櫻桃派餡料

I was worried about artificial taste, but the cherry juice concentrate and lemon juice give it a bright, natural sweetness. It bakes up perfectly thick without being gloopy.

The cherry pieces are generous and have a nice firm texture, not mushy at all. The filling set up perfectly in my pie with a great balance of sweetness from the sugar and tartness from the lemon juice.

The syrup-to-cherry ratio is just right for a bakery-style pie, though it’s a bit sweeter than I prefer on its own. I used it in a lattice-top pie and appreciated that the cherries held their shape well after baking.