The BEST Cherry Pie Filling Recipe

Introduction

This cherry pie filling is smooth, glossy, and bursting with fresh cherry flavor. Perfect for pies, tarts, or even as a topping for ice cream, it’s easy to make with simple ingredients you probably have on hand.

Ingredients

• 200 g cherries
• 50 g white sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 120 ml water (divided)
• ¼ tsp salt (optional)

Instructions

1. Step 1: Pit the cherries and collect any juices into a bowl for added flavor.
2. Step 2: In a saucepan, combine the cherries, sugar, lemon juice, and ¼ cup (60 ml) of water. Cook over medium heat until the sugar dissolves, mashing some cherries to create texture.
3. Step 3: In a small bowl, mix the remaining 60 ml water with the cornstarch until smooth. Stir this mixture into the saucepan and cook on low heat, stirring constantly until the filling thickens and becomes glossy, coating the back of a spoon.
4. Step 4: Remove the filling from heat and allow it to cool—it will continue to thicken as it cools. Store in a clean jar in the refrigerator or freezer until ready to use.

Tips & Variations

• Use frozen cherries if fresh aren’t available; just thaw before cooking.
• Add a pinch of cinnamon or almond extract for a flavor twist.
• For a smoother filling, puree half the cherries before cooking.

Storage

Store the cherry pie filling in an airtight container in the refrigerator for up to one week, or freeze for up to three months. To reheat, gently warm it in a saucepan over low heat, stirring occasionally to restore its glossy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this pie filling?

Yes, frozen cherries work well. Thaw them completely before cooking to release their juices and ensure the filling cooks evenly.

How do I thicken the filling if it’s too runny?

Mix a little more cornstarch with water and stir it into the warm filling. Cook gently until the desired thickness is reached, but be careful not to overcook to avoid a gummy texture.

The BEST Cherry Pie Filling Recipe

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4.5 from 74 reviews

This easy and delicious cherry pie filling recipe uses fresh cherries, sugar, lemon juice, and cornstarch to create a thick, glossy filling perfect for pies, tarts, or desserts. It’s quick to make on the stovetop and can be stored for later use.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 1 cup of cherry pie filling 1x
• Category: Pie Filling
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Cherry Pie Filling Ingredients

• 200 g fresh cherries, pitted
• 50 g white sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 120 ml water (divided into ¼ cup and remaining)
• ¼ tsp salt (optional)

Instructions

1. Prep: Pit the cherries and collect any juices that seep out. This prepares the fruit for cooking and ensures the best texture for the filling.
2. Cook: In a saucepan, combine the pitted cherries, white sugar, lemon juice, and ¼ cup (approximately 60 ml) of water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Mash some of the cherries while cooking to create a mix of textures.
3. Thicken: In a small bowl, mix the remaining water with the cornstarch until smooth. Slowly stir this mixture into the saucepan. Continue cooking over low heat, stirring constantly until the filling thickens and becomes glossy, enough to coat the back of a spoon. Add salt here if using.
4. Cool: Remove the saucepan from heat and let the mixture cool. The filling will continue to thicken as it cools. Once cooled, transfer the filling into a mason jar or airtight container and store it in the fridge for up to a week or freeze for longer storage.

Notes

• Use fresh, ripe cherries for the best flavor, but frozen pitted cherries can be a substitute if fresh are out of season.
• Mashing some cherries gives the filling a nice texture instead of being completely smooth.
• The filling can be used immediately or chilled before using in pies, tarts, or as a topping for desserts.
• If you prefer a sweeter filling, adjust the sugar quantity to taste.
• Adding ¼ tsp salt is optional but helps to balance flavors.
• Store leftovers in a covered container in the fridge for up to 7 days or freeze for up to 3 months.

Keywords: cherry pie filling, homemade cherry filling, stovetop cherry filling, cherry dessert filling, easy pie filling