Homemade Cherry Pie Filling |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Fresh tart cherries give this pie filling a homemade flavor that's superior to canned. Ingredients:
2/3 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
4 cups fresh tart cherries, pitted |
1-1/2 cups water |
2 tablespoons lemon juice |
6 drops red food coloring, optional |
additional ingredient: |
pastry for double-crust pie (9 inches) |
Directions:
1. In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups.
2. For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil.
3. Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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