Homemade Cherry Pie Filling
pie (about 4 cups of filling)
Adapted by Pam - For the Love of Cooking / Original by Toasty Kitchen
bing cherries, stems & pits removed
white sugar, to taste, depending on the sweetness of the cherries
**use more sugar if you have tart cherries
fresh lemon juice
ground cinnamon, optional
Combine the pitted cherries, sugar, cornstarch, lemon juice, water, and cinnamon together in a saucepan over medium heat.
Bring to a boil then reduce to low heat 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 until needed or store in the freezer for up to 3 months.
Printed from FortheLoveofCooking.net