Cherry Pie Filling

[Mike Nolan]

Cherry Pie Filling

Cherry Pie Filling

Yield
2 pies

Ingredients

4 cups sour red cherries, pitted and drained. (Save the juice separately)
1 Tablespoon cornstarch
3 Tablespoons all-purpose flour
1/3 cup unsalted butter
1/4 teaspoon almond extract
1/4 teaspoon salt
2 cups sugar (Splenda Blend works fine)
Instructions

This recipe is from the Nebraska Centennial Cookbook, edited by Katherine Hillegass (now MacDonald), my mother-in-law. This pie filling is from her mother-in-law, Rosena Hillegass of Rising City, Nebraska.

The recipe says it is enough for two 8" pies, but I find it makes about 1 1/2 pies the thickness we like. 1 1/2 pounds of cherries with pits and stems will be a bit over 4 cups of pitted cherries.

Note: Frozen cherries work fine, thaw them and save the juice. However, frozen cherries seem to be sweeter than fresh pie cherries, so we've been adding a little citric acid.

Mix juice from cherries with sugar, flour, cornstarch, butter, almond extract and salt.

Boil until very thick. The liquid will turn clear as it thickens. We often add the cherries to the filling as it cooks, we think that works better.

Remove from heat, stir in cherries, pour into two pie shells.

If making it into a pie, roll 1 Tablespoon sugar into top crusts before putting on pie.

For cobbler, pour into deep dish and spoon cobbler dough on top.

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