Homemade Dark Morello Cherry Pie Filling: A Versatile & Delicious Recipe
As cherry season approaches, the thought of fresh, juicy cherries fills many kitchens with anticipation. But what if you crave that delightful cherry flavor right now, or have a jar of those wonderfully tart Dark Morello Cherries tucked away in your pantry? Look no further! This comprehensive guide and recipe will show you how to transform a simple jar of Morello cherries into a luscious, perfectly balanced pie filling or an exquisite topping for a variety of desserts. Get ready to create a truly irresistible treat.
What Are Morello Cherries? Unlocking Their Unique Flavor
Before diving into the recipe, let’s understand what makes Morello cherries so special. Morello cherries are a type of sour or tart cherry, distinct from the dark sweet cherries often eaten fresh. They are typically smaller, boast a vibrant dark red color, and have a lighter, juicier pulp. Their defining characteristic is their tartness, which makes them less suitable for fresh consumption and ideal for cooking and baking. This natural tartness mellows beautifully when cooked, creating a complex flavor profile that is both sweet and tangy.
You’ll rarely find Morello cherries sold fresh in typical grocery stores. Instead, they are commonly found canned or jarred, preserved in syrup or their own juice, and sometimes candied. This preservation method allows their unique flavor to shine and makes them available year-round. Many home bakers and dessert enthusiasts find them readily available at specialty stores or supermarkets like Trader Joe’s and Aldi, where they are often sold in glass jars. While these jars might not be massive, they contain enough cherries and their precious juice to craft a small yet satisfying pie or tart. Their concentrated flavor is perfect for desserts, sauces, and even cocktails.
Why Go Homemade? The Advantages of DIY Cherry Filling
While store-bought cherry pie fillings offer convenience, making your own Morello cherry filling from scratch comes with numerous benefits that significantly elevate your dessert experience. Firstly, you have complete control over the ingredients. This means you can adjust the sugar content to your preference, ensuring a perfect balance between the cherries’ natural tartness and desired sweetness. You also avoid artificial colors, flavors, and excessive preservatives often found in commercial options, resulting in a cleaner, more natural taste.
Secondly, the flavor of homemade filling is simply superior. The freshness of the cooked cherries, combined with a touch of almond extract and lemon juice, creates a depth and vibrancy that pre-made fillings can’t match. It’s a difference you can truly taste, making your pies, tarts, and other desserts stand out. Finally, homemade filling offers incredible versatility. Beyond pies and tarts, this filling can be used as a topping for cheesecakes, ice cream, pancakes, waffles, yogurt, or even as a delightful component in trifles. Its rich texture and bold flavor make it a fantastic addition to almost any sweet treat.
Morello Cherries in Pie: From Rustic Tarts to Classic Lattice Designs
The beauty of this Morello cherry filling recipe lies in its adaptability. While it yields a modest amount, perfect for a smaller dessert, it’s incredibly flavorful. If you’re a pie enthusiast, you can easily use this filling in a cherry crumb pie, requiring just a bottom crust and a crumb topping. For a more traditional look, a double-crust pie with a beautiful lattice top, like the one pictured below, works wonderfully. When using a jar of Morello cherries, you’ll find the yield is ideal for a relatively shallow pie pan, such as a 9-inch metal tin. This ensures a generous filling-to-crust ratio without being overly thick.
One of my favorite ways to use this filling, especially with the smaller quantity from a jar, is in free-form cherry tarts. These rustic tarts, also known as galettes or crostatas, don’t require a pie dish, making them incredibly simple to assemble. Their charming, imperfect edges add to their homemade appeal, and they pair exceptionally well with a scoop of creamy vanilla ice cream. The tart crust recipe is included in the notes section of the main recipe, offering a perfect complement to the rich cherry filling.
Essential Ingredients for a Perfect Morello Cherry Filling
Crafting this delicious cherry filling requires only a handful of common ingredients, each playing a crucial role in achieving the perfect flavor and texture:
- Dark Morello Cherries (24 oz jar): The star of the show. Using jarred cherries means consistent quality and year-round availability. Remember to separate the cherries from their juice, as both are essential.
- Granulated Sugar (⅓ cup, 65-70 grams): This balances the inherent tartness of Morello cherries. You can adjust this amount slightly based on your preference for sweetness and the specific tartness of your cherries.
- Cornstarch (2 tablespoons): The thickening agent. Cornstarch creates a glossy, clear, and stable filling. It’s crucial for preventing a runny pie. Alternatives like tapioca starch can also be used for a slightly different texture.
- Pinch of Salt: A small amount of salt enhances all the other flavors, making the fruit taste brighter and the sweetness more pronounced. Don’t skip it!
- Almond Extract (¼ teaspoon): A classic pairing with cherries. Almond extract complements the cherry flavor beautifully, adding a subtle depth and warmth that elevates the filling.
- Lemon Juice (1 teaspoon, or up to 1 tablespoon): Fresh lemon juice is a secret weapon in fruit fillings. It brightens the flavor of the cherries, preventing the filling from tasting flat and cutting through the richness. Feel free to use a bit more if you prefer a tangier filling, as noted in the recipe.
- Butter (1 teaspoon, optional): A small knob of butter stirred in at the end adds a lovely richness and smooth mouthfeel to the filling. It also contributes to a slightly more substantial body, which is particularly desirable for pie or tart fillings. If you’re using it purely as a sauce, you might omit it.
Related Cherry & Dessert Recipes
If you’re looking for more ways to enjoy the wonderful flavor of cherries or other delightful treats, check out these related recipes:
- Trader Joe’s Dark Morello Cherries Cherry Crumb Pie
- Frozen Cherry Berry Pie
- Minute Tapioca Cherry Pie
- Trader Joe’s Dark Chocolate Brownies
- Trader Joe’s Peanut Butter White and Chocolate Chunk Cookies
Recipe: Dark Morello Cherries Pie Filling & Free-Form Tart
Dark Morello Cherries Pie Filling
Anna
Pin Recipe
Ingredients
- 1 jar Dark Morello Cherries (24 oz)
- ⅓ cup granulated sugar (65-70 grams)
- 2 tablespoons cornstarch
- Pinch of salt
- ¼ teaspoon almond extract
- 1 teaspoon of lemon juice (I’ve been using much more lately) I use up to a tablespoon sometimes
- 1 teaspoon of butter optional
Tart Crust:
- 1 ¼ cups 5.8 oz pastry or all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 8 tablespoons very cold unsalted butter
- 4-6 tablespoons of ice cold water or more as needed
- 1 egg mixed with about a tablespoon of water or milk
Instructions
For the Morello Cherry Filling:
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Drain the entire jar of Morello cherries, carefully separating the cherries from their juice. You should have approximately 2 cups of drained cherries and well over a cup of juice. Measure out exactly ¾ cup of the cherry liquid – this is the precise amount you’ll need for the filling.
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In a medium saucepan (2-3 quarts), combine the granulated sugar, cornstarch, and a pinch of salt. Whisk these dry ingredients together to ensure they are well mixed. Gradually add the measured ¾ cup of cherry juice, stirring continuously until the mixture is smooth and lump-free. Place the saucepan over medium heat.
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Cook the mixture, stirring or whisking constantly, until it comes to a boil. Continue to cook for another minute or two after it starts boiling, ensuring it thickens considerably and becomes translucent. The whisk should leave clear trails in the thickening mixture.
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Remove the saucepan from the heat. Stir in the drained 2 cups of cherries, the almond extract, lemon juice (start with 1 teaspoon, add more to taste if desired for extra tang), and the optional teaspoon of butter. The butter will melt into the warm filling, adding richness. Stir until all ingredients are well combined. Allow the filling to cool completely before using. Chilling it in the refrigerator will further thicken it and develop its flavors.
For the Free-Form Cherry Tart (Two Small or One Large):
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In a large mixing bowl, whisk together the flour, granulated sugar, and salt for the crust.
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Cut the very cold unsalted butter into small ½-inch bits, or grate it using a cheese grater, and scatter it evenly over the flour mixture.
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Using a pastry cutter, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter chunks remaining.
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Add the ice-cold water, one tablespoon at a time, stirring with a sturdy spatula or a heavy-duty scraper. Push the dough towards the center of the bowl after each addition. Continue adding water until the dough just comes together and holds its shape when squeezed. Be careful not to add too much water.
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Divide the dough into two equal tight balls for small tarts, or keep as one large ball for a single larger crostata. Wrap each ball tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm and ready to roll. This chilling time is essential for a flaky crust.
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When ready to bake, take one section of chilled dough and place it on a lightly floured surface. Let it sit at room temperature for a few minutes, just until it’s pliable enough to roll without cracking.
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Roll the dough into an approximately 8-inch square (or circle, depending on preference). Carefully transfer the rolled dough to a parchment-lined, rimmed baking sheet. Spread a thin layer of egg wash (egg mixed with water or milk) over the dough, leaving about a 2-inch border. Spoon about 1 cup of the chilled cherry filling into the center of the dough. Bring the edges of the dough up and over the perimeter of the cherries, gently pinching and folding to create a rustic border that partially covers the filling. Don’t worry if it looks imperfect; that’s part of its charm!
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Brush the exposed crust with more egg wash for a golden sheen, and if desired, sprinkle a little granulated sugar over the crust for added sparkle and crunch. Bake in a preheated oven at 425°F (220°C) for about 20 minutes, or until the crust is beautifully golden brown and the filling is bubbly. Let the tart cool on the baking sheet for at least 30 minutes to an hour before serving to allow the filling to set.
Notes
Serving Suggestions & Creative Variations
This homemade Morello cherry pie filling is incredibly versatile. While it shines brightly in pies and tarts, don’t limit its potential! For a classic treat, serve your warm cherry tart with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of warm, tart cherries with cold, sweet cream is simply divine. A light dusting of powdered sugar over the tart also adds a touch of elegance.
Beyond traditional desserts, consider using this filling as a luscious topping for breakfast foods like pancakes, waffles, or French toast. Stir it into your morning yogurt or oatmeal for a burst of fruity flavor. It also makes an excellent layer in trifles or parfaits, and can even be gently warmed and drizzled over cheesecake or panna cotta. For variations, feel free to experiment with spices like a pinch of cinnamon or nutmeg, or add a hint of orange zest to the filling for an extra layer of brightness. You can also mix in other berries, like raspberries or blueberries, for a cherry-berry blend.
Storage and Make-Ahead Tips
Preparing this cherry filling in advance can save you time when you’re ready to bake or assemble your dessert. The cooked Morello cherry filling can be stored in an airtight container in the refrigerator for up to 5-7 days. Its flavors will continue to meld and deepen over time. For longer storage, the filling freezes beautifully. Transfer the cooled filling to a freezer-safe container or heavy-duty freezer bag, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before use.
For the tart crust, you can also prepare the dough ahead of time. Wrap the dough balls tightly in plastic wrap and store them in the refrigerator for up to 2-3 days, or freeze them for up to a month. If frozen, thaw the dough in the refrigerator overnight before rolling. Having the dough and filling prepped makes assembly a breeze, perfect for entertaining or a quick weeknight dessert.
Troubleshooting Common Baking Issues
Even experienced bakers can run into snags. Here are a few common issues and how to troubleshoot them:
- Runny Filling: If your filling seems too thin after cooling, it might be due to insufficient cornstarch or not cooking it long enough. Next time, ensure the mixture boils and thickens to a translucent state for at least a minute. If already cooked, you can gently reheat it with an additional teaspoon of cornstarch mixed with a tablespoon of cold water, whisking constantly until it thickens.
- Soggy Tart Crust: A common culprit is a warm dough, too much handling, or not baking at a high enough temperature. Always use very cold butter and ice water for your crust. Don’t overwork the dough, and ensure your oven is preheated to the correct temperature. A thin egg wash on the bottom crust before filling can also create a barrier against moisture.
- Burnt Crust Edges: If the edges of your tart or pie crust brown too quickly, you can gently cover them with aluminum foil during the last part of baking. This protects the edges while allowing the rest of the crust to finish baking.
Final Thoughts: Embrace the Delight of Morello Cherries
Making your own Dark Morello Cherry Pie Filling is a rewarding experience that brings a taste of homemade goodness to your table. Whether you opt for a rustic free-form tart, a classic lattice-top pie, or simply use it as a versatile topping, the vibrant, tart-sweet flavor of these cherries is sure to impress. It’s a simple recipe with maximum impact, proving that delicious desserts don’t always require fresh seasonal fruit. So grab a jar of Morello cherries and get baking – your taste buds will thank you!