Ingredients
Scale
- 6 cups fresh or frozen pitted cherries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1/4 cup water
- 1 tablespoon butter, cut into small pieces
Instructions
- Step 1: In a large saucepan, combine the cherries, sugar, cornstarch, almond extract, and salt.
- Step 2: Add the water and lemon juice to the saucepan. Stir to combine all ingredients.
- Step 3: Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. This will take approximately 5-7 minutes.
- Step 4: Once thickened, remove from the heat and stir in the butter until melted and incorporated.
- Step 5: Allow the filling to cool slightly before using in your pie. The filling will continue to thicken as it cools.
Notes
- For longer storage, transfer cooled filling to an airtight container and freeze for up to 3 months.
- Gently reheat leftover filling in a saucepan over low heat, adding a splash of water if needed, until warmed through.
- Serve warm cherry pie filling over vanilla ice cream or with a dollop of whipped cream for a delightful dessert.
- For a richer flavor, macerate the cherries with the sugar and almond extract for 30 minutes before cooking to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American