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Easy Homemade Cherry Pie Filling Recipe

A close-up of glistening, deep red cherry pie filling with whole cherries in a small white bowl.
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Make thick, juicy cherry pie filling from scratch. This simple recipe tastes much better than the canned version and works perfectly for pies, cheesecakes, or as a versatile dessert topping.

Ingredients

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  • 4 cups fresh, frozen, or canned sweet cherries, pitted
  • 1 cup granulated sugar (adjust to cherry sweetness)
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract (optional)
  • Pinch of salt

Instructions

  1. If using fresh or frozen cherries, place them in a medium saucepan. If using canned cherries, drain them, reserving the juice, and add the juice to the saucepan.
  2. In a small bowl, whisk together the cornstarch and cold water until smooth. This is your slurry.
  3. Add the sugar, lemon juice, and salt to the cherries in the saucepan.
  4. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer and the sugar dissolves.
  5. Slowly pour the cornstarch slurry into the simmering cherry mixture while stirring constantly.
  6. Continue to cook, stirring constantly, until the filling thickens significantly, about 1 to 2 minutes after it starts to bubble. It should coat the back of a spoon.
  7. Remove the pan from the heat. Stir in the almond extract, if using.
  8. Allow the cherry pie filling to cool completely before using it in a pie or as a topping. Cooling helps it set to the best thick consistency.

Notes

  • For frozen cherries, do not thaw them before cooking; cook them directly from frozen.
  • If you prefer a tarter filling, reduce the sugar slightly or use tart cherries.
  • This filling is excellent as a versatile cherry topping for ice cream, pancakes, or cheesecake.
  • For long-term storage, you can can this filling using proper water bath canning procedures for shelf stability.

Nutrition

Find it online: https://devourdish.com/easy-homemade-cherry-pie-filling-recipe/