Homemade Cherry Pie Filling
Celebrate the essence of cherries with this homemade pie filling that radiates with both flavor and flair. It’s perfectly thickened and seasoned to elevate any dessert, be it a classic cherry pie, tarts, or even as a delightful topping for pancakes or cheesecakes. M-K Ground Nutmeg adds a subtle warmth, while the unique combination of M-K Pure Vanilla and Angel Food extracts gives it a rich, aromatic depth.
Ingredients
- 1 lb can Pitted Tart Red Cherries
- 3 T. Cornstarch
- 1 dash Salt
- 3/4 c. Sugar
- 1/4 tsp. M-K Ground Nutmeg
- 1/2 tsp. M-K Pure Vanilla Extract
- 1/2 tsp. M-K Angel Food Extract
Directions
- Begin by draining the cherries, but ensure you retain the liquid for the recipe. Set the cherries aside.
- In a small bowl, dissolve the cornstarch in a small amount of the reserved cherry juice to form a smooth paste. This will help thicken the filling without any lumps.
- In a saucepan, combine the cornstarch paste, sugar, salt, M-K Ground Nutmeg, and the rest of the reserved cherry juice.
- Place the saucepan over medium heat. As you cook, stir the mixture continuously. The constant stirring will prevent it from sticking to the pan and ensure even thickening.
- Continue cooking until the mixture has not only thickened but also cleared, becoming glossy and rich.
- Once you reach the desired consistency, stir in the drained cherries, ensuring they’re well-coated with the thickened sauce.
- To finish, add the M-K Pure Vanilla Extract and M-K Angel Food Extract. Stir to combine and let the mixture cool a bit before using.
- Your cherry pie filling is now ready! It’s perfect for crafting a 9-inch cherry pie, a delightful fruit petal pie, or even as a sweet addition to other desserts.
Tip: If you’re planning to use the filling later, allow it to cool completely and store in an airtight container in the refrigerator. The flavorings added will intensify over time, making your filling even more delightful when you use it.
