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    Home » Recipes » Pies & Tarts

    Angela @ BakeItWithLove.com · 3 Comments

    Cherry Pie Filling

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    Pin image with text of cherry pie filling in a white bowl.

    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!

    Square image of cherry pie filling in a white bowl.
    This easy cherry pie filling will be your new go-to recipe for fruity desserts!
    Jump to:
    • Best Cherry Pie Filling Recipe
    • 🥘 Cherry Pie Filling Ingredients
    • 🔪 How To Make Cherry Pie Filling
    • 🥧 Ways To Use Cherry Pie Filling
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🍒 More Cherry Recipes
    • 📋 Recipe
    • 💬 Comments

    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!*

    * indicates required

    🔪 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.

    1. 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.
    2. Heat. In a saucepan over medium to medium-high heat, heat the mixture just until it begins to bubble, stirring occasionally.
    3. 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 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. 
    Tall image of cherry pie filling in a white bowl.

    🥡 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. 

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    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 heated 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 - 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide shot image of cherry pie filling in a white bowl.
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    4.88 from 16 reviews

    Cherry Pie Filling

    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!
    Author | Angela
    Servings: 8 servings
    Calories: 214kcal
    Prep 10 minutes minutes
    Cooking 10 minutes minutes
    Total Time 20 minutes minutes
    Pin Recipe Share on Facebook

    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
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    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.
      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 2 tablespoon butter, and then set aside to cool.
      2 tablespoon butter

    Equipment You May Need

    Measuring Cups
    rubber spatula
    Saucepan

    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

    Calories: 214kcal (11%) | Carbohydrates: 48g (16%) | Protein: 1g (2%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 28mg (1%) | Potassium: 250mg (7%) | Fiber: 3g (13%) | Sugar: 39g (43%) | Vitamin A: 157IU (3%) | Vitamin C: 14mg (17%) | Calcium: 19mg (2%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best cherry pie filling recipe, canned cherries cherry pie filling, cheesecake toppings, cherry pie filling, cherry pie filling from scratch, cherry pie filling ingredients, easy cherry pie filling, fresh cherry pie filling, homemade cherry pie filling, what you'll need to make cherry pie
    Course Dessert Recipes, Fruit Desserts, Pie Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
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    Comments

    1. Storm says

      January 26, 2023 at 10:02 am

      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?

      Reply
      • Angela @ BakeItWithLove.com says

        January 26, 2023 at 10:12 am

        It is all of the ingredients - except for the butter, that is added after removing from the stove top. Thanks for asking!

        Reply
    2. John Nevin says

      September 26, 2022 at 12:32 pm

      3 stars
      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!

      Reply

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    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

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