Homemade Cherry Pie Filling...

INGREDIENTS:

5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds ( I used Bing)

1/2 cup water

2 tablespoons fresh lemon juice

2/3 cup granulated sugar

4 tablespoons cornstarch

1/4 teaspoon almond extract

DIRECTIONS:

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.

NOTES:

- If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.

- Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.

- I have not tried freezing this cherry pie filling, but if you do, please let me know.

- Recipe adapted from about.com.

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