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 stovetop!
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!
Jump to:
- Best Cherry Pie Filling Recipe
- 🥘 Cherry Pie Filling Ingredients
- 🔪 How To Make Cherry Pie Filling
- 💭 Angela's Tips & Recipe Notes
- 🥡 Storing
- ❓ What Types Of Cherries Are Used In Cherry Pies?
- ❓ Do You Have To Thaw Frozen Cherries When Making Pie Filling?
- ❓ Should I Drain Frozen Pie Cherries?
- 🍒 More Cherry Recipes
- 📋 Recipe
- 💬 Comments
🥘 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 (fresh or frozen).
- Sugar - 1 cup.
- Cornstarch - 6 tablespoons.
- 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.
- Salt - 1 pinch.
- Butter - 2 tablespoons.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 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 in a saucepan (6 cups cherries, 1 cup of sugar, 6 tablespoons cornstarch, 1 large lemon zested & juiced, ½ teaspoon cinnamon, and 1 pinch 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 heat, gently stir in 2 tablespoons of butter, and then set aside to cool.
Pour cherry pie filling over your ice cream, pancakes, or waffles. You can also use it in oatmeal or mix it into baked goods. Enjoy!
💭 Angela's 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.
❓ What Types Of Cherries Are Used In Cherry Pies?
The most common cherries for pies are Morello and Amarelle. Montmorency cherries are another popular choice.
❓ Do You Have To Thaw Frozen Cherries When Making Pie Filling?
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 heating from frozen, it may add some time but will still make a delicious pie filling.
❓ Should I Drain Frozen Pie Cherries?
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
- Maraschino Cherry Coffee Cake
- Cherry Chocolate Dump Cake
- Cherry Clafoutis
- Chocolate Maraschino Cherry Brownies
- Chocolate Chip Maraschino Cherry Almond Bars
📋 Recipe
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
Instructions
- Combine all of the ingredients in a saucepan (cherries, sugar, cornstarch, lemon zest & juice, cinnamon, salt, and butter). Stir to coat.6 cups pie cherries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, 1 pinch salt
- 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 butter, and then set aside to cool.2 tablespoon butter
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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!