Homemade Cherry Pie Filling
A simple and delicious cherry pie filling that captures the essence of summer with fresh, ripe cherries and a touch of lemon juice. Perfect for desserts beyond pie.
Ingrédients
Main Ingredients
- 2 pounds fresh cherries, washed and pitted
- 1 cup sugar adjust based on sweetness preference
- 2 tablespoons cornstarch gluten-free thickening agent
- 2 tablespoons lemon juice to brighten flavor
- 1 pinch salt
- 1 cup water
Instructions
Preparation
- Start by washing the fresh cherries thoroughly. Remove the stems and pit each cherry carefully.
- Set the prepared cherries aside.
Cooking the Filling
- In a medium saucepan, combine the prepared cherries, sugar, lemon juice, and a pinch of salt. Mix well and set over medium heat.
- Cook the mixture, stirring occasionally, until it begins to bubble gently.
Thickening
- In a separate bowl, combine cornstarch and water to create a slurry. Mix until completely smooth.
- Once the cherry mixture is bubbling, pour in the cornstarch slurry while stirring continuously for 2–3 minutes until thickened.
Cooling and Storing
- Remove the saucepan from heat and allow the filling to cool for a few minutes.
- Let the filling cool completely before transferring to a storage container.
- For short-term storage, keep in an airtight container in the refrigerator for up to a week.
- To freeze, transfer to freezer-safe bags or containers and leave room for expansion. Freeze for up to three months.
Notes
Mistakes to avoid: 1) Not pitting cherries properly. 2) Overcooking the mixture. 3) Skipping the cornstarch slurry. 4) Not adjusting sugar based on cherry ripeness. 5) Forgetting to cool before using.