Cherry Pie Filling Only Recipes

HOMEMADE CHERRY PIE FILLING

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.

CHERRY PIE (FILLING ONLY)

Steps:

• Blend corn starch and sugar. (The amount of sugar can vary according to taste and if the cherries were frozen with sugar or not.)
• Drain juice from cherries and add water to make 3/4 cup liquid. Stir liquid into corn starch mixture.
• Stir mixture on high heat until mixture thickens and boils.
• Remove from heat, stir in almond extract and gently fold in cherries.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

CHERRY PIE FILLING

Steps:

• Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
• In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

FRESH CHERRY PIE FILLING

Steps:

• Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
• Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

CHERRY PIE FILLING

Steps:

• Blend the sugar, salt, and tapioca together.
• Add almond extract and water.
• Cook on medium high heat until thickened and bubbly, stirring constantly.
• Add lemon juice and cook an additional two minutes.
• Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
• Add enough food coloring to make the mixture a bright red.
• Bring the mixture to a rolling boil and cook for 1 minute.
• Ladle the mixture into hot, sterile jars.
• Leave 1/2 inch headspace.
• Seal the jars.
• Process in a boiling water bath for 25 minutes.
• Remove from water bath and place on kitchen towels on counter top to cool.
• When you're sure the jar is sealed, tighten the rings.
• If a jar doesn't seal properly, pour the pie filling into another sterile jar.
• Make sure the rim is clean before putting the lid on and reprocess.
• Or you could pour the pie filling into a freezer container and put in your freezer.