Recipe by mrsC
"A homemade cherry pie filling! You can use fresh or frozen tart cherries."
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pitted tart red cherries
This is exactly how Grandma taught me how to make pie filling, only sometimes she'd add a tablespoon of lemon juice if the cherries turned out too sweet. This is a great recipe to take advantage of all those beautiful Washington cherries.
Didn't turn out for me. I followed the directions exactly. The taste was okay but I could taste cornstarch even though it was mixed all the way. Never thickened up.
someone gave me cherries this weekend .... it is way to hot to be baking, so I decided to make the filling now and bake later. This filling is wonderful..... It tastes so good I wonder if I will even get a pie, what I don't just eat with a spoon may go over ice cream or on waffles!!!
(and I doubled the recipe)
Very good. I made a double batch and froze the extra for a pie later.
This was excellent! I cut it in half and used it with the Jenny's Black Forest Cake recipe. Not too sweet, but a perfect complement with chocolate cake! :-) Thanks. Update*** I used 1 1/2 cups cherries, 1/4 cup sugar and 1 Tbs cornstarch. It was the perfect amount to fill a 2 layer black forest cake!
This was delicious and very easy to make! The only revision I made was to add 1 Tblspoon lemon juice to make it a little more tart. I will definitely make it again.
I made this from bing cherries as a tart filling and it was delicious!! I, too, used a little lemon juice as I would for fruit jams and preserves. I'm so glad I had enough filling left over to use as a jam spread on my toast and even over ice cream!
OMG! How can something so simple be so good?! No one wanted the cherries off the tree because they were so tart. So I got the lot of them. They made a FANTASTIC filling! I added a little cinnamon (maybe 1/2 tsp) and a few drops of almond extract. There may be no pie. Because I keep eating it by the spoonful!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Pie Filling
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 8
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