August 25th, 2016

Homemade Cherry Pie Filling

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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! 

Homemade Cherry Pie Filling

With it’s short but sweet ingredient list, this pie filling is anything but boring.

It 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.

Homemade Cherry Pie Filling

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. 

Be sure to save this recipe for Homemade Cherry Pie Filling to your favorite Pinterest board for later.

 

Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

Why buy canned cherry pie filling when it's so easy to make it yourself at home?

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove from heat and stir in vanilla and almond extract.
2 reviews
 

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If you love this recipe, you might also like:

Black Forest Dump Cake

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Mini Black Forest Cheesecakes

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Individual Black Forest Brownie Trifles

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Who Dished It Up First: Adapted from Crumbs and Chaos

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Comments

  1. Made this tonight, it was Soooo good! I don’t think I can use canned again. Thanks for a great easy recipe.

  2. Is the almond extract essential for the success of the recipe? Thanks!

  3. Made this for my dads bday cherry pie! It’s absolutely delicious!

  4. Has anyone used Splenda instead of sugar

  5. Delish! The only alteration I made was a splash more water and a full cup of sugar instead of 2/3 Either way, this pie filling comes out perfect. So much so I could eat it with a spoon all by itself.

  6. Do you think it’d be okay to freeze the filling?

  7. Kali Seech says:

    Approximately how much pie filling does this recipe make?

  8. can I use thawed frozen cherries? like Waymens I think they are called…the brand that is

    • I think it would work, but I’ve never tried it, so I can’t say for sure. I’d love to know how it turns out if you do!

      • I’ve made it just now but the real test is when my boyfriend tastes it. He is the big cherry pie eater. I think it turned out well though. It is my first time making cherry pie filling, and I have only had cherry pie twice before. I thawed the cherries put the juice from the thawed cherries in it instead of water. I simmered them for the lower amount of time, cause they were very soft compared to fresh, so it madee sense in my mind to not cook them as long? but! I like it haha I imagine that fresh would have more bite to them while the thawed ones are softer…I am repeating myself, I’m sorry :/ point is I think it worked well. 🙂 But I am not a pie expert (yet).

  9. I am going to use this recipe for the filling in a full sized cherry pie. Do I still cook the cherry mixture on the stove or just let it bake between the pie crusts?

    • You cook it first, so it’s like a canned pie filling before you put it in the pie. You may also need to double the recipe depending on how deep/large your pie pan is.

  10. I made this today to make a pie later. It is so good! I actually misread the instructions and added the almond extract at the beginning. No worries, though, as I added about 1/2 teaspoon with the vanilla at the end. I won’t ever use canned filling again unless there are no cherries at the store. Thank you!

  11. Rebecca Boyden says:

    Did you can it in a bath process

  12. If I don’t have 6 cups of cherries, should I back off on any of the other ingredients and do you think less than 6 cups cooked would be enough to make a regular size pie?

 

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