Do you ever have a great idea for something and it just totally doesn’t turn out as expected? That’s totally the theme of my blog today. I was working on a cherry pie/cookie/tart thing and it just did not work out as I imagined. Note to self: sugar cookies spread out in the oven…pie crust does not. At any rate, this pie filling turned out delicious. Even without the cookie/pie part.
There are certain things that get me really excited about living in Wisconsin. (No, not the Packers.) Cheese. Brats. Cherries. Cherries are a big deal here in the fall. Well, not HERE here. But Door County. And they are pretty much amazing. So sweet and fresh. They’re hard to resist.
This recipe was a great place to put my OXO Cherry Pitter to good work. Seriously, if you don’t have a cherry pitter you need one. Much like my strawberry huller, this handy little tool makes pitting cherries a snap. I even use it for small jobs like pitting 5 cherries for my yogurt and when I’m just snacking on cherries. Lazy? Not really. I like to think of it as a classier way to eat cherries. Sitting at your desk spitting cherry pits in a trash can just does not seem work-appropriate.
Even if you don’t live in Wisconsin you should still be in the heart of cherry season. Go grab some fresh cherries, make the filling and bake yourself a pie. You’ll definitely make someone happy!
- 5 to 6 cups fresh pitted cherries
- ½ cup water
- 2 tablespoons fresh lemon juice
- ⅔ cup granulated sugar
- 4 tablespoons cornstarch
- ¼ teaspoon almond extract
- In a medium saucepan, combine the cherries, water, lemon juice, sugar and cornstarch. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 10 minutes, stirring frequently. The sauce will begin to thicken.
- Remove the mixture from the heat and add in the almond extract, stirring to combine. Cool slightly before using in a recipe.
- Store the cherry filling in an air-tight container for up to 2 days.