Homemade Cherry Pie Filling Recipes

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.

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Steps:

• Preheat oven to 350.
• Pour pie filling into pyrex dish.
• Combine all other ingredients until butter is the size of small balls/peas.
• Top pie filling.
• Bake 30-35 minutes or until crisp is golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Steps:

• Mix ingredients for filling.
• Place in pastry-lined pie pan.
• Put top crust on. Cut vent slits in top crust, and flute edges.
• Brush with milk and sprinkle with sugar.
• Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
• TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

Steps:

• In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using to fill pie shell or other dessert.

Steps:

• Bring first 3 ingredients to boiling point.
• Mix Clear Jell and the 1 quart water together. Add to the near boiling ingredients in 8-quart kettle.
• Bring again to boiling point.
• Remove from heat and add Karo syrup.
• Mix Jello and Kool-Aid together and add to kettle.
• Put cherries in last.
• Ladle the mixture into 7 quart hot, sterile jars.
• Leave 1/2 inch headspace.
• Seal the jars.
• Process in a boiling water bath for 10 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.
• 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 and use first.

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.

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.

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.