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Cherry Pie Filling from Tart Cherries


4 cups of cherries... drain all the juice.
1/2 c to 3/4 c sugar depending on type of fruit
4 T corn starch
1 T butter


Want a good recipe for pie filling?  Here’s my brother’s cherry pie filling recipe for you to use…

Defrost fruit until completely thawed.  Drain all juice from fruit.  Save one 1 cup of juice.  In bowl mix sugar and corn starch.  Slowly add 1 cup of juice from fruit.  Heat on medium heat until boils and thickens.  Stir constantly.  Cook until very thick.  Add butter and stir til melted.  Let filling cool in refrigerator until cold.  Be sure fruit is completely drained and add to chilled filling.  Fill pie shell with filling and cover with other pie shell.  Bake pie at 375 degrees for 15 minutes and 325 degrees for 30-40 minutes or until done.