Homemade Cherry Pie Filling

• Vegetarian
• Gluten free

• Produce

  • 4 cups Cherries, fresh pitted

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Almond extract
  • 3 tbsp Cornstarch
  • 1/2 cup Granulated sugar

• Dairy

  • 1 tbsp Butter

• Liquids

  • 6 tbsp Water

Found on creative-culinary.com

Description

Ingredients

• 1 Tbsp fresh lemon juice
• 6 Tbsp water (I used 1/4 cup Luxardo Cherry Liqueur and 2 Tbsp water)
• 1/2 cup granulated sugar
• 3 Tbsp cornstarch
• 1 Tbsp butter
• 4 cups fresh, pitted cherries, about 1 1/2 lbs ( I used Bing but you can use sour cherries; you will have to adjust the sugar accordingly)
• 1/4 tsp almond extract (use vanilla for blueberries or peaches)

Directions

• Combine lemon juice, water or liqueur, sugar and cornstarch in a medium pan and mix thoroughly. Add cherries and gently stir to coat with liquid.
• Bring mixture to a boil; reduce heat to low and cook for about 10 minutes, stirring frequently and gently to not break up cherries; liquid mixture should be thickened.
• Add butter and almond extract, stir gently to combine.
• Cool.