|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
2 pies |
Prep. Time: |
:30 |
Total Time: |
1:15 |
Ingredients: |
|
|
6 to 6-1/2 cups thawed frozen dark sweet cherries, and juice
1/8 tsp. salt
1/2 to 1 cup sugar (I only use 1/2 cup, we don't like our pies too sweet)
4 to 5 tbsp. cornstarch
2 tbsp. lemon juice, fresh or bottled
|
Directions:
|
Reserve about 1/2 cup juice and mix the cornstarch in it (4-5 tbsp, depending on how thick you like your filling). Mix sugar with cherries and juices and cook till bubbling. Stir constantly if cooking on stove stop. In the microwave I cook at 5 minute intervals and stir in between. Add the reserved juice/cornstarch mixture and stir to mix. Cook for about 3 minutes until thickened. Cool and use in your favorite pie crust.
|
Comments from dorel
:
|
This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
