Ingredients
Scale
- 6 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup water
- 2 tablespoons butter, cut into small pieces
Instructions
- Step 1: In a large saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, and salt. Stir well to coat the cherries.
- Step 2: Add water to the saucepan and bring the mixture to a boil over medium heat, stirring constantly.
- Step 3: Reduce heat and simmer for about 5-10 minutes, or until the filling has thickened and the cherries are tender, stirring occasionally.
- Step 4: Remove the saucepan from the heat and stir in the butter until melted and incorporated.
- Step 5: Let the filling cool slightly before using it in your cherry pie.
Notes
- Store leftover cherry pie filling in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the filling in a saucepan over low heat, adding a splash of water if needed to loosen it.
- Serve warm cherry pie filling over vanilla ice cream for an extra decadent treat.
- For a richer flavor, macerate the cherries with the sugar, lemon juice, and almond extract for 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American