Baking has been my refuge from wedding planning, which is so not conducive to the societal standard that I should be losing weight for this thing. Oh well. De-stressing is a real thing, and this is how I do it. Have you ever put three cups of cherries through a spring loaded cherry pitter? It’s very cathartic when people are not sending back their RSVP cards.
This pie filling was created for a pretty ambitious project, which I will post about later. But I wanted to highlight this thick, sweet goodness without hiding behind the full strudel recipe. (By the way, use this in strudel. Trust me). It’s so versatile, and it truly can stand on it’s own as well. Put it on ice cream, eat it with a spoon, dip shortbread cookies in it.
Wait I just came up with that last one and now I have some shortbread recipe testing to do…
While I find myself down another baking rabbit hole (so much better than wedding planning rabbit hole), make this pie filling, and then tell me what you use it for! Post your pies, galettes, and turnovers on Instagram and tag me @slumberandscones!
Cherry Pie Filling
- 3 cups Cherries
- 1/3 cup Sugar
- 1 tbsp Lemon juice
- 1-2 tbsp Cornstarch
- Use a cherry pitter or alternative to pit all the cherries. Add the pitted cherries, sugar, lemon juice, and 1 tbsp water to a large saucepan, and heat to boiling on high.
- Mix 1 tbsp cornstarch with 1 tbsp water until dissolved. Lower the heat on the cherries to low, and mix in the cornstarch slurry. Stir every minute for about ten minutes until it thickens slightly.
- Remove from heat, and if desired add another cornstarch slurry to thicken more. I suggest adding if you are using this in a baked good, but not if you're using it as an ice cream topping or eating on its own.
- Transfer to a mason jar and let sit uncovered at room temperature until completely cool. Cover and store in fridge for a few days, if it lasts that long!