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!
Belinda Hart says
This is more like jelly than pie filling. It’s got a terrible texture and very mild taste!
Sara says
Oh no! I have never had that result, even after baking into a pie. Usually adding warm water will help.
Jeanette Garrard says
Mine did too. I poured it into a container and refrigerated it for later and it jelled.
Julia says
Made this filling for hand pies. I forgot the almond extract and then added it when I was halfway thru filling the hand pies and it does make a difference! Will use this again.
Donna Nichols says
For pie what temperature and how long
Ambe says
Couple Questions:
-Can I water bath can this pie filling?
-How much honey should I use if I wanted to replace it for the sugar?
Howard Graham says
Do yourself a favor and use Thermflo instead of regular Cornstarch and watch your pie go from good to great. If you don’t have an Amish market around you , you can buy it on Amazon
Sara says
I used to live near an Amish market but moved out west a couple years ago! I haven't ever used Thermflo, just ClearJel when I bottle filling. I'm interested to try it now.
Jules says
I can’t wait to try this but I just realized my canned cherries are in sweetened heavy syrup. Can I make this work?
Sara says
Yes! I would start with 1/4 of the sugar and add more if needed.
Nancy says
Do you drain the canned cherries?
Sara says
Depends on the brand and how much liquid there is but usually I do.
Howard says
What do you think of using a 1/4 teaspoon of cherry extract in place of the almond or along with it?
Sara says
Sounds delicious!
Flint Flash says
Can dried cherries be used to make filling
Sara says
I've never tried dried cherries, since they have no moisture content I don't think it would turn out the same.
Kate Olson says
If you soak the cherries overnight in water that should rehydrate them and work good!
Hannah says
Quite literally the best cherry pie filling recipe ever!! I used it for cherry cheesecake bars and it turned out perfect. Got many compliments as well 😉
Sara says
That's what I love to hear! Glad you guys enjoy it as much as we do.
Leslie says
I want to make my husband's favorite cake, chocolate with cherry filling, will it work for that? I am make the cake 🎂 from scratch 😃
Sara says
Yes, you might have some filling left over though!
Jennifer says
Mix corn starch with water and lemon juice rather than dumping in the pot, it will clump
Joan Hansen says
Sounds super easy. I'm going to try it!!
Julie says
I made this at the last minute for a family 4th gathering when my well intentioned mom got canned cherries rather than pie filling. It was probably better this way anyway! Thanks for saving our dessert! My cobbler turned out super yummy! It was very easy and I feel like anyone can do it. It doesn’t take much more time at all. If you’re reading this and are unsure, do it! You’ll be glad you did.
Lisa Kleeberg says
How big was your cobbler? And how many cans os cherries did you use?
Christopher Olson says
I need to replace 2 (21 oz Cans of pie filling). How much does this make? Do I need to double the recipe?
Sara says
This makes about 4 cups of cooked filling, which would equal about 1.5 cans I would estimate. I would do one and a half recipes or double the recipe to be safe.
Sara says
Easy and delicious. Yum. I blended some of the cherries just for fun while cooking.
Karen says
Thanks for the post.
R says
There is no oven temp or time to cook listed
Sara says
There isn't, this is not a pie recipe with the crust, just the filling. Baking time would depend on the type and thickness of the crust. Most fruit pies with a cooked filling have a similar baking time - I bake for 20 minutes at 400 ℉, then reduce heat to 350 ℉ and bake for 40-45 minutes until crust is golden brown and filling is bubbly.
Cathy says
I made this to use in a dump cake with with a double chocolate fudge cake mix. It's in the oven now. Oh, I can't wait. I used half the amount of lemon juice and no zest because I didn't want the tartness with the black cherries. It's gunna be so good.