Victorio VKP1152 Cherry Stoner - Manual (Page 6)

Recipes
Cherry Pie Filling
Yield: Approximately 4 cups
4 cups Pitted Tart Cherries
1 cup sugar
1/4 cup 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 simmer,
stirring often. This process takes about 10 - 15 minutes.
In a small mixing bowl, whisk the sugar and constarch together until com-
bined. 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 the pie crust of your choice.
Bake for 10 -15 minutes, or until the crust is golden brown and the filling
is hot. If using store bought crust, follow the baking instructions on the
package.
NOTE:
This filling makes a great topping for cheesecake, ice cream, etc. You can
also make quick cherry tarts by filling refrigerator cresent dough and baking
according to package instructions.
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