Snacks & Desserts
Easy Freezer Cherry Pie Filling
|
Servings: |
1
pie |
2
pies |
3
pies |
4
pies |
5
pies |
6
pies |
|
Ingredients: |
|
|
|
|
|
|
|
Sugar |
1
C. |
2
C. |
3
C. |
4
C. |
5
C. |
6
C. |
|
Flour |
3
T. |
¼C.
+ 2T. |
½C.
+ 1 T. |
¾
C. |
¾C.
+ 3T. |
1
C. + 2T. |
|
Salt
|
1/8
t. |
¼
t. |
3/8
t. |
½
t. |
1/2t
.+ 1/8t. |
¾
t. |
|
Butter/margarine
|
2
T. |
4
T. |
6
T. |
8
T. |
10
T. |
12
T. |
|
Sour
pie cherries (Fresh, frozen*, or
canned and drained) |
4
C. |
8
C. |
12
C. |
16
C. |
20
C. |
24
C. |
In
a large bowl, mix sugar, flour, and salt.
With a fork, mix in butter until it is crumbly.
Stir in pie cherries, stirring to coat well. Pour cherry mixture into a labeled freezer bag or container.
Remove excess air, seal and freeze.
To
Serve, Thaw filling, pour into pie shell, and seal
top crust or sprinkle with crumbs.
Bake at 425°
for 10 minutes, then reduce heat to 350°.
Bake for 30-40 minutes until browned and
bubbly.
* If starting with frozen fruit, do not thaw, and increase the measurement of fruit by 1 cup.
To Serve: Thaw completely, pour into a single pie crust and bake as usual.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.