My mother sang a song …oh where have you been Billy boy, Billy boy, oh where have you been charming Billy?…I have been to seek a wife who’s the joy of my life she’s a young thing and cannot leave her mother…can she bake a cherry pie, Billy boy…she can bake a cherry pie quick as a cat can blink her eye, she’s a young thing and cannot leave her mother…. lol. That young thing must’ve had canned pie filling on her shelf. Thanks again RRH for another great video.
Pam, seeing you slap that pie crust on perfectly, seal it perfectly, then crimp it without a care in the world shows just how many pies you've made in your life. It was truly fun to watch! I'm 35 and have only made maybe a dozen pies from scratch but this makes me want to give it another go asap. 😊
My favorite thing to can, Pam I let the juice settle over night, strain off the top clear juice through a triple layer of cheesecloth, make up the liquid with bottled tart cherry juice. I also can several pint jars to use on cheesecakes. We can’t get the tart cherries here either, I’m told they have no shelf life, have to be frozen if not using in a day or so. I’ve done it with sweet cherries, but not the same. Nice demonstration.
🤗I canned cherry pie filling for the first time today after watching your video. I didn’t enjoy pitting the cherries. All I had to pit them with was a reusable straw. It worked well, but it took a while. You ar such an inspiration. Thank you!💕
This question is off topic. I just watched a video on canning green beans. She used a zinc tablet in each quart jar, stating that she just learned this tip about keeping the green beans "green" after the canning process instead of the olive drab color. I would appreciate hearing your thoughts & expertise on this. Thank you! Wonderful video on cherries & cherry pie! My favorite! ❤
Pan I'm so glad you and Jim and you're family had a great Birthday.🤗❤ I love watching your expertise on everything you've learned,and sharing. May the Lord Jesus Christ bless and keep yall safe in the year's ahead.❤❤
Montmorency was the standard variety. North Star was a much smaller tree. We also used wild black cherries which was sweeter. Balaton is a sweet/tart new hybrid. Had sweet cherry pie (store) and it was good too, but different. Using fresh cherries creates a different kind of taste and texture with little in the way of gel filling. Very good. Doesn't take much effort to make something homemade vs store bought pie. Discoloration happens but no change in taste. Our family never worried too much about coloring up. Cherries set a crop and mature fast. Dry spells during that short time can be helped with a little watering.
Wow your pie looked perfect! The crust turned out so good, Im going to watch the pie crust video now! Thank you for all your videos, I learn so much from you❤
I love Cindy. LOL. Pam, My admiration for you is enormous. Your energy is just amazing. What a woman 👩. I hope Jim appreciates. You are an amazing woman. Thanks for so much information. ❤
Love your videos! You're such an inspiration. I made blueberry pie filling this year for the first time. I used the clearjel for the first time also. Happy birthday to you!🎉
Hoping you had a very wonderful birthday!!!! I made blueberry pie filling last year and followed the exact directions from GA. They came out bland after boiling them. I should’ve used more of the blueberry water I had boiled them in.
My brother and sister-in-law live up in Orem. They had their house built right in the middle of a cherry orchard. Delicious bing cherries that they enjoyed for years. When my family came to visit in early summer, we lived out in their cherry orchard! Wonderful! Their elderly neighbor had one huge sour cherry tree. She didn’t want to pick them, so invited us to come and pick! Such a treat! My sister in law and I spent all day canning the sour cherries. Even though they were sour, we enjoyed eating quite a few of them. We ended up w/ 21 quarts of pie cherries all lovely canned. They were sitting on her counter top cooling down. We were all relaxing and enjoying visiting when my son came to get me and wanted me to come and see the bottled cherries. He said “see Mom”. I looked and in everyone of those cherry jars there was little white worms floating in and around in the jars! Every single jar had white worms. I screamed. My sister in law came in and horrors….. that old lady hadn’t had her pie cherry tree sprayed! But we hadn’t seen them!!! We nearly started to cry…..but ended up laughing, thinking of the many cherries we had eaten!! Horrors….. no cherry pie for Thanksgiving that year!!🥲🥲🍒🍒🍒
As a teenager I worked as a kitchen aid in a nursing home driven by catholic nuns. The home had a huge organic orchard with fruit trees and vegetable garden. Most of the food was made from scratch. All our canned cherries and raspberries had white worms. We just skimmed them off. 😁
There is an orchard near me in SW Idaho called Cherry Hill Farm. They have tart cherry orchards and I think they process them here and send them to their other locations.Their website says they also have a farm in Hurricane, Utah. You might be able to get them there, which would be a lot closer to you. I believe it is owned by an LDS family.
You are on the go so much I don’t know how you aren’t twiggy but we all have our challenges…thank you for this video and I am not sure I will be able to find those cherries but I sure hope I do.
Thanks for the demo. I have a cherry tree with tart cherries I had to process a few weeks ago and this year found an easy recipe to just dump a small amount of water, not much sugar, corn starch, lemon juice, pinch of salt all into a heavy saucepan and add pitted cherries and boiled for a few minutes only to thicken. Let it cool in the pot and transfer to freezer zip bags. It was incredibly easy. Always wanted to jar them though to save freezer space so appreciate the lesson. A few months ago I bought a gadget ($6.00) to pit cherries because that is the worst part of the job. It was completely useless and took longer than taking a metal straw (smaller diameter straw, not wide-big size) just poking down through where the stem is normally and pushing the pit out the bottom while it is all in my fingers. Donating the gadget to our thrift store and sticking with the metal straw because the gadget also squished the fresh cherry out of shape and was fussy to use. Used phyllo dough and brushed on melted butter, added pie filling in a long line, folded over phyllo layers to make a long roll, and it came out tasty. Also will use them in Black Forest Cake because it is so simple to spread this in or on the cake and spread whipping cream on top and sides.
I'm crazy with cherry pie and agree that it's best with sour cherries, which are difficult to source. I'm trying to follow your example and wear the stains on my apron with grace. 😁 Is there a reason why you precook the cherries before adding them to the cooked starch mixture and recook them in there?
wow! I have picked pie cherries before! and pitting them. that's a long job but the results are amazing! did cindy pit them for you before freezing? wonder if there are saved seeds to grow trees? We enjoy your videos so much!
When I was a kid mother would make 20 cherry (sour) pies a year and freeze them. She always said why fart around with 1 or 2. We had 2 tart cherry trees. My job was to pit the cherries.
When I canned apple pie filling and peach pie filling, using clear jel, I ended up leaving 1 1/2 inches head space because I had trouble with my filling expanding g and siphoning out of the jars when removing the jars to the counter after processing. I did place them on a folded towel on the counter in a draft free area, and I left the jars in the (opened) canner for 5-10 minutes after processing.. I DID process them in my Nesco, though.
To the troll(s). We are a nice community. We learn from each other and are respectful to each other. Pam and Jim are wonderful teachers who very generously share their experiences, knowledge, and time with a grateful community. Please be nice.
My theory is that the more the filling splashes on our clothes, the tastier the filling will be. My gran was an amazing country cook and when pie making was often coated in a film of flour with artistic food splashes across her pinny front! ❤
Thank you for this video, Pam!! My husband and I plan on doing this before the holidays. I've purchased a lot of the items you have from your Amazon store but can't seem to find the link for the strainer/skimmer you use in this and other videos, could you please tell me where I could get that particular one. We've already purchased the Joseph Joseph Scoop Plus Colander from your store link but would also like to have this one. Thanks!
Hello! I love cherry pie also, and hope to can this pie filling whenever I can find the tart cherries. Pam, I am wondering if you recommend the All American canners??
Pam: I was surprised that you did not use your steam canner for the cherry pie filling. Was there a reason you decided go with the water bath canner instead? Wow what a great sister you have to get and freeze all those cherries for you. I did not see you use the almond extract you mentioned earlier in the video. I have used the clear jel cooked version for some apple pie filling, it worked great. If I were making a cherry pie at this stage my husband would be hovering and I would have to politely ask him to go away and come back when the pie was done. He would not want to wait for the pie to completely cool so he can get a slice and put a scoop of vanilla ice cream on top and eat it warm. 24 hours later the pie pan would be empty. Amen to the waistline remark. That is why I don't bake as much anymore.
2 Questions: When you transferred the hot cherries to the thickened juice pan, did you add the extra liquid that the cherries gave off in the heating process (as the edit didn’t specify)? Is it okay to use natural food coloring such as Watkins, with no artificial dyes? Thank you. I’m thinking about making & canning our own pie filling as it looks easier than I thought it would be. I am also thinking about just pressure canning blueberries in a light syrup (non-pie filling) first and thickening later to get started.
Hello RoseRed I love your channel. I tried the pie filling recipe and it was ok until I tried to water bath can them with ball glass lids. It seemed like water got under the glass lids and one didn't seal. I really wanted to use these glass lids and zinc bands since I bought them. Do you have any suggestions? I next experiment will be the apple pie, and I don't want to mess it up
It was fun watching you and your sisters and two husbands shop together in SLC. What size tortillas does Jim buy? He made a comment the warmer wouldn't be big enough. I love large tortillas too.
The wording of the USDA pie filling recipe isn’t 100% clear but I think it says to only blanch the cherries if they’re fresh not frozen. Assuming I’m right (and I’m not sure I am haha) that could explain the lower than expected yield.
I made this yesterday too! But it looks a bit loose to me? I followed the recipe to the letter so wondering where I went wrong 😢😢 and how can I rectify it? I thought about canning some more cherries just in juice and adding them when I open the jar?
Happy Birthday! Pam, I can't find Clear Gel in my country, I was wondering if cherry, apple or any fruit pie filling I can use same recipes without Clear gel for canning and just put the thickener at the moment I make de pie. What would you recommend? All the recipes I find uses the clear gel
Good Morning Is the tart cherries just a preference? Can I accomplish the same results using a sweet cherry? It is not cost effective for me to have tart cherries shipped and all I can find are fresh or frozen sweet dark cherries 😕 Thank You
Sweet cherries r too sweet. U won't get the tartness that a good cherry pie has. There's a tart cherry orchard on the main road that leads through Willard or Perry Utah. They pit them & u can get them yr round because they freeze them in the same plastic containers as in this vid. Tart Cherries also help to reduce inflammation in the joints. I have 2 tart Cherry trees but they aren't old enough yet 2 get fruit from. Sad
@@natviolen4021 That's true but I've tried it w/sweet cherries. The cherry flavor tends 2 blend out leaving alot of sweet so b careful of adding sugar.
Well boooo Can anyone direct me to a place I can order some without mortgaging my house😂I found one place cherries were reasonable but shipping was almost 300.00 🤦🏻♀️
Bought a useless gadget and it didn't work for me. In previous years I poked a small diameter metal straw through where the stem normally is and poked pit out the bottom while holding the cherry in my fingers. It was surprisingly efficient and easy. Donating the gadget to our thrift store though. Didn't take long to do. Cherry in hand, poke pit out, and continue with another.
Some orchards where we buy in Northern Michigan have an industrial cherry pitter and will run your cherries through the pitter as a favor. And what a favor! Hopefully this orchard has a pitter - 30# to pit on your own is a time suck!😅
OMG... 1 cup of granulated sugar per quart? Oh... Ladies.. ladies ladies.. that is tooooooooooooooooooooo much sugar. Carbs are destroying your health! Sorry, but it's true.
An occasional pie will harm no one, except diabetics. I am not much of a carb eater. But a slice of pie once a while is just fine. On second thought, maybe 2 slices!
A cup of sugar in a quart is 700 calories of carbohydrates. That’s for the entire pie. So 1/8th slice is less than 100 calories of cane sugar per slice. Homemade full-sugar desserts made with cane sugar eaten on occasion is not the same as eating processed junk food made with high fructose corn syrup. #PieIsLife
Are you telling me Cindy pitted all those cherries for you? What a sister.
Happy Birthday. Without a doubt you are a youthful soul. Full mobility, strong voice, great memory. 💜
My mother sang a song …oh where have you been Billy boy, Billy boy, oh where have you been charming Billy?…I have been to seek a wife who’s the joy of my life she’s a young thing and cannot leave her mother…can she bake a cherry pie, Billy boy…she can bake a cherry pie quick as a cat can blink her eye, she’s a young thing and cannot leave her mother…. lol. That young thing must’ve had canned pie filling on her shelf. Thanks again RRH for another great video.
Pam, seeing you slap that pie crust on perfectly, seal it perfectly, then crimp it without a care in the world shows just how many pies you've made in your life. It was truly fun to watch! I'm 35 and have only made maybe a dozen pies from scratch but this makes me want to give it another go asap. 😊
My favorite thing to can, Pam I let the juice settle over night, strain off the top clear juice through a triple layer of cheesecloth, make up the liquid with bottled tart cherry juice. I also can several pint jars to use on cheesecakes. We can’t get the tart cherries here either, I’m told they have no shelf life, have to be frozen if not using in a day or so. I’ve done it with sweet cherries, but not the same. Nice demonstration.
Thank you, Pam and Jim. We have 5 lbs of frozen Bing Cherries in freezer. Hope these will work ok in your recipe. 🤞🌹
🤗I canned cherry pie filling for the first time today after watching your video. I didn’t enjoy pitting the cherries. All I had to pit them with was a reusable straw. It worked well, but it took a while. You ar such an inspiration. Thank you!💕
We are happy you were able to pit your cherries. Thanks for the complement. Jim
Very practiced hands at crimping the top shell on the pie. One admires the stories of growing up in a very budgeted home.
I know where you’re talking about. I’m not too far from where I’m at. It’s so nice to have you in the same state as myself.
Thank you for your comment. Jim
Thank you, Jim, for asking the questions which need clarification for us pie-making-newbies!
This question is off topic. I just watched a video on canning green beans. She used a zinc tablet in each quart jar, stating that she just learned this tip about keeping the green beans "green" after the canning process instead of the olive drab color. I would appreciate hearing your thoughts & expertise on this. Thank you! Wonderful video on cherries & cherry pie! My favorite! ❤
Pan I'm so glad you and Jim and you're family had a great Birthday.🤗❤
I love watching your expertise on everything you've learned,and sharing.
May the Lord Jesus Christ bless and keep yall safe in the year's ahead.❤❤
Montmorency was the standard variety. North Star was a much smaller tree. We also used wild black cherries which was sweeter. Balaton is a sweet/tart new hybrid. Had sweet cherry pie (store) and it was good too, but different. Using fresh cherries creates a different kind of taste and texture with little in the way of gel filling. Very good. Doesn't take much effort to make something homemade vs store bought pie. Discoloration happens but no change in taste. Our family never worried too much about coloring up. Cherries set a crop and mature fast. Dry spells during that short time can be helped with a little watering.
I appreciate both of you, too. Sending you hugs for your wonderful videos.😊❤
I love your videos. You gave me the confidence to start pressure canning this summer. God bless you and your family.
Great idea...tucking the crust. I'm definitely going to start doing that. Beautiful pie!
Wow your pie looked perfect! The crust turned out so good, Im going to watch the pie crust video now! Thank you for all your videos, I learn so much from you❤
Biggest shock here was you casually saying “for my 80th birthday “!!!!
Whatever you’re eating lady it’s preserving you around 65 ❤❤❤❤❤
I can cherries for the first time this year and I bought a cherry Pitter that did seven at a time and I did 10 lbs worth it was so fun
😳 cold filling to prevent soggy crust? Well I never, thanks for asking video dude! Y’all are great! 🎉
I love Cindy. LOL.
Pam, My admiration for you is enormous. Your energy is just amazing. What a woman 👩. I hope Jim appreciates. You are an amazing woman.
Thanks for so much information. ❤
Use a fresh egg and whisk it. Brush on top of pie crust lightly, then bake. You can do this again half way done. The crust comes out nicely browned.
Making this next week. In process of canning corn, beets, and yellow beans.
Love your videos! You're such an inspiration. I made blueberry pie filling this year for the first time. I used the clearjel for the first time also. Happy birthday to you!🎉
Best cherry pitter we have found is Leifheit brand.
Happy Birthday and the pie looks delicious!!🎈
You are lucky Jim she is a great cook❤❤❤
Just love learning from you. Inspirational. Thank you both.
Looks really good! Thank You Rose Red.
Hoping you had a very wonderful birthday!!!! I made blueberry pie filling last year and followed the exact directions from GA. They came out bland after boiling them. I should’ve used more of the blueberry water I had boiled them in.
Happy birthday! The pie filling is beautiful!
My brother and sister-in-law live up in Orem. They had their house built right in the middle of a cherry orchard. Delicious bing cherries that they enjoyed for years. When my family came to visit in early summer, we lived out in their cherry orchard! Wonderful! Their elderly neighbor had one huge sour cherry tree. She didn’t want to pick them, so invited us to come and pick! Such a treat! My sister in law and I spent all day canning the sour cherries. Even though they were sour, we enjoyed eating quite a few of them. We ended up w/ 21 quarts of pie cherries all lovely canned. They were sitting on her counter top cooling down. We were all relaxing and enjoying visiting when my son came to get me and wanted me to come and see the bottled cherries. He said “see Mom”. I looked and in everyone of those cherry jars there was little white worms floating in and around in the jars! Every single jar had white worms. I screamed. My sister in law came in and horrors….. that old lady hadn’t had her pie cherry tree sprayed! But we hadn’t seen them!!! We nearly started to cry…..but ended up laughing, thinking of the many cherries we had eaten!! Horrors….. no cherry pie for Thanksgiving that year!!🥲🥲🍒🍒🍒
As a teenager I worked as a kitchen aid in a nursing home driven by catholic nuns. The home had a huge organic orchard with fruit trees and vegetable garden. Most of the food was made from scratch.
All our canned cherries and raspberries had white worms. We just skimmed them off. 😁
@@natviolen4021 oh my!
I’m laughing but one way of looking at it is, think of all that extra protein!! 🐛🤣🤣🤣
@@missbiggs9437 Well, they are harmless. And I'ld rather eat a small white worm than pesticide.
Love it❤️
Enjoy the pie, it looks delish!
Yummy! You make it look so easy. As you prepared the crust it was obvious your a pro😊
There is an orchard near me in SW Idaho called Cherry Hill Farm. They have tart cherry orchards and I think they process them here and send them to their other locations.Their website says they also have a farm in Hurricane, Utah. You might be able to get them there, which would be a lot closer to you. I believe it is owned by an LDS family.
You can add less clear gel too they say and will make it less thick
There probably should have been a little less clear gel added because fresh cherries would have been juicier.
❤ I'm gonna try that!
You are on the go so much I don’t know how you aren’t twiggy but we all have our challenges…thank you for this video and I am not sure I will be able to find those cherries but I sure hope I do.
Cherry pie is my favorite also ❣️Yum
Thanks for the demo. I have a cherry tree with tart cherries I had to process a few weeks ago and this year found an easy recipe to just dump a small amount of water, not much sugar, corn starch, lemon juice, pinch of salt all into a heavy saucepan and add pitted cherries and boiled for a few minutes only to thicken. Let it cool in the pot and transfer to freezer zip bags. It was incredibly easy. Always wanted to jar them though to save freezer space so appreciate the lesson.
A few months ago I bought a gadget ($6.00) to pit cherries because that is the worst part of the job. It was completely useless and took longer than taking a metal straw (smaller diameter straw, not wide-big size) just poking down through where the stem is normally and pushing the pit out the bottom while it is all in my fingers. Donating the gadget to our thrift store and sticking with the metal straw because the gadget also squished the fresh cherry out of shape and was fussy to use.
Used phyllo dough and brushed on melted butter, added pie filling in a long line, folded over phyllo layers to make a long roll, and it came out tasty. Also will use them in Black Forest Cake because it is so simple to spread this in or on the cake and spread whipping cream on top and sides.
I'm crazy with cherry pie and agree that it's best with sour cherries, which are difficult to source. I'm trying to follow your example and wear the stains on my apron with grace. 😁
Is there a reason why you precook the cherries before adding them to the cooked starch mixture and recook them in there?
wow! I have picked pie cherries before! and pitting them. that's a long job but the results are amazing! did cindy pit them for you before freezing? wonder if there are saved seeds to grow trees?
We enjoy your videos so much!
When I was a kid mother would make 20 cherry (sour) pies a year and freeze them. She always said why fart around with 1 or 2. We had 2 tart cherry trees. My job was to pit the cherries.
🎉Happy Birthday!🎂💐
Thank you!
Happy Birthday to you!
Beautiful. My favorite pie too.
When I canned apple pie filling and peach pie filling, using clear jel, I ended up leaving 1 1/2 inches head space because I had trouble with my filling expanding g and siphoning out of the jars when removing the jars to the counter after processing. I did place them on a folded towel on the counter in a draft free area, and I left the jars in the (opened) canner for 5-10 minutes after processing.. I DID process them in my Nesco, though.
To the troll(s). We are a nice community. We learn from each other and are respectful to each other. Pam and Jim are wonderful teachers who very generously share their experiences, knowledge, and time with a grateful community. Please be nice.
Well said! Jim
Delish! Anyone know about Pam’s double sided pan?
My theory is that the more the filling splashes on our clothes, the tastier the filling will be.
My gran was an amazing country cook and when pie making was often coated in a film of flour with artistic food splashes across her pinny front! ❤
Most Americans probably don’t know that a penny is an apron here.
This looks delicious 😋. Thank you! I thought I heard you mention almond but didn't see you add any. How much did you put in?
It does look easy and yummy ❤
This looks amazing! 😍😊
Thank you for this video, Pam!! My husband and I plan on doing this before the holidays. I've purchased a lot of the items you have from your Amazon store but can't seem to find the link for the strainer/skimmer you use in this and other videos, could you please tell me where I could get that particular one. We've already purchased the Joseph Joseph Scoop Plus Colander from your store link but would also like to have this one. Thanks!
Yummy
Hello! I love cherry pie also, and hope to can this pie filling whenever I can find the tart cherries. Pam, I am wondering if you recommend the All American canners??
That sounds great. Pam has no experience with All American canners. Jim
Question, well, two questions: 1. would this work with less sugar?
2. You water bath canned these. Is there a reason why they can’t be steam canned?
Pam: I was surprised that you did not use your steam canner for the cherry pie filling. Was there a reason you decided go with the water bath canner instead? Wow what a great sister you have to get and freeze all those cherries for you. I did not see you use the almond extract you mentioned earlier in the video. I have used the clear jel cooked version for some apple pie filling, it worked great. If I were making a cherry pie at this stage my husband would be hovering and I would have to politely ask him to go away and come back when the pie was done. He would not want to wait for the pie to completely cool so he can get a slice and put a scoop of vanilla ice cream on top and eat it warm. 24 hours later the pie pan would be empty. Amen to the waistline remark. That is why I don't bake as much anymore.
Happy Birthday! How do you know to use either waterbath or steam?
2 Questions: When you transferred the hot cherries to the thickened juice pan, did you add the extra liquid that the cherries gave off in the heating process (as the edit didn’t specify)? Is it okay to use natural food coloring such as Watkins, with no artificial dyes? Thank you. I’m thinking about making & canning our own pie filling as it looks easier than I thought it would be. I am also thinking about just pressure canning blueberries in a light syrup (non-pie filling) first and thickening later to get started.
Pressure canning blueberries seems like it would cook them to smithereens.
Hello RoseRed I love your channel. I tried the pie filling recipe and it was ok until I tried to water bath can them with ball glass lids. It seemed like water got under the glass lids and one didn't seal. I really wanted to use these glass lids and zinc bands since I bought them. Do you have any suggestions? I next experiment will be the apple pie, and I don't want to mess it up
Can I substitute some of the cherries with frozen raspberries for raspberry cherry pie?
Thank you so much! Can I do this same recipe with frozen blackberries instead?
Check the USDA site, but I believe so.
It was fun watching you and your sisters and two husbands shop together in SLC. What size tortillas does Jim buy? He made a comment the warmer wouldn't be big enough. I love large tortillas too.
I wonder what happened to that video! I just went to go watch it and I can’t find it on the channel anywhere 😔
Did you pit those cherries? It looks so yummy.. just think how good that would be on a cheese cake.. oh man....😋
The cherries were pitted. Yes, they would go very well on cheeses cake. Jim
The wording of the USDA pie filling recipe isn’t 100% clear but I think it says to only blanch the cherries if they’re fresh not frozen. Assuming I’m right (and I’m not sure I am haha) that could explain the lower than expected yield.
Is modified corn starch gluten free?
I made this yesterday too! But it looks a bit loose to me? I followed the recipe to the letter so wondering where I went wrong 😢😢 and how can I rectify it? I thought about canning some more cherries just in juice and adding them when I open the jar?
What do you mean by “loose”?
Pam, could you have used your steamer to can rather than full water bath canning?
Happy Birthday! Pam, I can't find Clear Gel in my country, I was wondering if cherry, apple or any fruit pie filling I can use same recipes without Clear gel for canning and just put the thickener at the moment I make de pie. What would you recommend? All the recipes I find uses the clear gel
Yes you can. Good luck!
Yea, just use regular corn starch if you can get it, use flour if you can’t, but that might take more volume of flour.
@@cynthiafisher9907 thank you! 🙌
@@gabygarcia8367 You’re welcome! I hope your pie is good, I just took my cherry pie out of the oven!
@@cynthiafisher9907 sounds sooo good! I'm in the apple season at the south hemisphere
Can you use regular dark sweet cherries if you can't find sour cherries?
Yes you can.
I love you!
Good Morning
Is the tart cherries just a preference? Can I accomplish the same results using a sweet cherry? It is not cost effective for me to have tart cherries shipped and all I can find are fresh or frozen sweet dark cherries 😕
Thank You
Sweet cherries r too sweet. U won't get the tartness that a good cherry pie has.
There's a tart cherry orchard on the main road that leads through Willard or Perry Utah. They pit them & u can get them yr round because they freeze them in the same plastic containers as in this vid.
Tart Cherries also help to reduce inflammation in the joints.
I have 2 tart Cherry trees but they aren't old enough yet 2 get fruit from. Sad
@@tsaw5697 Pie with sweet cherries is better than no cherry pie. Add a bit of lemon juice to the filling.,
@@natviolen4021 That's true but I've tried it w/sweet cherries. The cherry flavor tends 2 blend out leaving alot of sweet so b careful of adding sugar.
Well boooo
Can anyone direct me to a place I can order some without mortgaging my house😂I found one place cherries were reasonable but shipping was almost 300.00 🤦🏻♀️
Did you pit all those cherries yourself? How long does that take? Do you have some sort of pitting device?
Bought a useless gadget and it didn't work for me. In previous years I poked a small diameter metal straw through where the stem normally is and poked pit out the bottom while holding the cherry in my fingers. It was surprisingly efficient and easy. Donating the gadget to our thrift store though. Didn't take long to do. Cherry in hand, poke pit out, and continue with another.
Some orchards where we buy in Northern Michigan have an industrial cherry pitter and will run your cherries through the pitter as a favor. And what a favor! Hopefully this orchard has a pitter - 30# to pit on your own is a time suck!😅
@@Micah6-8walk thanks for the info!
I canned cherry pie filling last year for the first time! Pitting the cherries was the worst part.
😍❤️👍🏻
30 lbs? You are not us.
😂😂😂😂 I did 7 quarts and was shattered
OMG... 1 cup of granulated sugar per quart? Oh... Ladies.. ladies ladies.. that is tooooooooooooooooooooo much sugar. Carbs are destroying your health! Sorry, but it's true.
An occasional pie will harm no one, except diabetics. I am not much of a carb eater. But a slice of pie once a while is just fine. On second thought, maybe 2 slices!
The food police are here! 😊
A cup of sugar in a quart is 700 calories of carbohydrates. That’s for the entire pie. So 1/8th slice is less than 100 calories of cane sugar per slice. Homemade full-sugar desserts made with cane sugar eaten on occasion is not the same as eating processed junk food made with high fructose corn syrup. #PieIsLife
Happy belated birthday!
@@clashalley5575Thank you!!!