Veto requested lemon meringue pie over the long weekend but Saucy was faced with a small problem. She had some cherries on hand she wanted to use up and Veto doesn't eat cherries. She solved her dilemma by making two pies. She wanted to make homemade cherry pie filling anyway, since the cherries were too tart to eat on their own.
Sorry about the Instagram picture. That's the way it's been around here lately.
Loopy pitted the cherries with the awesome pitter from Lee Valley. It took only minutes and they looked amazing. Saucy threw them all into a heavy pot with some water, lemon juice, cornstarch and sugar. She brought them to a boil over medium flame and reduced the heat to low, simmering for about five minutes (measurements below). After removing the pan from the heat, stir in almond extract (a key ingredient).
The filling looked and tasted amazing. Saucy would warn you to use it immediately if you aren't into canning. Saucy doesn't do a lick of canning and threw the filling into a ziploc bag to make the pie a day or two later. It separated a bit and looked scary but she threw it back over the heat and it regained consciousness after a couple of minutes. The texture was nice and thick again but the cherries weren't as bright and happy looking.
Oh well, they were getting baked in a pie anyway. That's life if you're a slightly sour bing cherry from the grocery store. You were supposed to be sweeter, you'd have met a better fate. Your demise would have been quicker.
Cherry Pie Filling
5-6 cups pitted cherries
1/2 cup water
2 tablespoons lemon juice (fresh is best)
2/3 cup sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract