Cherry Pie Filling
Submitted by bocca on July 26, 2005 at 12:52 am

DESCRIPTION
Cherry pie filling

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
6 cups frozen pie cherries, thawed slightly
1 to 1/2 cups sugar depending on your taste
1/4 cup to 1/3 cup cornstarch
1/4 tsp. nutmeg

Reserve 1 cup juice (aprox amount)
Place cherries in a large saucepan, add the 1 cup sugar and heat until almost boiling, taste and see if that is enough sugar. Dissolve 1/4 cup cornstarch in 1/2 cup of the reserved cherry juice. Mix the slurry into the cherries and heat to boiling, stirring constantly. If it does not thicken enough add about 2 Tbsp cornstarch dissolved in just enough juice to make a slurry and add to cherries, heating throughly. Let bubble for at least two minutes. Let cool slightly before using.
Fills a 10-inch pie
Bake at 400 for 10 minutes then at 375 for 25 to 35 minutes