05-19-2013, 06:20 PM
Join Date: May 2010
*Side Note... I always add Moscato wine to my pie recipes. I will add a few dashes as I can it. It helps sweeten the fruit. I use brown or raw sugar (better flavor IMO).
Homemade Cherry Pie Filling
May 30th, 2011
5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds ( I used Bing)
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.
- If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
- Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.
- I have not tried freezing this cherry pie filling, but if you do, please let me know.
Formerly curlygirlyme 1336 post joined Sept 2007
"Wild Woman of the West" Shield Maiden, protector of the Curly Kingdom in the Order of the Curly Crusaders.
"People should not be afraid of their government. Government should be afraid of their people."