Victorio VKP1009 Cherry Stoner - Manual (Page 6)

Recipes
Cherry Pie Filling
Yield: Approximately 4 cups.
4 c. Pitted Tart Cherries
1 c. Sugar
1/4 c. Cornstarch
1 tbsp Lemon Juice (Optional)
Directions:
Preheat oven to 375° F.
Place prepared cherries in a medium saucepan over medium heat, and
cover. Heat the cherries until they release their juices and come to a sim-
mer, stirring often. This process takes about 10 to 15 minutes.
In a small mixing bowl, whisk the sugar and cornstarch together until
combined. Pour the sugar mixture into the saucepan and thoroughly
combine with the cherries. Reduce the heat to low and simmer until the
filling has thickened, about 2-5 minutes. Remove from heat, let cool, and
pour the filling into a pie crust of your choice.
Bake for 10-15 minutes, or until the crust is golden brown and the filling is
hot. If using a store bought crust, follow the baking instructions on the
package.
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