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Thursday, June 7, 2012

Fresh Cherry Pie Filling

Photo courtesy Taste of Home

  Recently a friend gave us a bunch of cherries from his very happy cherry trees. So after a few hours of removing the pits, I froze them in baggies for later use. My hubby, who generously donated his time to removing those little pits, asked for a cherry pie for his time and trouble. How could I refuse?
  This is how I took those fresh cherries and made them into pie filling. It's a lot easier than removing the pits.

Cherry Pie Filling
6 cups fresh pitted cherries
1/2 cup water
1-1/4 cup sugar
4 T. cornstarch

   In medium saucepan, combine cherries with remaining ingredients. Bring to a boil and then reduce heat to low. 

Cook, stirring frequently for about 10 minutes. 

Cool slightly before using to fill pie shell or other dessert.
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