Homemade Cherry Pie Filling

Summary: (adapted from mybakingaddiction.com) submitted by Monica Bianchi.

INGREDIENTS

  • 5 to 6 cups fresh Linden Bing cherries, about 2 1/2 to 3 pounds
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 2/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon almond extract

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. Stir in almond extract.
  4. Cool slightly before using as a topping.
  5. Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.