Step 1

Cornstarch slurry: In a small bowl, mix together the cornstarch and water. If using fresh cherries, double the amount of water listed in the recipe as they release less water compared to frozen cherries. Set aside.

Step 2

Cook cherries: Heat a large pot over medium-high heat. Add the pitted cherries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, stirring to avoid burning.

Step 3

Taste: Once the sauce thickens and cherries have softened, reduce the heat and taste. As cherries vary in flavor, adjust with more lemon juice or sugar as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice. Add the vanilla or almond extract at this point, if using. Avoid over-stirring to keep the cherries intact.

Step 4

Fill pie or serve: Once cooled, fill your pie crust according to the directions or serve with desserts. Store leftover pie filling in the fridge in an airtight container for up to 3 days.