Homemade Cherry Pie Filling
Servings 1 pie (about 4 cups of filling)
Equipment
- Large saucepan
Ingredients
- 4 cups Bing cherries, stems & pits removed
- ⅔-¾ cup white sugar, to taste, depending on the sweetness of the cherries **Use more sugar if you have tart cherries
- ¼ cup cornstarch
- 3 tbsp fresh lemon juice
- 2 tbsp water
- ⅛ tsp ground cinnamon, optional
Instructions
- Combine the pitted cherries, sugar, cornstarch, lemon juice, water, and cinnamon in a large saucepan over medium heat.
- Bring to a boil, then reduce the heat to low and cook, stirring frequently, for 8-10 minutes, until thickened. Side Note: If the mixture is sticking to the pan, add a bit more water.
- Remove from the heat and allow to cool.
- Store in an airtight container in the refrigerator for up to 2 days. Store it in the freezer for up to 3 months.