This Cherry Pie Filling recipe is a keeper! It is so simple to make and will become a family treasure.
I am so excited to be sharing my mom’s Cherry Pie Filling recipe with you today! Like so many great recipes, this was one that I really had to force her to give me measurements for. She was so good at just throwing it together at the stovetop.
Every so often, I will hear from one of you that a recipe I posted was so close to your mother’s. Your mother whom you miss greatly, and this one particular recipe brought her back for a small moment. Man, do I get that.
Each of the recipes I have from my mother makes me feel her presence when I make them. It is just one of the many ways that food is magical and transformative.
This cherry pie filling is that for me. And I hope that by making it with my kids, it can be that for them too.
Cherry Pie Filling Ingredients
You only need a few simple ingredients for this recipe. The other great news is that all of them can be kept in your pantry and freezer.
- Cherry juice: See more on this and an alternative below.
- Sugar: Sweetens the filling and balances the tartness of the cherries.
- Cornstarch: Thickens the pie filling.
- Cinnamon: Adds the perfect spice profile.
- Frozen or fresh cherries: Either will work in this recipe. If you use fresh cherries, be sure to remove the stems and pits.
- Almond extract: Adds a delicious nutty flavor to the pie filling.
- Red food coloring: Optional, but gives the filling a brighter red color. See the link below for a natural, vegetable juice based, option.
Food Coloring
How to Make Cherry Pie Filling
Here is a brief overview of how this homemade cherry pie filling recipe comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Combine ingredients. Mix together the juice, sugar, cornstarch, and cinnamon in a saucepan over low to medium heat.
- Allow to thicken. Bring the mixture to a simmer while stirring consistently. It will thicken up quickly.
- Add the remaining ingredients. Add the food coloring and extract (if using). Stir in the cherries. Use right away or allow to cool before storing.
Cherry Juice
This recipe calls for cherry juice, which is easy to find during cherry season. Should you want to make this recipe and you can’t find cherry juice, use apple juice. It doesn’t change the flavor of the pie significantly, and it is often more affordable.
Using Frozen or Fresh Cherries
You can use either fresh or frozen cherries with this recipe. I think the beauty of using frozen cherries is that they are often less expensive. They also have no pits in them and you can always keep them on hand. If you use frozen cherries, don’t thaw them before adding them to the mixture.
If you use fresh cherries, make sure to remove the pits and stems and wash them thoroughly. Some people like to remove the pits using a straw and pushing the pit out with it. A cherry pitter is also really helpful and makes fast work of pitting.
Type of Cherries
There are two main types of cherries, sweet cherries and tart cherries (or sour). For this recipe, I suggest using sweet cherries. They are perfect in the pie filling and in whatever desserts you make from the filling. That being said, it is a matter of personal choice. You might even enjoy using a 50/50 mix of both types of cherries.
Almond Extract
While this recipe calls for almond extract, if you are averse to it or allergic to nuts, please just skip it. It adds a wonderful flavor to the pie, but the recipe will be great without it.
How to Make a Cherry Pie
This homemade pie filling recipe is the perfect recipe to use with my Fool Proof Pie Crust. Here is a brief overview of how to put them together to make a cherry pie.
- Double my pie crust recipe. Roll out the pie dough and put it in a deep dish 9-inch pie pan for the bottom crust of the pie.
- Add the cherry pie filling.
- Cover with the second pie crust for the top crust, cutting a few slits for venting. (Or make a lattice top.)
- Bake for 20 minutes at 425 degrees Fahrenheit. Lower the temperature to 325 degrees and bake for an additional 25 minutes, covering the top of the crust to prevent burning if necessary.
Easy Pie Crust Recipe
Cherry Pie Filling Desserts
Obviously this pie filling can be used to make a cherry pie, but here are some other delicious things to make with it!
Cherry Hand Pies
Storing Pie Filling
This homemade cherry pie filling can be used right away or cooled and stored for later. It can be kept in the refrigerator for three to four days. Keep it in an airtight container.
This filling can be frozen if you use fresh cherries. It freezes really well. Place in an airtight container with room for expanding and store it in the freezer for up to three months.
FAQ
This pie filling can be kept in an airtight container in the refrigerator for three to four days. It can be frozen if you use fresh cherries for up to three months.
Sadly, I don’t know enough about canning to answer that question. I just don’t have enough canning experience. You can find a lot of great canning information here.
This recipe makes enough for a deep dish cherry pie. I linked my favorite pie pan above, but all of my pie pans are deep and this recipe will fill it perfectly.
Other Great Desserts
If you make this recipe for cherry pie filling or any of my other recipes, please do leave me a comment and let me know what you think!
Cherry Pie Filling
Ingredients
- 2 cups cherry juice Read my notes on finding cherry juice
- 1 cup sugar
- 1/4 cup corn starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon red food coloring (optional)
- 1/2 teaspoon almond extract See notes on almond extract
- 4 cups fresh or frozen sweet cherries read here more about types of cherries
Instructions
- In a large saucepan over low to medium heat, combine the cherry juice, sugar, cornstarch, and cinnamon. Stir consistently, allowing the mixture to thicken, about 3 to 4 minutes.
- Add in the almond extract and food coloring (if using). Then stir in the frozen cherries. Cook for another 1 to 2 minutes, allowing the cherries to thaw. Remove from the heat.
- Use right away in pie crust or store in the refrigerator in an airtight container for 3 to 4 days.
Michele Dambrosio says
How do you take the pits out of cherties
I typically just use frozen cherries for this reason (and because fresh cherries don’t last around my kids). But you can either use a long wooden skewer or buy a cherry pitter.
Pina Della Rocchetta says
I used a straw to pit cherries last week and it worked beautifully! Just place the end of the straw where the stem was and push it right through .
Carol Baran says
All I can find is tart cherry juice. Is it okay to use it?
I wouldn’t. I think it will make it too tart.
Earlyne says
I just read with interest the cherry pie filling recipe. I’m wondering if I can use a jar of sour cherries instead of fresh or frozen. I think the taste would be awesome. What’s your take on that?
Thanks for posting delicious recipes.
Earlyne
Jennifer C says
You just made my week! I love cherry pie but I hate the canned filling. I don’t like the metallic taste from canned filling. I’m going to try this over the weekend. Thank you for the recipe!!
I’m so glad to hear this, Jennifer! I hope you love it!
GYoung says
Wondering how sweet this is. Canned pie filling is overly sweet. What do you think reducing the sugar would do to the flavor?
It’s pretty sweet, but not overly so. I would say less sweet than store-bought. But you can definitely play with it and add less sugar.