If you’re eating clean, but love cherry pie, this Cherry Pie Filling will be a summer staple in your kitchen!
I love eating seasonally, especially when it comes to fruit. Even though things like tomatoes and strawberries are generally available year-round where I live, there is nothing like fresh, local juicy summer tomatoes or a bowl of sweet strawberries. Or ripe peaches that are so sweet and juicy they have to be eaten over the kitchen sink! And for me, sweet cherries are tops.
Eating cherries out of hand is my favorite way to get my cherry fix, but when they’re in season I usually buy way more than can just be eaten out of hand, so I look for new ways to use them. Why not cherry pie filling, right?
The uses for this sweet sauce don’t stop at pie filling though; it’s also great:
Dolloped on oatmeal (or noatmeal!) or yogurt.
Spread on toast, pancakes, crepes, waffles, or French toast.
Spooned on vanilla ice cream or frozen yogurt.
Or eaten with a spoon as-is.
I used this to make my Cherry Cobbler Cheesecake Bars, which I’ll be sharing the recipe for next week!
- ¾ lb (340 g; about 2 slightly heaping cups) sweet cherries (I used Bing cherries), stems removed and pitted but left whole if possible
- 1 ½ tablespoons honey (you can add more if your cherries aren’t that sweet)
- 1 tablespoon water
- ¼ teaspoon apple cider vinegar
- 1 pinch sea salt
- 1 pinch ground mahlab (optional)
- 1 tablespoon arrowroot starch + 1 tablespoon cold water
- ½ teaspoon pure vanilla extract
- Add the cherries, honey, water, vinegar, salt, and mahlab to a medium saucepan over medium-high heat; cover and bring to a boil, then turn heat down slightly and boil until the cherries are softened, about 8 minutes.
- Stir in the arrowroot slurry and cook 30 seconds, stirring constantly, and then stir in the vanilla and remove from the heat.