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.