Dorothy Kern
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!
Why This Recipe Works
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.
How to Make Cherry Pie Filling Recipe Video
Table of Contents
Ingredients in Cherry Pie Filling
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!
Don’t have a cherry pitter? Learn how to pit a cherry with a straw.
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.
Sugar: You will need some granulated sugar to sweeten the pie filling.
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.
What are the best cherries to use for pie filling?
- Sweet Cherries: if you’re using all sweet cherries you’ll want to be sure and use the lemon juice.
- Tart Cherries: if you’re using all tart cherries you can omit the lemon juice (or add it after tasting during cooking.
- Combination of cherries: be sure and taste during cooking and adjust the amount of lemon juice accordingly.
How to make cherry pie filling from scratch:
1. Cook Cherries: Place the prepped cherries and water in a sauce pan. Bring it to a boil and cook the cherries for 10 to 15 minutes or until they have softened and released their juices.
2. Make Slurry: Combine the cornstarch with cold water in a small bowl.
3. Mix and Boil: Add the sugar to the cherries followed by the cornstarch slurry. Stir continuously. The mixture will thicken quickly at which point you can take it off the heat.
4. Taste: At this point, taste the filling (carefully- it will be hot!) and if it’s too sweet you can add lemon juice to balance it out.
5. Cool: Transfer the filling to a bowl or large bowl. Let it cool to room temperature and then place it in the refrigerator until you ready to use it.
Storing Homemade Pie Filling
Make this Easy Cherry Pie Filling Ahead or Freeze It!
Storing: Make this filling and keep it in the fridge for four days.
Freezing: Place in a freezer safe container and freeze it up to 3 months.
Canning: You can do a canning process on this – I have not tried it but it’s doable.
FAQ
The type of cherry you choose will make a difference in your filling. I recommend that you use fresh cherries! There are tart and sweet variety of cherries and you can use all of the same for your filling or do a combination. It really depends on your tastes! As you’ll see in the recipes, you can easily adjust how sweet or tart your filling is depending on the type of cherries you use.
Cherries have a really short season, but that doesn’t mean you can’t make this cherry filling recipe when it’s not summer! You can use frozen cherries, but you will need to thaw them completely first and then drain off all of the excess liquid before you make your filling.
I like using cornstarch as I find it works best for pie filling.
Store this in a jar or airtight container for up to 2 weeks in the refrigerator. Use your canning resource to can it properly.
Yes store in the freezer for up to 2 months.
Once you’ve made the recipe below you can use the filling for a no-bake or a baked pie.
You can use this filling to make the BEST cherry pie! I’m telling you, there is nothing better than pie filling made with fresh fruit – you won’t want to buy a can of filling after trying it. You are going to love it!
Ways to use Cherry Pie Filling
- Cherry Delight
- Cherry Cheesecake Dessert
- Cherry Dump Cake
- Cherry Pie Bars
- Switch out the apple pie filling for the cherry in Apple Cheesecake Pie
Have you made this recipe?
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Cherry Pie Filling
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
Instructions
- 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 ¼ 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
Recipe Video
Recipe Notes
• You can make this with frozen fruit but it must be thawed and well drained. Recipe adapted from AllRecipes.
Nutrition Information
Nutritional information not guaranteed to be accurate
This easy 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!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 5, 2021
Excellent! Luckily I had a bumper crop of tart cherries this year! I doubled the recipe and was able to can 3 quarts and a pint. Thank you for the easy recipe.
Would you mind letting me know how long you processed the jars for? I’m getting conflicting times from a variety of resources
I didn’t can them, I just refrigerate/freeze them.
If I were to use this in a recipe that calls for a can of pie filling, is it equivalent or would I need more or less? I just got a ton of Michigan cherries and I’m looking for ways to use them!
This sounds lovely, Dorothy, but when I have made cranberry sauce several times before the cornflour slurry has turned the dish to an opaque pink insread of the nice clear red that it should be and I’m concerned that this might end up the same. Any hints on what I might be doing wrong.?
Make sure that the cornstarch slurry is well mixed – if you’re having trouble mixing it add a bit more water – and make sure it’s dissolved – and make sure to stir it right before adding (the cornstarch will clump if it sits). That should help.
I can already tell that this blows away canned pie filling. And besides, nothing beats homemade. Bookmarked.
Could you can the filling?
Can you can this recipe?