Homemade Cherry Pie Filling
Homemade Cherry Pie Filling is super simple to make and tastes far superior to store-bought canned pie fillings. Plus, you get to control the sweetness level and purity of ingredients!
Servings: 2.5 cups
Calories: 240kcal
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
Store in an airtight container in the refrigerator for up to 2 weeks.
May be frozen. Store in a airtight freezer container and freeze for up to 6 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 2.5cups | Calories: 240kcal | Carbohydrates: 60g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 120mg | Potassium: 494mg | Fiber: 5g | Sugar: 38g | Vitamin A: 141IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg
