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If you make your own cherry pie filling, you’ll get a much more wholesome product with way more fruit in it, and of course you can’t compare the taste!
Try it in these recipes:
1 1-pound (454-gram) bag frozen pitted cherries or fresh pitted cherries
1/2–3/4 cup sugar or to taste
1–2 tablespoons lemon juice
1/4 cup water, plus 2 tablespoons water
2–3 tablespoons Gefen Cornstarch
1/8 teaspoon Gefen Almond Extract (optional)
Place cherries, sugar, lemon juice, and ¼ cup water in a medium-sized, heavy-bottomed pot. Bring to a boil; lower flame and simmer until cherries are soft.
Dissolve cornstarch in two tablespoons water. Add a bit of the hot liquid to this and then add to the pot.
Stir constantly while returning to a boil. The mixture should thicken. Close flame. Add almond extract if desired. Allow to cool.
Photography: Daniel Lailah. Food Styling: Amit Farber
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