Hi friends! I decided to take a time-out this weekend for a rare Sunday evening blog post. I was making homemade cherry pie filling for a Cherry Dump Cake earlier this week and thought it would be a good time to share the recipe. I’ve actually posted it before as part of my Cherry Sweet Rolls and Black Forest Cake, but hopefully posting it alone will make it a little easier to find the recipe!
I’ve always loved cherry pie filling but the one my grandma made for her cherry pies was always my absolute favorite. Hers was made with fresh sour cherries from their cherry tree and it makes a filling SOOOO much better than the store-bought canned variety. So once I discovered I could buy canned sour cherries from the store and make my own like my grandma’s, I was hooked. This recipe is super simple and will be your new favorite from the first time you make it! Use it in pies, as a topping for cheesecake, filling for layer cakes or just eat it with a spoon…which is what I find myself doing way too often. Eek!
Enjoy what’s left of the weekend! Our weather is absolutely gorgeous so I’m headed outside–later!
- 2, 14.5 oz. Cans Pitted Sour Cherries (in water NOT syrup), drained with ½ c. juice reserved
- 1 c. Granulated Sugar
- ¼ c. Cornstarch
- 1 t. Pure Vanilla Extract (or Almond Extract)
- Combine the cherries, ½ c. juice, sugar and cornstarch in a medium saucepan. Cook over low-medium heat until thickened, stirring frequently. Be patient…it will take awhile but the mixture will magically thicken around the 25 minute mark. Remove from heat and stir in vanilla or almond and let cool completely. Store in refrigerator.