Homemade Cherry Pie Filling
How to make Homemade Cherry Pie Filling 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!
Servings: 6
Calories: 142kcal
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!
Notes
If using canned cherries, reserve ½ cup juice to use in place of water in the recipe.
If you freeze, thaw overnight in the refrigerator and stir before using.
Nutrition
Calories: 142kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 213mg | Fiber: 2g | Sugar: 29g | Vitamin A: 60IU | Vitamin C: 9mg | Calcium: 15mg | Iron: 1mg
