Make this delicious Homemade Cherry Pie Filling for your homemade pies. So easy to make with only a few simple ingredients!
With all that I make from scratch, can you believe that I’d never made cherry pie filling before? Crazy, right? Well, not anymore. Making cherry pie at home could not be easier with this amazing little kitchen gadget- cherry pitter on Amazon and in no time flat was making delicious homemade Cherry pie filling. I work over a Pyrex liquid measuring cup, pitting cherries right over the cup. Then tossing the pitted cherries into a large pan. Place your hand over the pits and gently pour any cherry juices into the pitted cherries. We want to keep these yummy juices!
Let the cherry pie filling cool completely before you place into your unbaked pie shell. For one of the very best pies, try making it in a cast-iron skillet. You’ll bake it very similar to the Blueberry Skillet Pie I did, but the just until the pie is golden because your pie filling is already cooked. Let the pie cool completely before slicing or you’ll have a gooey mess. Cooking a pie in a cast-iron skillet will give you the most amazing pie crust, perfectly cooked. If you’re results comes out like mine, you’ll probably never cook a pie in a regular pie dish again! Hope your summer is going well and everyone is prepping for kiddos to go back to school. I know I’m VERY ready for mine to go back!
What thickens pie filling?
With this pie filling and my Southern Fried Apple Hand Pies I use cornstarch. But with many of my fruit pies, I tend to prefer instant tapioca. It’s such a great product if you’ve never tried it, you definitely should!
Can you freeze homemade cherry pie filling?
Absolutely! Make it ahead of time, let cool to room temperature and place in plastic, freezer safe storage containers. Seal the containers and be sure and label the with the date and contents.
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Cherry pie filling
- 4 pounds Bing cherries pitted
- 1 to 1 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 2 tablespoons cornstarch
- 1/4 cup warm water
Pit the cherries over a glass liquid measuring cup. Place pitted cherries into a deep frying pan. Place your hand over the pits and pour any excess juices into the pan.
Cook the cherries over medium heat. Add the sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally. Add the corn starch into warm water to dissolve. Stir into the cherry mixture. Cook over medium to high heat to thicken. Stir constantly with a wooden spoon.
Let cool completely before putting into the pie shell.
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