A simple cherry pie filling that can be used for strudels, pies, cobblers, and as an ice cream topping.
Course Breakfast, Dessert
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
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!
Cherry Pie Filling Recipe from Slumber & Scones https://www.slumberandscones.com/cherry-pie-filling/