Making a homemade pie filling is easier than you think and this cherry pie filling tastes so much better than the canned version!
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Cool Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 8
Ingredients
¼cupcornstarch
½cupwater
5cupscherries, pitted
¾ cupgranulated sugar
¼teaspoonfreshly squeezed lemon juice
Instructions
In a small bowl, stir together the cornstarch and water.
In a saucepan over medium heat, combine cherries, sugar, lemon juice, and cornstarch slurry.
Bring to a boil and reduce heat to low. Stirring frequently, simmer 10 minutes, or until the sauce thickens and cherries have softened.
Cool to room temperature then chill until ready to use.
Notes
Notes: This cherry pie filling also tastes amazing on top of vanilla ice cream. You could also place on top of a fruit pizza or fruit tart (reserving the juices). Yield:Makes enough filling for an 8- or 9-inch pan.Frozen cherries: You can use frozen cherries for this filling. Let thaw slightly. Drain any excess juices before using. Use 1/4 cup water with the cornstarch.Cherries: If you use sour cherries you may need more sugar, while sweet cherries may need more lemon juice.Pie crust: You can use store bought pie crust, but here is my favorite homemade pie crust recipe. You can also add this crumble topping if desired. Store: Keep in an airtight container in the fridge for up to 3 days. It will become thicker once cold.