Sometimes, after trying a recipe, I think…well, hello, why haven’t I been making this for years! This Homemade Cherry Pie Filling was exactly that way. I’m not a big pie baker, and when I do bake a pie, it’s usually chocolate with meringue, so I guess that might be why I never really made my own Cherry Pie Filling.
But, that’s not to say that I haven’t used canned cherry pie filling lots of times, mostly for my absolute favorite flavor combination…chocolate and cherries…for the most recent baking adventure…Black Forest Cupcakes!
One of the best things about making your own pie filling, besides making a yummy pie of course, is that the pie filling can be used on many different dishes. Here are some we like…
- French Crepes
- Stuffed French Toast
- Easy Mini Cheesecakes
- Microwave Cherry Cobbler from Gooseberry Patch
- Stars and Stripes Pie
- Easy Fried Pies
Using canned cherries, makes this recipe easy to whip up any time of year, but you can certainly use fresh cherries as well, you will need to add juice though.
And before I share the recipe for Homemade Cherry Pie Filling, I just had to tempt you with these Black Forest Cupcakes!
- 1 can (14.5 oz) Oregon Pitted Cherries, dark sweet {you can also use tart cherries, just add more sugar to taste}
- ⅓ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon almond extract
- Drain cherries, reserving the liquid
- Add water to measure 1¼ cups, add to small saucepan
- Add cornstarch and sugar to saucepan, and heat, whisking occasionally until mixture comes to bubble and thickens.
- Continue whisking so no lumps form and filling is smooth
- Remove from heat and add lemon juice and almond extract, fold in cherries.
- Cool completely. Store leftovers in fridge
Have you ever made your own pie filling? What is your favorite way to use Cherry Pie Filling?
Linking to…Weekend Wrap up Party, Ingredient Spotlight
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