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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!
Table of Contents
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.
Ingredients in Cherry Pie Filling
- Cherries: If you use fresh cherries you will need to pit them. 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.
How to make cherry pie filling
- 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.
- Make Slurry: Combine the cornstarch with cold water in a small bowl.
- 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.
- 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.
- 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.
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.
Ways to use Cherry Pie Filling
- You can use this filling to make the BEST cherry pie!
- Cherry Delight
- Cherry Cheesecake Dessert
- Cherry Dump Cake
- Cherry Pie Bars
- Switch out the apple pie filling for the cherry in Apple Cheesecake Pie
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 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
Recipe Video
Recipe Notes
• You can make this with frozen fruit but it must be thawed and well drained. Recipe adapted from AllRecipes.
Recipe Nutrition
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!
Favorite Cherry Recipes
Last Updated on June 30, 2023
Iv’e made homemade pies since I was about 11(a long time ago). I love fresh cherries and always wanted to make a fresh cherry pie. Your recipe has refreshed this desire. I make my pie crusts from scratch. It’s an old recipe from the mid West. My question is how do I set up the crust. I do know how to make a 2 crust apple pie. However what’s an easy way to put a top crust on this recipe, what temperature to bake it and for how long?
Here’s my cherry pie recipe – you can use the pie filling instead https://www.crazyforcrust.com/homemade-cherry-pie-recipe/
The national center for food preservation does NOT recommend using cornstarch when canning. To do so one is asking for BOTULISM. I would strongly encourage you to research this matter and encourage your followers to use Clear Jel when choosing to can using your recipe.
This is awesome.Thank you for the recipe.
The very best cherry pie filling recipe I have ever made in all the 30 – plus years I’ve bee making it.I did cut the lemon juice in half because cherries usually have enough tartness on their own especially if your picking from your own trees. I keep all the cherries from bright red to with a tinge of yellow on them and just love the natural tartness I get every time. Thank you so much for sharing this recipe. I’m putting this one in my recipes, it’s definitely a keeper!
This turned out Perfect! Better still, it’s so easy! Will not be throwing cherries away ever again!
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?
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