Pie Filling from Frozen Sweet Cherries

READY IN: 1hr 15mins
Recipe by Dorel

This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe.

Top Review by Andrea B.

I was looking this recipe over and I was wondering if I could use arrowroot instead of cornstarch to thicken.

Ingredients Nutrition

  • 1419.54-1537.83 ml thawed frozen dark sweet cherries, and juice
  • 0.59 ml salt
  • 118.29-236.59 ml sugar (I only use 1/2 cup, we don't like our pies too sweet)
  • 59.16-73.94 ml cornstarch
  • 29.58 ml lemon juice, fresh or bottled

Directions

  1. Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
  2. Mix sugar with cherries and juices and cook till bubbling.
  3. Stir constantly if cooking on stove stop.
  4. In the microwave I cook at 5 minute intervals and stir in between.
  5. Add the reserved juice/cornstarch mixture and stir to mix.
  6. Cook for about 3 minutes until thickened.
  7. Cool and use in your favorite pie crust.

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