*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
Because I was concerned about the corn starch clumping, I made one small change, which was to simmer the cherries with the sugar to start, then mix the corn starch with just enough water to make a slurry. After about fifteen minutes of initial cook time, I added the starch and blended. It thickened immediately, and I let it simmer on low an additional three or four minutes, enough time to cook away the corn starch taste. Turned out very well, and I was extremely pleased with this recipe. The only caveat I have is not to overfill your pie shell, because this filling lifted my covered pie top and leaked out of the edges. A little goes a long way!