Make your own Cherry Pie Filling from scratch today. Try this filling in your next cherry pie, turnovers, or to top your next cheesecake.
Surprisingly simple to make, this homemade cherry pie filling will be a new staple in your recipe book. This recipe makes a cherry filling that’s rich, sweet, and filled with real cherries. No artificial colors or flavors needed!
I love to use this filling for recipes like my Puff Pastry Cherry Turnovers. It also makes the perfect topping for your next cheesecake – or mini cheesecakes.
I also include directions to bake your own cherry pie in the recipe card below.
Benefits of making homemade pie filling
Benefits of making homemade pie fillingWhy make your own cherry pie filling? First of all, you can control everything that’s going into your pie, including what’s in the filling. Often (but not always), canned pie filling will include artificial colors. If you’re not into that, making your own is a great option.
You can also adjust the sweetness of your filling. Add more (or less) sugar to suit your tastes.
I also like to add a dash of cinnamon to my cherry pie filling. It adds an extra layer of warmth and flavor, which is especially nice for Thanksgiving or Christmas.
Pitting cherries
I’m all about quick and easy. I like to buy fresh frozen, pitted cherries most of the time.
It’s so easy to pull the bag of cherries out of the freezer about an hour before I plan to start. This way, they’re thawed and ready to go.
If you have fresh cherries, no worries. Simply pit your cherries before beginning this recipe. Here is a great article on how to pit cherries without a cherry pitter.
I used the paperclip method today and it was surprisingly easy. Simply insert a paperclip and twist around the pit, then pull the pit out. I’d suggest turning on some music or a tv show while pitting cherries, as it can be tedious.
Or, try a handheld cherry pitter to speed things up. There’s also a Cherry Pitter Tool that will pit 6 cherries at once! If you find yourself pitting cherries or olives frequently, this might be for you.
Cherry Pie Filling
Ingredients
- 4 cups pitted cherries if frozen, thaw
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/4 cup cornstarch
- 1/8 teaspoon cinnamon optional
Instructions
- In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, cornstarch, and cinnamon. Stir to combine.
- Bring to a boil. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened (if fruit looks dry, add a splash of water and turn down the heat slightly). Remove from heat and allow to cool slightly.
Baking Into A Pie
- Preheat oven to 375 degrees. Place prepared pie crust into an 8 or 9 inch pie pan. Fill with cherry pie filling, then place top pie crust over filling. Pinch the edges closed, then make a slit in the middle of the pie for steam to escape. Optionally, sprinkle with sugar before baking.
- Bake for 50 minutes, then remove from oven to cool.
Equipment Recommendations
Notes
- Pie filling can be frozen for up to 3 months in a sealed, freezer safe container. Thaw in the refrigerator overnight before using.
- Pie filling can be made with fresh or frozen cherries. If frozen, thaw them before beginning.
Hi,
I tried your recipe and cake out good. Thank you for good one without preservatives.
I’m glad you enjoyed it!
Delicious! Thank you! Never have made a pie before. Thank you for the easy to follow instructions and pictures!
Hi Heather,
Can your Cherry Pie Filling Recipe be preserved
by the water bath canning method? I used this recipe for
a Cherry -Blueberry pie I made for Memorial Day. I would
love to can it.
Thank-you
Hi Rosaline, I do not have any experience with canning, but I have frozen this cherry pie filling for up to 6 months with success.
Can this recipe be doubled ?
Yes, this recipe can be doubled.
This was amazing! Very easy to make and delicious. Thank you!
Do you use sweet or tart cherries?
Sweet or tart cherries can be used in this recipe! Tart cherries are a popular choice for pies, but I usually use dark sweet cherries (as pictured).
This looks lovely, I have a ton of sour cherries to use up. Can I make the filling, then place in a prepared crust and freeze before baking or should it all be baked then frozen? Thank you in advance 🙂
Hi Faith, I’d recommend freezing your pie unbaked. Cover it tightly with foil and it will keep for up to 3 months in the freezer. You can toss it straight in the oven to bake from frozen, but will take at least 20 minutes longer to bake. Hope this helps!
Do I pour off the excess waters after defrosting the cherries?
Hi Ginny, you can add the cherries and their juices to the pan, no need to drain them!
I am currently making the pie filling but I am using fresh canadian bing cherries I never used frozen when the fruit is in season. but the fruit looks dry so I added water since not being formerly frozen there was no moisture. you should add instructions for this if I was a novice baker good fruit would be burnt and ruined! just a suggestion from an old man . I will rate the recipe when the pie is made wish me luck.
Hi Davey, I hope you enjoy your cherry pie! I’ve made this filling with fresh cherries before with no issue, but you can definitely add a splash of water if they’re looking dry. I’d also suggest turning down the heat slightly – if they look like they’re going to burn, the heat may be too hot. Please do let us know how your pie turns out!
Great recipe! I used it for small hand pies, and it behaved itself wonderfully, it didn’t, seep out and get messy and runny, thank you for sharing the recipe!