Step 1

Add the pitted cherries and ½ cup of water into a heavy bottom saucepan. Cook over medium heat until the mixture starts to simmer, stirring occasionally for 5 minutes.

Step 2

Add the sugar, lemon juice, and salt to the cherries in the saucepan and cook, stirring frequently for an additional 5 minutes.

Step 3

In a small bowl whisk together the cornstarch and 2 tablespoons of the hot cherry liquid (or water). Add the cornstarch mixture to the saucepan continually stir until the mixture thickens. *Note - As the pie filling cools it will continue thickening.

Step 4

Once thickened, remove the pan from the heat and stir in the almond extract. Allow the pie filling to cool completely before using, or storing.