Cherry Pie Filling

Sweet, ripe cherries create a luscious, thick and stunningly beautiful filling. Use this recipe as a topping for cheesecake dip, vanilla ice cream, as a base for cherry crisp or even in your morning oatmeal.

INGREDIENTS

– pitted cherries – lemon juice – granulated sugar – corn starch – salt – water – almond extract

Step-by-step instructions!

Follow our easy instructions for success!

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In a large stainless steel pot, add the cherries, lemon juice, sugar, salt and cornstarch.  Also add ½ c water to the pot.

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Heat up the mixture until it starts to bubble, stirring occasionally. If the mixture is struggling to bubble up, add 2 tablespoons of water.

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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.

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After 10 minutes, the mixture should be thickened. Remove from the heat and stir in the almond extract. Allow to cool in the pot.

Transfer to a storage container. The cherry filling will stay fresh in the fridge for about 3 days.

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