Cherry Pie Filling from Scratch
Make homemade cherry pie filling in 15 minutes that tastes way better than canned pie filling!
Print
Pin
Servings: 5 cups
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: 1 | 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