Ingredients
Equipment
Method
- If using fresh cherries, wash them thoroughly and remove the pits. You can do this with a cherry pitter or by carefully slicing each cherry in half with a knife and removing the pit. If using frozen cherries, ensure they are fully thawed and then drain off any excess liquid to prevent the filling from becoming too watery.2 pounds fresh or frozen (thawed and drained) pitted cherries
- In a large saucepan, whisk together the granulated sugar, cornstarch, and salt. This ensures that the cornstarch is evenly distributed, which will help to thicken the filling without lumps.1 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt
- Add the prepared cherries and lemon juice to the saucepan with the dry ingredients. Stir everything together gently to coat the cherries with the sugar and cornstarch mixture. The lemon juice adds a bright, fresh counterpoint to the sweetness and helps enhance the cherry flavor.2 pounds fresh or frozen (thawed and drained) pitted cherries, 1 tablespoon lemon juice
- Place the saucepan over medium heat. Stir constantly as the mixture heats up. You'll notice the sugars starting to dissolve and the mixture will begin to bubble and thicken. Continue to cook and stir for about 5-8 minutes, or until the filling has thickened to your desired consistency and has a glossy appearance. The bubbling is a sign that the cornstarch is doing its job of thickening the liquid.
- Once the filling has thickened, remove the saucepan from the heat. If you’re using almond extract, stir it in now for a delicate, nutty aroma that beautifully complements the cherries. If you desire a richer, more decadent texture, stir in the tablespoon of butter until it is fully melted and incorporated. The butter adds a lovely sheen and a subtle creaminess.1 teaspoon almond extract, 1 tablespoon unsalted butter
- Allow the filling to cool completely before using it in your pie or tart. You can speed this up by transferring the filling to a bowl and pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. As it cools, it will continue to thicken slightly.
Notes
Store leftover filling in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Thaw frozen filling in the refrigerator overnight before use. Reheat gently on the stovetop if desired.
