Summer is approaching and with the heat comes cherry stands on roadside corners. Cherry pie filling is easy to make and super versatile. You can of course use this to make cherry pie, or you can use puff pastry to make your own turnovers, mix it into boxed brownie mix for chocolate cherry brownies, add it to vanilla ice cream, top waffles with it, just eat it with a spoon... the possibilities are endless!
Cherry Pie Filling Recipe
Ingredients
Approx 5 cups of pitted cherries
1/2 cup of water
2/3 cup granulated sugar
4 tablespoons cornstarch
1/2 teaspoon vanilla extract
2 tablespoons lemon juice
Add all ingredients to a saucepan. Cook over medium heat. Bring to a boil, then lower the heat and simmer for 5-10 minutes, stirring frequently.
Let it cool and incorporate into your recipe. This can definitely be frozen and used later. I have been known to whip up a batch in the summer and freeze to use for Christmas Eve Brunch cherry turnovers.
Couple Important Tips
Wear an apron or a t-shirt you use for painting when pitting those cherries. Cherry juice will definitely splatter on you.
Invest the $10-$15 into a cherry pitter. Trust me. Can you pit them without one? Sure. Should you? Nope.
Even when using a cherry pitter, make sure you actually get the pit out of each cherry before you toss them into that saucepan. No one likes to unexpectedly bite down on a rock...
Yes, you can use frozen pre-pitted cherries instead.
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