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You are here: Home / Dessert / Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

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Last Updated on July 21, 2019

Homemade Cherry Pie Filling is so easy and delicious and bursting with cherry flavor, you will wonder why you didn’t make it before!

white bowl filled with homemade cherry pie filling

There really and truly isn’t a comparison with Homemade Cherry Pie Filling and what comes out of a can.

Homemade Cherry Pie Filling is bursting with cherry flavor. It’s so easy and delicious and so much better then store bought, you will never buy premade again.  The results are just sweet enough to satisfy with a smidge of tart, but overwhelming cherry flavor.  A hint of vanilla and almond really enhance the cherries.

What I don’t care for?  That mouth-scrunching, tin flavored tang that comes with pie filling out of a can.  You know what I’m talking about.

How to fix that?  Homemade Cherry Pie Filling.

When I started researching homemade pie filling, I couldn’t believe simple it was to make.   Especially since the results are just so much better!

The Best Cherry Pie With Homemade Filling with yeloow napkin

How to make Homemade Cherry Pie Filling

Combine the ingredients together in a sauce pan, bring it to a simmer, and then cook for 5 minutes.  Let the Homemade Cherry Pie Filling cool to room temperature and then it’s ready to use in your favorite recipe.

Yep.  That’s it.  Quick and easy and crazy delicious.

Homemade Cherry Pie Filling is obviously the star in Homemade Cherry Pie, but it is also great in Cherry Cheesecake Bars, as an Ice Cream Topping, in Black Forest Cake, and any other dessert your imagination can create.

I hope you enjoyed my Homemade Cherry Pie Filling.  Make sure you check out my Homemade Cherry Pie!

Leave me a comment below.  I’d love to hear from you!

white bowl of homemade cherry pie filling
4.5 from 2 votes
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Homemade Cherry Pie Filling

Homemade Cherry Pie Filling is bursting with cherry flavor.  It's so easy and delicious and so much better then store bought, you will never buy premade again.
Course Dessert, Essential Skills
Cuisine American
Keyword Homemade Cherry Pie Filling
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 148 kcal
Author Jennifer Grissom

Ingredients

  • 2 pounds frozen sweet cherries
  • 3/4 cup sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch

Instructions

  1. Stir together all in ingredients in a medium sized sauce pan.

  2. Bring to a gentle simmer over a medium-low heat.  Simmer for 5 minutes.

  3. Cool to room temperature and use in your favorite recipe.

Recipe Notes

Frozen cherries do not need to be thawed before cooking.

Sour cherries may substituted with an additional 1/4 cup sugar added.

Fresh cherries may be used for the same great results.

Nutrition Facts
Homemade Cherry Pie Filling
Amount Per Serving
Calories 148
% Daily Value*
Potassium 251mg7%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 33g37%
Protein 1g2%
Vitamin A 75IU2%
Vitamin C 8.7mg11%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Jennifer Grissom

Wife, Mother, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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Reader Interactions

Comments

  1. Stephanie

    June 9, 2019 at 11:02 am

    Just what I was looking for!! Can’t wait to try it!!

    Reply
    • Jennifer Grissom

      June 9, 2019 at 9:04 pm

      Great! Come back and let me know how it turns out for you!

      Reply
  2. Angela

    June 26, 2019 at 5:55 pm

    What’s the best way to preserve this? Can or freeze?

    Reply
    • Jennifer Grissom

      June 29, 2019 at 8:22 am

      Hi Angela. I have not tried to freeze or can it. To me, I would think either method should work. It’s possible freezing might make it watery? If you try either, let me know so I can do the same!

      Reply
      • Kristen

        November 27, 2019 at 12:24 am

        Unfortunately you can’t safely can cornstarch so I canned my cherries and then am making the filling after. You are able to substitute cornstarch with clear gel and safely can that. But the recipe may need to be adjusted for acidity to safely can.

        Reply
        • Jennifer Grissom

          November 29, 2019 at 10:52 am

          Thanks for the information. I do sometimes make it a couple days in advance, but I haven’t tried canning it.

          Reply
  3. Sharon

    June 27, 2019 at 1:22 pm

    4 stars
    How many cups will be made? I’m going to use them for cherry bars then make a pie. I’ll let you know how they turn out.

    Reply
    • Jennifer Grissom

      June 29, 2019 at 8:05 am

      Hi Sharon, I have not measured the exact amount of cups the recipe makes, however, the amount is perfect for a 9 or 10″ pie. I have used it the filling for cherry cheesecake bars successfully using anywhere from half to the full batch. For a pie and bars, I would double the recipe.

      Reply
  4. Joanne

    August 12, 2019 at 4:23 pm

    5 stars
    Just finished making my first batch of cherries and I am very delighted…will pik more tomorrow and freeze so so good and as you said I will never buy canned cherrie filling again…there is no comparison in the taste. Thanks for the recipe Joanne😁

    Reply
    • Jennifer Grissom

      August 15, 2019 at 8:14 am

      I’m so happy you are enjoying the pie filling. Thanks for letting me know how it turned out for you, Joanne!

      Reply
  5. Ivan

    October 12, 2019 at 8:00 pm

    Can i use canned cherries? I cant find frozeen cherries in my country 🙁

    Reply
    • Jennifer Grissom

      October 13, 2019 at 12:21 pm

      Hi Ivan. I have not tried it with canned cherries. The cherry tends to be softer in texture after being canned and maybe looses a little flavor. If you have fresh, that would definitely be better, but if you try canned, I would drain them and not simmer as long when you make the filling so they keep their shape. Let me know how it turns out for you!

      Reply
  6. Erin

    November 25, 2019 at 6:14 pm

    Hi! How far in advance can I make this??

    Reply
    • Jennifer Grissom

      November 29, 2019 at 10:41 am

      I have made it 4-5 days in advance, refrigerated the pie filling, and then made my pies. It will take slightly longer to bake of the pie filling is chilled as opposed to room temp going into the oven.

      Reply
  7. Liz R.

    November 27, 2019 at 11:10 am

    Such a fantastic cherry pie filling! Easy and delicious! Right up my alley! Love it!

    Reply
    • Jennifer Grissom

      November 29, 2019 at 10:39 am

      I’m so happy! Thanks for letting me know and I hope you had a great Thanksgiving.

      Reply

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Jennifer Grissom

Wife, Mother, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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