Cherry Filling Tips (Print Version)
# Ingredients:
→ Cherry Stuffing
01 -
4 cups (616 g) of cherries without pits; if frozen, let them thaw first
02 -
1 cup (198 g) white sugar
03 -
2 tablespoons of lemon juice
04 -
¼ cup (28 g) cornstarch
05 -
A small pinch of salt
06 -
⅛ teaspoon cinnamon, if you'd like
→ Putting It All Together
07 -
2 ready-made pie crusts, one for the top, one for the bottom
08 -
1 tablespoon (12 g) sugar (optional)
# Instructions:
01 -
Set a medium heat under your saucepan and toss in the cherries, sugar, lemon juice, cornstarch, salt, and cinnamon. Stir well. If the cherries seem a little dry, pour in a bit of water (try 2-8 tablespoons). Wait for it to bubble gently, then lower the heat slightly. Let it cook for 8-10 minutes, stirring occasionally, until it gets thick. If it starts to stick to the bottom, turn the heat down and add a splash of water. Take it off the heat and let it cool a bit.
02 -
Heat your oven to 375°F (190°C). Lay one crust in an 8 or 9-inch pie pan. Spoon the cherry filling over it, then cover it with the other crust. Press the edges together and cut a tiny slit in the middle so steam can escape. Sprinkle sugar on the top crust if you want.
03 -
Pop the pie in the oven and bake for about 45-50 minutes, or until the crust is a nice golden color. Pull it out and let it cool before you dig in.