{"id":4784,"date":"2019-07-30T23:07:19","date_gmt":"2019-07-30T23:07:19","guid":{"rendered":"https:\/\/lincon.com\/site\/?p=4784"},"modified":"2026-02-03T20:18:31","modified_gmt":"2026-02-03T20:18:31","slug":"cherry-pie-filling","status":"publish","type":"post","link":"https:\/\/lincon.com\/site\/cherry-pie-filling\/","title":{"rendered":"Cherry Pie Filling"},"content":{"rendered":"<div id=\"linco-3376918636\" class=\"linco-before-content linco-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-7218081052625257\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-7218081052625257\" \ndata-ad-slot=\"2982622224\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><br style=\"clear: both; display: block; float: none;\"\/><div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4784?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><span class=\"pdfprnt-button-title pdfprnt-button-pdf-title\">PDF<\/span><\/a><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4784?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title pdfprnt-button-print-title\">Print<\/span><\/a><\/div>\n<p class=\"wp-block-paragraph\">Colorful homemade cherry pie filling\nYield:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">About 3 cups\nIngredients:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 cups pitted sour cherries*<br>1 1\/2 cups sugar<br>approximately 1\/2 cup water<br>approximately 1-2 tablespoons clear jel or cornstarch, for thickening<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">(Please see additional notes before making!) \nInstructions:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1.\n Combine fruit and sugar in a pan and stir together. If cherries are \nsoft and mushy, you won&#8217;t need additional water, but if cherries are \nfirm, add 1\/4 to 1\/2 cup water. Bring to a boil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Mix cornstarch or clear jel** with some cold water or reserved \ncherry juice (about 2 tablespoons of cold water with 2 tablespoons corn \nstarch or clear jel), whisking to remove lumps.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. When cherries are boiling, add thickening while stirring \nconstantly to prevent lumps. Add enough thickening to make the \nconsistency you desire. We like our pies fairly thick, but cheesecake \ntopping thinner. Stir the thickening as it bubbles, just until the \njuices are clear. (When the filling looks clear, it&#8217;s fully cooked. \nOver-cooking will start to break down the filling.)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. Pour into pie crusts (unbaked pastry) for pies (bake pies at 425  degrees for about 30 minutes or until browned) or use as topping in  other recipes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\nAdditional Notes:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">*You\n can use sour or sweet cherries for this recipe, but you will need to \nadjust the sugar if using sweet cherries. I would use about 1\/2 to 3\/4 \ncup of sugar for sweet cherries. If using sweet cherries, you may wish \nto add a tablespoon of lemon juice or a pinch of citric acid, since \nsweet cherries won&#8217;t be as tart as sour cherries.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The texture of the cherries will also make a difference in this \nrecipe. I have used really ripe sour cherries from my parents&#8217; trees, \nand those are very juicy and tart, needing no additional water or citric\n acid. I have also used sweet cherries from a neighbor&#8217;s tree, and those\n were again, really ripe and soft and made a nice juicy filling!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">However, using firmer cherries from a store will necessitate the \naddition of some water&#8230; and you can also boil the cherries, sugar, and\n water for several minutes without risk of them falling apart and \nlooking mushy in your pies or on your cheesecakes. \ud83d\ude42 <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">**Cornstarch thickens, and will continue to become thicker as your \nmixture cools. Do not make it as thick when hot as you would like it to \nbe when it has cooled, or it will be too thick. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a rel=\"noreferrer noopener\" aria-label=\" (opens in a new tab)\" href=\"http:\/\/www.solutions.uiuc.edu\/content.cfm?series=3&amp;item=262&amp;Parents=0|28\" target=\"_blank\">Clear jel<\/a>,  however, is the same thickness hot as it is cold. We prefer clear jel  for thickening pie filling, as it is easier to see the consistency, and  the pies don&#8217;t tend to run over in the oven as easily.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-bottom-right\"><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4784?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"View PDF\" \/><span class=\"pdfprnt-button-title pdfprnt-button-pdf-title\">PDF<\/span><\/a><a href=\"https:\/\/lincon.com\/site\/wp-json\/wp\/v2\/posts\/4784?print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"http:\/\/lincon.com\/site\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Print Content\" \/><span class=\"pdfprnt-button-title 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Instructions:&nbsp; 1. Combine fruit and sugar in a pan and stir together. If cherries&#8230; <a href=\"https:\/\/lincon.com\/site\/cherry-pie-filling\/\">Read more &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[6,79,25,24],"tags":[],"class_list":["post-4784","post","type-post","status-publish","format-standard","hentry","category-dessert","category-pie","category-snacks","category-tammys-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cherry Pie Filling - LincOn.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lincon.com\/site\/cherry-pie-filling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cherry Pie Filling - LincOn.com\" \/>\n<meta property=\"og:description\" content=\"Colorful homemade cherry pie filling Yield:&nbsp; About 3 cups Ingredients:&nbsp; 3 cups pitted sour cherries*1 1\/2 cups sugarapproximately 1\/2 cup waterapproximately 1-2 tablespoons clear jel or cornstarch, for thickening (Please see additional notes before making!) 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