-
-
My review
Cherry Pie Filling
mrsC
"A homemade cherry pie filling! You can use fresh or frozen tart cherries."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 219 calsOriginal recipe yields 6 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Nutrition Facts
Per Serving: 219 calories; 0.9 g fat; 54.2 g carbohydrates; 1.2 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 158196 Ratings
-
-
-
-
-
Most helpful positive review
7/1/2011
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...
Most helpful critical review
11/8/2013
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.
Most helpful
Most positive
Least positive
Newest
7/1/2011
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...
7/11/2011
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 wil...
7/29/2011
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 c...
5/9/2014
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.
1/9/2012
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.
6/5/2013
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 cin...
7/21/2012
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...