How to make Homemade Cherry Pie Filling {gluten free} using fresh, frozen, or canned cherries. Delicious in pie, on pancakes, on cheesecake, or on ice cream! The best part is it can be frozen and saved for another day!
It's SO good on top of Cherry Cheesecake Cookies or in No Churn Cherry Cheesecake Ice Cream.
Originally published June 11, 2018.
✏️ Ingredients
Here's what we're working with:
- Cherries - dark for this recipe. Fresh or frozen works best.
- Cornstarch
- Lemon Juice & zest
- Salt - for flavor
- Sugar-white granulated
- Water - for added filling
- Vanilla
What To Expect
Ease: This is a pretty straightforward cherry filling recipe. It's made on the stovetop in just a few minutes, and a beginner could easily do it.
Taste: This filling is made with dark sweet cherries, and has some added sugar and lemon juice to balance everything out. It's on the tart side, with the beautiful cherry flavor as the hero. The vanilla enhances the flavors and doesn't overpower like the other spices would.
Time: Since this recipe is prepared on the stovetop, it cooks in just a few minutes! If you're using fresh cherries, it may take some time to pit and slice them.
Can you use frozen or canned/bottled cherries?
- Yes! At least partially thaw the cherries before you use them, or if you use canned/bottled cherries reserve a ½ cup of juice to use in place of water. I reduce salt, lemon juice and sugar if I'm using canned. See recipe below.
Can homemade cherry pie filling be frozen?
- Again, yes! I would thaw it in the refrigerator overnight or on the counter and give it a stir to get any lumps out, especially if you're using it to bake a pie. I would not recommend using a microwave to thaw.
Can you use honey instead of sugar in pie filling?
- It's my preference to use normal sugar, but honey tastes delicious in place of sugar if that is what your heart desires. If you find that the pie filling is a little too runny for your taste, add a ½ teaspoon extra cornstarch at a time until it reaches the desired consistency. I also LOVE vanilla in pie filling!
Lucky for you, I have the BEST recipe for Cream Cheese Pie Crust. It is flaky. It is delectable. It is my favorite. Enjoy my friends. ❤️
Also, if you're a fan of cherry desserts, make sure you try my recipe for Cherry Cheesecake Brownies!
📝 Printable Recipe
Homemade Cherry Pie Filling
Ingredients
- 4 cups pitted cherries - fresh frozen, or canned
- 3 Tablespoons cornstarch
- 2 Tablespoons lemon juice - fresh (use only 1 teaspoon if using canned cherries)
- ⅛ teaspoon salt (leave out if using canned cherries)
- ½ cup sugar (use ¼ cup if using canned cherries)
- 1 cup water
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- ¼ teaspoon almond extract (optional)
Instructions
- In medium saucepan, combine cherries, cornstarch, lemon juice, salt, sugar, and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring often.
- Remove from heat and add vanilla, lemon zest, and almond extract (optional). Cool for 10-15 minutes before using as a dessert topping, or bake in a pie!
Sarah says
Based off another comment, I added cinnamon, and this turned out as the absolute best cherry pie filling ever!!! Thanks!
Becki says
Can I freeze the filling to use it later?
Sara Syphus Smith says
I have, I’ve just warmed it a little and stirred after it thaws so it doesn’t have a jelly texture.
Neal says
Needed a quick filling for a pie...yum!
I left out vanilla and add 1/4 tsp cinnamon. Yum!