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.
Be sure to save this recipe for Homemade Cherry Pie Filling to your favorite Pinterest board for later.
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
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Crumbs and Chaos