Our easy homemade cherry pie filling recipe uses just 5 simple ingredients and comes together in minutes. You can even make it ahead of time and use it in all your favorite recipes that call for cherry pie filling.
This recipe was first published in July 2020. It was updated and republished in June 2023.
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I love finding fresh cherries on sale at the grocery store. The problem is that I buy too many bags at a time, and my family never eats them fast enough.
So, a few years ago, I decided to use them up in a homemade cherry pie filling.
We love using it on top of vanilla cheesecake, in cherry crisp, and of course, in the best cherry pie!
Why Make This Cherry Pie Filling Recipe
Our cherry pie filling is easy to make on the stovetop in minutes. It turns out sweet and delicious every single time! One bite and you will never want to buy canned pie filling again.
Plus, there are so many benefits to making homemade pie filling. Not to mention it tastes so much better than the stuff in a can.
- Uses fresh fruit. Fruit that is in season is generally cheaper and tastes better.
- Control over ingredients. This way, you know exactly what you are eating. You can skip the artificial flavors, colors, or additives when making homemade.
- Easy to adjust the sweetness. You can add more or less sugar depending on the sweetness of the cherries and your taste preferences.
- Can add other flavors. Vanilla extract, almond extract, and cinnamon are natural ingredients that add warmth and flavor you will love.
Key Ingredients
This cherry pie filling recipe is easy to make with just a few pantry ingredients, plus fresh fruit. Buy a bag of frozen cherries if fresh cherries are out of season or unavailable.
- Fresh Cherries: Bing or dark sweet cherries are great in this recipe. They really do make a difference in the taste of the pie filling. Use a cherry pitter to remove the pits.
- Granulated Sugar: Used to sweeten the mixture. You can use more or less, depending on how sweet or tart your cherries are.
- Cornstarch: Helps to thicken the filling.
- Lime Juice: The acidity and tartness in the juice balance out the cherries and the sugar. You can also use lemon juice if you have that on hand.
- Almond Extract: Adds an incredible flavor to cherry desserts. Feel free to use vanilla extract if you prefer.
How to make Cherry Pie Filling
Making a batch of cherry filling from scratch will only take you about 30 minutes. This recipe yields a sweet, delicious pie filling loaded with fresh cherries.
- Stir together ingredients. Stir together sugar, cornstarch, lime juice, water, and salt in a saucepan. Add the pitted cherries and stir.
- Bring to a boil. Place the pan over medium/high heat. Continue stirring until the mixture comes to a boil.
- Simmer until reduced. Reduce the heat and simmer 10 minutes.
- Add extract and cool. Remove the pan from the heat and stir in almond extract.
BruCrew Tip: Wait 2 hours before using or baking the filling in a cherry danish or chocolate cherry cobbler.
Storing and Freezing
In the Refrigerator - Keep this cherry pie filling in a sealed container in the refrigerator for 2-3 days.
In the Freezer - Freeze cherry pie filling in freezer-safe bags or containers where it will keep for 3-4 months. Thaw in the refrigerator overnight before using.
BruCrew Tips
- Use fresh or frozen cherries. You can use frozen, pitted cherries if fresh cherries are not available. Thaw and drain them first, then follow the directions.
- Try sweet or sour cherries. Either one can be used to make this cherry filling recipe. Bing cherries are a popular choice during the summer months.
- Adjust the sugar. If you are using tart cherries, add ¼ cup of sugar. If you are using very sweet cherries, feel free to reduce the sugar by half.
- Chill to thicken. Once you refrigerate the cherry pie filling, it will thicken more.
- Make it thicker. Add an extra tablespoon of cornstarch for a slightly thicker filling.
- Add spices or extracts. Vanilla extract or almond extract is great for flavor. Try adding a little cinnamon, nutmeg, or ginger for some warmth.
- Make brownie sundaes. Serve room temperature pie filling over vanilla ice cream and chocolate chip brownies.
FAQs
You can use frozen, pitted cherries if fresh ones are not in season or available. Thaw and drain the cherries first, then follow the directions. Drained canned cherries are another option.
You can use flour, tapioca, or arrowroot starch to thicken a pie filling instead of cornstarch.
For every tablespoon of cornstarch, use 2 tablespoons of flour, arrowroot, or tapioca starch. Another option is to use three tablespoons of instant clearjel in the filling.
Way to Use Cherry Pie Filling
The most obvious way to use this cherry pie filling is in a pie or crisp. It is also delicious served over waffles, pancakes, or in cheesecake parfaits. We also love using it in baked goods.
- Cherry Coffee Cake
- Cherry Filled Cupcakes
- Oreo Icebox Cake
- Cheesecake Brownies
- Black Forest Cheesecake
- Cherry Swiss Roll Cake
- Cherry Cream Cheese Pie
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Recipe
Cherry Pie Filling
Our easy homemade cherry pie filling recipe is made with just 5 simple ingredients and comes together in minutes. You can even make it ahead of time and use it in all your favorite recipes that call for cherry pie filling.
Ingredients
- 5 cups pitted cherries (2 lbs)
- ¾ cup granulated sugar
- 3-4 tablespoons cornstarch (see note below)
- ¼ cup water
- 1 tablespoon lime juice
- ¼ teaspoon salt, optional
- 1 teaspoon almond extract
Instructions
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 89mgCarbohydrates: 48gFiber: 3gSugar: 41gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Elizabeth says
Can you use lemon in place of lime?
Jocelyn says
Yes, you can. I hope you enjoy the filling.
Bert says
I appreciate you sharing the recipe, but so much work getting down past the clutter to find it.
Jocelyn says
The post includes tips and tricks for making the recipe and also additional resources for using it. If you want to bypass all of the recipe information, there is a jump button at that top of the post that allows you to go right to the printable recipe card.
Barbara says
Can this be canned?
Jocelyn says
I have never canned this pie filling, so I cannot say for sure. But I think it would just fine. Keep me posted if you try it.
Sandi says
It can be canned if you leave out the cornstarch
Penny Bragg says
I think you need to use Clear Jel in place of the cornstarch to make it thicken for canning.
Karen says
Almond extract was an ingredient, but not listed in recipe. Is it needed?
Jocelyn says
It's the last ingredient listed in the ingredients, then in step 3 it says to remove from heat and stir the extract in. I hope that helps and you enjoy the filling.
Karen says
Thank you for the reply. How did I miss that. LOL
Karen