Cherry Pie Filling

Surprisingly simple to make, this homemade cherry pie filling will be a new staple in your recipe book. This recipe makes a cherry filling that's rich, sweet, and filled with real cherries. No artificial colours or flavours needed. The best part is that you get to control the amount and type of sweetneer to use, which also depends on the type of cherries. This filling also makes a pefrect topping for cheesecakes and Angel Food Cake.

4 cups cherries, pitted, thazwed if frozen
1 cup granulated sugar
2 Tbsp. lemon juice, freshly squeezed
¼ cup cornstarch or tapioca
⅛ tsp. ground cinnamon

In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, cornstarch, and cinnamon. Stir to combine.

If your cherries are not very juicy, you may want to add water (from a few Tbsp. to ½ cup depending on your fruit) to thin your sauce.

Bring to a boil. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened (If your mixture is sticking to the pan, turn the heat down to low and add a splash of water).

Remove from heat and allow to cool slightly.

Makes 4 cups.