Homemade Cherry Pie Filling

Fresh fruit and a little bit of time and you'll have the best Cherry Pie Filling.

Course Dessert

Cuisine American

Keyword cherry, dessert, filling, pie

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 116kcal

Author Barb

1 tablespoon fresh lemon juice
6 tablespoons water I used 1/4 cup Luxardo Cherry Liqueur and 2 Tbsp water
½ cup granulated sugar
3 tablespoons cornstarch
1 tablespoon butter
4 cups cherries fresh pitted cherries, about 1 1/2 lbs ( I used Bing but you can use sour cherries; you will have to adjust the sugar accordingly)
¼ teaspoon almond extract use vanilla for blueberries or peaches

Combine lemon juice, water or liqueur, sugar and cornstarch in a medium pan and mix thoroughly. Add cherries and gently stir to coat with liquid.
Bring mixture to a boil; reduce heat to low and cook for about 10 minutes, stirring frequently and gently to not break up cherries; liquid mixture should be thickened.
Add butter and almond extract, stir gently to combine.
Cool.

Can be refrigerated for a couple of days in the refrigerator; this method is not like canning so it does NOT insure longevity!