Better Cherry Pie Filling

Valentine’s Day is quickly approaching and ruby red cherries are great for adding a splash of red to desserts. The problem is that fresh cherries aren’t readily available right now, so that leaves frozen (which become quite watery) and canned (which tend to be on the tart side even if labeled sweet). What to do? Enhance that can of cherry pie filling before you use it to top your cheesecake or bake in a pie. I have tried several different approaches to this and have outlined the results. All are better than using the filling right out of the can, but one in particular shines!

Happy Valentine’s Day from Haute Flavor!

3. Adding cherry glaze to the pie filling – The glaze can be easily found in the supermarket. I have seen it in the produce department for Valentine’s promotions, but it is usually located in the baking aisle. This glaze is what is already in your pie filling, but doesn’t have the actual cherries in it. I found that adding 3 tablespoons of the glaze to the contents of a 12-ounce can of cherry pie filling was perfect. The problem with this method is the excess cherry glaze from the package. I have it in the refrigerator right now waiting on inspiration.

2. Adding cherry jam to the pie filling – I melted 3 tablespoons of Bonne Maman French Cherry Jam in the microwave on low power for 30 seconds. This was a new jar, so it was just opened and wasn’t chilled. Again, added to a 12-ounce can of filling was excellent and I have a lovely jam for toast in the mornings with the leftovers.

  1. Adding honey to the pie filling – Just 2 tablespoons of honey blended into the cherry pie filling was the best flavored option I tried. I always have honey in the pantry, so I didn’t have to worry about the leftover and it tasted the best. It was also the easiest.     

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