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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 6 servings The following items or measurements are not included below: liquid |
||
| Calories 77 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 6mg | 0% | |
| Potassium 80mg | 2% | |
| Total Carbohydrate 19.3g | 6% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 14.5g | ||
| Protein 0.6g | 1% | |
Cherry Pie (Filling Only)
SERVES 6 -8 , 1 pie
Ingredients
- 2 cups tart cherries, pitted (fresh or frozen, thawed)
- 3/4 cup liquid (juice or water)
- 1/4-1/2 cup sugar (sweeten to taste)
- 3 tablespoons cornstarch
- 1/8 teaspoon almond extract
Directions
1
Blend corn starch and sugar. (The amount of sugar can vary according to taste and if the cherries were frozen with sugar or not.)2
Drain juice from cherries and add water to make 3/4 cup liquid. Stir liquid into corn starch mixture.3
Stir mixture on high heat until mixture thickens and boils.4
Remove from heat, stir in almond extract and gently fold in cherries.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Pitted > Cherries
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: weck50
On Aug 16, 2009
I canned cherries in quart jars last year, but was unsure of what I wanted to do with them. I had exactly enough cherries and juice per quart to double this receipe. Perfect pie filling! Thanks!
From: Chef #287255
On Jul 25, 2009
I used fresh tart cherries and cranberry juice cocktail. The juice blended in well with the cherries. I didn't use all three tablespoons of cornstarch and it was too runny. Next time I'll follow the directions 
From: **Tinkerbell**
On Apr 26, 2009
Oh, you just can't beat the flavor of cherries & almond! This was almost just as easy as opening a can & much, much cheaper! I made it on the stove with frozen, thawed cherries & used the 1/2 cup of sugar. I also had a little extra almond extract, probably about double. My toddler ran up & hugged me around the knees as I was measuring the 1/8 teaspoon & the extract overflowed the measuring spoon. lol I can't wait to use this in our favorite cherry dessert, but for now it tasted fabulous as a warm topping on vanilla ice cream. Thanks for sharing, Vyrianna! Made & enjoyed for the Spring 2009 Pick A Chef Orphanage.
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