Dark Cherry Pie Filling
- 4 cups pitted dark cherries(Organic frozen or thawed)
- 1 cup granulated sugar
- 4 Tablespoon cornstarch
- Juice from half a lemon
- Pinch of Cinnamon (1/4 tsp)
- Place cherries into a saucepan and squeeze the juice from half a lemon into the cherries over medium heat, stir then cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
DirectionsPerfect pie crust: Entire bag of mix makes four 8 inch pie crusts or equivalent. Entire bag Glutino® Gluten Free Pantry™ perfect pie crust mix. 3/4 cup + 2 tbsp butter or non-dairy substitution. 2 eggs. 4 tsp vinegar. Cut the cold butter into pats, then work the pats into the mix until it's crumbly. Whisk the eggs and vinegar together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together. Adding 1 to 3 additional tablespoons cold water if necessary. Divide dough in half. Shape into balls and refrigerate or freeze one portion for later use. Chill other half for an hour or up to overnight. Allow the dough to rest at room temperature for 15 to 20 minutes before rolling. Roll out into two 8 inch circles on a piece of parchment paper. Invert the crust into the prepared pie pan. Cool before filling.
Remove from the oven and place on a rack to cool.
The Struggle is real ...Waiting ....to eat!