cherry pie filling

cherry pie filling
  • 4 cups pitted tart red cherries
  • 1 cup white sugar
  • 1/4 cup cornstarch


  1. Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
  2. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

03/27/2017
cherry pie filling, recipe PT15M PT1H 5 455 calories

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