Cherry Pie Filling

1. 1

   Let cherries thaw if using frozen cherries or wash and pit fresh cherries. Toss all ingredients together (except butter) in a large bowl and mix thoroughly. Pour into 9 to 10 inch prepared pie crust, dot with butter pieces and put on top crust. Seal top and bottom crust together and crimp edges. Poke slits into top crust for venting. Bake 425u00b0 for 10 minutes, then 350u00b0 for another 45 minutes or so until crust is browned.

2. 2

   NOTE: You may need to use a pie shield or tin foil over the outer edge of the crust during the last 10 to 15 minutes of baking so the middle can brown without over baking your edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.