From above, a bowl of cherries with a polka dot towel.

Cherry Pie Filling

Make your own Cherry Pie Filling from scratch today. Try this filling in your next cherry pie, turnovers, or to top your next cheesecake. 
Course Dessert
Cuisine American
Keyword cherry pie filling
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 cups
Calories 313kcal
Author Heather



  • 4 cups pitted cherries if frozen, thaw
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1/4 cup cornstarch
  • 1/8 teaspoon cinnamon optional


  • 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. 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.


Pie filling can be frozen for up to 3 months in a sealed, freezer safe container. Thaw in the refrigerator overnight before using.


Serving: 0g | Calories: 313kcal | Carbohydrates: 80g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 306mg | Fiber: 3g | Sugar: 68g | Vitamin A: 90IU | Vitamin C: 12.5mg | Calcium: 18mg | Iron: 0.5mg