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Homemade Cherry Pie Filling
Author/Submitted by: New York Department of Agriculture and Markets
Servings: 12
Categories:
Desserts
/
Pies & Pastries
Ingredients: 4
cups
pitted cherries,
canned or frozen
1
cup
cherry juice,
(1 to 1 1/2)
1
cup
sugar 3
tablespoons
cornstarch,
(3 to 4)
1/2
teaspoon
almond extract
Directions:
If frozen cherries are used, heat in saucepan just until juice flows as cherries thaw. Drain before cherries are warm. If cherries are sugared, reduce sugar in recipe to taste.
Stir sugar and cornstarch together, add small amount of juice to make a paste. Stir into juice; cook, stirring until sauce thickens.
Stir in drained cherries and extract. Cool.
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