Incredibly easy & delicious! As recommended by other reviewers, I added 1/2 tsp of almond extract & used cherry juice in place of the water.
This is a very nice sub for the expensive cherry pie filling at the grocery store. I used two cans of pitted cherries and instead of the water used the juice from the cherries. Liked the idea Chef #1336878 had and also added some almond extract. Easy to make and saved money, will definitely make again! Made and reviewed for the Aussie Recipe Swap #33.
This was good and so easy! The only addition I made was 1/2 a teaspoon of almond extract. Yummy!
This was really good! Went to buy cherries for my son's Birthday Cheesecake and when I saw the price - I decided we should use the cherries from our tree. Boy it was easy and tastes so great! I also used frozen cherries..... plus it has more cherries than sauce....
This was a very good cherry pie filling. I would definitely use it again, but felt there was something missing.
Terrific! I'll never buy canned pie filling again. I have to say, though, for other beginning cooks ... now I know why you said to mix the sugar and cornstarch together BEFORE adding to the cherries. Don't add them separately! It made a terrible mess of lumpy cornstarch, and it was impossible to get the lumps out ... when I actually followed the recipe, though, it turned out beautifully. Thanks for posting this!
So easy to make and I tried it with strawberries as well and it came out better than the cherry one.I do use a little bit less sugar as well.
I used this to fill Tiny Tarts With Pecan or Pumpkin Filling. I used frozen cherries that we had picked last year. I used instant tapioca instead of the cornstarch b/c I like the flavor better. Cooked up quick and easy.
Loved it. Did it just like the recipe said. Thanks for sharing
Easy, quick, and for a country that doesn't have pie filling in cans, a lifesaver. Not exactly the consistency I expected. I'll use less cornstarch next time, or more juice or water.