Cherry Pie Filling

Ingredients

• 4 cups sour cherries, pitted (fresh or frozen, thawed and drained)
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 cup reserved cherry juice or water
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter

Method

1. 1

   Pit the cherries if using fresh, reserving any juice that collects; if using frozen, thaw and drain, reserving 1/2 cup of the liquid.

2. 2

   In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain.

3. 3

   Whisk in the reserved cherry juice or water and the lemon juice until smooth.

4. 4

   Add the cherries to the saucepan and stir to coat evenly in the sugar mixture.

5. 5

   Set the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a boil and thickens into a glossy, jam-like consistency.

   10:00 · Simmer cherry filling
6. 6

   Reduce heat to low and simmer, stirring occasionally, until the cherries soften slightly and the filling coats the back of a spoon.

   5:00 · Simmer until thickened
7. 7

   Remove from heat and stir in the butter and almond extract until melted and combined.

8. 8

   Cool the filling to room temperature before using in a pie or transferring to a container for storage.