If you make your own cherry pie filling, you
- cherries - 1 lb (454 gram) bag frozen pitted or fresh pitted cherries
- sugar - 1/2- 3/4 cup or to taste
- lemon juice - 1–2 Tbsp
- water - 1/4 cup + 2 Tbsp
- cornstarch - 2–3 Tbsp
- almond extract - 1/8 tsp (optional)
Place cherries, sugar, lemon juice, and ¼ cup water in a medium-sized heavy-bottomed pot. Bring to a boil; lower flame and simmer until cherries are soft. Dissolve cornstarch in 2 Tbsp water. Add a bit of the hot liquid to this and then add to the pot. Stir constantly while returning to a boil. The mixture should thicken. Close flame. Add almond extract if desired. Allow to cool. This can be frozen.
This recipe originally appeared in Mishpacha Magazine.