Reprinted from The Blood Type Diet Website (

Cherry Pie Filling


This was adapted from a recipe found on (under Cherry Pie Filling by Julie in TX). This recipe, coupled with the dessert spelt crust recipe in Cook Right 4 Your Type, made an outstanding pie. I haven't tried it in a cobbler yet but I'm sure the results would be equally good.

  • Makes 1 quart (enough for 1 9' pie)
  • 1 cup sugar
  • 1/4 teaspoon salt (optional)
  • 2 drops almond extract or 4 drops vanilla extract
  • 1 1/3 lbs sour pitted cherries
  • 1/8 cup arrow root or cornstarch (original recipe calls for 1/4 cup quick-cooking tapioca)
  • 1 cup water
  • 1/2 tablespoon lemon juice
How to make it:
  1. Blend the sugar, salt, and arrow root together.
  2. Add almond or vanilla extract and water.
  3. Cook on medium high heat until thickened and bubbly, stirring constantly.
  4. Add lemon juice and cook an additional two minutes.
  5. Add the cherries to the sauce, stirring gently to keep from breaking the cherries up.
  6. Bring the mixture to a rolling boil and cook for 1 minute.
  7. Use immediately or follow canning instructions below.
  8. Ladle the mixture into hot, sterile jars.
  9. Leave 1/2 inch headspace.
  10. Seal the jars.
  11. Process in a boiling water bath for 25 minutes.
  12. Remove from water bath and place on kitchen towels on counter top to cool.
  13. When you're sure the jar is sealed, tighten the rings.
  14. If a jar doesn't seal properly, pour the pie filling into another sterile jar.
  15. Make sure the rim is clean before putting the lid on and reprocess.
  16. Or you could pour the pie filling into a freezer container and put in your freezer.
  17. The recipe suggests using red food coloring but I found the color quite lovely without (I also used the filling right away -- maybe it loses color when canned?)