Cherry 🍒 Pie Filling

Love What UEAT
Jul 19
2 min read

Updated: Jul 31

#cherry #cherrypiefilling #jarredcherries #cherrypreserve #piefilling Spring & Summer Recipes Desserts & Treats

Cherry 🍒 Pie Filling

INGREDIENTS: PIE FILLING

7 cups (approx 980 g) fresh dark cherries (pitted & halved)

5 tbsp (40 g) cornstarch

1/4 tsp (1.5 g) salt

3/4 cup (150 g) sugar

3/4 cup - 1 1/4 cups (175 ml - approx 310 ml) water (depending on amount of juices

released from the cherries)

1/2 tsp (2.5 ml) vanilla extract

Juice of one lemon

Zest of one lemon

DIRECTIONS: CHERRY FILLING

1) Rinse cherries. Remove stems. Pit cherries with a cherry pitter. TO AVOID RED STAINED HANDS, we suggest wearing a pair of surgical gloves.

2) Cut cherries in half. This not only helps the baking process, it also ensures that no pit has been left behind.

3) In a large saucepan, over medium/low heat, add the cherries, cornstarch, sugar,salt, lemon juice & zest, vanilla extract & water. Bring to a slight bubbling. Stirring constantly. Lower heat to low. Simmer until juices thicken & become

translucent (approx 8-10 minutes). If your filling is too thick, add more water.

4) Remove from burner. Let cool to lukewarm.

TIP: To cool faster, pour the filling into a large raised dish.

5) To preserve the cherries, you can add them once room temp to sterilized mason jars and wipe the rim before closing. Place them in a water bath to boil for a few mins, then remove and turn the jars upside-down to cool so the seal locks to preserve freshness.

Store in a cool, dark dry place to maintain their quality. Can be kept for 18-24 months. (Proper canning is crucial for shelf life and freshness.

Use as a pie filling of coarse! or mini tarts, as a delicious ice cream topper, pour over fresh yogurt or cottage cheese, spread over a fresh piece of bread with some cream cheese... serve with a fresh slice of pound cake! endless ideas.