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.

plated cheesecake with Homemade Cherry Pie Filling on top

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.
Homemade Cherry Pie Filling in a jar

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.

salt , lemon , cherries , sugar , cornstartch , water and optional food coloring to make Homemade Cherry Pie Filling with labels

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!

  1. Rinse and pit cherries before using.
  2. Bring all ingredients except cherries and food coloring to a boil in a large saucepan and stir continuously.
  3. Add cherries and reduce heat to a low boil. Cook until the filling is thickened.
  4. 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!

jar of Homemade Cherry Pie Filling
5 from 14 votes↑ Click stars to rate now!
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Homemade Cherry Pie Filling

Cherry pie filling is so easy to make from scratch with this easy homemade recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Equipment

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Ingredients  

  • cup sugar or more to taste
  • 4 tablespoons cornstarch
  • pinch salt
  • 1 ⅓ cup water
  • 1 tablespoon 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

Makes 2.5 cups of pie filling. This recipe will replace 20oz canned pie filling. 
¼ teaspoon almond extract can be added with the water.
Store pie filling for 1 week in the fridge.
5 from 14 votes

Nutrition Information

Calories: 159 | Carbohydrates: 40g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 311mg | Fiber: 3g | Sugar: 30g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie, Sauce
Cuisine American
jar of Homemade Cherry Pie Filling with a title
Homemade Cherry Pie Filling in a jar and on a cheesecake slice with a title
close up of Homemade Cherry Pie Filling with writing
Homemade Cherry Pie Filling in a pot

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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 amazing5 stars

    1. 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.

  2. 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.

    1. 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!