Homemade Cherry Pie Filling

By Dolphl1970

Ingredients

• 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds ( I used Bing)
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 2/3 cup granulated sugar
• 4 tablespoons cornstarch
• 1/4 teaspoon almond extract

Preparation

Step 1

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.

Notes:
- If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
- Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.