Homemade Cherry Pie Filling

This homemade cherry pie filling recipe is so easy to make!

Fresh (or frozen) cherries, sugar, and lemon juice are simmered to create this delicious sweet-tart pie filling.

Homemade Cherry Pie Filling

Homemade flavor! This recipe is so easy to make you’ll never buy canned again. Make ahead Take advantage of cherry season, this filling will keep in the fridge for at least a week. It’s a quick and easy way to top your favorite desserts from coffee cake to no bake cheesecake. Ingredients for Homemade Cherry Pie Filling

Cherries – Fresh, canned, and frozen cherries will work. Be sure they’re all free of pits, however, I use this cherry pitter to make quick work of pitting fresh cherries!

Sweetener – Granulated sugar adds sweetness however, you can use a sugar substitute if you’d like.

Thickener – Cornstarch is the thickener in this recipe and creates a lovely gel-like texture for a glossy filling.

Variations – Feel free to mix in some spices like cinnamon, nutmeg, or even a dash of cloves or allspice depending on what you’re using the mix for. ¼ teaspoon almond extract can be added.

How to Make Cherry Pie Filling

It’s easy to make cherry pie filling, this recipe will replace the canned versions in your fave desserts!

Rinse and pit cherries before using. Bring all ingredients except cherries and food coloring to a boil in a large saucepan and stir continuously. Add cherries and reduce heat to a low boil. Cook until the filling is thickened. Remove from heat and stir in food coloring, if desired.

Storing Cherry Pie Filling

Save homemade cherry pie filling in the refrigerator for up to one week. Did you make this homemade Cherry Pie Filling? Leave us a rating and a comment below!

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Homemade Cherry Pie Filling

Cherry pie filling is so easy to make from scratch with this easy homemade recipe!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

In a large saucepan, combine sugar, cornstarch and salt. Add water and lemon juice and bring to a boil, while stirring, over medium-high heat.

Add the cherries, reduce the heat to a low boil and cook for an additional 5 to 10 minutes until thickened, stirring often.

Remove from the heat and stir in food coloring if using.

Makes 2.5 cups of pie filling. This recipe will replace 20oz canned pie filling. ¼ teaspoon almond extract can be added with the water.Store pie filling for 1 week in the fridge.

Calories: 159 | Carbohydrates: 40g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 311mg | Fiber: 3g | Sugar: 30g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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