Ingredients:

  • 6 cups fresh cherries, pitted (about 1 kg), or frozen (thawed and drained)
  • ¾ cup granulated sugar (150g)
  • ¼ cup cornstarch (30g)
  • ¼ cup water (60ml)
  • 2 tablespoons lemon juice (30ml)
  • ½ teaspoon almond extract (2.5ml)
  • Pinch of salt
  • 1 tablespoon unsalted butter (15g), cut into small pieces

Instructions:

  1. Pit the fresh cherries (or thaw and drain frozen cherries).
  2. In the saucepan, whisk together the sugar, cornstarch, water, lemon juice, almond extract (if using), and salt.
  3. Stir in the pitted cherries.
  4. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. This should take about 5-10 minutes.
  5. Reduce heat to low and continue to simmer for 10-15 minutes, stirring occasionally, until the filling is glossy and thickened to your liking. A spoonful on a chilled plate should set quickly.
  6. Remove from heat, stir in the butter, and let cool completely before using in your pie.