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Cherry pie filling Recipe


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     Cherry pie filling

Category   Desserts - Breads
Sub Category   None

2 qt. containers frozen pitted tart cherries
1/3 cup cornstarch
1/4 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. almond flavoring
1 cup sugar
2 tsp. lemon juice

Thaw. Drain juice and add cornstarch to dissolve.
Combine all else in large saucepan; heat to boiling. Add cornstarch mixture. Cook until clear and thick stirring to keep smooth. Put into 2 large crust-lined pie pans; dot with pats of butter. Top with crust. Bake as usual
Instead of placing filling directly in crust, it can be placed in plastic lined pie tin and frozen. When ready to use, place frozen filling in pastry lined tin and sprinkled with a streusel topping. Bake at 450 for 25 mins. then at 375 for 30 more minutes. You might want to tent it with foil during this last 1/2 hour.

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