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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, August 20, 2008 Cherry pie filling recipes rush right in By Judyrae Kruse Herald Columnist With a bumper crop of cherries coming on, longtime helper-outer Dianne Berst of Marysville recently told us, "I'm hoping Forum readers might have a recipe for cherry pie filling that can be frozen or canned, preferably a lite version or a recipe that can be converted to sugar-free with Splenda. "My goal is to use the pie cherries or sweet cherries off our trees and turn some of them into a product like Wilderness canned cherry pie filling that can be used in various recipes.'' Immediately upon reading this ask-for, three Forum cooks must have dropped everything, raced straight to their recipe collections and then instantly fired off their favorite tried-and-true cherry possibilities, because they got here in a hurry. Mukilteo cook Tina Ricco starts us off, sharing not only a filling recipe, but her own easy-do, complete pie how-to as well. "This recipe may come close to Dianne's request,'' she writes. "Tapioca and sugar can be adjusted for use with Splenda. "I have never mastered pie dough, so I buy ready-to-use deep-dish shells and refrigerated pie flats for the top. Pour the fruit mixture into the pie shell and dot with the butter, then cover with a pie shell top, press edges to seal, make slices in the top with a knife and bake according to the directions.'' And Connie Trier chimes in, "I don't know how well this cherry pie filling will freeze, but here's a recipe using both the fresh cherries and Splenda.'' SORTA FRESH CHERRY PIE 4 cups frozen cherries, thawed (see note) 1 apple, peeled, cored and sliced 22/3 tablespoons quick-cooking tapioca 11/3 cups sugar 2 drops almond extract Pastry for 9-inch, double-crust pie, homemade or purchased 2 tablespoons butter Place cherries and apple slices in a plastic bag. Pour tapioca, sugar and almond extract into bag and shake well. Let stand 30 minutes. Line pie pan (if possible, use a deep-dish pan) with bottom crust; pour in fruit mixture, dot with butter, adjust top crust, seal edges and cut slits in top. Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 40 minutes. Makes one 9-inch pie. Note: To prepare cherries for this filling, wash, drain and pit fresh cherries; place in a single layer on a foil-covered cookie sheet and place in the freezer. After the cherries are frozen, shuffle them into a freezer bag and keep frozen for later use. FRESH CHERRY PIE FILLING 2 cups fresh pitted cherries 1/2 cup water 1/2 cup Splenda 2 tablespoons cornstarch In a saucepan, cook cherries in the water for 10 minutes. Mix together the Splenda and cornstarch; add to cherries and cook until thickened. Cool slightly before using to fill a pie shell or for other desserts. SOS: Speaking of bumper crops, most gardeners would probably say zucchini takes the top spot as far as productivity is concerned. So there are a lot of zucchini recipes floating around out there, many of them for various types of zucchini bread. But the question today is, does anybody have the RIGHT recipe? Della Phillips of Arlington tells us, "I need help with a receipt for a certain zucchini bread. Mrs. Elma Edmuns of Everett very graciously gave it to me 30 years ago, and I have lost it. When baked, it was a creamy yellow -- so moist, with a great taste. All I remember about it is that it included 1/4 teaspoon ground mace and the grated rind of an orange. Please help me, if you can.'' OK, Forum folks, if you can share this exact zucchini bread recipe, made with the mace and orange peel, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. As you know, we are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear Friday'.

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