Description
This Homemade Cherry Pie Filling recipe offers a deliciously sweet and thick cherry topping perfect for pies, tarts, or desserts. Made with fresh or frozen cherries, sugar, and a hint of lemon juice and optional spices, this filling is easy to prepare on the stovetop and can be stored for later use.
Ingredients
Scale
Filling Ingredients
- 4 cups pitted cherries (fresh or frozen)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- â…› teaspoon almond extract (optional)
- ¼ teaspoon ground cinnamon (optional)
- ¼ cup water (or cherry juice if using frozen cherries)
- Pinch of salt
Instructions
- Prepare the mixture: In a medium saucepan, combine the sugar, cornstarch, salt, and water. Whisk together until the mixture is smooth and free of lumps.
- Add cherries and lemon: Stir in the pitted cherries and lemon juice into the saucepan mixture.
- Cook filling: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent sticking or burning, until it begins to bubble and thicken, about 8 to 10 minutes. If using frozen cherries, continue cooking a few minutes longer to allow excess liquid to evaporate and the filling to thicken properly.
- Finish and cool: Once thickened and the cherries are tender, remove the saucepan from heat. Stir in the almond extract and ground cinnamon if using. Allow the filling to cool to room temperature before use.
- Use or store: Use the cherry pie filling immediately in your favorite pie, tart, or dessert recipe, or transfer it to an airtight container and refrigerate for up to 5 days. The filling can also be frozen for up to 3 months; thaw in the refrigerator before using.
Notes
- This recipe yields enough filling to fill one 9-inch pie.
- For a smoother texture, gently mash some cherries while cooking.
- Filling can be frozen for up to 3 months; thaw in the fridge before using.
