Ready in 20 minutes
If you do not have fresh tart cherries in the grocery store, this filling is a good alternative to gooey canned cherry-pie filling (which never has many cherries in it)!
" For a 9 inch deep dish pie, I used 4 (15 oz.) cans of sweetened dark cherries and cut the sugar down to 1/4 cup. I made the pie for my family for Thanksgiving, and I got huge compliments."- eileen626smith
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CariNurse88 9 months agoThis is exactly the kind of cherry filling I have been looking for! Thank you for posting!!!
Mrsswill 9 months agoPerfect!!! Just what I was looking for! Thanks for posting.
adw899 1 year agoReally good cherry pie. Thanks for posting the recipe. I will definitely make this again...it's a keeper.
dweaver 2 years agoGreat - for deep dish I 1.5 the amount. I also cut the sugar a little
eileen626smith 3 years agoFor a 9 inch deep dish pie, I used 4 (15 oz.) cans of sweetened dark cherries and cut the sugar down to 1/4 cup. I made the pie for my family for Thanksgiving, and I got huge compliments.
stevemur 5 years agoTerrific! I love cherry pie, and my 5-year-old really wanted to make something in the kitchen today. We put together this recipe and it was perfect. <br><br>I'd offer a few tips to make this turn out just right. (1) Sweeten to taste. My son wanted another tablespoon or two of sugar in the mixture, and it was just fine. (2) After the mixture has come together, use a slotted spoon to spoon it into pre-baked pie crust. Add only a couple of tablespoons of the liquid, otherwise, the bottom of the pan will be soggy. (3) Use egg wash (a whole egg, whisked, optionally with a dash of milk) on the top of the pie crust, plus some granulated sugar on the top to bake the pie, and (4) Allow it to cool for 15 minutes before cutting. <br><br>I skipped the butter -- the crust I used had plenty of that.<br><br>Very good! Thanks for posting!
stoniest13 5 years ago[I posted this recipe.]