Go Back
–+ servings
Cherry Pie Filling Recipe

Homemade Cherry Pie Filling

iamwinfred
This cherry pie filling recipe uses just a handful of pantry staples and fresh or frozen cherries to make a glossy, jammy filling that's bursting with real fruit flavor. It comes together in one saucepan in under 20 minutes, and it's ready for anything from a classic double crust pie to a spoonful over vanilla ice cream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Sauce
Cuisine American
Servings 8
Calories 150 kcal

Equipment

  • Medium heavy-bottomed saucepan
  • Whisk
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Cherry pitter If using fresh cherries (optional)
  • Mixing bowl
  • Airtight glass storage jars For storing leftovers

Ingredients
  

  • 4 cups tart cherries fresh or frozen pitted, such as Montmorency; or canned pitted tart cherries, drained
  • 3/4 cup granulated sugar adjust to taste depending on cherry sweetness
  • 1/4 cup cornstarch
  • 1/2 cup water or reserved cherry juice
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • salt a pinch
  • 1 tablespoon unsalted butter optional, for a glossy finish

Instructions
 

  • If using fresh cherries, wash, stem, and pit them over a bowl to catch juice. If using frozen, do not thaw. If using canned, drain and reserve 1/2 cup juice.
  • In a small bowl, whisk the cornstarch with the water or reserved juice until completely smooth and lump-free.
  • Add the prepared cherries and granulated sugar to a saucepan over medium heat. Stir gently and cook 3-5 minutes until the cherries release juice and become syrupy.
  • Re-whisk the slurry, pour it into the saucepan, and stir constantly over medium heat for 3-5 minutes until the mixture thickens and turns glossy. A trail should be left when you drag a spoon through it.
  • Remove from heat and stir in the lemon juice, almond extract, vanilla, salt, and butter if using, until fully incorporated.
  • Let the filling cool for at least 20-30 minutes at room temperature before using in a pie or transferring to an airtight container for storage.

Notes

  • Use tart Montmorency cherries for the most classic, balanced pie flavor.
  • If using sweet cherries like Bing, add a touch more lemon juice to keep the flavor from tasting flat.
  • Never thaw frozen cherries before cooking, since they'll release extra water and dilute the filling.
  • Stir constantly once the cornstarch slurry goes in to avoid clumps or scorching.
  • Let the filling cool completely before spooning it into an unbaked pie crust to prevent a soggy crust.
  • This filling stores well in the refrigerator for up to 5 days in an airtight container.
  • Freeze the filling for up to 3 months in a freezer-safe container or bag; thaw overnight in the refrigerator before using.
  • For a boozy version, stir in a tablespoon of amaretto or kirsch along with the extracts.
  • To make a mixed berry filling, swap one cup of cherries for raspberries or blackberries.
  • For a spiced filling, add a pinch of cinnamon or cardamom.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 38gProtein: 1gFat: 0.5gSaturated Fat: 0.3gSodium: 15mgFiber: 1.5gSugar: 30gVitamin C: 8mg
Keyword cherry pie filling, cherry pie recipe, homemade cherry filling, tart cherry filling
Tried this recipe?Let us know how it was!