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Cherry Pie Filling from Tart Cherries


4 cups of frozen cherries...drain all the juice.
1/2 c to 3/4 c sugar depending on tartness of the fruit
4 T corn starch
1 T butter
1 egg
2 T sugar
Pie dough (enough for a 9” double-crust pie)


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, and put in a saucepan. In a bowl, mix sugar and corn starch.  Slowly whisk sugar mixture into the juice, until no lumps remain and sugar is mostly dissolved.  Heat on medium heat until mixture boils and thickens.  Stir constantly and cook until very thick.  Add butter and stir until melted.  Let filling cool in refrigerator until cold.  Add the 4 cups of drained cherries to the chilled filling.  Fill pie shell with filling, and cover with second pie shell with steam vents cut, or a lattice top.  Beat the egg and brush top of pie with it, then sprinkle with 2 tbsps. sugar. Place pie on a baking sheet and place on the lower-middle rack of your oven. Bake pie at 375 degrees for 15 minutes, and then 325 degrees for 30-40 minutes or until done (juices should be bubbling). Let pie cool for at least 4 hours before cutting.