Saturday, June 5, 2010

World's Best Cherry Pie Filling

About a month ago I began dreaming about cherry pies. There were no fresh cherries available anywhere. Last summer I adapted a Williams-Sonoma recipe for cherry pie filling. I filled pies, ramekins, heart-shaped pockets, and even served it over vanilla ice cream. Last week we finally found some cherries in the produce department! This recipe is really easy, especially if you have a Pit Crew.

Ava removed the stems, and J pitted the cherries.


Chery Pie Filling

2 cups granulated sugar
6 Tablespoons corn starch
1 teaspoon salt
8 cups pitted cherries, whole
4 teaspoons Mexican vanilla

In a large pot stir sugar, corn starch and salt. Add cherries and vanilla. Simmer for 25 minutes, cool completely.

Makes enough filling for 2 deep-dish pies, or 24 heart-shaped pockets. I usually freeze half, just thaw in the refrigerator overnight before second use.

Looking for the perfect crust recipe to accompany your cherry pie filling?
Click HERE for my favorite crust recipe ever.