Sour Cherry Filling

The one pie, tart, cake, or turnover filling I love best is Sour Cherry. Its one of those flavours we rarely has as a kid.

I had some sour cherries in the deep freeze that I needed to use so I decided to try my hand at a sour cherry filling.

After reading some old recipes I came up with what I though would be a great filling.

Sour Cherry Filling

For this recipe I used:


2 Pounds of carefully pitted Sour Cherries
2 Pounds of Sugar
6 Tablespoons of Cornstarch
1 Teaspoon of Cinnamon

I added everything to a big heavy bottomed pot and mixed well.

Sour Cherry Filling – Ready to Boil

On medium high heat I let the mixture boil for about 5 minutes, stirring occasionally to avoid scorching.

Sour Cherry Filling – Boiling Away

Once it was boiled I poured the mixture into a medium bowl and let it cool to room temperature. Then it was off to the fridge to let it fully cool to use later.

Sour Cherry Filling – Chilling

Baker’s Notes:

  • enjoy!
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