Looking for a delicious, fuss-free cherry pie filling that's perfect for any dessert? Look no further than this recipe! Whether you prefer tart or sweet cherries, this filling can be easily whipped up in no time.
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:8 servings 1x
4 1/2 to 5cups cherries, pitted
1 tablespoon lemon juice
Pit your cherries and place them in a medium saucepan with the water. Place over medium-low heat and cover. Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.
Make a cornstarch slurry: add the cornstarch with an additional 1/4 cup of COLD water to a small bowl and stir with a spoon.
Add the lemon juice if you feel the mixture is too sweet
Stir the sugar into the cherries, then add the cornstarch slurry. Stir continuously while the mixture thickens, which will happen fast.
Remove the cherries from the heat and place in a bowl or large jar. Cool to room temperature then chill until ready to use. You can also freeze. Will last up to 4 days in the refrigerator