Scratch cherry pie filling

Cherries grow most everywhere in the Portland area because the temperature is optimal. When it comes to cherry pie filling, making it from scratch is always better than buying a can of filling. I used this simple recipe daily the whole fall quarter of my baking program. Whatever you do not use, you can simply can and use for cheesecake at Thanksgiving, future pies, or for ice cream.

You Need:

• 1 quart fresh sour cherries, pitted
• 1 cup sugar
• 2 tbs cornstarch
• 1/2 tsp grated lemon rind
• 1/4 tsp almond extract
• 1/8 tsp salt

In a large bowl, combine the cherries with the sugar, cornstarch, lemon rind, almond extract and salt. Let stand for 30 minutes.

Drain the mixture into a bowl, measure the juices and add water if needed to measure 1/4 cup.

Toss the filling lightly and pour into pie or tart crust or canning jar.

See, wasn’t that simple?