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Cherry Pie Filling Recipe


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     Cherry Pie Filling

Category   Desserts - Breads
Sub Category   None
Preptime   30 min

3 cups pitted cherries
1 1/4 cups white sugar
3 1/2 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract (optional)

Preheat oven to 375 degrees F.
Place cherries, sugar, and cornstarch in a medium- sized non-aluminum saucepan. Allow the mixture to stand for 10-20 minutes or until the sugar draws out the cherries' juices. Bring to a boil over medium heat, stirring constantly. Lower the heat; simmer for 1 minute, or until the juices thicken and become translucent. Remove pan from heat, and stir in butter and almond extract. Allow the filling to cool to lukewarm. Pour the filling into the pie shell. Cover the top crust, crimp the edges to seal, and cut vents for steam. Or use the crumble recipe on top.
Bake for 45-55 minutes, or until the crust is golden brown. Allow to cool for several hours before slicing.

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