Food & Entertaining - Garden to Table

Sour cherry pie filling

Pat Crocker
Photography by
Stacey Van Berkel

This recipe will make enough to bake two delicious summer pies

Sour cherry pie filling

Makes 2 pie fillings


  • 1¼ cups granulated sugar
  • 4 tbsp cornstarch
  • 6 cups sour pitted cherries, fresh or frozen
  • 2 tbsp melted butter
  • 2 tbsp water
  • 1 tbsp freshly squeezed lemon juice
  • ¼ tsp pure almond extract

In a large bowl, combine the sugar and cornstarch. Stir well with a fork to distribute thoroughly. Add the cherries; toss well. Combine the melted butter, water, lemon juice and almond extract in a separate bowl. Mix well and drizzle over the cherries. Toss well to coat evenly. Divide the mixture into 2 equal portions and spoon into freezer bags. Set each bag in a 9" pie plate. Squeeze the air out, seal, label and freeze. Once frozen, lift the bags
out of the pie plates and store in the freezer for up to 6 months.

Excerpted from Preserving by Pat Crocker (HarperCollins Publishers Ltd., ©2011) All rights reserved.


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