Deep Dish Cherry Pie Filling

This filling can not only be turned into a pie, it can also be used as a filling for breakfast pastries or ice cream topping; let your imagination run wild.

4 tablespoons corn starch

1 cup cherry juice

1 cup sugar, plus more if needed

juice of 1/2 lemon

1/4 tsp nutmeg

1/2 tsp. cinnamon

1/4 tsp. salt

6 cups whole pitted cherries, fresh or frozen

1 tsp almond extract

2 tablespoons butter

Combine cornstarch and 1 cup water and whisk until well combines, set aside. In a large saucepan add sugar, spices and remaining water and bring to boil and stir until sugar is completely dissolved. Whisk in cornstarch mixture and cook and stir constantly until thick and smooth. Add cherries and stir gently over medium low heat until cherries are tender. Remove from heat and stir in almond extract and butter until melted. Place the cherry mixture into a bowl and place into a water bath until cooled, stir every so often