Dessertsculinaryhill5.0
Cherry Pie Filling Recipe
This homemade Cherry Pie Filling recipe makes the best cherry pie recipe, true, but why stop there? Spoon the fruit pie filling over yogurt, cheesecake, or ice cream. All of the sudden, life is a whole lot sweeter.
👥 16 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●whisk
- ●pot
- ●stove
📝 Preparation Steps
1
Place pitted cherries in a large bowl and sprinkle with 1/2 cup of sugar. (You'll have 3/4 cup sugar remaining.) Let stand for ⏱️ 15-20 minutes to allow the release of natural juices.
2
In a large stainless steel or other non-reactive pan, whisk together remaining sugar, cornstarch, and salt. Add lemon juice and water (or juice) and whisk until smooth.
cornstarch (see note 3)3 tablespoonslemon juice2 tablespoons
3
Add cherries and any accumulated juices to the pan, making sure to scrape out any undissolved sugar as well. Stir well.
4
Place pot on stove and turn heat to medium and allow the cherries to come to a simmer, stirring often. Raise heat to medium-high and cook, stirring constantly making sure to get the bottom and sides of pan as the liquid comes to a rolling boil.
5
As soon as it starts to boil, set a timer for ⏱️ 3 minutes. Keep stirring as directed above so the bottom doesn't scorch. Don't skimp on the time; the cornstarch will only thicken if the liquid is brought to a full boil.
cornstarch (see note 3)3 tablespoons
6
Remove from heat and stir in almond extract and red food coloring, if using. Transfer to jars or another container with tight-fitting lid. Allow to cool before storing in the refrigerator.
Nutrition Facts
calories
121 kcal
fat Content
0.2 g
serving Size
0.5 cup
fiber Content
2 g
sugar Content
27 g
sodium Content
1 mg
protein Content
1 g
carbohydrate Content
31 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.09 g
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