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A | B | O | AB
A non | B non | O non | AB non


Cherry Pie Filling



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Description:

This was adapted from a recipe found on www.recipezaar.com (under Cherry Pie Filling by Julie in TX). This recipe, coupled with the dessert spelt crust recipe in Cook Right 4 Your Type, made an outstanding pie. I haven't tried it in a cobbler yet but I'm sure the results would be equally good.


Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type AB (2 beneficials)
  • Type B (0 beneficials)
  • Type O (1 beneficials)

Category:
  • Dessert


Ingredients:
  • Makes 1 quart (enough for 1 9' pie)
  • 1 cup sugar
  • 1/4 teaspoon salt (optional)
  • 2 drops almond extract or 4 drops vanilla extract
  • 1 1/3 lbs sour pitted cherries
  • 1/8 cup arrow root or cornstarch (original recipe calls for 1/4 cup quick-cooking tapioca)
  • 1 cup water
  • 1/2 tablespoon lemon juice

How to make it:
  1. Blend the sugar, salt, and arrow root together.
  2. Add almond or vanilla extract and water.
  3. Cook on medium high heat until thickened and bubbly, stirring constantly.
  4. Add lemon juice and cook an additional two minutes.
  5. Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
  6. Bring the mixture to a rolling boil and cook for 1 minute.
  7. Use immediately or follow canning instructions below.
  8. Ladle the mixture into hot, sterile jars.
  9. Leave 1/2 inch headspace.
  10. Seal the jars.
  11. Process in a boiling water bath for 25 minutes.
  12. Remove from water bath and place on kitchen towels on counter top to cool.
  13. When you're sure the jar is sealed, tighten the rings.
  14. If a jar doesn't seal properly, pour the pie filling into another sterile jar.
  15. Make sure the rim is clean before putting the lid on and reprocess.
  16. Or you could pour the pie filling into a freezer container and put in your freezer.
  17. The recipe suggests using red food coloring but I found the color quite lovely without (I also used the filling right away -- maybe it loses color when canned?)





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Cherry (all)1 ,2 ,3 B B B B N B B B
Arrowroot N N N N N N N N
Sugar (Brown... N A N A N A N A
Lemon/Lemon ...2 B B B B N N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be high in pesticides.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Oct 01, 2007 at 03:41 PM By: Rodney

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  • Written in Perl by Peter D'Adamo. Copyright 2007-2011 All rights reserved.




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