When the cherry pie filling has almost cooled completely heat the oven. Add all of the streusel crumb topping ingredients to a medium bowl and combine everything well using a fork to mash and mix it until the mixture resembles lumpy sand with some visibly larger pieces. Once it’s room temperature, you can put a lid on it and place it into the refrigerator or freezer. Place the hot filling into glass canning jars and let cool to room temperature before using. Remove from heat, add almond extract, and all the mixture cool. Reduce the heat and simmer until the mixture is thickened enough to coat the back of a spoon (just a couple of minutes). Just BEFORE the cherry mixture starts to boil, add the slurry whisking constantly as the mixture comes to a boil. Next, return the pot with cherries back to medium-high heat. Combine the cherry mixture and cornstarch slurry.Add cornstarch to the small bowl with the cherry juice mixture and use a fork to mash and stir the cornstarch until no visible lumps or flecks of cornstarch remain, set aside. Remove from heat and pour off approximately 1/4 to 1/2 cup cherry juice mixture and place it into a small prep bowl. Add cherries, lime juice, sugar, and a pinch of cinnamon to a saucepot and cook over medium heat just until sugar is dissolved and the cherries release some of their juice (about 2 minutes).
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