- About 6 cups or about 2-2.5 lbs of fresh or frozen, pitted cherries (if using fresh fruit, I recommend halving some of the cherries for smaller pieces and leaving some whole, it creates a great texture)
- the juice of 1 whole lemon (about 2 Tbsp)
- ⅔ c granulated sugar
- 4 Tbsp corn starch
- pinch of salt
- ½ c - ¾ c water
- ¼ tsp almond extract
- In a large stainless steel pot, add the cherries, lemon juice, sugar, salt and cornstarch (if using frozen cherries, no need to thaw)
- Also add ½ c water to the pot.
- Stir to combine and put the stove on low-medium heat.
- Heat up the mixture until it starts to bubble, stirring occasionally. If the mixture is struggling to bubble up, add 2 tablespoons of water. If the mixture still isn't loose enough to create a low boil, add 2 tablespoons of water or a bit more if needed.
- Once the mixture has reached a steady, simmer or low boil, cook for about 10 minutes stirring frequently and ensuring that the bottom doesn't burn.
- After 10 minutes, the mixture should be thickened. Remove from the heat and stir in the almond extract.
- Allow to cool in the pot and transfer to a storage container.
- The cherry filling will stay fresh in the fridge for about 3 days.
Recipe by Owlbbaking.com
If using sour cherries, increase the sugar to 1 cup.
Avoid using wooden utensils and prepping on a white counter top as the cherry juice can stain. Wear disposable gloves and an apron while pitting & slicing cherries to protect hands & clothing from stains.
- Prep Time: 10
- Cook Time: 10
- Category: Pies
- Cuisine: American
Keywords: Cherry Pie Filling