Homemade Cherry Pie Filling

in Diana's Recipe Book

Average Rating:

(total ratings: 6)

Servings: Fills one 9 or 10 inch pie

Ingredients:

1 quart fresh sour red cherries, pitted (if fresh cherries are not available, use 2 (2-pound)
cans sour red pitted cherries with 1/4 cup of the juice)
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon almond extract
1/8 teaspoon salt

Instructions:
In a large bowl combine the cherries with the sugar, cornstarch, lemon rind, almond extract, and salt. Let stand for 30 minutes. Drain the mixture into a bowl, measure the juices, and add water if needed to measure 1/4 cup. Toss the filling lightly and pour into pie or tart crust.

Fills one 9 or 10 inch tart or pie.

Source: DianasDesserts.com

Date: February 7, 2003

Reviews

Reviewer: Nicole Buerkle
Rating:

Reviewer: BOB
Rating:

Reviewer: bob
Rating:

Review:
its nice

Reviewer: Fred Flintstone
Rating:

Review:
How long do you bake, and at what temp?

Reviewer: Diana
Rating:

Review:
Fred, if you're making a double crust pie, then you would bake the cherry pie for approximately 50 to 60 minutes at 400 degrees F (200 C). If the top crust seems to be browning too quickly, place aluminum foil loosely over the top after 20 or 30 minutes of baking and continue to bake pie for 20 to 30 more minutes or until fruit is bubbly.

Good Luck, Diana

Reviewer: leo
Rating:

Review:
cook it untill crust is brown..

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