Cherry pudgie pies (click here for directions on how to make them) are one of the most tasty camping foods and they taste even better with homemade cherry pie filling.

Don’t be scared - it’s really easy to make at home before you head to the campground. Cook it up; let it cool; put it in a re-sealable plastic storage container; stow it in your cooler; and you’re ready for deliciousness!

And, since this is a “Door County” themed week with all my posts, I recommend using Door County cherries (yeah, I know you can’t get them everywhere and that other places have awesome cherries too - just don’t use sweet cherries for this recipe - make sure to use tart ones).

HOMEMADE CHERRY PIE FILLING
INGREDIENTS:
5 cups pitted tart cherries (previously frozen ones are fine - just thaw them before using making sure to save and use the juice)
4 heaping tablespoons flour
1 tablespoon minute tapioca
1 1/2 cups sugar
1/2 teaspoon cinnamon

Mix all the ingredients together in a medium sized saucepan. Cook over medium-low heat until thickened and bubbly.

Remove from heat and let cool.

Store in a tightly sealed container in the fridge or your cooler for up to 2 weeks.