This recipe for easy cherry pie filling will have you eating straight from the jar with a spoon and wondering why you didn’t try it sooner!
Growing up I pretty much avoided cherries, I didn’t care for maraschino cherries at all and I didn’t have much exposure to many fresh cherries. I didn’t mind cherry pie filling, but it still didn’t excite me all that much. Fast forward to the first year I lived in Michigan, I had a friend give me a bag with enough cherries for a pie and a recipe to make the pie. Considering that my husband is a pie lover, I couldn’t miss the chance to make one of his favorite desserts. Oh.my.goodness….my eyes were opened to the goodness of freshly picked cherries and my life has never been the same.
The flavor that fresh cherries bring to a dessert is remarkably different than a can of cherry pie filling. Every year since that first summer, I have gone back as much as I could to load our freezer with fresh cherries to make cherry desserts all year long. After all, Michigan produces 20% of the US’ sweet cherry crop. This year I decided to try to make cherry pie filling. It’s ridiculously simple and, as most fresh fruit is, absolutely gorgeous!
Take this easy cherry pie filling and eat it straight from the jar, make it into a cherry crisp with a simple crisp topping, it would be great served over ice cream or in place of the cherry pie filling in these Puff Pastry Cherry Blossoms.
I used my OXO Good Grips Cherry Pitter (best thing ever!) to pit my fresh cherries and here are a few tips for you: Chilled cherries pit more easily than room temperature ones, sometimes I had a hard time telling if the pit came out of the room temp ones. Use a deep bowl (I used the bowl from my stand mixer) to minimize cherry juice splatter. Seems a little obvious, but it’s a great idea to wear a dark shirt 🙂
HOW TO MAKE EASY CHERRY PIE FILLING:
- 5 - 6 cups of FRESH SWEET CHERRIES, pitted
- ½ cup WATER
- 2 Tablespoons FRESH LEMON JUICE
- ⅔ cup SUGAR
- 4 Tablespoons CORN STARCH
- 1½ teaspoons VANILLA EXTRACT
- Place cherries in medium saucepan over medium heat. Add water, lemon juice, sugar and corn starch. After it comes to a boil, turn the heat to low and stir often while cooking for about 10 minutes. After removing from the heat, stir in vanilla extract and allow to cool.
Recipe Source: My Baking Addiction
*OXO did provide me with a cherry pitter, but the pickin’, pittin’ and cherry eatin’ was all done by me!
AMAZING CHERRY DESSERTS:
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