#Nails #summer nails #barbie nails #acrylic nails #Micro French Nails #Short Stiletto Nails
I made four pies at the beach--two blueberry and two cherry. The cherry pies were the hands down favorite (mine too). Last summer, I tried freezing cherry pie filling; those cherry pies were made with that filling. Yesterday, I made some more, so I thought I would share the winning recipe. Cherry Pie Filling 8 cups of tart cherries 5 tablespoons cornstarch 2 1/2 cups of sugar Wash cherries; drain. Pit cherries. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken. Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2 inch head space. Cool at room temperature not to exceed 2 hours. Seal, label, and freeze. Today, it is back to the Amish farmer's market to buy more cherries. I think four quarts of this red goodness are not nearly enough for the pies I need to make next year. Go get yours soon. Cherry season doesn't last long!
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