This homemade cherry pie filling recipe is so easy to make!
Fresh (or frozen) cherries, sugar, and lemon juice are simmered to create this delicious sweet-tart pie filling.
Homemade Cherry Pie Filling
- Homemade flavor! This recipe is so easy to make you’ll never buy canned again.
- Make ahead Take advantage of cherry season, this filling will keep in the fridge for at least a week.
- It’s a quick and easy way to top your favorite desserts from coffee cake to no bake cheesecake.
Ingredients for Homemade Cherry Pie Filling
Cherries – Fresh, canned, and frozen cherries will work. Be sure they’re all free of pits, however, I use this cherry pitter to make quick work of pitting fresh cherries!
Sweetener – Granulated sugar adds sweetness however, you can use a sugar substitute if you’d like.
Thickener – Cornstarch is the thickener in this recipe and creates a lovely gel-like texture for a glossy filling.
Variations – Feel free to mix in some spices like cinnamon, nutmeg, or even a dash of cloves or allspice depending on what you’re using the mix for. ¼ teaspoon almond extract can be added.
How to Make Cherry Pie Filling
It’s easy to make cherry pie filling, this recipe will replace the canned versions in your fave desserts!
- Rinse and pit cherries before using.
- Bring all ingredients except cherries and food coloring to a boil in a large saucepan and stir continuously.
- Add cherries and reduce heat to a low boil. Cook until the filling is thickened.
- Remove from heat and stir in food coloring, if desired.
Storing Cherry Pie Filling
- Save homemade cherry pie filling in the refrigerator for up to one week.
Ways to Use Cherry Pie Filling
Cherry pie filling is perfect for topping cheesecake, filling cherry tarts, no bake pies or tucked inside your favorite pie crust. It’s also great spooned over panckes, waffles, or baked inside puff pastry turnover style.
Did you make this homemade Cherry Pie Filling? Leave us a rating and a comment below!
Homemade Cherry Pie Filling
Equipment
Ingredients
- ⅓ cup granulated sugar or more to taste
- 4 tablespoons cornstarch
- pinch salt
- 1 ⅓ cup water
- 1 tablespoon fresh lemon juice
- 5 cups fresh sweet cherries pitted
- 4 drops red food coloring optional
Instructions
- In a large saucepan, combine sugar, cornstarch and salt. Add water and lemon juice and bring to a boil, while stirring, over medium-high heat.
- Add the cherries, reduce the heat to a low boil and cook for an additional 5 to 10 minutes until thickened, stirring often.
- Remove from the heat and stir in food coloring if using.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie, Sauce
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You forgot one of the uses for this pie filling. I sat there and ate it with a spoon it was so good. Hahaha. This really is amazing
So happy to hear that, Cathy!
Do you have a conversion to frozen cherries. I can’t get fresh ones this time of year.
This recipe should be fine swapping in frozen cherries as is, Susan! If you are noticing that it is not thickening enough you can add a little additional cornstarch to help.
I love your recipes and cherry pie is my favorite
So happy to hear that! Thank you for checking out our recipes ❤️
Can you freeze this. How long freezer time?
Hi Connie, this pie filling can be frozen for up to 3 months.
I love your recipes. They are easy to follow and easy to find on Facebook. I’m just wondering about the cherry pie filling. I thought you would use sour cherries for pies but the recipe says sweet cherries. Just curious.
Hi Helena, so happy you are enjoying our recipes! For this recipe we use sweet cherries and paired the sugar accordingly. If using sour cherries you will want to increase the sugar to taste and possibly add a little extra cornstarch as sour cherries tend to be juicier. I hope that helps!