most viewed canned cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherries in Kirsch

The Best Cherry Pie Recipe Ever

Easy Cherry Cobbler (With Bisquick)

Canned Cherries Recipe (Very Easy)

The most viewed canned cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine