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Cherry Pie Filling Recipe

Cherry Pie Filling Recipe

A classic, bright, and perfectly textured homemade cherry pie filling, superior to any canned version. Ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Baking, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cherry Filling
  • 4 cups Pitted Sweet Cherries Fresh or frozen (do not thaw if frozen)
  • 3/4 cup Granulated Sugar Adjust based on cherry sweetness
  • 1/4 cup Cornstarch
  • 1/2 cup Water
  • 1 tablespoon Lemon Juice Freshly squeezed
  • 1/2 teaspoon Almond Extract Optional, for enhanced flavor
  • 1 pinch Salt

Method
 

Instructions
  1. In a medium saucepan, whisk together the granulated sugar and cornstarch until completely combined. This prevents lumps later.
  2. Whisk in the water to create a smooth slurry. Place the saucepan over medium heat.
  3. Bring the mixture to a gentle boil, stirring constantly. It will begin to thicken significantly. Once boiling, cook for 1 minute, still stirring.
  4. Remove the pan from the heat. Gently fold in the pitted cherries, lemon juice, almond extract (if using), and salt. Stir just until the cherries are evenly coated with the thickened syrup.
  5. Allow the filling to cool completely to room temperature, stirring occasionally as it cools to prevent a skin from forming. As it cools, the mixture will set to the perfect pie consistency.
  6. Once cooled, the filling is ready to be used immediately in a double-crust pie shell or layered into parfaits.

Notes

If using frozen cherries, do not thaw them, as the excess liquid will thin the starch too much. This recipe yields enough filling for one standard 9-inch pie.