Cherry Pie With Fresh Cherries. Add the cornstarch to the reserved cherry liquid and stir until dissolved. In a large bowl stir the cherries sugar cornstarch lemon juice vanilla and almond extract together until thoroughly combined.
Empty the cherries with the liquid into a saucepan reserving 3 tablespoons of liquid in a small bowl. Combine the cherries cornstarch sugar salt vanilla almond extract and lemon juice in a large saucepan over medium-high heat. Reduce heat to low and cook for another 2 minutes before removing from the heat.
Empty the cherries with the liquid into a saucepan reserving 3 tablespoons of liquid in a small bowl.
Follow the directions of the package of store-bought pie crust for a 2 pie crust pie. For the Cherry Pie Filling. Add the cornstarch to the reserved cherry liquid and stir until dissolved. Preheat the oven to 375 F.