Cherry Pie Filling

Cherry Pie Filling

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  • Prep Time


  • Total Time


  • Servings



  • 5 to 6

    cups fresh pitted cherries, about 2½ to 3 pounds

  • ½

    cup water

  • 2

    tablespoons fresh lemon juice

  • cup granulated sugar

  • 4

    tablespoons cornstarch

  • ¼

    teaspoon almond extract


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.


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