Quick and Easy Cherry Pie Filling is the best way to fill up a pie crust. Whole, pitted cherries, in a thick, not-too-sweet homemade sauce, is just the thing to make your summer cherry pie a little more special.
Whisk together the water, lemon juice, lemon zest, cornstarch, and salt. Set aside.
In a large sauce pan, add the cherries and the sugar. Pour the cornstarch mixture over top and turn on the heat to medium. Bring the mixture to a boil.
Once the mixture begins to boil, lower the heat to simmer and continue to cook for another 10 minutes.
It is imperative that you stir the mixture at regular intervals to prevent the sauce from burning.
Once done, pour the hot cherry pie filling into sterile mason jars. Wipe the jars clean and place on a seal, followed by a ring. Tighten and leave jars to cool completely undisturbed for 12 hours. Store in your fridge and use within 6 weeks.
The nutritional information in this recipe card is for about 1/2 cup of the pie filling. This recipe will yield about 8 cups. The nutritional information does not account for a pie crust or any other additions to the pie filling.