ISO: Tried and True Cherry Pie Filling
September 1st, 2012 | 
Author: Hi Folks, Does anyone have a great recipe for cherry pie filling? I will be used jarred sour cherries and would like the filling to have very little jelly when all is said and done. I will be using it to make a chocolate cake for my son’s birthday. He wants a Black Forest cake so the filling can’t have too much jelly in it as it will saturate the cake. Thanks to all who reply.
Posted in * Recipe Requests
Marian, I hope you get some replies. I’m not a cherry pie maker so am of no help to you. The Black Forest Cake I had made at one point years ago had canned cherry pie filling…. I’m just a bad woman!
Hi Sherry, I don’t think you are a bad girl for using the ready made pie filling. The reason I need a scratch recipe is that we can’t take the additives that’s in the commercially prepared stuff, (example: citric acid, food colouring) especially me. But if it doesn’t bother you, by all means, do what works for you. I’d do the same, if I could. I hold no judgement on those that use convenience foods; they are just not for me. I guess if I don’t get any replies; I’ll heat a little cornstarch in the juice with some sugar and just use as much of that as I need. Or maybe I’ll just use the cherries straight up without any jelly. Hopefully someone has a good recipe that they’ll share.
when I have made Black Forest Torte, I just cut up the cherries and sprinkled them over the whipped cream. If I had macerated cherries (cherries soaked in some kind of booze and sugar) I would use those.
Marian, I also have concerns about all of the additives, etc. I have interstitial cystitis and am always trying to pin down what triggers it. Some of the things I love most are culprits too…darn!! Isn’t that the way things seem to go…but I’m still much better off than many I see and know, so no complaints. And now with DH messing around with diabetes, sugar substitutes do not work for me at all….Always something to keep us on our toes! You’ll have to let us know how your cake turns out. I know it will be good because you’re making it!
Hi Sherry, I couldn’t agree with you more; that it’s usually some of our favourite things that cause us problems. You might check out MSG for being a culprit. It has many nasty side effects, some can even be instestinal. For me, it mostly effects my head. Headaches, sinus pressure, fatique and general emotional fragility and grumpiness. There’s a whole host of other things it does, too. My other “poisons” include citric acid, modified milk ingredients, and modified corn starch. It wasn’t until someone mentioned MSG to me that I began my search and wow, after eliminating that one alone, I am miles better. You’d be surprised where these additives are hiding! I hope this information helps you, too. Good luck
My Dr. mentioned the MSG to me to check out. Guess I’d better get on that sooner than later. Do NOT like the misery from whatever causes it….thank you for the tip… May we all find just the right diet and recipes to go with them!
So I made the cake with just placing the cherries, as is, between layers of batter. Initial tasting wasn’t as super as I remembered it to be. It definitely needed some kind of jelly around the cherries, they seemed lost without it, and maybe even some vanilla extract in the batter. I recall it tasted better the second day. Let’s hope for that.
Marian, I can’t eat canned pie filling either. I’ve made pie filling from canned cherries but don’t really have an exact recipe, just eyeballed it.
Sorry I don’t have an exact recipe for you.
MSG is a no-no in our house too, among many other ingredients… Makes cooking a challenge but also helps us avoid the bad stuff!
Hi Becky, Yes, I know all to well how difficult cooking can be trying to avoid those food additives. They are in practically everything. So far, I’ve come up with a few interesting recipes by myself for things I never thought I’d eat again. Like Shake-n-Bake (for chicken, fish and pork). Chicken soup, tomato soup, pizza sauce just to name a few. How about you? Have you created,or found, any good recipes that don’t use that stuff?
I have cooked for allergies for so long, I’m used to working around ingredients.
I make all of our breads, crusts, etc. And I cook from scratch so that helps avoid the bad stuff. I will have to look through my recipes – I’m constantly experimenting and adjusting.
One tip – if you have to avoid corn starch, watch medicines. Most pills are in a corn starch base and most vegetarian capsules also contain a form corn. I have gotten very sick from medicines because of the binders and other ingredients.