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Make the best homemade cherry pie filling with this easy recipe! Using frozen cherries, this sweet and versatile filling is perfect for pies, cheesecakes, and more.
Cherry pie filling is a classic recipe that every home cook should have in their collection. While many versions exist, my take on this sweet, glossy filling is simple, delicious, and incredibly versatile. Made with frozen cherries, it comes together quickly and can be used in more than just pies! Spoon it over cheesecake, swirl it into yogurt, or use it as a topping for pancakes and waffles…the possibilities are endless. Whether you’re baking from scratch or looking for an easy way to elevate your favorite desserts, this homemade cherry pie filling is sure to become a staple in your kitchen.
Ingredient Notes
- Sugar – Sweetens the filling and enhances the natural cherry flavor.
- Cornstarch – Thickens the filling to create a smooth, beautiful, glossy texture.
- Water – Helps dissolve the cornstarch and blend the ingredients.
- Lemon juice – Adds brightness and balances the sweetness.
- Frozen cherries – Convenient and available year-round, providing rich color and flavor.
- Vanilla extract – Enhances the cherries and adds a bit of warmth.
- Lemon zest – Although this is optional, it does add a fresh citrus aroma (which is the best) and a hint of tartness.
Easy Steps To Follow
- Add the sugar and cornstarch to a large saucepan. Whisk to combine.
- Whisk in the water and lemon juice.
- Over medium heat, add the cherries.
- Bring the mixture to a gentle boil, stirring occasionally. Lower heat.
- Stirring constantly, simmer for 2 – 3 minutes until the pie filling comes to your desired consistency. The pie filling will become glossy and it doesn’t take long to thicken. Stir gently and try not to break up the cherries.
- Add the vanilla and lemon zest.
- Remove from heat and cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Tips For Success
- When adding the frozen cherries to the saucepan, make sure to get all the cherry juice from the bottom of the bag.
- Taste the filling before removing it from the stove. If it’s too sweet, add a bit more lemon juice. If it’s too tart, add more sugar. This really depends on the sweetness/tartness of your cherries. I follow this recipe all the time, and I’ve never had to adjust.
- Fresh lemon juice is preferred, but in a pinch, the bottled variety will work!
- When stirring during the thickening stage, go gently so as not to break up the cherries.
- Don’t worry if it looks slightly thin when hot; it will firm up as it sets.
- For best results, allow the filling to reach room temperature before adding it to a pie or dessert.
Substitutions + Variations
- If it’s cherry season, and you have fresh cherries, they work just as well. Pit and halve them before using. You may need to add a little extra water since frozen cherries release more liquid as they cook.
- If you don’t have cornstarch, try tapioca starch, also known as tapioca flour. My grandmother used tapioca as a thickener. Many of her recipes include it.
- A small amount of almond extract pairs beautifully with cherries, giving the filling a deeper, slightly nutty flavor. You can also swap vanilla extract for a sprinkle of cinnamon.
Ways To Use Cherry Pie Filling
- Classic Cherry Pie: the obvious choice! Use it in a homemade or store-bought pie crust.
- Make this blast-from-the-past Cherry Delight dessert!
- Dessert Topping: spoon it over a homemade or store-bought cheesecake, or an angel food cake, for a beautiful and tasty finish.
- Pancakes & Waffles: swap out syrup for a generous drizzle of cherry filling.
- Yogurt Parfaits: layer with yogurt and granola for a fruity breakfast or snack. This is truly delicious!
- Ice Cream Topping: serve warm over vanilla ice cream for a special take on an ice cream sundae. (Don’t forget the nuts!)
- Turnovers & Pastries: break out the puff pastry and make hand pies, turnovers, or your favorite Cherry Cheese Danish recipe.
- Cake Filling: spread between cake layers for a burst of cherry flavor. It would be delicious in the center of this Berry Chantilly Cake.
- Oatmeal Mix-In: stir a spoonful into warm oatmeal for natural sweetness and beautiful color.
FAQ’s
If you’ve been intimidated by the thought of making homemade pie filling, don’t be. Making this homemade cherry pie filling recipe is easier than you might think, and the results are well worth it. With just a few simple ingredients and a little time on the stove, you’ll have a sweet, flavorful filling that can be used in so many ways. Plus, with the ability to adjust the sweetness and tartness to your liking, it’s a foolproof way to enjoy the fresh taste of cherries any time of year. Give it a try…you may never go back to store-bought again!
Cherry Pie Filling
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 16 oz. frozen pitted sweet cherries (No need to thaw.)
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest (optional)
Instructions
- Add the sugar and cornstarch to a large saucepan. Whisk to combine.
- Whisk in the water and lemon juice.
- Over medium high heat, add the cherries.
- Bring the mixture to a gentle boil, stirring occasionally. Lower heat.
- Stirring constantly, simmer for 2 – 3 minutes until the pie filling comes to your desired consistency. The pie filling will become glossy and it doesn't take long to thicken. Stir gently and try not to break up the cherries.
- Add the vanilla and lemon zest.
- Remove from heat and cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Back one day, I’d take my three little girls and drive a half hour to pick cherries to make canned pie filling. You see, I was raised by fruit farmers; and everything we put up for the winter had to be fresh. Once the picking was done, I’d drive the half hour back home, wash, pit, and start making the filling. Once that was done, then I would can the filling in quart jars. It tasted so good in the winter when there was snow outside, but I think your way is a whole lot easier!!