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
Really, this was the best fruit pie I've ever had! It's distinctly better than the canned cherry filling.
ReplyDeleteI think you should try adding one additional cup of cherries to the same amount of "sauce" to improve the ratio.
ReplyDeleteOnce again, an outstanding pie!