Homemade cherry pie filling has not always been one of my strong suits. In fact, the first time I tried to make cherry pie, I used fresh cherries and didn’t have any cherry juice so I substituted grape juice… not my finest culinary moment.
The following recipe was developed when I accidentally purchased Cherries in Heavy Syrup instead of Cherry Pie Filling. I didn’t have enough time to go back to the store, so I modified a recipe that I had on hand and hoped for the best.
That accident has turned into a family favorite. I really love this recipe. It is perfect for the summer and fall, it’s easy to make, and tastes great (much better than the canned pie filling I was initially reaching for). Give it a shot, let me know what you think.
- 2 15 oz cans of Cherries in heavy syrup, drained reserve the liquid from one can
- 3/4 cup water, approximately
- 2 Tbsp cornstarch
- 3/4 cup granulated sugar
- 1 tsp lemon juice
- 1/2 tsp almond extract
- 2 Tbsp butter
In a heavy bottomed saucepan, combine the sugar and cornstarch.
Pour the reserved cherry syrup into a liquid measuring cup and add enough water that the total combined liquid is equal to 1 1/4 cups.
Add the liquid to the sugar mixture and stir with a flat whisk. Turn the heat onto medium high and bring the mixture to a boil, stirring constantly. Boil for an additional minute.
Remove from the heat. Add the butter, lemon juice, and almond extract. Stir well until the butter is completely melted. Add the cherries and stir until combined.
Fill prepared pie shell or use as desired.
This works great for pie, to top cheesecake, or as a filling in puffed pastry.