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Door County Cherry Pie Filling

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes enough filling for one 9- or 10-inch pie, about 2½ pints or just over 1 quart.


1 to 1 1/4 cup * Sugar

4 Tablespoons Cornstarch or tapioca flour

1/4 cup Pomesmart Tart Cherry Juice

5-6 cups, about 2 1/2 to 3 pounds Door County Pie Cherries- Fresh

pinch kosher salt

1/4 teaspoon almond extract

You’re going to need some vanilla ice cream to go with your pie.

In a large saucepan, blend together sugar, tapioca flour/starch and salt using a whisk. Add cherry juice and stir until well blended; add pitted cherries. Cook and stir over medium heat until mixture reaches a boil, about 2 to 3 minutes.

Remove from heat and stir in almond extract. Set aside to cool to room temperature. Use as a filling or topping immediately in recipes or store in jars with tight lids in refrigerator up to 2 days.


If storing pie filling in the refrigerator, it may separate. To thicken again, reheat filling in a saucepan over medium heat stirring frequently. Cool before using in recipes.

*If using our Sugared Door County Pie Cherries, cut the sugar back to 3/4 cup.