What’s summer without a little cherry on top? We were fortunate enough to receive a gorgeous shipment of Rainier Bing Cherries from the folks at SweetPreservation.com. I’m a huge sucker for a real cherry pie (for the Wisconsinites out there, a Door County Cherry Pie, what? Does it get better?). Here’s my cherry pie secret: I’ve never made one. Gasp! Well, praise to the pie gods, I’m all ready to go now.
This homemade cherry pie filling is sweet and tart all at the same time. It’s beautiful in color and will work well as a pie, crepe, or donut filling or as a pancake, waffle or ice cream topping. Or scoop it right out of the jar and eat it by the spoonful. It’s that good.
Pitting the cherries is two-thirds the battle. I took a Wilton frosting tip (#3!), stuck it on the end of my finger and pushed the pits out. You could purchase a cherry pitter which looks amazing, but if they didn’t have it at Target, I wasn’t getting one. So strap on an apron, get ready to have some red fingers and let the good times roll!
Homemade Cherry Pie Filling
5 C stemmed and pitted Bing cherries
3/4 C granulated sugar
2 TBSP lime juice
4 TBSP cornstarch
1/2 C water
Add cherries, sugar and lime juice to a large saucepan. Heat on medium, allowing cherries to warm, releasing their juices. Stir occasionally, about 5-10 minutes. Meanwhile, mix cornstarch and water together in separate bowl. When cherries are warmed through, mix in cornstarch mixture. Allow to heat through to boil, another 5-10 minutes. Stir occasionally. Remove from heat. Allow to cool.
If you’re canning, following the step by step canning methods on Sweetpreservation.com.
Stay tuned for more cherry recipes to come!
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