Make a batch of this Homemade Cherry Pie Filling in just minutes. This sweet pie filling recipe is perfect for pies, pastries, waffles, or on top of cheesecake.
A few weeks ago I found fresh cherries on sale at the grocery store, so I picked up two big bags. I thought for sure my fruit loving family would devour them in no time at all.
But they only finished off one bag, so the other bag was sitting there all lonely in the fridge. What was I supposed to do?
It was time to make an easy cherry filling that was sweet and delicious and full of real cherries! Oh, yeah!
We love using this pie filling on top of a big slice of this Vanilla Bean Cheesecake or these Easy Cinnamon Sugar Waffles. It is also delicious baked in this Cherry Crisp Coffee Cake or this Chocolate Cherry Cobbler.
Of course, my favorite way to eat this cherry filling is with a big spoon. Wink, wink!
So you may be wondering why you would make a homemade pie filling when you can go to the store and buy canned pie filling.
Why make homemade pie filling?
- Control what goes into the filling. This way you know exactly what you are eating. No artificial flavors or colors added here.
- Adjust the sweetness. You can add more or less sugar according to the sweetness of the cherries and your taste preference.
- Add natural flavors. Vanilla extract, almond extract, and cinnamon all add a warmth and flavor you will love.
Ways to pit fresh cherries:
- Chopsticks/Straw – remove the stem, place the cherry on top of a bottle, press the chopstick or straw through the cherry until the pit pops out
- Knife – cut open the cherry and remove the pit
- Cherry Pitter – this tool easily removes the pit. Just don’t wear white when you pit the cherries because it does splash a little if you are not careful
How to make Homemade Cherry Pie Filling:
- Pit 2 pounds/5 cups of fresh cherries. (full recipe at bottom of post)
- Stir together pitted cherries, sugar, cornstarch, lime juice, water, and salt in a saucepan and place it over medium/high heat.
- Continue stirring until the mixture comes to a boil.
- Reduce the heat and simmer 10 minutes.
- Remove and stir in almond extract. (you can also use vanilla if you prefer)
- Use frozen, pitted cherries if fresh cherries are not in season or available. Thaw and drain first, then follow the directions. If you use them frozen, skip the extra water in the recipe because they will produce liquid as they thaw.
- Use an extra 2 Tablespoons cornstarch for a thicker filling.
More cherry recipes you may like:
- Cherry Oreo Icebox Cake
- Vanilla Cherry Pie Cupcakes
- Cherry Almond Brie Bites
- Cherry Jubilee Chocolate Cheesecakes
- Cherry Cheesecake Brownies
- Cherry Walnut Chicken Salad
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- 5 cups pitted cherries
- 3/4 cup granulated sugar
- 2 Tablespoons cornstarch*
- 1/4 cup water
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- Stir cherries, sugar, cornstarch, water, juice, and salt in a saucepan. Place pan over medium/high heat and bring to a boil, stirring constantly.
- Lower heat and simmer 10 minutes.
- Remove from heat and stir in almond extract. Let cool completely.
- Place in a jar or container and refrigerate up to 3 days.
Amount Per Serving: Calories: 140Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 35gFiber: 2gSugar: 31gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.