Cherry Pie Filling Recipe
I got a great deal on fresh cherries at the farmers market on Sunday, so I decided to make cherry pie filling with a recipe I found. I plan on canning them as well, but I thought I'd show you the first part. It was a lot of fun!
The tools. I also had a sauce pan that didn't make it in here for some reason. We'll get to the tool in the middle in a moment.
About 10 pounds worth of cherries.
Using the pitter. Wonderful tool.
After all the cherries are pitted, they are held in a bowl of cool water.
Water is boiled. Place some cherries in it for one minute to blanch.
The sauce is made of 1 cup of sugar, 1/4 cup of cornstarch, and 1 1/3 water from the bowl holding the cherries. Also added (because I felt creative) is two pinches of anise (the specks of black stuff) and 1/4 teaspoon of vanilla. Heat over medium heat.
Add some cherries and a tablespoon of lemon juice. Stir together. Viola!
The tools. I also had a sauce pan that didn't make it in here for some reason. We'll get to the tool in the middle in a moment.
About 10 pounds worth of cherries.
Using the pitter. Wonderful tool.
After all the cherries are pitted, they are held in a bowl of cool water.
Water is boiled. Place some cherries in it for one minute to blanch.
The sauce is made of 1 cup of sugar, 1/4 cup of cornstarch, and 1 1/3 water from the bowl holding the cherries. Also added (because I felt creative) is two pinches of anise (the specks of black stuff) and 1/4 teaspoon of vanilla. Heat over medium heat.
Add some cherries and a tablespoon of lemon juice. Stir together. Viola!