Homemade Cherry Pie Filling
fresh lemon juice
I used 1/4 cup Luxardo Cherry Liqueur and 2 Tbsp water
pitted cherries, about 1 1/2 lbs ( I used Bing but you can use sour cherries; you will have to adjust the sugar accordingly)
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.
Can be refrigerated for a couple of days in the refrigerator; this method is not like canning so it does NOT insure longevity!