Cherry Pie Filling From Fresh Cherries
This quick and easy Cherry Pie Filling takes 15 minutes and tastes so much better than canned filling.
Servings 5 cups
Calories 198kcal
Cost $9.75
Utensils & Equipment
- 1 large heavy pot or saucepan preferably ceramic
- 1 wire whisk
- 1 large glass bowl
- 1 cherry pitter (optional)
- 1 knife, chopstick or other blunt utensil (to pit the cherries)
Ingredients List
- 5 cups cherries (pitted) roughly 2 1/4 pounds
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 cup water
- 1 Tbsp lemon juice
- 1/2 tsp almond extract
Instructions
Prepare The Cherries
- Pit the cherries and cut them in half.
Cool The Filling
- In a large ceramic pot or saucepan on medium heat add the water, sugar, and cornstarch. Stir constantly until the sugar and cornstarch are completely dissolved.
- Add the cherries and stir frequently until the mixture begins to boil.
- Reduce the heat to a simmer and cook 2 - 3 minutes or until the sauce thickens.
- Remove from heat. Stir in the almond extract and lemon juice.
Cool Down
- Pour the filling into a medium glass bowl and allow to cool at room temperature for at least 2 hours.
