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Cherry Pie Filling


4 cups pitted sour cherries (thaw if frozen)(reserve liquid)
3 Tbsp cornstarch
¾ cup sugar
1 tsp lemon juice
½ tsp almond extract
¼ tsp salt


  1. Drain cherries, reserving liquid

  2. Place cornstarch in a saucepan and gradually stir in 1 cup of reserved cherry liquid

  3. Mix well and bring rapidly to boiling, stirring constantly, until mixture is thick and clear

  4. Stir in sugar

  5. Remove from heat and mix in lemon juice, almond extract and salt

  6. Gradually mix in cherries

  7. Allow mixture to cool somewhat before adding to pastry in pie plate


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