Cherry Pie Filling2 15 oz cans of Cherries, drained (reserving the liquid of 1 can)
water (about 3/4 cup)
2 Tbsp cornstarch
3/4 cup sugar
1 tsp lemon juice
1/2 tsp almond extract
2 Tbsp butter
Drain the cherries, reserve the liquid from 1 can.
In a heavy bottomed saucepan combine the sugar and cornstarch. Pour the reserved cherry syrup into a liquid measuring cup and add enough water that the combined liquid is equal to 1 1/4 cups. Add the liquid to the sugar mixture and stir with a flat whisk. This is my favorite tool for making sauces/gravy, if you don't have one use what you have, even if it's a wooden spoon.
Turn the heat on to medium high and bring the mixture to a boil, stirring constantly. Boil for an additional minute to fully cook the cornstarch.
Remove from the heat, add the butter, lemon juice, and almond extract.
Stir well with the flat whisk until the butter is completely melted.
Add the cherries and stir until combined.
Fill prepared pie shell or use as desired.