#TART CHERRY EXTRACT HOW TO#
#TART CHERRY EXTRACT FREE#

It will hold up well at room temperature, then after a few days should be transferred to the fridge for optimal freshness.

#TART CHERRY EXTRACT FREE#

If you’re prepping this for the holidays or a special occasion, feel free to bake this pie 2-3 days ahead of time. The longer the pie rests, the easier it is to serve! See below for making it ahead of time. If you cut into it earlier, it’s likely to not be ready and the filling may not hold up as well. This is necessary to help the filling set.

Allow tart cherry pie to cool for at least 4-6 hours, but preferably overnight.

The pie is done when the filling is bubbly and the topping is slightly golden brown.

Add pie filling to pie crust, top with dutch topping and bake! I recommend baking your tart cherry pie on a baking sheet just in case the filling bubbles over.

Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use. You may need to use your hands/fingers to form into nice crumbles. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand.

Make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats.

Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Add in butter and amaretto and continue to stir. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt.

A dd frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. Make your crust. Roll out your dough, place in the pie pan, shape your crust as desired and then cover with plastic wrap and place in the fridge until you are ready to add your tart cherry pie filling.

#TART CHERRY EXTRACT HOW TO#

How to make homemade tart cherry pie from scratch For the crumb topping: you’ll need all-purpose flour, brown sugar, rolled oats and butter to make that delicious dutch crumb topping.Butter: you’ll also need a bit of butter in the filling to deepen the flavors.Almond extract & amaretto: I love adding both almond extract and a bit of amaretto to give the filling and amazing, cozy flavor.Cornstarch & flour: to thicken the tart cherry pie filling you’ll need to add a bit of cornstarch and regular flour.You can also use regular, granulated sugar. Organic cane sugar: give the filling the perfect amount of sweetness with some organic cane sugar.No need to thaw them before using, as you’ll cook them on the stovetop with the other ingredients. Frozen tart cherries: our filling is made of lots of gorgeous tart cherries.You can also use store bought crust or your favorite pie crust! Homemade pie crust: we’re using my homemade butter pie crust in this recipe to make it extra special.This wonderful tart cherry pie recipe is made with frozen tart cherries and delicious flavors from almond extract, amaretto and some good old sugar & butter. Tart cherries are packed with antioxidants and also brighter in color, giving this tart cherry pie a gorgeous, bright red look. In this cherry pie recipe, we’re using frozen tart cherries to give the pie a wonderful flavor that balances with the sweet crumb topping. Sweet cherries are the ones you’ll find fresh in the produce section of the grocery store, whereas tart cherries are more likely found canned or frozen. Both are delicious but I love the way the dutch topping is almost like a tart cherry crumble!Ĭherries come in two broad categories: sweet cherries and “sour” or tart cherries. The dutch crumb topping bakes up golden brown and is slightly sweeter than a regular crust top. Regular tart cherry pies are made with a lattice or regular crust on top, while dutch tart cherry pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. What’s the difference between regular tart cherry pie and dutch tart cherry pie? I hope you’ll give it a try and let me know how you like it. So here it is in all its glory: from the butter pie crust, to the perfect cherry pie filling and dutch topping, this truly is the BEST cherry pie you’ll ever eat! PROMISE.

Since then, I’ve spent the past few years tweaking the cherry pie recipe until I found that it was absolutely perfect. My mom absolutely LOVES cherry pie, as does Tony’s family, so 2-3 years ago I decided to make a tart cherry pie with a dutch topping crumble.

Tart cherry extract