Homemade Fresh Cherry Pie Filling

I couldn't get a picture taken . . .
I couldn't get my photo editing program to work . . .
I was frustrated and I'm posting it anyways!

You may be asking, "why would you want to make your own cherry pie filling?"

I'll refer you to the earlier post where I made mention that the Mr. brought home 11 pounds of cherries, because, and I quote, "it was a good price!"

Now, I will say, this is good for more than just pie. We've eaten it on toast with a smear of cream cheese, on p.b. & j sandwich, with a cream on a scone, and with pork. All pretty tasty!
Homemade Cherry Pie Filling

6 cups fresh pitted cherries, about 2 1/2 to 3 pounds ( I used Bing)
1/2 cup water
2 tablespoons fresh lemon juice
1 to 1 1/3 cup granulated sugar
4 tablespoons cornstarch
1-2 tsp. almond extract, if desired

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.

Remove from heat and stir in almond extract. Cool slightly before using as a topping.

Refrigerate left-overs.

Comments

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