This cherry pie filling blends tart cherries with a sweet, thickened syrup and a hint of vanilla, creating a vibrant, luscious filling that’s perfect for mini pies or tarts.
Ingredients
2 14.5-ounce cans pitted tart cherries
1 cup granulated sugar
¼ cup cornstarch
1⁄8 teaspoon salt
2 tablespoons butter
3⁄4 teaspoon vanilla
¼ teaspoon red food coloring
Directions
- Drain cherries, saving one cup of juice. In a medium saucepan, combine sugar, cornstarch and salt. Stir in reserved cherry juice until smooth. Bring mixture to boiling; cook about 2 minutes or until thickened, stirring constantly.
- Remove from heat and add butter, vanilla and food coloring. Gently stir in cherries. Cool slightly before filling pie shells.
