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Making Cherry Pie Filling
- Clean and pit cherries as done for canning.
- Combine water, spices, sugar and flour in a large, heavy pan and slowly bring to a
boil, stirring continuously until thickened. - Add fruit and bring up to temperature, cooking for about five minutes, stirring
continuously. - To bake a covered or uncovered pie, use a 9" pie crust. For uncovered, you may put
dabs of butter on top of the fruit. Bake at 425° for 1/2 hour and then reduce
temperature to 350° for another 1/2 hour.
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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