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 Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Author Dorothy Kern
4 1/2– 5 cups cherries (about 1¾ pounds)pitted
1tablespoon(15ml) lemon juicesee note
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
• You can use all tart or all sweet or a combination of cherries. If using sweet cherries, be sure to add the lemon juice. If you’re using tart cherries, you may not need it (the lemon juice cuts the sweetness) so it depends on how sweet you want your pie filling. • You can make this with frozen fruit but it must be thawed and well drained.Recipe adapted from AllRecipes.