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.
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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 make 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 according to the sweetness of the cherries and your taste preference.
- Can add other flavors. Vanilla extract, almond extract, and cinnamon are natural ingredients that add a warmth and flavor you will love.
Of course, my favorite way to eat this homemade cherry filling is with a big spoon. Trust me...once you taste our cherry pie filling recipe, you will never buy canned fruit fillings again.
Key Ingredients
This cherry pie filling recipe is easy to make with just a few simple ingredients from your pantry, plus fresh fruit. Buy a bag of frozen cherries, if fresh cherries are not in season or available.
- 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 balances 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 that instead.
How to make Cherry Pie Filling
Making a batch of cherry filling from scratch will only take you about 30 minutes. This recipe produces a sweet pie filling that is delicious and 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 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.
Storage Recommendations
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.
Tips and Tricks
- 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 more 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, if you want a slightly thicker filling.
- Add spices or extracts. Vanilla extract or almond extract are great for flavor. Try adding a little bit of cinnamon, nutmeg, or ginger to add 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 cherries 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, you will need to use 2 tablespoons flour, arrowroot, or tapioca starch. Another option is to use 3 tablespoons instant clearjel in the filling.
Use your favorite sweetener such as Monk Fruit or stevia in place of the sugar. You can also use ½ cup of natural sweeteners such as honey or maple syrup if you like.
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 on top of waffles, pancakes, or cheesecake parfaits. We also love using it in baked goods.
- Cherry Coffee Cake
- Cherry Filled Cupcakes
- Oreo Icebox Cake
- Cheesecake Brownies
- Cherry Swiss Roll Cake
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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
- Stir together sugar, cornstarch, water, juice, and salt in a saucepan. Add cherries and stir again. Place pan over medium/high heat and bring to a boil, stirring constantly.
- Lower heat and simmer uncovered for 8-10 minutes.
- Remove from heat and stir in almond extract. Let cool on the counter for 2 hours.
- Place in a jar or container and refrigerate 3-4 days.
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.
*This post was first published July 2020. It was updated and republished June 2023.
Elizabeth
Can you use lemon in place of lime?
Jocelyn
Yes, you can. I hope you enjoy the filling.
Bert
I appreciate you sharing the recipe, but so much work getting down past the clutter to find it.
Jocelyn
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
Can this be canned?
Jocelyn
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.
Karen
Almond extract was an ingredient, but not listed in recipe. Is it needed?
Jocelyn
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
Thank you for the reply. How did I miss that. LOL
Karen