Homemade cherry pie filling is the most delicious way to fill not only pies but any sweet baked goods that could use some cherry flavor! This pie filling comes together in just 20 minutes and can be made with fresh or frozen pie cherries! Your fruit-filled desserts are about to get a whole lot better!
Best Cherry Pie Filling Recipe
Cherry pie filling is an American classic that any baker should know how to make. This version is super simple and can be made in 20 minutes on the stove-top!
Mix it into your favorite baked goods, use it to top sweets, or make an amazing cherry pie! No matter what you use it for, this homemade cherry pie filling will make it even better!
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If you don't want to make your cherry pie filling from scratch, you can use my tips and tricks to make canned cherry pie filling taste better!
🥘 Cherry Pie Filling Ingredients
You only need a few common ingredients for this pie filling. If you have access to fresh pie cherries, great, but if not, frozen will work just fine!
- Pie Cherries - 6 cups of fresh or frozen pie cherries.
- Sugar - 1 cup of granulated sugar.
- Cornstarch - 6 tablespoons of cornstarch or a cornstarch substitute.
- Lemon - 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice). Additionally, you can also use a teaspoon of almond extract.
- Ground Cinnamon - ½ teaspoon of ground cinnamon.
- Salt - 1 pinch of salt.
- Butter - 2 tablespoons of butter or a butter substitute.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cherry Pie Filling
Combine the ingredients, heat, then cool. That's it! You will need measuring cups, a rubber spatula, and a saucepan.
This should yield about 6 cups of pie filling which is plenty for just about any pie recipe.
- Combine ingredients. Combine all of the ingredients except for the butter in a saucepan (6 cups cherries (828 grams), 1 cup of sugar (200 grams), 6 tablespoons cornstarch (48 grams), 1 large lemon (108 grams) zested & juiced, ½ teaspoon cinnamon (1 gram), and 1 pinch (0.1 gram) of salt). Stir to coat.
- Heat. In a saucepan over medium to medium-high heat, heat the mixture just until it begins to bubble, stirring occasionally.
- Cool. Remove the pie filling from the heat and gently stir in 2 tablespoons (28 grams) of butter. Set aside to cool.
🥧 Ways To Use Cherry Pie Filling
Pour cherry pie filling over your ice cream, pancakes, or waffles. You can also use it in oatmeal or mix it into baked goods.
However, cherry pie filling isn't only limited to sweet treats and baked goods. Mix it into sprite or cocktails for a pop of cherry flavor! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Use a great pie cherry-like Montmorency, morello, or amarelle. If you can't find frozen pie cherries (more likely than fresh, unless you're buying from a grower), you can use canned sour cherries.
- The pie filling will thicken more as it cools, and it will continue to thicken once refrigerated.
- This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe.
- If you plan to use your cherry pie filling right away in a pie or to fill other baked goods, allow it to cool down to room temperature first.
🥡 Storing
If not using your pie filling right away, let it cool, then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge.
Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months.
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❓ Recipe FAQs
The most common cherries for pies are Morello and Amarelle. Montmorency cherries are another popular choice.
You can either set them out for a few minutes prior to heating to let them warm up a bit or cook them from frozen. If heated from frozen, it may add some time but will still make a delicious pie filling.
Surprisingly, there is no more juice in frozen cherries than in fresh cherries. Therefore, there is no reason to drain them!
🍒 More Cherry Recipes
- Cherry Blueberry Dump Cake - This cherry blueberry dump cake is about as easy to make as a dessert can be!
- Maraschino Cherry Coffee Cake - Bursts of juicy Maraschino cherries make this coffee cake even more delicious!
- Cherry Chocolate Dump Cake - Chocolate lovers will adore this super simple cake made with boxed chocolate cake mix and cherry pie filling!
- Cherry Clafoutis - This gorgeous cherry clafoutis features fresh Bing cherries and a delectable eggy custard!
- Chocolate Maraschino Cherry Brownies - The only thing better than fudgy chocolate brownies is fudgy chocolate brownies with cherries!
- Chocolate Chip Maraschino Cherry Almond Bars - These easy-to-slice dessert bars are loaded with cherries and chocolate chips!
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📖 Recipe Card
Cherry Pie Filling
Ingredients
- 6 cups pie cherries (fresh or frozen)
- 1 cup sugar
- 6 tablespoon cornstarch
- 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Combine all of the ingredients except for the butter in a saucepan (6 cups pie cherries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, and 1 pinch salt). Stir to coat.
- Heat the saucepan over medium to medium-high heat, stirring occasionally, just until the mixture begins to bubble.
- Remove the pie filling from heat, gently stir in the 2 tablespoon butter, and then set aside to cool.
Notes
- Use a great pie cherry like montmorency, morello, or amarelle. If you can't find frozen pie cherries (more likely than fresh, unless you're buying from a grower), you can use canned sour cherries.
- The pie filling will thicken more as it cools and it will continue to thicken once refrigerated.
- This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe.
- If you plan to use your cherry pie filling right away in a pie, or to fill other baked goods, allow it to cool down to room temperature first.
- To store: If not using your pie filling right away, let it cool then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge.
- To freeze: Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months.
Bobbie H Price says
My home burned down 8 yrs ago and all my recipes were destroyed. My cherry pie was in an old cook book. It called for a can of tart canned cherries, 1 1/2 tsp of almond extract and sugar. I can't recall how much sugar to add nor if I am supposed to put butter in it. It took only 7 minutes to cook on top of the stove and then bake for 45 min, I think 425 min. ? Can ya help me with this, please ? Thank you very much !
Angela @ BakeItWithLove.com says
Sounds just like the one shared here. Give it a go, but reduce the recipe depending on how many cups of cherries you have. Enjoy!
Storm says
I'm confused...the 1st part of the recipe calls for all ingredients including butter... #3 says to add butter after removing it from the stove...which is it?
Angela @ BakeItWithLove.com says
It is all of the ingredients - except for the butter, that is added after removing from the stove top. Thanks for asking!
John Nevin says
Maybe it's personal taste, but the lemon and cinnamon really overpowered the cherry flavor (and I used a very small lemon). I used the filling in your Cherry Pie Bars and the result was good (especially with whipped cream or ice cream) but not great. Having said all that, I am looking forward to checking out more of your recipes. Thanks!