Happy National Pie Day! When it comes to pie, I’m a traditionalist. As a kid, I remember going to my aunt’s farm and climbing up the cherry tree. No, I wasn’t re-enacting any George Washington life story play. The tree was relatively short, and so was I. That made it easier for a kid to climb.
But coincidentally, my favorite pie is cherry. I’ve always been a bit suspicious of all the stuff they put into canned pie filling. Let’s face it: the deep red coloring and thickness are a bit unworldly.
So in honor of National Pie Day, I’m making some cherry mini pies using homemade cherry pie filling.
Homemade Cherry Pie Filling
In a large saucepan, combine the sugars, cornstarch and salt. Add the Bing cherries, water and lemon juice. Bring the mixture to a boil. Reduce the heat and let simmer for 10 minutes, stirring regularly until thickened. Remove from heat and let cool for 15 minutes.
Use this homemade cherry pie filling for making up to 8 mini pies (following manufacturer’s instructions for baking) or 1 regular pie.
1/3 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
4 cups fresh Bing cherries, pitted
1 1/2 cups water
2 tablespoons lemon juice
Number of servings: 1 regular pie or 8 mini pies
Cooking time: 10 minutes