by Texas Homesteader ~
For every holiday gathering – whether Thanksgiving or Christmas – the non-negotiable dishes my family requests of our household is that we bring RancherMan’s Famous Green-Bean Casserole and my sweet, desserty no-cook Cherry Schtuff.
Now in the past I’d simply buy a can of cherry pie filling. But I was often very disappointed at the abundance of filling and significant lack of actual cherry in those cans.
So these days I’ve found it’s much cheaper and oh-so-much-more delicious to make my own cherry pie filling. I use either canned or frozen cherries and BOOM!
I use the quick & easy recipe below to make a small 1-cup recipe of cherry pie filling. But I’ll often double it when I’m making my Cherry Schtuff dessert so it will be even more cherrylicious.
I’m basically just thawing frozen cherries, reserving the juice that drains away. (or reserving the juice from a drained can of cherries)
Then I’m adding some sugar & thickening the juice with cornstarch. A tiny amount of lemon juice & vanilla extract and I’m done!
Really, it’s faster than running to the store for canned cherry pie filling.
And I use it for more than just the Cherry Schtuff dessert I make during the holidays. I often plop a dollop of homemade cherry pie filling on my Homemade Cheesecake too. Or anywhere that topping a dessert with cherry pie filling adds a little sumpin’…
So versatile, so EASY!
So if you’re tired of plunking down the cash for that can of cherry pie filling which contains previous few actual cherries, consider buying cherries when they’re in season & cheap.
Toss them in the freezer and use them down the road for making your own homemade cherry pie filling.
Here’s my recipe.
Small 1-Cup Cherry Pie Filling Recipe:
I was often very disappointed at the abundance of filling and lack of actual cherry in those purchased cans of cherry pie filling. So these days I've found it's cheaper and preferable to make my own cherry pie filling. I use canned or frozen cherries. #TexasHomesteader
- 1 cup Frozen or canned red tart cherries thawed for 24 hours in the refrigerator
- 1/2 cup Reserved drained cherry juice
- 1/3 cup Sugar
- 1 HEAPING Tablespoon Cornstarch
- 1 teaspoon Vanilla
- 1 teaspoon Lemon juice
WHISK together 1/2 cup cherry liquid, 1/3 cup sugar, 1 HEAPING Tablespoon cornstarch in a saucepan.
Bring to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble.
Add 1 teaspoon lemon juice. Return to a boil and boil for 1 minute, stirring constantly.
Add reserved cherries all at once. Return to a boil, stirring constantly but gently.
Remove from heat, stir in 1 teaspoon vanilla.
Want More Holiday Cooking Tips & Recipes?
- RancherMan’s Green Bean Casserole Recipe
- Quick & Easy Roasted Vegetables
- Zesty Ranch-Style Beans
- Rosemary Rice
- No-Cook Cherry Dessert
- MYO Cherry Pie Filling Quickly
- Apple Pie With Home-Canned Apples
- Easy Instant Pot Cheesecake
- Pumpkin Bread (with Cake Mix Shortcut)
- Easy, Healthy Breakfast Muffins
- Honey-Sweetened Whipped Cream
- Double Pie Crust Recipe
- MYO Sweetened Condensed Milk
- MYO Broth Easily!
- Easy Cream-Of-ANYTHING Soup Recipe
- Easier Peeling For Boiled Eggs
- How To Tell If Your Baking Powder Is Still Good
- What Do The Dates On The Food Labels Mean?
- Keeping Hot Dishes HOT In Transit
- Keeping Food Safely COLD
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