Homemade Cherry Pie Filling Recipe

Homemade Cherry Pie Filling Recipe photo by Taste of Home

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Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.

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Homemade Cherry Pie Filling Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 6-8 Servings

20 30 50

Ingredients

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups fresh tart cherries, pitted
1-1/2 cups water
2 tablespoons lemon juice
6 drops red food coloring, optional
ADDITIONAL INGREDIENT:
Pastry for double-crust pie (9 inches)

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups.
For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil.
Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Editor's Note: This recipe makes enough for a 9-in. pie. To use in other dessert recipes, a 21-oz. can of commercial pie filling is equal to 2 cups.

Nutritional Facts 1 serving (1 piece) equals 359 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 277 mg sodium, 56 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Homemade Cherry Pie Filling in Backyard Living May/June 2006, p64