Cherry Pie Filling is SWEET, TART, SILKY, and the perfect addition to a variety of desserts! EASILY made at home in a few minutes and never buy canned again!
What kind of cherries do you use?
Fresh cherries are the best but they are not always in season. You can get frozen cherries in the store year round. A benefit of using frozen cherries!
The best cherries for baking and of course pies are sour or tart cherries. Varieties of sweet cherries, like Bing or Ranier, are great for eating fresh.
The sour ones are better for desserts because of the sugar the recipe adds to the fruit. If you like a more tart filling, sour cherries are the way to go.
The most common varieties are Early Richmond and English Morello. These are a little harder to find in the store and usually are canned. A little rinse and they are good to go!
If going with fresh, grab a cherry pitter. Makes pitting cherries so much easier!
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A few simple ingredients and you are ready to have the tastiest pie filling around. WAY BETTER than store bought.
Just add a good pie dough recipe and you are good to go!
Pie Filling Ingredients
- Cherry or other fruit
- Sugar or honey
- Cornstarch
- Lemon juice
- Vanilla extract
I LOVE pie filling over ice cream in phyllo cups with a little cream cheese or whipped cream. Or I can just stand in the pantry and eat it out of the can with a spoon.
If you prefer homemade filling, follow this easy recipe to make it from scratch!
How to make Cherry Pie Filling from scratch
First: Add the cherries, lemon juice, cup of sugar, and cornstarch to a sauce pan over medium heat.
Second: Stir to combine and bring to a boil.
Third: Reduce heat to low and simmer for 8-10 minutes until thickened.
Fourth: Remove from heat and cool. Store until ready to use.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Looking for more comfort food? Follow LTB on Pinterest!
How to store pie filling
If you don’t inhale it right after it cools, or are looking to give it as a gift, you need to store it correctly.
Chilled: Homemade fruit pie filling will last for 7 days in the refrigerator in an air tight container. I like these jars!
Frozen: To freeze, cool completely and store in an air tight freezer safe container for up to 6 months. Thaw overnight in the fridge for best results. Note that the texture will be slightly different upon thawing.
Uses for Homemade Cherry Pie Filling
Now that you have delicious, rich, silky pie filling, what are you going to do with it?
- Turnovers
- Pie recipes (specifically cherry pie recipes:)
- Cheesecakes
- Yogurt/Oatmeal Topping
- Ice Cream Topping
- Coffee Cake
- Pancake Topping
- Phyllo Cup Desserts
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This homemade cherry pie filling recipe is perfect for so many recipes. Plus, it saves you a trip to the store!
Cherry Pie Filling from Scratch
Cherry Pie Filling is SWEET, TART, SILKY, and the perfect addition to a variety of desserts!
Ingredients
- 5 cups cherries (pitted)
- 1 cup sugar
- 2 tablespoons cornstarch (with water to dissolve)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Put cherries and sugar in a pot over medium heat.
- Cook until the juices start to release and the sugar dissolves.
- Add the lemon juice and vanilla.
- Bring to a gentle boil.
- Add just enough water to the cornstarch to dissolve it.
- Add to cherry mixture and stir.
- Reduce heat to low and stir until the cherry pie filling thickens and turns glossy.
- Remove from heat and cool.
- Use in a recipe or store for later.
- Enjoy!
Notes
*If you like this recipe, please leave me a comment and rate it 5 stars. Thank you!
Recommended Products
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Nutrition Information:
Yield: 10 Serving Size: 1/2 cupAmount Per Serving: Calories: 131Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 33gFiber: 2gSugar: 29gProtein: 1g
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Kathy
Friday 9th of October 2020
Easy peesy