Sneha's Recipe: Pie Filling

No store-bought pie filling because today we’re making cherry pie filling completely from scratch with fresh cherries and preservatives free. The flavor of the cherry pie filling with few drops of vanilla and almond extracts add richness and depth and a touch of lemon juice keeps the overall flavor fresh and bright.

I used stevia to reduce the sugar in this pie filling and it taste so good. Homemade cherry pie filling that uses fresh or frozen tart red cherries is easy to make on the stovetop in 15 minutes with just 3 simple ingredients. My cherry pie filling recipe is the thick, juicy cherry pie filling.

Ingredients

2 Cups Cherries - pitted & halved
2 Tablespoons Sugar
1 Teaspoon Stevia
1 Tablespoons Corn Flour
1 Tablespoon Lime juice
1 teaspoon Vanilla extract
3 -4 Drops Almond extract
¼ Cup Water

Method

In a large sauce pan, add the cherries, sugar, water , lemon juice, together until thoroughly combined. Place this on medium low flame and let is cook for 10 to 15 minutes or until the cherries soften . Then add the cornstarch cook till the filling thickens. Switch off the flame add the vanilla, and almond extract and let it cool. Used the stick blender to make a slightly chunky pie filling. Cover filling and place in the refrigerator and use whenever you want.

You can freeze this pie filling for 6 months too. It stay good in the freezer.

Labels: Preservatives free, Foodie Holiday, Pie Filling, Cherries, Homemade, International Cuisine

This month we are sharing in Foodies Holiday Cherry Recipes

Magical Ingredients: Black Forest Baked Oats

Art of Natural LIving: Homemade Cherry Shrub

Karen's Kitchen Stories: Cherry Chocolate Cookies

Hezzi-D's Recipe Box: Cherry Coffee Cake

Sneha's Recipe: Homemade Cherry Pie Filling

A Day in the Life on the Farm: Grilled Pork Tenderloin with Cherry Salsa

The Spiffy Cookie: Mini Cherry Lime Greek Yogurt Cheesecakes

The first attempt I, made this cheesecake, the base was the same quantity but filling I, doubled and made it in 6.1/2 inch loose bottom pan. This cake was wet in the center and the sides were perfect. Even after keeping it for an hour an a half, it was still very wet in the center. That was because the pan was small and the height of the cheesecake was way too much.

The next time I made the base same and the filling as given below. Made this for my friends birthday which we our trekking group celebrated on Yeor Hills. They loved this cheesecake it was absolutely fantastic. Very soft, cheesy and mouth melting.

If you plan to make this filling in double quantity then use a 10 inch loose bottom pan..

Ingredients

For the Base
200 Grams Digestive biscuits
3 Tablespoon Caster Sugar
100 Grams Butter - melted

For the Filling
3 Small Eggs
200 Grams Cream cheese -Philadelphia
1/2 Cup Caster Sugar
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Essence
1 Teaspoon Heaped All Purpose Flour

Method

Loose Bottom tin lined (6.1/2 to 7 Inch ) well from outside with aluminum foil till the top rim. Grease the pan well from inside.

For the Base

Crush biscuits finely, mix in the caster sugar and melted butter, put in pan, spread the sides first, pressing it very firmly, spread biscuit on the base and level very well,by making a indent in the center it should be like it pie crust at sides. Cover the outside of pan with foil so water can’t go inside. Keep this tin in the refrigerator till the filling is ready.

For the Filling

Beat the cream cheese well add sugar and continue whisking till well incorporated.
In a another bowl Beat 3 eggs very well, add essence , and whisk.

Add in eggs in the cream cheese along with the flour and continue beating, add in the heavy cream and continue beating, for about a minute or two.

Pour this mixture in prepared pan, put to bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and steam bake for 45 to 50 minutes at 180 degree.

This cake when you remove from the oven it will be wobbly in the center but not to worry, when it cools it will set, if you bake it too much then it will harden then you will not get the exact taste of a cheese cake it will be hard when completely cooled. When still hot take a knife run it around the sides of the pan - to looseen the sides of the cake.

Place the cooled cheesecake in the refrigerator covered with a cling film overnight.

The next day spread with any pie filling of your choice. I used my Homemade Strawberry Crush ( which I, thickened a little more).

Slice, serve.. enjoy..

Labels : Strawberry, Pie Filling, Cheesecake, New York Style Cheese Cake, Cakes, , Sweets & Desserts , Cream Cheese, Digestive Biscuits, Heavy Cream, Baking Bloggers

Sending this to Baking Bloggers, our theme for the month is Cheesecakes .

Here are some of the different Cheesecakes prepared.