Cherry Pie Filling Topping (Print Version)
# Ingredients:
→ Filling
01 -
4 cups (600 g) fresh or frozen cherries, pitted
02 -
3/4 cup (150 g) granulated sugar
03 -
2 tablespoons cornstarch
04 -
1/4 cup (60 ml) water or cherry juice
05 -
1 tablespoon lemon juice
06 -
1/2 teaspoon vanilla extract (optional)
07 -
1/4 teaspoon almond extract (optional)
08 -
1 pinch salt
# Instructions:
01 -
In a medium saucepan, combine the cherries, sugar, and half of the water (2 tablespoons) over medium heat. Stir and cook until the cherries release their juices, approximately 5 minutes.
02 -
In a small bowl, mix the cornstarch with the remaining water until smooth. Pour the cornstarch mixture into the cherries while stirring constantly. Cook for 3-5 minutes until the mixture thickens and becomes glossy.
03 -
Remove the saucepan from heat. Stir in lemon juice, vanilla extract, almond extract, and a pinch of salt. Let cool before using or store in the refrigerator.
# Notes:
01 -
Store in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before using.