Thursday, July 2, 2009

Amazing Cherry Pie Filling

6 cups cherries, rinsed, stemmed and pitted
1 1/2 cup granulated sugar
3/8 cup lemon juice
6 tablespoons cornstarch
3/4 teaspoon almond extract
Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit for at least 3 hours, stirring occasionally to dissolve sugar. Drain off and reserve cherry syrup.

Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained cherries and almond extract.

Makes filling for 1 pie


Margaret Mary said...

Really, this was the best fruit pie I've ever had! It's distinctly better than the canned cherry filling.

Margaret Mary said...

I think you should try adding one additional cup of cherries to the same amount of "sauce" to improve the ratio.

Once again, an outstanding pie!