Does anyone out there know if (or how) I can make Cherry Pie filling with Dried Cherries?

Question

(please, not a recipe using tapioca)

Answer 1

Dried Cherries... if you lay them in a shallow bath, (and I don't mean, fill the tub) of lukewarm water overnight with a damp towel over the whole works; then the cherries should swell back up with the water nicely. For sweetened cherries...... try using a 1/2 tsp of vanilla sugar.... dissolve it WELL, then soak away!

Answer 2

HOW ABOUT SOUR CREAM: USE CRUST RECIPE OF CHOICE

Sour Cream Dried Cherry Pie

2 cups sour cream
3 egg yolks
¾ cup brown sugar
3 Tbsp. flour
1 tsp. vanilla
1 tsp. cinnamon
1 cup dried sour cherries
½ cup water

1. Put the cherries in a small saucepan with the water and plump them over low heat about
five minutes. Let them cool.
2. Combine the flour and sugar. Add the beaten egg yolks, sour cream, vanilla, and cinnamon.
3. Cook the custard in a double boiler until it just starts to thicken.
4. Mix in the cherries and divide between two pre-baked pie crusts.
5. Spread with meringue.
6. Sprinkle with a little sugar.
7. Bake at 350°F until just golden, 10-12 minutes.

Meringue

3 egg whites
6 Tbsp. sugar

Beat the egg whites until they are stiff but not dry. I’m a glutton for punishment
and do it by hand. I recommend an electric mixer. Add sugar in gradually while beating.

Answer 3

3 cups dried cherries
4 cups water
1 cup granulated sugar

Place the cherries and water in a saucepan. Cover and cook on med. heat until almost all the water is gone. Add the sugar and cook for a few minutes more or until thickened with no juice remaining. Allow to cool.
Proceed as you would for any other cherry pie. Don't forget the almond flavoring.

Answer 4

Usually you can use i dup of fresh or frozen and one cup dried. NGREDIENTS

* 4 cups frozen cherries, thawed
* 1 cup dried cherries
* 1 cup white sugar
* 2 tablespoons quick-cooking tapioca
* 1/2 teaspoon almond extract
* 1 recipe pastry for a 9 inch double crust pie
* 1/4 teaspoon ground nutmeg
* 1 tablespoon butter

DIRECTIONS

1. Combine frozen cherries, dried cherries, white sugar, tapioca, and almond extract in a large mixing bowl; mix well. ( It is not necessary to thaw cherries before using. ) Let cherry mixture stand 15 minutes.
2. Line a 9 inch pie pan with pastry. Fill with cherry mixture. Sprinkle with nutmeg. Dot with butter or margarine. Adjust top crust, cutting slits for steam to escape.
3. Bake at 375 degrees F (190 degrees C) about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.

Answer 5

rehydrated the cherrys with perhaps sugar and water or some other juice would give it a tropical flavor. and cook it and pour int to a pie crust (plain ) and bake until golden.

Answer 6

i believe you can reconstitute the cherries by pouring boiling water over them, then stir them up good, then pour off liquid and just cover with cold water, let soak over night , then follow regular pie recipe.

Answer 7

to re hydrate them i would soak in half water and half white wine then make into the pie oh and add about 3 oz of sugar to them whilst soaking