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I made 2 delicious cups of cherry pie filling which roughly equals to about two cans. This thing tasted insanely delicious. It took all my willpower not to dig into it as the entire amount was spoken for. It may seem like making cherry pie filling is a stretch, but after pitting cherries for the last few days, making the pie filling was easy. It looks and tastes like those the store sells, but without the fake red colour. There are some nice recipes that call for cherry pie filling. I still have fresh cherries in the fridge and when these are gone I will take out a freezer bag of pitted frozen cherries and make this again.  

Start with 4 cups of fresh cherries with the stems on. If the stems are removed, the same batch will be 3 cups of cherries with pits. Remove the pits and you end up with 2 cups of pitted cherries. If a larger amount is required, multiply the ingredients. 

1/3 cup sugar
1/8 cup cornstarch
1/8 teaspoon salt
2 cups fresh tart cherries, pitted
3/4 cup water
1 Tbsp lemon juice

  • In a large saucepan, combine the sugar, cornstarch and salt.
  • Add the cherries, water and the lemon juice.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • There is no need for food coloring; cherries remain beautifully red when cooked.
  • Makes 2 cups. 



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