Print

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

Author www.TexasHomesteader.com

Ingredients

  • 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

Instructions

  1. WHISK together 1/2 cup cherry liquid, 1/3 cup sugar, 1 HEAPING Tablespoon cornstarch in a saucepan.
  2. Bring to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble.
  3. Add 1 teaspoon lemon juice. Return to a boil and boil for 1 minute, stirring constantly.
  4. Add reserved cherries all at once. Return to a boil, stirring constantly but gently.
  5. Remove from heat, stir in 1 teaspoon vanilla.