Homemade Cherry Pie Filling is super simple to make and tastes far superior to those canned pie fillings you can buy in the store. Plus, you get to control the sweetness level and the purity of ingredients!
If you're here, then you must be a cherry lover. Like me. I see you. And because you are, here are some other recipes featuring cherries that you need to know about: Double Chocolate Cherry Bundt Cake, No-Churn Cherry Amaretto Ice Cream, Chocolate Covered Dried Cherry Clusters, and Cherry Sriracha BBQ Sauce.
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Table of Contents Found Here
- The ingredients for making homemade cherry pie filling:
- Kitchen tools and equipment needed:
- Can you use store-bought frozen cherries in place of fresh?
- Essential tips for using frozen store-bought cherries:
- What does the cornstarch do in this recipe?
- How long will cherry pie filling last in the refrigerator?
- Critical information regarding storage:
- Would Rainer cherries work for this recipe?
- What if I don't like almond extract?
- Is freezing homemade cherry pie filling a viable option?
- Best way to freeze homemade cherry pie filling:
- Additional cherry recipe you'll also enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients for making homemade cherry pie filling:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- heavy bottom 3-quart saucepan
- cherry pitter
- measuring spoons
- citrus juicer
- mason jar or other airtight glass container with a lid
Can you use store-bought frozen cherries in place of fresh?
Yes, you sure can.
Make sure to read the essential tips below if using frozen, store-bought cherries.
Essential tips for using frozen store-bought cherries:
- Thaw the cherries completely and drain off their excess liquid before adding them to the saucepan.
- Checking the ingredient list on the package for added sugar. If the package lists sugar, then I recommend planning accordingly when (or if) adding the additional sugar this recipe calls for.
What does the cornstarch do in this recipe?
Cornstarch is the thickening agent for this cherry pie filling.
Once cornstarch and liquid (in this case, the cherry liquid from the saucepan) are combined, add them back into the pan, and within moments, the sauce will thicken.
As a side note: once the cherry pie filling cools, the filling will thicken even more, so don't fret if the filling still seems too thin. It's magic—or food science.
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How long will cherry pie filling last in the refrigerator?
If stored in an airtight container it will last up to two weeks in the refrigerator.
Critical information regarding storage:
This recipe is NOT preserving, and this cherry pie filling recipe/method is NOT meant for storage at room temperature for extended periods.
For storing this homemade cherry pie filling long-term, please see the section below regarding freezing.
Would Rainer cherries work for this recipe?
Yes, but don't expect the deep, blood red color you get from using sweet red Bing or Lambert cherries.
What if I don't like almond extract?
No problem. Feel free to substitute pure vanilla extract for almond extract if you prefer.
Is freezing homemade cherry pie filling a viable option?
Yes, however, there are some important precautions to take depending on the vessel you're using for freezing. *Please see the critical precautions if using glass mason jars for freezing below.
My recommendations for freezing homemade cherry pie filling are using an airtight glass container (rectangle or bowl shape) suitable for freezing, that has a tight-fitting lid.
Or, you can freeze them in a zip-top freezer bag and flatten the pie filling before freezing, if freezer space is an issue.
Essential precautions for freezing anything in mason jars:
Freezing in mason jars can be done, but there are some essential things to factor in before doing so.
- ALWAYS leave enough air space between whatever you're freezing and the top of the lid to allow for freezer expansion. If no airspace is available, the glass jars will crack without enough expansion room.
- NEVER fully tighten the lid to the glass jar before freezing. You should add the lid, of course, but only partially close it. Once the contents of the jar are fully frozen, you're free to tighten the lids fully.
- ALWAYS use straight-sided mason jars (not the kind shown in the photos) for freezing. Rounded jars (shown) are best for refrigeration and will likely crack during freezing due to the expansion of their contents.
Best way to freeze homemade cherry pie filling:
Allow the pie filling to cool completely before adding it into an airtight freezer container made for food storage (see above information regarding precautions for freezing in mason jars).
Zip-top freezer bags are also an excellent way to freeze homemade pie filling. Fill the bag with the cooled pie filling. Once filled, squeeze out the excess air, and then the pie filling may be flattened and stored in the freezer, which requires hardly any space, and can easily be stacked.
Label and date the containers, and freeze for up to 6 months. Thaw in the refrigerator overnight and use in your favorite recipes.
Additional cherry recipe you'll also enjoy:
- Cherry Cheesecake Puff Pastry Strudel (pictured below)
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Homemade Cherry Pie Filling
Equipment
- citrus juicer optional
Ingredients
- 4 cups pitted sweet cherries
- 2 tablespoons granulated sugar or to taste
- ½ cup water
- 1 teaspoon lemon juice
- ½ teaspoon pure almond extract or to taste
- 5 tablespoons cornstarch
- 2 tablespoons water (or cherry juice after simmering)
- ⅛ teaspoon kosher salt
Instructions
- Add the pitted cherries and ½ cup of water into a heavy bottom saucepan. Cook over medium heat until the mixture starts to simmer, stirring occasionally for 5 minutes.
- Add the sugar, lemon juice, and salt to the cherries in the saucepan and cook, stirring frequently for an additional 5 minutes.
- In a small bowl whisk together the cornstarch and 2 tablespoons of the hot cherry liquid (or water). Add the cornstarch mixture to the saucepan continually stir until the mixture thickens. *Note - As the pie filling cools it will continue thickening.
- Once thickened, remove the pan from the heat and stir in the almond extract. Allow the pie filling to cool completely before using, or storing.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making and eating this easy homemade pie filling as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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