Make The Perfect Cherry Pie Filling
In a small bowl, measure out 4 tablespoons of cornstarch
Add 1.5 cups of tart cherry juice to corn starch, whisk until no clumps
Add in the almond extract
With your burner on medium, pour in the liquid ingredients, and add 3 cans of cherries, stirring
In 3 or 4 pours, gently stir in the sugar, add the salt
Allow filling to simmer- the liquid should gel but the cherries should remain mostly whole
Transfer to a bowl and refrigerate until cool (hot filling will melt your pie dough)

Taylor Chew