Homemade cherry pie filling is the most delicious way to fill not only pies but any sweet baked goods that could use some cherry flavor! This pie filling comes together in just 20 minutes and can be made with fresh or frozen pie cherries! Your fruit-filled desserts are about to get a whole lot better!
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Instructions
Combine all of the ingredients except for the butter in a saucepan (6 cups pie cherries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, and 1 pinch salt). Stir to coat.
Heat the saucepan over medium to medium-high heat, stirring occasionally, just until the mixture begins to bubble.
Remove the pie filling from heat, gently stir in the 2 tablespoon butter, and then set aside to cool.
Notes
Use a great pie cherry like montmorency, morello, or amarelle. If you can't find frozen pie cherries (more likely than fresh, unless you're buying from a grower), you can use canned sour cherries.
The pie filling will thicken more as it cools and it will continue to thicken once refrigerated.
This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe.
If you plan to use your cherry pie filling right away in a pie, or to fill other baked goods, allow it to cool down to room temperature first.
To store: If not using your pie filling right away, let it cool then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge.
To freeze: Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months.
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Course Dessert Recipes, Fruit Desserts, Pie Recipes