Once the case and top are cold, remove from the fridge, add the cherry mixture to the pie case and top with the lid. Pinch the edge of the pie and the top together to seal. If the top is being left whole (and not latticed) pierce a hole in the top. Return to the fridge. You can certainly use prepared whipped topping, but making from heavy cream is definitely worth the trouble. Add a little almond extract to the cream and powdered sugar for a delicious pairing to the cherry flavor of the pie. The recipe lends itself well to improvisation – I’ve been thinking of trying this with grape jello and blueberry pie filling next! Ingredients Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.

A fruit-filling recipe is so versatile. Of course, it is delicious on its own but, there is so much more you can do with fruit fillings apart from using it as a filling for cakes, pies, tarts, and pastries, desserts, cheesecakes, pastryetc (more on that below)- try it over pancakes, waffles, French toasts. Can be made up to 3 days in advance and stored in an airtight container in the fridge How to Make Chocolate Cupcakes Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside.The good news, is my favorite pie crust recipe can be made weeks or even months in advance so that your pie dough is ready to “roll” (pun intended 🙂 ) when you need it! Make ahead Instructions:

Cool Whip vs. Whipped Cream: Cool whip (pre-made whipped topping) is a really convenient option when you’re making a trifle, and it’s definitely tasty as well. However, if you have the option to whip your own cream, that definitely elevates this simple but indulgent recipe. The only difficult part of this cherry-filling recipe is pitting the cherries. So, I use a simple cherry pit like this one. And yet, I must admit, I am quite fascinated with this tool on the market that looks so much more efficient. In spite of this trifle being rich and chocolatey, the fluffy mousse and Cool Whip keep it from being too heavy or filling. Crumble the Cake. To get started, crumble your baked, cooled cake into small pieces. You can also use slices, but crumbles are easier to make even layers with.Butter: Dot the pie filling with small cubes of butter before applying the top crust. Why? It adds buttery richness and actually helps prevent the formation of bubbles on the filling’s surface. We do the same thing when we make peach pie. Roll out the pastry onto a lightly floured work surface until it is 7cm/2¾in larger in diameter than the pie dish. Cut two or three long strips from the edges of the pastry (2.5cm/1in wide).

When the pie has chilled, brush the pastry lid with the remaining beaten egg and sprinkle over the remaining two teaspoons of sugar. Using a sharp knife, cut a small cross in the centre of the pie lid. Cherries - I love using fresh cherries for the filling, but frozen work well too! If using fresh cherries, I highly recommend using a cherry pitter to remove the pits. Strawberry Option: If you aren’t a fan of cherries or would prefer to use something else, you can also make this recipe with strawberry pie filling.You could also use a spice cake mix with some Homemade Apple Pie Filling for a fun fall twist! Cherry Tart– Top a prebaked shortcrust pastry with vanilla pastry cream and cherry fillg. Then topped with whipped cream swirls and fresh cherries with stems onfor a very impressive cherry tart.. Roll the rest of the pastry to 4mm/⅛in and cut a lattice pattern (or leave as is if preferred). Put in the fridge to chill for 15 minutes on the prepared baking tray.Super easy to decorate- all you need to make these cupcakes beautiful are some chocolate shavings and fresh cherries! Overall, this recipe will create a delightful cherry-flavored jello pie with a buttery crust, cherry pie filling, and a delicious almond-flavored whipped topping. How to Make this Cherry Jello Pie Recipe This filling will stay in the fridge for a week but can be frozen in the freezer for up to 3 months. For chocolate cupcakes, I like to use these chocolate brown cupcake linersfor a more seamless look!