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–+ servings
jar of cherry pie filling

Cherry Pie Filling from Scratch

Make homemade cherry pie filling in 15 minutes that tastes way better than canned pie filling!
5 from 3 votes
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Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 cups
Calories: 256kcal
Author: Jennifer Stewart

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

  • I haven't tried this recipe with brown sugar but it should work just fine.
  • Sweeten with honey. To convert, take the amount of sugar and use half of that amount in honey.
  • Don't want to make a crust? Try a store-bought pie crust to save time.
  • Make mini cherry pies by cutting crust into smaller circles and bake in a muffin pan.

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 65g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 312mg | Fiber: 3g | Sugar: 58g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg