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Homemade Cherry Pie Filling is so easy and delicious and bursting with cherry flavor, you will wonder why you didn’t make it before!
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!
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!
Homemade Cherry Pie Filling
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
Stir together all in ingredients in a medium sized sauce pan.
Bring to a gentle simmer over a medium-low heat. Simmer for 5 minutes.
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.
Wife, Mother, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Stephanie
Just what I was looking for!! Can’t wait to try it!!
Jennifer Grissom
Great! Come back and let me know how it turns out for you!
Angela
What’s the best way to preserve this? Can or freeze?
Jennifer Grissom
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!
Kristen
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.
Jennifer Grissom
Thanks for the information. I do sometimes make it a couple days in advance, but I haven’t tried canning it.
Sharon
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.
Jennifer Grissom
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.
Joanne
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😁
Jennifer Grissom
I’m so happy you are enjoying the pie filling. Thanks for letting me know how it turned out for you, Joanne!
Ivan
Can i use canned cherries? I cant find frozeen cherries in my country 🙁
Jennifer Grissom
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!
Erin
Hi! How far in advance can I make this??
Jennifer Grissom
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.
Liz R.
Such a fantastic cherry pie filling! Easy and delicious! Right up my alley! Love it!
Jennifer Grissom
I’m so happy! Thanks for letting me know and I hope you had a great Thanksgiving.
Brenda
I much prefer sour over sweet cherries and can only find them in the freezer section of our local grocers. Last time I made a pie with these, it was incredibly runny ruining the bottom crust. Will this recipe solve that?
Jennifer Grissom
I have not had any problems with the bottom crust being ruined/soggy. Make sure to simmer and then cool the pie filling as instructed. And using sour cherries over sweet should not affect it either. Also, cook the pie until it is truly golden brown and it should be perfect!
Megan
I can’t wait to try this recipe! Is this enough for a deep dish pie or should I 1-1/2 the recipe? Thanks!
Jennifer Grissom
Hi Megan! You should be just fine for a deep dish. Enjoy!