Prepare Cherries:

Place pitted cherries in a large saucepan over low heat. Allow them to reduce, stirring frequently.

Add Lemon Juice and Sugar:

Increase heat to medium-high, then add the lemon juice and sugar. Continue to stir frequently.

Use a masher to break down the cherries into smaller pieces for easier hand pie assembly.

Thicken the Filling:

Remove 1/2 cup of cherry juice from the saucepan and place it in a large cup. Add the corn starch to the juice and stir until smooth.

Gradually add the corn starch mixture back into the saucepan, stirring continuously until the filling thickens.

Finish and Cool:

Once thickened, remove the saucepan from heat and stir in the almond extract if desired.

Let the filling cool. It's now ready to use for hand pies, or it can be refrigerated for up to 5 days or frozen for later use.

Extra Filling:

Any leftover filling can be used as a topping for ice cream, enjoyed straight from the container, or frozen for future use.