Homemade Cherry Pie Filling {easy + naturally sweetened}

By ROBandSEAN

Ingredients

• 4 4 2 1 1/2 pitted fresh sweet cherries (about 2 pounds with pits or 1 1/2 pounds pitted) or frozen, thawed pitted cherries
• 4 4 2 1 1/2 pitted fresh sweet cherries (about 2 pounds with pits or 1 1/2 pounds pitted) or frozen, thawed pitted cherries
• 4 4 2 1 1/2 pitted fresh sweet cherries (about 2 pounds with pits or 1 1/2 pounds pitted) or frozen, thawed pitted cherries
• 1/2 1/2 to to honey, plus additional to taste (if using tart cherries, you may need to add a bit more)
• 1/2 1/2 to to honey, plus additional to taste (if using tart cherries, you may need to add a bit more)
• 1/2 1/2 to to honey, plus additional to taste (if using tart cherries, you may need to add a bit more)
• 1 1 1 tablespoon freshly squeezed lemon juice
• 1 1 1 tablespoon freshly squeezed lemon juice
• 1 1 1 tablespoon freshly squeezed lemon juice
• 8 8 8 Teaspoons arrowroot
• 8 8 8 Teaspoons arrowroot
• 8 8 8 Teaspoons arrowroot
• 1/8 1/8 1/4 teaspoon pure almond extract (optional) or substitute 1/4 teaspoon of pure vanilla extract
• 1/8 1/8 1/4 teaspoon pure almond extract (optional) or substitute 1/4 teaspoon of pure vanilla extract
• 1/8 1/8 1/4 teaspoon pure almond extract (optional) or substitute 1/4 teaspoon of pure vanilla extract

Preparation

Step 1

Place cherries into a large saucepan. Add 1/2 cup honey, lemon juice, cornstarch, and almond extract (if using), then stir to coat. Turn on the heat to medium. Cook the filling, stirring often, until glossy and thickened, about 5 – 10 minutes. Very carefully so as not to burn your tongue, taste the mixture. If you desire additional sweetness, add more honey a few teaspoons at a time. Remove pan from the heat and let the filling cool completely. Transfer to a storage jar.