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.
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)
DO NOT ADD THE CORNSTARCH DIRECTLY TO THE COOKED CHERRIES IN JUICE!!
I knew this didn't sound right. Luckily I had made a trial batch where I followed the recipe directly, and sure enough, that batch has lumps of cornstarch in it that will not dissolve.
Make a slur with the cornstarch. Add a little cold water to the cornstarch in a separate cup or bowl mixing rapidly so it is just a white cornstarch liquid. No dry specs. No lumps.
I stirred the slur into my second batch and it thickened PERFECTLY!! Hope this helps!
Very good. I made a double batch and froze the extra for a pie later.
Great recipe, if you use Arrowroot you won't have the cornstarch flavor and Arrowroot keeps whatever sauce you are making clear while cornstarch makes in opaque or cloudy.
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.
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!
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!
