Cherry Pie Filling

 Then, remove the pit with your fingers.A third method is simply removing the pits with your hands. Since the cherries are going to be cooked, there is no need to keep them intact or look perfect after being pitted. 

How to Use Cherry Pie Filling

It can be used as an ice cream topping, or in cheesecake recipes like my cherry cheesecake parfaits, just to give you a few ways to use the filling. I also love it mixed in fruit salads like banana split fluff! Yum!

How to Store & Freeze Cherry Pie Filling

Once you have the pie filling made, let it cool completely before storing. It will last in a sealed container in the refrigerator for up to 4 days.

To freeze, add cooled cherry pie filling to a freezer-safe sealable plastic storage bag and remove as much air as possible. It will last 3-4 months. To thaw, place in the refrigerator overnight.

Ingredients

▢4 cups sweet red cherries, pitted (about 1½ pounds)▢¼ cup (32 g) cornstarch▢¼ cup (62.5 g) water▢⅔ cup (133 g) granulated sugar▢1 tablespoon lemon juice (I prefer fresh squeezed)

Instructions

In a medium saucepan over medium heat, add cherries. Cover and cook, stirring frequently, until the natural juices of the cherries are released and the contents are beginning to simmer (about 10-15 minutes).

In a small mixing bowl, whisk together cornstarch and water.

Reduce heat to low and pour the cornstarch slurry, sugar, and lemon juice into the cherries. Stir to combine.

Bring the mixture back to simmer and continue cooking until the mixture has thickened. (This happens fast, 1-2 minutes.)

Remove from heat and allow to cool completely before adding to your favorite dishes or storing. This will make about 28 ounces or about 3 cups of filling.

Store in the refrigerator for 4 days, or freeze for up to 3 months.

Notes

*I said that prep time is 10 minutes, which is for someone who has pitted cherries before. If you have never pitted cherries before, it may take longer.