hey everyone today we're making a really
easy really simple foolproof homemade
cherry pie filling so the first thing
we're going to do is we're going to mix
together our sugar
and our cornstarch now i'm using a
turbinado sugar i just like the flavor
profile but use whatever sugar you want
the important part is you want to take
the sugar and whisk together the corn
starch so it's evenly combined so here's
a little storage tip on cornstarch by
the way so an open package of corn
starch if stored properly and that means
in a cool dry place where it's in a
sealed container will last indefinitely
same thing for sugar both of those
things if you store them in the pantry
in a cool dry place they last forever
they don't go bad
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okay so we mixed together those
ingredients now we're gonna get our
cherries going so we're gonna add our
cherries to a saucepan i'm using a
shallow dutch oven just so you can kind
of see what i'm doing but saucepan would
be great add them to the saucepan over
medium-low heat and we're going to cook
them for about 10 minutes covered just
so they start to release those juices
the important part here is you want to
stir them frequently because you don't
want the cherries to burn you want to
pull out those juices but not burn the
cherries after you've cooked the
cherries for about 10 minutes and all
those juices have come out we're going
to add in that sugar mixture so i like
to add a little bit at a time mix it all
together add in a little bit more mix it
all together and do that until all of
the sugar and corn starch mixture is
completely incorporated now here's the
little gotcha before anyone says
anything so this is just a simple easy
cherry pie filling typically you went
mixing cornstarch this way you might get
some lumps so there might be some lumps
in this just to let you know
probably not for the most part it works
all the time but it's just a really
simple easy cherry pie filling so this
is not how you would traditionally mix
in corn starch into a liquid i know that
for anyone that wants to leave a comment
tell me that i don't i already know i
know i know so mix that in what's fully
incorporated i'm going to bring it to a
low simmer we're going to cook the
cherries in that low simmer for about a
couple minutes just until the sauce
starts to thicken you really want that
cherry mixture to thicken now if you
like it a little bit thicker cook it for
about five minutes by the way since it's
cherry season and since we're cooking
cherries right now i just want to let
you know that fresh cherries they like
to be cold so you want to store them in
the fridge stored in the fridge cherries
will last about 10 days that way but you
also can freeze them if you do freeze
them they'll keep in the freezer for
about six months the thing is you don't
necessarily have to pit them if you put
them in the freezer you can pit them
after but future you will be really
happy if you pit them before you freeze
them once again they'll last up to six
months that way since it is cherry
season okay so after you've cooked the
mixture to your desired thickness let it
cool and put it in the fridge or go
ahead and make your pie but you want it
to cool first that part is really
important it'll stay in the fridge it'll
keep fresh in an airtight container for
about three days if you need it to last
longer than that you can put it in the
freezer and i'll keep up to four months
that way but if you like this recipe
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that you want to see just drop a comment
down below if you like to cook like i do
i release new videos every single week
see you next time
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you