I love eating cherries when they’re in season. There are number of cherry orchards where I live in Oregon. I like cherries so much I don’t mind driving 45 minutes away to be able to pick them fresh off the tree in the hot sun.
My favorite kinds of cherries are Bing and Rainier. Bing cherries are perhaps the most famous, and are dark red and sweet. Rainier cherries are also sweet but have a yellow or golden tint.
A few days ago we went to a farm called Detering Orchards in Harrisburg, Oregon. They are a small, family-owned farm and are locally famous for their delightful, U-pick fruits and vegetables all summer and fall.
We picked so many cherries that I had a hard time knowing how to use them before they start to go bad. I therefore decided to make some home-made cherry pie filling. I will use this later for making bars, cobbler, and crisps.
Below I will show you one way to use fresh cherry pie filling. Once you make this filling, I don’t think you’ll ever want to buy it from the store again!
- 12 cups pitted cherries
- 1 cup sugar
- 2 tbsp butter
- 1 tsp ground cinnamon
- 1/2 tsp each lemon and lime zest
- 1/4 cup lemon juice
- 1/4 cup cornstarch
- 1 tsp vanilla
- Tiny pinch of salt
- Cherry pie filling
- Ice cream
- Whipped cream
Combine cherries, sugar, and butter in a large saucepan.
Place saucepan on your stove at medium heat. Stir the mixture and cook till the cherries release their juice and butter melts. Stir constantly, making sure to get the bottom and sides of the pan as the liquid comes to a rolling boil.
Turn down the heat and cook the cherries for 10-15 minutes. Keep stirring from time to time, so the bottom of the pan doesn’t scorch.
Stir in the lemon juice, cinnamon, and lemon-lime zest. Stir thoroughly.
Carefully remove a 1/4 cup of hot liquid from the saucepan. Whisk in cornstarch to the hot liquid.
Pour the liquid over the cherries. Stir all ingredients together.
Stir in vanilla and salt. As soon as you see the mixture thicken, turn off the heat. Cool the mixture before using it.
Serve this delicious filling with ice cream and whipped cream!
Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.