This is easy Cherry pie filling The recipe makes the juiciest homemade filling in 10 minutes on the stovetop! It's bursting with sweet, ripe cherries and ready to use in your favorite pie recipes. Make it with fresh or frozen cherries.
from get rid of sin from apple pieI love how easy it is to make my favorite pie fillings from scratch!
Why I Love This Cherry Pie Filling Recipe
all out pies Out there, I think cherry pie might be my favorite! And a lot of it has to do with this easy homemade cherry pie filling. This is a simple recipe with only 5 ingredients, but it makes the juiciest, most mouth-watering pie filling with ripe cherries. Here's why I love it:
- It takes 10 minutes. This recipe makes a thick, juicy cherry pie filling that goes down on the stovetop in minutes. It's that quick and easy.
- Flavor-packed. After much experimentation, I think I've nailed the sweet-tart balance in this cherry pie filling. There's just enough sugar to sweeten it up and a squeeze of fresh lemon juice to brighten the flavors. I could eat with a spoon!
- fresh or frozen. This filling looks great whether I make it with fresh in-season cherries or a bag of frozen cherries. That way, I can enjoy delicious cherry filling for pies all year round!
Materials you will need
You can make this cherry pie filling recipe with fresh or frozen cherries (see below for details) and just a few pantry staples. I've included some quick notes here, and be sure Scroll to the printable recipe card after the post for a complete list and recipe quantities.
- cherry – You can use sweet or tart, fresh or frozen. If you are using frozen cherries, be sure to thaw and drain them first.
- lemon juice – Freshly squeezed is best.
- sugar – You can use granulated sugar or brown sugar. I also add a pinch of salt to balance the sweetness.
- Cornstarch – Cornstarch helps thicken the pie filling. You can replace the cornstarch with twice the amount of flour if you like.
- Vanilla – I recommend real vanilla extract over imitation.
Cherry is the best cherry for pie filling
I usually fill this pie with fresh cherries when they are in season. You can also use frozen cherries as pictured. Either sweet dark cherries or tart cherries (or a mix of both) will work in this recipe, although you may find you need to add a bit more sugar to offset the tart or sour cherries.
When using whole fresh cherries, you need to pit them first. Doing it by hand can be a bit tedious, so I invested in a cherry pitter a long time ago, and have never looked back! It saves a lot of preparation time. If you don't have a cherry pitter, don't worry. Instead you can use the blunt end of a chopstick to push the hole out or press the cherry down with a small piping tip. The hole pops right out.
How to Make Cherry Pie Filling
This recipe makes enough filling to fill a 9-in pie crust. To make it, all you need to do is add the ingredients to a pan and boil them to reduce them. It takes less than 10 minutes in the oven by following the steps below. Scroll down to the recipe card for printable instructions.
- Combine the ingredients. Add your cherry saucepan with water, lemon juice, sugar, salt and cornstarch. Let the pot boil.
- cooking Reduce the heat and simmer the cherries for 10 minutes, stirring as they thicken.
- cool Finally, stir in the vanilla and let the filling cool before storing.
Tips and variations
- Do not boil the sugar for too long. When the cherry pie filling comes to a boil, reduce the heat to a simmer. If the filling is cooked too long, the sugars will crystallize and the pie filling will become too thick.
- For a sweet pie filling, Increase sugar to ¾ cup. You may want to do this if your cherries are more tart.
- Add spices. You can make a spiced cherry pie filling by simmering a cinnamon stick along with other ingredients. Once the filling has cooled, tear it apart. You can also add a sprinkle of cinnamon when you add the vanilla.
Ways to use homemade cherry pie filling
I just use this pie filling instead of my favorite cherry pie! There are many desserts with cherry pie filling that you can try, from me Cobblestone Cake this Cherry Pretzel Dessert. It makes a delicious topping pancake And WafflesOr you can spoon it onto a bowl ice cream Drizzled with Fudge sauce For a sundae.
How to save
- Keep in fridge. After the pie filling has cooled, transfer to an airtight jar or container to store in the refrigerator for up to 5 days.
- to freeze You can freeze the cherry pie filling for up to 2 months. Be sure to store it in a freezer-safe container. Thaw the filling in the fridge before you use it.
description
this Cherry pie filling The recipe makes a juicy homemade filling with sweet, fresh cherries. Make it in 10 minutes in the oven!
- 6 cups fresh or frozen pitted cherries (approx 2 1/2 from 3 pounds)
- 1/2 cup the water
- 2 tbsp Fresh lemon juice
- 2/3 cup granulated sugar
- 1/4 tsp kosher salt
- 1/4 cup Cornstarch
- 1/2 tsp Vanilla extract
- Combine cherries, water, lemon juice, sugar, salt, and cornstarch in a saucepan over medium heat.
- Bring to a boil over medium-high heat. Reduce heat to low and cook, stirring frequently, for 8 – 10 minutes, until mixture thickens. The filling is done when it is thick and a deep red color.
- Stir in the vanilla extract immediately and cool before covering and storing.
Note
- Store airtight in the refrigerator for up to 5 days.
- Makes about 4 cups of cherry filling, enough for a 9-inch cherry pie.
