Cherry season has been in full swing and I have been buying them like crazy because where I live there have been a lot of really great deals in the last few weeks and because cherries are hands down, without a doubt one of my absolute favorite produce items of the year. Since cherry season is pretty short and you can’t buy them year round without passing out from the price I have been going crazy and buying all the cherries I can. Some of the deep red beauties I have been freezing and others the kids and I have been eating by the handfuls as snacks. I like freezing cherries because then I can use them later in the year when I want to make a pie, cobbler or even my almond crunch topped cherry brownies. All of those require cherry pie filling and if you have ever bought a can of cherry pie filling you know that it tends to have a lot more of the cherry gel than actual chunks of cherry in the lower cost ones and the more expensive brands that have lots of cherries in them can be pretty expensive. Luckily though to make your own Simple Homemade Cherry Pie Filling is a snap, tastes utterly amazing and is pretty quick too.
Making your own cherry pie filling is simple. You just need to start off with some pitted, tart cherries.
You just have to cover the pan with a lid and let those babies cook until they are floating in a pool of their own cherry juice.
Next you just need to stir in the only other two ingredients to the whole process, sugar and corn starch.
Don’t worry if the color looks a little off and pale. It will change and look like it should as the juice begins to thicken.
Once the juice begins to thicken up it will start to look like the best cherry pie filling you have ever seen.
Seriously, once this is done and ready to use I dare you to try to not just eat it right out of the pan. It’s that good! Plus look at all of those cherries. You don’t get cherries to gel ratio like that in canned pie fillings and all it takes is like ten minutes to make. If you are going to go through the effort to make a pie, cobbler or crisp you might as well take the few extra minutes and make the filling from scratch.
- 4 c. fresh or frozen tart cherries
- 1 c. sugar
- 1/4 c. corn starch
- In a large saute pan add the cherries, cover and heat over medium-low heat. Once the cherries lose enough juice that they are sitting in juice that covers the bottom halves of the cherries then remove the pan from the heat. In a small bowl stir together the sugar and corn starch. Pour the dry mixture into the cherries and stir to combine. Return the pan to the heat and continue to cook over low heat until the liquid has thickened up, stirring frequently. Remove form heat and let cool.
- If the mixture becomes to thick add some water and if it doe snot thicken up enough then add a little bit more corn starch.
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