If you are looking for an alternative to a canned Cherry pie filling, this recipe is a great option! One of the best features of this recipe is that you can determine the “density” of the cherries in your pie filling. If you like it packed with fruit (vs juice), simply strain some of the juice when filling your pie. The filling will thicken naturally as you bake the pie – just make sure you bake it long enough for it to bubble in the oven.
This recipe is intended to create a filling that is used within a week – keep any remaining filling in the refrigerator and enjoy over ice cream or as a topping for pancakes, waffles or french toast.
4 cups pitted tart cherries frozen (If using fresh, add a few tablespoons of water to start the juice extraction process)
1 1/4 cup sugar
4 tablespoons cornstarch
1/8 teaspoon Almond Extract
Place cherries in a medium saucepan, cover. Cook on medium heat until cherries start releasing their juices.
In a medium bowl, mix the sugar and cornstarch together.
Once the cherries have release most of their moisture, remove from heat. Add the sugar mixture to the cherries and stir.Return cherry and sugar mixture to the stove. Cook on medium heat until mixture bubbles and starts to thicken.
Remove from heat and let cool before placing in Pie Crust. If you have leftover filling, place in a glass container and refrigerate.