Ever wanted to make cherry pie but make the filling from scratch instead of buying those awful ‘cherry pie filling’ cans? Well, here is the perfect recipe for you! I’ve made Cherry Pie before using Martha Stewart’s recipe, so this time I thought I’d adapt the recipe for the filling. This filling is super easy to make and is perfect for utilizing fresh cherries….say…if you happen to have 30 lbs worth of Door County Cherries 🙂
- 3 cups fresh pitted cherries
- 2/3 cups sugar
- 1/4 cup water
- 2 Tbs cornstarch
- 1 tablespoon fresh lemon juice
- 1 tsp vanilla extract
- 1-2 drops almond extract
- In a small pot combine first 4 ingredients (cherries, sugar, water, and cornstarch) and bring to a boil. Reduce heat to low and add extracts, cook for about 8 minutes and allow to cool before using.
The cherries were on the sour side, if using sweet cherries I’d recommend cutting the sugar in half. This filling can be refrigerated up to 3 days before use.