Homemade Cherry Pie Filling

Ingredients

• 5 to 6 cups fresh pitted cherries, about 2 ½ to 3 pounds

• ½ cup water

• 2 Tbsp. freshly squeezed lemon juice

• ⅔ cup granulated sugar

• 4 Tbsp. cornstarch

• ¼ tsp almond extract (optional)

Instructions

1. In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.

2. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.

3. If using, 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.

• Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.

• This recipe freezes beautifully.

Recipe by Jaime, My Baking Addiction