Do you love Cherry Pie this time of year?? I know my family does. For me- I don’t really like to wait for the pie itself- plus all that filling is a bit much for me. I prefer to make the filling & use it to drizzle on other things- more like a topping than a filling. But the recipe for it remains the same. So I thought I would share with you my recipe for
It’s super simple & you can store it in a jar in the fridge for whatever you might need it for. Give it a try in a pie- or top it on your vanilla ice cream with a little graham cracker- oh so delectable! Seems like it’s the perfect, All-American treat this time of year isn’t it??!!
Something about the color – just pulls me right in & makes me want some.
Special thanks to my son who was so kind to help me with holding the spoon while I snapped away 🙂
Homemade Cherry Pie Filling
- 2 cups pitted cherries- sliced in half
- 1 tbsp water
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- dash of cinnamon
- pinch of salt
- 1 tbsp lime juice
- In a medium saucepan, heat cherries & 1 tbsp water over medium heat until they release their juices & soften. (about 10-15 minutes)
- In a separate bowl- whisk sugar, cornstarch, cinnamon & salt.
- Once your cherries have cooked 10-15 minutes, pour in dry mixture & thoroughly combine.
- Heat & stir constantly until mix thickens- 2-3 minutes.
- Remove from heat & stir in lime juice.
- Transfer to glass jar & let cool in refrigerator.
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