Perfect Cherry Filling Guide (Print Version)
# Ingredients:
→ Cherry Pie Filling
01 -
4 cups (616 g) pitted cherries, if frozen, thawed
02 -
1 cup (198 g) granulated sugar
03 -
2 tablespoons lemon juice
04 -
¼ cup (28 g) cornstarch
05 -
Pinch of salt
06 -
⅛ teaspoon cinnamon (optional)
→ For Pie Assembly
07 -
2 prepared pie crusts, top and bottom
08 -
1 tablespoon (12 g) granulated sugar (optional)
# Instructions:
01 -
In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, cornstarch, salt, and cinnamon. Stir to combine. If cherries are not very juicy, add water (a few tablespoons to ½ cup) to achieve desired consistency. Bring to a simmer and reduce heat to medium-low. Cook for 8-10 minutes, stirring as needed, until mixture thickens. If the mixture sticks to the pan, reduce heat to low and add a splash of water. Remove from heat and allow to cool slightly.
02 -
Preheat oven to 375℉ (190℃). Line an 8 or 9-inch pie pan with the bottom crust. Fill with cherry pie filling and cover with the top crust. Pinch edges to seal, cutting a small slit in the center to allow steam to escape. Optionally, sprinkle with 1 tablespoon of sugar before baking.
03 -
Bake in preheated oven for 45-50 minutes or until the crust is golden brown. Remove from oven and cool before serving.