Looking for a way to use all of those fresh summer cherries? Make homemade my Cherry Pie Filling recipe! My recipe is so easy and you only need five ingredients!
Use this easy filling for pie or use it to create other delicious cherry desserts. Never waste those fresh picked cherries again!
Once you try making homemade pie filling, I can promise that you will never want to buy canned pie filling again. Using fresh cherries makes a huge difference! Perfectly sweet with just the right amount of sugar this pie filling is all about that fresh cherry flavor.
The cherries cook down with cornstarch to get nice and thick. You can make this with fresh or frozen cherries and it’s the perfect pie filling or topping for anything you like.
Cherries: For this recipe, you will need fresh cherries that you will need to pit. The easiest way to pit a cherry is with a cherry pitter. You will also need to remove the stems. You can also use frozen cherries!
Water: When you cook the cherries, you will need to add some water. Cooking the cherries in water helps break them down and release the juices.
Cornstarch: To thicken your filling, you will add a slurry which is made with cornstarch and cold water.
Lemon Juice: You will also need some lemon juice which helps balance out the sweetness from the sugar.
- 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds.
- 1/2 cup water.
- 2 tablespoons freshly squeezed lemon juice.
- 2/3 cup granulated sugar.
- 4 tablespoons cornstarch.
- 1/4 teaspoon almond extract, optional.
Cherry Pie Filling
This easy Cherry Pie Filling can be made with tart or sweet cherries and is perfect for a no bake pie or any cherry dessert. Plus the filling is gluten-free!
Prep: 30min
Total: 50min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 83 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 17 g
Ingredients:
- 4 1/2 – 5 cups cherries (about 1¾ pounds) (pitted)
- ¼ cup water
- ⅔ cup (133g) sugar
- ¼ cup (30g) cornstarch
- 1 tablespoon (15ml) lemon juice (see note)
Instruction:
- Pit your cherries and place them in a medium saucepan with the water. Place over medium-low heat and cover. Bring to a boil and cook until the cherries start to soften and release their juices, about 10-15 minutes.
- Make a cornstarch slurry: add the cornstarch with an additional 1/4 cup of COLD water to a small bowl and stir with a spoon.
- Add the lemon juice if you feel the mixture is too sweet (see note).
- Stir the sugar into the cherries, then add the cornstarch slurry. Stir continuously while the mixture thickens, which will happen fast.
- Remove the cherries from the heat and place in a bowl or large jar. Cool to room temperature then chill until ready to use. You can also freeze. Will last up to 4 days in the refrigerator
The Best Cherry Pie Recipe
FAQ
How do you make cherry pie filling taste better?
A quick and simple way to give your cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.
How can I thicken my cherry pie filling?
Combine 2 tablespoons of cold water and 1 tablespoon of cornstarch. Stir them together to make a slurry and mix it into the filling. This will thicken it as it bakes.
What are the best canned cherries for pie?
Can I use canned cherries instead of fresh?
