We know. Cranberries are a fall fruit and cherries don’t come into season until late spring or early summer… so what business do they have being in a pie together? Plenty of business. See, the cherries are syrupy and sweet while the cranberries bring in their signature tartness. It’s a yin and yang kind of thing. And since both fruits freeze so very well, it’s a filling that works any time of year. (And it’s even easy. Really easy. You might even say easy as pie.)
It’s not a filling you need to cook, so it’s just a matter of mixing up the cranberries and cherries with flour, sugar, and a little bit of salt. That dash of salt helps bring out the sweetness of the fruit. You can use fresh or frozen cranberries here. Likewise, you can use fresh or frozen cherries, but frozen sure are easier since they’re already pitted. But if you have a cherry pitter and a big supply of fresh cherries, go for it!
The filling is perfect sandwiched in between two rounds of your favorite pie crust, or in a cobbler, crisp, or crumble. The flour thickens up the juices as it bakes and the end result is a ruby red sweet and tart symphony.
Cranberry Cherry Pie Filling
Serves 1 pie 5 minutes
- 3 cups fresh or frozen cranberries, thawed if frozen
- 3 cups frozen pitted cherries, thawed
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- In a medium bowl, toss together cranberries, cherries, sugar, flour, and salt. Use in a crumble, cobbler, or pie and bake as recipe indicates.