Bought a slice of cherry pie today, have just eaten it with some cream...Oh so, so yummy.
I have a jar of bought cherries in pantry, and now want to make a pie.
It was shortcrust, not a problem, BUT,...what would I mix with the cherries to make the pie solid. (get what I mean)..This one was not runny, but not jel-like.
any suggestions would be great...Roll on tomorrow night for dessert.

korbo - 2019-07-28 20:13:00

You could try thickening the cherries with arrowroot,or cornflour.

Edited by eastie3 at 9:34 pm, Sun 28 Jul

eastie3 - 2019-07-28 21:33:00

If you want to serve it cold, as a tart, bake the crust blind and fill with cherries and a jelly filling made with the juice and cherry or raspberry packet jelly or use arrowroot.
If as a pie with two crusts, thicken with cornflour or arrowroot. Arrowroot will stay clear, cornflour will be slightly cloudy. Your choice.

punkinthefirst - 2019-07-29 12:26:00

Yes i thicken as eastie3 for shortcake.

allurs - 2019-07-29 15:00:00

thank u

korbo - 2019-07-29 19:28:00

korbo wrote:

Bought a slice of cherry pie today, have just eaten it with some cream...Oh so, so yummy.
I have a jar of bought cherries in pantry, and now want to make a pie.
It was shortcrust, not a problem, BUT,...what would I mix with the cherries to make the pie solid. (get what I mean)..This one was not runny, but not jel-like.
any suggestions would be great...Roll on tomorrow night for dessert.

Add a little cornflour to the drained cherries and toss before adding to the pie shell, this will thicken any juice during baking. Frozen cherries from CD are good, I like them much better than the jar/canned ones. I always have a bag in the freeer for use in cakes, pies and fresh fruit salads etc.

nauru - 2019-07-29 20:52:00