Cherry Pie Filling
A simple cherry pie filling that can be used for strudels, pies, cobblers, and as an ice cream topping.
Servings 8
Calories 71kcal
Ingredients
- 3 cups Cherries
- 1/3 cup Sugar
- 1 tbsp Lemon juice
- 1-2 tbsp Cornstarch
Instructions
- 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!