Perfect Cherry Pie Filling
This recipe is great for pie, cobbler, crisp or served with fresh biscuits.
- 2 quarts frozen Sour Cherries (thawed and drained, reserving the juice)
- 1.25 quarts Cherry Juice and Water
- 3/4 cup Cornstarch
- 1 tablespoon Lemon Juice
- 2 cups Sugar
Combine small amounts of fruit juice and cornstarch. Stir to form a smooth, fluid paste.
Heat remaining juice and water, lemon juice, and sugar to a boil.
Add cornstarch mixture gradually, stirring constantly.
Cook until thickened and clear.
Add cherries and cool.
FOR A PIE:
Preheat over to 450 degrees Fahrenheit.
Pour filling into uncooked crust. Add top crust and crimp edges to seal. Cut slits or decorative shapes into top crust to vent steam.
Bake pie at 450 for 30 minutes.
Cover edges with aluminum foil.
Reduce oven temp to 375 and bake for an additional 50-60 minutes more.
Transfer pie to rack and cool for 3-4 hours.