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Apricot and Rainier Cherry Pie Filling
recipe
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Chicago
Apricot and Rainier Cherry Pie Filling
Martin Sorge
Martin Sorge
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$1.00
While I don't usually cook sweet cherries, I love this combination of the sweet, light-colored Rainier cherries with the tangy orange apricots. Alone, Rainier cherries don't have a very strong flavor, but their subtle sweetness mellows the apricots. This filling is on the tart-and-tangy side, so may want to add up to 200 g (1 cup) of sugar if you prefer things sweeter. The tiny bit of almond extract really amps up the flavor of this filling.
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You Need

About 1000 Kg
0:20
  • 400 g fresh apricots
  • 400 g Rainier cherries
  • Juice of 1/2 of a lemon
  • 1 Tablespoon water
  • 150 g (3/4 cup) sugar
  • 30 g (1/4 cup) cornstarch
  • 1/2 teaspoon kosher salt or 1/4 teaspoon fine sea salt
  • 1 Tablespoon of butter
  • 1/8 teaspoon almond extract

    • How To

    1. Wash, pit, and slice the apricots into eighths. Wash, pit, and slice the Rainier cherries in half.
    2. Combine the apricots, cherries, lemon juice, and water in a medium (3-quart) saucepan and toss together to prevent browning.
    3. Whisk together sugar, cornstarch and salt, and add to the fruit.
    4. Let the mixture sit for about 5 minutes to draw out some of the moisture in the fruit.
    5. Cook the mixture over medium heat, stirring constantly but gently—try to keep from mushing up the fruit too much.
    6. Cook until the mixture starts to bubble, then cook for a full 2 minutes.
    7. Remove from the heat and add the butter and almond extract, stirring to melt the butter.
    8. Cool to room temperature then cover and chill completely in the refrigerator.
    9. Use in your favorite pie, tart, or hand pie recipe!