As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.
This homemade cherry pie filling has the perfect balance between sweet and tart flavors and is ready in 10 minutes! It’s made with fresh or frozen cherries and thickened with cornstarch until it’s glossy and smooth. Recipe adjustments are included for sweet or sour cherries.
Homemade cherry pie filling is an incredibly easy recipe that tastes so much better than the store-bought canned version! It’s a thick, luscious pie filling that’s full of cherry flavor and perfectly balanced with sweet and tart flavors. If you’re looking for a thinner version that can be used as a sauce, try my easy cherry sauce recipe.
What makes this the best cherry pie filling is it’s made with just four ingredients and is ready in 10 minutes! Simply add pitted cherries, sugar, cornstarch, and lemon juice to a pot and boil until thickened and silky in texture.
Once cooled, you have a delicious cherry pie filling that’s ready to be added to any pie crust! You can store leftover filling in the fridge for up to 3 days or you can use it in various desserts such as cherry crisps, cherry cobblers, cherry tarts, crostatas, and galettes!
Ingredients
- Pitted Cherries – Use any type of cherries – sweet or sour and fresh or frozen. I used frozen sour cherries or pie cherries for this recipe. Keep in mind that fresh cherries release less liquid than frozen so you will need to double the amount of water.
- Sugar – Sugar helps balance out the natural tartness of cherries. If using sour cherries, you may need to add more sugar to help balance out the tart flavor. For sweet cherries, start with less sugar.
- Cornstarch – This helps thicken up the sauce and create a smooth, glossy finish.
- Lemon – Use freshly squeezed lemon juice to help brighten up the flavor. Sweet cherries may need more lemon juice compared to sour cherries.
Steps
- Start with pitted cherries, fresh or frozen. Use a cherry pitter with a splatter shield to easily remove cherry pits while preventing red stains in your kitchen. Be sure to watch as each pit is removed so there isn’t any remaining.
- Next create a cornstarch slurry, which is used to thicken the pie filling. Mix the cornstarch and water together and set it aside.
- Heat a large pot over medium-high heat and add the cornstarch slurry, cherries, sugar, and lemon juice. Stir occasionally to prevent burning.
- Once the pie filling thickens and the cherries have softened, reduce the heat and taste. As cherries can vary in sweetness and tartness, adjust with more sugar or lemon juice. Sour cherries may need more sugar and sweet cherries may need more lemon juice. Add the optional vanilla or almond extract at this point and gently fold in.
- Wait for the filling to come to room temperature before filling your pie crust as it can melt the crust.
Ways to use cherry pie filling
- Cherry crisp – A baked dessert made with a cherry filling that’s topped with a crunchy topping of butter, flour, and oats.
- Cherry cobbler – Similar to a crisp, but the topping is similar to a biscuit dough.
- Cherry crumble – Also similar to a crisp, but the topping is a streusel base and typically doesn’t include oats.
- Cherry tart – Fill a pastry tart base with cherry filling and bake.
- Cherry crostata or galette – Roll out pastry dough and add the cooled pie filling in the center. Fold the dough around the filling, leaving the center exposed, and bake.
- Cherry turnovers – Fold pie dough or puff pastry over cherry pie filling, seal, and bake.
- Cherry danish – Top puff pastry or sweet yeasted dough with cherry filling and bake.
If you’re making this pie filling for the holidays, such as Thanksgiving and Christmas, you can add spices such as cinnamon, nutmeg, clove, and allspice for a delicious, festive twist!
More recipes
Desserts
Cherry Sauce
Desserts
Easy Sponge Cake
Desserts
Light and Fluffy Chiffon Cake
Desserts
Matcha Cake (Green Tea Cake)
Cherry Pie Filling
Equipment
Ingredients
- 6 cups pitted cherries, fresh or frozen; about 2 lbs
- ½ to ¾ cup sugar, start with less and adjust
- ¼ cup water, double the amount for fresh cherries
- ¼ cup cornstarch
- 2 Tablespoons lemon juice, freshly squeeze
- ½ teaspoon vanilla or almond extract, (optional)
Instructions
- Cornstarch slurry: In a small bowl, mix together the cornstarch and water. If using fresh cherries, double the amount of water listed in the recipe as they release less water compared to frozen cherries. Set aside.¼ cup cornstarch, ¼ cup water
- Cook cherries: Heat a large pot over medium-high heat. Add the pitted cherries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, stirring to avoid burning.6 cups pitted cherries, ½ to ¾ cup sugar, 2 Tablespoons lemon juice
- Taste: Once the sauce thickens and cherries have softened, reduce the heat and taste. As cherries vary in flavor, adjust with more lemon juice or sugar as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice. Add the vanilla or almond extract at this point, if using. Avoid over-stirring to keep the cherries intact.½ teaspoon vanilla or almond extract
- Fill pie or serve: Once cooled, fill your pie crust according to the directions or serve with desserts. Store leftover pie filling in the fridge in an airtight container for up to 3 days.
Notes
- Storing – To store, keep in an airtight container in the fridge for up to 3 days. It will become thicker once cold. Reheat in the microwave or the stovetop to get a glossy finish again.
- Type of cherries – You can use sweet or sour cherries for this recipe. If using sour cherries, increase the amount of sugar to balance out the tart flavors. If using sweet cherries, increase the amount of lemon juice to balance the sweetness. Keep in mind that fresh cherries release less liquid than frozen cherries, which is why we recommend adding more water for fresh cherries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Pie filling can be runny if not enough cornstarch is used. Another reason can be that cherries release more juice over time. To thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water and re-boil with the cherry filling. Start with less cornstarch and add more as needed.
Various spices can be added during the holiday season, such as cinnamon, clove, nutmeg, and allspice. It makes a great pie filling for Thanksgiving or Christmas!
Yes you can add frozen cherries directly to the pot along with the other ingredients. It will take longer to boil but I’ve had great success with it.
I’m about to try this recipe for the first time and I was wondering what your thoughts were on adding some lemon zest as well as the lemon juice? I also plan on using half a teaspoon of cinnamon
How long do I bake the pie?
Ann
Yummy, glad to find this recipe for cherry season. No more canned cherry pie filling for me.
I recently tried your homemade cherry pie filling recipe and it turned out absolutely delicious! The balance of sweet and tart flavors was spot on, and the texture was perfect – glossy and smooth. I used fresh cherries and followed your instructions, which were easy to follow. This recipe is definitely a keeper and I can’t wait to use it for my next cherry pie.
I have a cherry tree and make pie fillings to freeze for later. I’ll cook up a double batch and spoon the pie filling into pie tins lined with aluminum foil and plastic wrap. When I’m ready for a pie, I just put the frozen pie filling in the crust and bake.
WOW! Making your own cherry pie filling is a lot easier than I thought and sooooo much better than the canned version!
I love how easy this pie filling is to make. We had a lot of cherries this year so this is being made many times over.
Wow! Never buying store bought again! I didn’t realize how easy it was to make this at home and the flavor is really incomparable to the stuff in a can. Can’t wait to put this on cheesecake and ice cream soon!
Clear directions, thoughtfully organized. I appreciated having the ingredients next to the directions so I didn’t have to scroll up and down on the page. Easy and delicious recipe!
I really love this recipe. Was wondering if it could be frozen to use in the summer or whenever?
My wife & I loved this recipe. I’m wondering if one could use the same proportions to other frozen fruits such as mixed berries?
I was skeptical about the 5 star reviews. Well, I tried the recipe and I gave it 5 stars. I did add about 1/2 cup of sweetened dried cranberries during the cooking. It gave it a bit of a sweet-tart vibe and I like cranberries. It coming up to Thanksgiving as well. It was great. Everyone loved the pie and it is almost gone .I am a subscriber now. Thank you for the quick and easy recipe.
Can this be canned?
Hi Janette, I haven’t tried canning it so can’t say for sure. Please share your experience if you do!
You can’t use cornstarch to can.
No!! Flour and cornstarch must never be canned! It’s not safe. Instead, substitute sure gel/fruit pectin for canning (;
I have been missing the cherry pie that my grandma made when I was a child – and I believe her filling was quite similar to yours. I followed the recipe exactly, except for adding some spices – cinnamon and nutmeg. We absolutely loved it. Thank you for this! I look forward to trying more of your recipes.
That’s wonderful to hear! That’s a great idea adding spices to the cherry pie filling!
I grew up with a tart cherry tree. I prefer tart cherry pie to any other pie. Ty.
This cherry pie filling recipe is GREAT! I originally found it and made it for a standard pie and it was perfect. But lately I have been making little mini hand pies with it and it’s just absolutely delicious! Thank you!
I’m so happy to hear that Karen! That’s a great idea using this for mini hand pies!
I’d love to see a picture of your little pie, I’m sure it tastes as good as it looks! What’s more fun than having delicious pie in flavor-filled, bite-sized portions!?
Great and easy recipe! We used frozen cherries to make the filling and it worked just fine with a little extra time to heat them! Thanks!
Yay, I’m glad you enjoyed this cherry filling. Thanks for sharing!
Make sure to check approved recipe for canning. It is not recommended to use cornstarch to can. Use clear jel (cooked variety). I have canned and turned out great
My mouth is watering just looking at this post! I actually used this to top my ice cream. It was so good!
Awesome Tara, so happy to hear that!
Amazing! First time trying anything cherry! Easy to follow, and has an amazing taste! Can’t wait to fill my pie!
Omg, never buying cherry pie filling again! These taste SO MUCH better! I had fresh cherries, but next time I’ll use frozen (easier-lol!)
I’m never buying canned filling again, this was so good. Now I need more cherries!
This pie filling looks so perfect and gorgeous. Pinned.