Small Batch Cherry Pie Filling
Small batch cherry pie filling made from scratch in about 15 minutes, perfectly sized for one pie, a crisp, or a dessert for one or two.
Servings: 1 cup
Equipment
Ingredients
- 1 cup cherries -pitted
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- ½ tablespoon cornstarch
- 2 tablespoons water
Instructions
- Add the cherries, sugar, lemon juice, cornstarch, and water to a 1 quart saucepan. Stir until the cornstarch is fully dissolved.
- Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a boil.
- Reduce the heat to low and simmer for about 5 minutes, stirring occasionally, until the cherries soften and the filling thickens and coats the back of a spoon.
- Remove from the heat and let the cherry pie filling cool to room temperature. It will continue to thicken as it cools.
- Transfer to a jar or bowl and refrigerate until ready to use.Keep covered in the refrigerator for up to one week.
Notes
- Use Ripe or High-Quality Cherries: Fresh, ripe cherries give the best flavor. If using frozen cherries, thaw and drain excess liquid to prevent a thin filling.
- Cook Until Thick and Glossy: Simmer the cherry pie filling until it bubbles and looks thick and shiny. The mixture should coat the back of a spoon. It will thicken more as it cools.
- Do Not Skip the Boil: Cornstarch must reach a full simmer to activate properly. If the filling does not boil briefly, it may not thicken.
- Cool Before Using: Let the filling cool completely before adding it to a pie crust, crisp, or cheesecake. This helps it set properly and prevents a soggy crust.
Nutrition
Serving: 1cup | Calories: 198kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 306mg | Fiber: 3g | Sugar: 42g | Vitamin A: 90IU | Vitamin C: 15.5mg | Calcium: 18mg | Iron: 0.5mg
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