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Cherry Pie Filling

bbqwizardbbqwizard Posts: 119
edited 8:14AM in Baking
Ingredients1 cup Water or cherry juice1/2 cup sugar or to taste2 TB cornstarchsplash of lemon juicepinch of saltcinnamon to taste1 lbs Cherries, canned, frozen, or freshInstructions1. Place half the juice or water in a saucepan and bring to a boil. Combine the remaining liquid, lemon juice and salt with the cornstach and mix to make a slurry. Add this mixture to the boiling liquid, stirring rapidly until thickened. Add cinnamon.
2. Fold the cherries into the thickened juice mixture, being careful not to smash the fruit.Pour into an unbaked 9" pie shell and spread it evenly into the shell. Top with either a crumb topping or another layer of pie dough. bake at 400 for 45 minutes or until crust is golden and fruit starts to bubble. Allow to cool completely before slicing.
Note: I really like "dutch style" pies so I'd vote for the crumb topping.
Crumb Topping
2 sticks butter1 cup brown sugardash of cinnamondash of saltscant 2 cups flour
1. cream butter, sugar, cinnamon, salt. Add flour slowly until mixture becomes crumbly.
Note: If you make this ahead of time you can refridgerate it. Then when you want it, just crumble it on to the pie. I also like to add oatmeal for certain applications as well as vanilla.
 NotesNumber of Servings: Time to Prepare:
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