HOMEMADE CHERRY PIE FILLING — It’s so easy to make your own cherry pie filling at home with fresh cherries and a few pantry staples. Perfect in pies and as a topping for ice cream and cheesecake.
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 made this pie for my Dad who LOVES pie. He asked for it again and said it was the best cherry pie he has ever had! ~ Alicia
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.
It’s 3 AM and I can’t sleep so I decided to make this for the 3rd time this year so far. It comes out great every time and my friends & family love it! Thank you so much for sharing this recipe. ~ Ashley
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.
Excellent and easy! ~ Pam
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.
WHAT PEOPLE ARE SAYING ABOUT HOMEMADE CHERRY PIE FILLING
I’ve made this with fresh and frozen cherries and both were delicious! Oh my, I’ve used this on so many things–Black Forest Cheesecake, Mini Dutch Babies, Mini Cherry Pies, Cherry Pie Nice Cream, on waffles, on top of yogurt… I mean, the uses are endless. Thanks for the great recipe! ~ Colleen
Easy & delicious! ~ Dani
I made this today to make a pie later. It is so good! I won’t ever use canned filling again unless there are no cherries at the store. Thank you! ~ Celia
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Tips for Choosing and Storing Cherries
Appearance: Look for firm fruit with a deep, dark red color. You don’t need to worry about a lack of stem, but any stem present should be bright green. If cherries appear wrinkled around the stem, they are probably okay to eat, but not the freshest
Storage: Store cherries in a resealable plastic bag in the refrigerator. They should stay fresh for 3–5 days, and possibly up to two weeks. If you’d like to use your cherries immediately, store them at room temperature.
Wash cherries with cold water just before eating. Don’t wash them ahead of time, as they may absorb moisture, leading to splits or spoilage. Cherries can also be frozen. You can pit them, or keep them whole with stems intact. Spread cherries in a single layer on a baking sheet, freeze until firm, and then place in a zip-top bag or freezer safe container.
Here’s what you’ll need to make Homemade Cherry Pie Filling
- Lemon juice
- Almond extract
Homemade Cherry Pie Filling
It's so easy to make your own cherry pie filling at home with fresh cherries and a few pantry staples. Perfect in pies and as a topping for ice cream and cheesecake.
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 50gFiber: 3gSugar: 41gProtein: 2g
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Who Dished It Up First: Adapted from Crumbs and Chaos
Made this tonight, it was Soooo good! I don’t think I can use canned again. Thanks for a great easy recipe.
Is the almond extract essential for the success of the recipe? Thanks!
No, you can just use vanilla.
Made this for my dads bday cherry pie! It’s absolutely delicious!
Awesome! Thank you!
Has anyone used Splenda instead of sugar
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.
Do you think it’d be okay to freeze the filling?
I’ve never tried it but I think it would work.
I need to freeze it… do you really think it’ll be ok? have you tried to freeze it yet?
If I freeze it should keep it in the mazon jar ?? HELP!!
I haven’t tried freezing it, but I think it would work. I would freeze it in a plastic freezer storage container.
Approximately how much pie filling does this recipe make?
About 2 cups.
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).
Awesome! Thanks for letting me know how it went! 🙂
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.
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!
Did you can it in a bath process
I didn’t because it only makes a small amount, but you certainly could.
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?
You would just have less cherries in your pie filling, but it may not be enough for a regular sized pie.
Can I used store bought canned sweet cherries for this recipe?
I have not tried that so I can’t say for sure, but if you try it I’d love to hear how it turns out.
I made this pie for my Dad who LOVES pie. He asked for it again and said it was the best cherry pie he has ever had! ❤❤❤
Wonderful! Thank you so much!!!
Excellent and easy !
It’s 3AM and I can’t sleep so I decided to make this for the 3rd time this year so far. It comes out great every time and my friends & family love it! Having a Twin Peaks marathon with my friend so we’re celebrating it with some damn fine cherry pie! Thank you so much for sharing this recipe.
Thank you! Maybe I should start cooking at 3AM when I can’t sleep! I’d get so much done! So glad you like the recipe.
I’ve made this with fresh and frozen cherries and both were delicious! Oh my, I’ve used this on so many things. I wrote a post about it on my blog and I’ve used it with Black Forest Cheesecake, Mini Dutch Babies, Mini Cherry Pies, Cherry Pie Nice Cream, on waffles, on top of yogurt… I mean, the uses are endless. Thanks for the great recipe!
Can this recipe be canned with a simple water bath?
I’m no canning expert, but I would assume so. It doesn’t make a large batch though, so you might want to increase the recipe if you were going to go to the trouble of canning it.
I canned this last year and unfortunately the beautiful color changes to a purplish. It was not appealing or appetizing so I am going to try freezing this year as it was delicious before the canning process.
I used frozen cherries and followed your recipe but I just wonder how thick the filling should be when done cooking on the stove?
It should coat the back of a spoon. It will continue to thicken as it cools.