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.
Why You’ll Love This Recipe
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.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Cherries
- Lemon juice
- Sugar
- Cornstarch
- Vanilla
- Almond extract
Homemade Cherry Pie Filling
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
- 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.
Video
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Nutrition
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38 comments
Laurie Wedmore
How long will this keep in the refrigerater?
Janice
I used frozen cherries and followed your recipe but I just wonder how thick the filling should be when done cooking on the stove?
Danelle
It should coat the back of a spoon. It will continue to thicken as it cools.
Cheryl
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.
Jude
Can this recipe be canned with a simple water bath?
Danelle
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.
Colleen
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!
Ashley Tristán
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.
Danelle
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.
Pam
Excellent and easy !
Alicia
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! ❤❤❤
Danelle
Wonderful! Thank you so much!!!
Rita
Can I used store bought canned sweet cherries for this recipe?
Danelle
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.
Pam Sanders
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?
Danelle
You would just have less cherries in your pie filling, but it may not be enough for a regular sized pie.
Rebecca Boyden
Did you can it in a bath process
Danelle
I didn’t because it only makes a small amount, but you certainly could.
Celia
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!
John
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?
Danelle
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.
Violet
can I use thawed frozen cherries? like Waymens I think they are called…the brand that is
Danelle
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!
Violet
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).
Danelle
Awesome! Thanks for letting me know how it went! 🙂
Kali Seech
Approximately how much pie filling does this recipe make?
Danelle
About 2 cups.
Ashley
Do you think it’d be okay to freeze the filling?
Danelle
I’ve never tried it but I think it would work.
maria
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!!
Danelle
I haven’t tried freezing it, but I think it would work. I would freeze it in a plastic freezer storage container.
AiM
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.
Lynne
Has anyone used Splenda instead of sugar
Farrah
Made this for my dads bday cherry pie! It’s absolutely delicious!
Danelle
Awesome! Thank you!
Marcela
Is the almond extract essential for the success of the recipe? Thanks!
Danelle
No, you can just use vanilla.
Kim
Made this tonight, it was Soooo good! I don’t think I can use canned again. Thanks for a great easy recipe.