Description
This homemade cherry pie filling recipe delivers a luscious, naturally thickened topping perfect for pies, tarts, or as a dessert sauce. Made from fresh pitted cherries simmered with sugar, lemon juice, and cornstarch, it boasts a vibrant deep red color and a balanced sweet-tart flavor, enhanced optionally with almond extract.
Ingredients
Ingredients
- 5 to 6 cups fresh pitted cherries (about 2 1/2 to 3 pounds)
- 1/2 cup water
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon almond extract (optional)
Instructions
- Combine Ingredients: In a saucepan over medium heat, combine the fresh pitted cherries, water, freshly squeezed lemon juice, granulated sugar, and cornstarch. Stir to mix all the ingredients evenly to prevent lumps.
- Cook the Filling: Bring the mixture to a boil, then reduce the heat to low. Cook while stirring frequently for 5 to 10 minutes. The filling is ready when it thickens, the cherries release their juices, and the color changes from an opaque pinkish to a clear, deep red.
- Add Almond Extract: Remove from heat and, if using, stir in the almond extract to enhance the flavor. Allow the filling to cool slightly before using it as a pie filling or topping.
Notes
- Using fresh cherries gives the best flavor, but frozen cherries can be used if fresh are unavailable.
- For a thicker filling, add an additional tablespoon of cornstarch diluted in a little water.
- The almond extract is optional but adds a nice complementary depth to the cherry flavor.
- Store leftover filling in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- This filling can be used in pies, turnovers, or as a topping for ice cream and yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert Sauce / Pie Filling
- Method: Stovetop
- Cuisine: American
