2 Servings
15 Minutes
Allergens
If you make your own cherry pie filling, you’ll get a much more wholesome product with way more fruit in it, and of course you can’t compare the taste!
Try it in these recipes:
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 two tablespoons 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.
Notes:
Yields two cups. This can be frozen.
Photography: Daniel Lailah.
Food Styling: Amit Farber
