I love cherry pie. At birthday time, I often choose cherry pie over cake.
However, the last time I ate canned cherry pie, I was not impressed. Even the versions that don’t contain corn syrup still have a sort of metallic, fake taste to them.
Sadly, the season for fresh cherries is short. One way to preserve the season is to can a big batch of the filling and use it throughout the year. You could also simply freeze or can the raw cherries for later use.
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Homemade Cherry Orange Skillet Pie
