Cherry Pie Filling

Cherry Pie Filling
(Makes enough for 2 9-inch pies)
(Adapted from Taste of Home)


2/3 cup brown sugar
1/4 cup cornstarch
1/4 tsp salt
4 cups fresh cherries, pitted**
1-1/2 cups water
2 tbsp lemon juice

**I've found the easiest way to pit a cherry is to first remove the stem. Then place top side down over an empty wine bottle. Using a chopstick, I just plunge through the cherry and the pit falls into the bottle. It's messy though, don't be wearing white!!


1. In a large pot, combine the brown sugar, cornstarch and salt. Add the cherries, water and lemon juice.

2. Bring the mixture to a boil. Carefully stir and cook for about 2-5 minutes or until thickened.

Note: I used the entire recipe for a 10-inch pie and it completely overflowed, plus I had extra, so I really think it would be okay for two smaller pies.


baili said...

this is mouth watering :)

thank you for recipe ,easy and simple

Rain said...

You're welcome Baili! Yes, it's really simple. The hardest part is pitting the cherries, it gets everywhere! That's where Jack is a good helper lol, he licks the floor ha ha!