This cherry pie filling is fantastic in pies - of course! - but it is also really delicious served with ice cream, pancakes, and anywhere regular syrup is used. Bright and tangy. Servings 8 Prep Time 10 Cook Time 10


3/4 c cold water 1 tbsp butter or df margarine 5 c pitted tart cherries, 1 c divided 3 Tbsp Better Batter Gluten Free Flour 1/4 tsp of salt 1 C granulated sugar (you may add up to 50% less to taste, if desired) 1/4 tsp natural or artificial almond flavor, optional 6 drops red food coloring (optional)


Wash and prepare fruit, making sure to pit the cherries! In a saucepan, whisk together Better Batter Flour, sugar, and salt - whisk until evenly combined. Add 3/4 c water, butter or df margarine, and fresh fruit and stir together until very evenly combined. Bring to a boil over medium high heat, then boil for 2-3 minutes, or until the mixture thickens and deepens in color (it should start out cloudy and clear somewhat while boiling). Remove mixture from heat and allow to cool completely.