Easy Homemade Cherry Pie Filling

A Jerry James Stone Recipe

Categories

Dessert, Red, Vegetarian

Ingredients
  

  • 1 cup sugar
  • ¼ cup cornstarch
  • 4 cup sour cherries, pitted
Jump to instructions
Yields 4
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Instructions

  • In a small mixing bowl, whisk together 1 cup sugar and ¼ cup cornstarch. Set aside.
  • Best to store opened packages of cornstarch in a cool, dry place. Stored properly, it will keep indefinitely. Same for sugar.
  • Add 4 cups cherries to a saucepan over medium-low heat and cover the pan. Cook cherries until they begin to release their juice and come to a low simmer, about 10 minutes. Stir often and do not let them burn.
  • Pour sugar mixture into the cherries and juice, mixing as you add it. Bring the mixture back to a simmer and cook until the filling begins to thicken. About 2 minutes or up to 5 minutes for a thicker cherry pie filling.
  • Fresh cherries will keep for up to 10 days in the fridge and 6 months in the freezer. Removing the stems and pits is ideal before freezing but not required.
  • Let cool and use as pie filling. This is also great over ice cream. The pie filling will keep in the fridge in an airtight container for about 3 days or in the freezer for about 4 months.
  • Enjoy!
    Easy Homemade Cherry Pie Filling Recipe