When fresh fruit is in season, there’s nothing like making your own jams, jellies and pie fillings. Like this Homemade Cherry Pie Filling, for example. It’s so wonderful, not to mention so easy to make, that you may never use store-bought again!
With it’s short but sweet ingredient list, this pie filling is anything but boring. I comes together in about 10 minutes (not counting pitting your cherries) and is wonderful in pies–of course–as well as baked goods and on ice cream. It’s a great cheesecake topping too. And it’s pretty good straight from the spoon!
Speaking of pitting your cherries, you’re definitely going to want a cherry pitter for this recipe. I only use mine once or twice a year, but when I do, it’s worth every penny.
You can use sweet or tart cherries in this recipe, depending on what kind of pie filling you want. And if you’re going to make a full-sized pie, you may want to double the recipe.
This is a great way to use up almost too-ripe cherries, and if you have an abundance of fruit, it’s a welcome gift to give friends and neighbors. I don’t do a lot of canning myself, although I’m sure that’s possible with this recipe. I just keep mine in the refrigerator and use it within a week or so.
This pie filling is a tasty as it is pretty, and it’s so versatile too! It really is a summer time must-make at my house. I hope you love it as much as we do.
Homemade Cherry Pie Filling
- 6 cups pitted fresh cherries
- 1/2 cup water
- 2 tablespoons lemon juice
- 2/3 cup sugar
- Pinch of salt
- 3 tablespoons corn starch
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- Place cherries, water, lemon juice, sugar cornstarch and salt in a medium saucepan. Bring to a boil over medium heat, then turn heat to low and stirring often, cook for an additional 10-15 minutes.
- Remove from heat and stir in vanilla and almond extract.
Don’t forget to save this delicious recipe to your favorite Pinterest board for later.
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Who Dished It Up First: Adapted from Crumbs and Chaos