Cherry Pie Filling

Taken from:


4 cups of tart cherries, pitted
3 to 4 tablespoons of cornstarch
3/4 to 1 cup of cherry juice
1 cup of sugar 
1/2 teaspoon of almond extract (optional)


Assembled all ingredients of this cherry pie filling recipes. Stir the cornstarch and sugar together. Add just enough juice to create a paste. Then add rest of the juice. Stirring continuously, cook over low heat until sauce thickens. Add drained cherries and almond extract, if desired. Cool.

Pour the pie filling into a piecrust. Top with another crust. Bake at 425 degrees for 40 to 50 minutes or until the pie is brown and bubbling.

Cherry Pie Filling