Learn how to make quick and easy homemade cherry pie filling recipe from scratch, with 6 simple ingredients. Can be used in pies, crumbles, cakes and more.
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Today, I am showing you how to make my Mom's recipe and it's the best filling ever! There are only six ingredients, making it simple to whip up, and the perfect addition to this Easy Cherry Pie {With Homemade Pie Filling} and these Gooey Chocolate Cherry Brownies.
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Key ingredients
- Cherries- Fresh is best.
- Sugar- To sweeten the filling
- Cornstarch- To thicken the filling.
How to make easy cherry pie filling recipe from scratch with fresh cherries?
- Boil ingredients- Including cherries, water, lemon juice, sugar and cornstarch.
- Reduce liquid- Until it becomes thick.
- Add remaining liquids- Vanilla and red food coloring.
- Cool- Then use in treats.
Pie filling uses
- Tarts
- Galettes
- Crumbles
- Cobblers
- Crisps
- Bars
- Cakes
- Cupcakes
- Puff pastries
- Crepe, waffle or pancake filling or topping
- Pies
- Scone topping
- Ice cream topping
- Trifles
- Yogurt topping
- Cheesecake topping
Variations
- Make it without cornstarch- You can use Clear Jel instead of cornstarch OR you can also use tapioca flour.
- Make it with canned cherries- Use the same quantity of canned cherries. Make sure they are unsweetened and drain the liquid.
- Make it with frozen cherries- Use the same quantity of frozen cherries. You will have to cook them a little longer so as to reduce the liquid and make the filling thick.
- Make it with maraschino cherries- Use same quantity of maraschino cherries but be sure to drain the liquid/cherry juice. I am not particularly fond of this cherry filling flavor.
- Make it with tapioca- You can use tapioca powder instead of cornstarch to thicken the filling. Use it as a 1 to 1 substitution ratio.
- Add it to a black forest cake- You can use this for other cakes too as a scrumptious filling.
- Add zests- Such as a little lemon or orange zest to give this filling a zesty kick.
- Add spices- Such as a ½ teaspoon cinnamon powder to give it a subtle spiced flavor.
- Try another extract- Such as almond. I love almond extract with cherries!
Tips and techniques
- How to make filling more tart? You can add less sugar, add some lemon juice or use really tart cherries.
- How to make filling from dried cherries? Yikes! This does not yield good results and I don't recommend it.
- What to do if you are not fond of pitting cherries because it is messy? Use frozen pitted cherries. It's faster too!
- How to sweeten filling? You can add more sugar.
- I like to add some red food coloring- Because it makes the color even more vibrant but this is optional.
- Make sure you are using a non-stick pan- Because this prevents the filling from sticking and burning.
- How to thicken filling? This filling will thicken a bit more, as it's cooling down. Adding a little more cornstarch can help but can alter the flavor or make it super gooey.
- How much does this make? This filling is enough for a 9 inch pie.
Storage of homemade pie filling
- Refrigerate- In a sealed container or jar for up to 5 days.
- Freeze- In a sealed freezer bag for up to 1 month.
- This recipe cannot be canned because of the use of cornstarch. That breaks down during the canning process and can cause growth of harmful bacteria.
Recipe FAQs
You can add various extracts, spices and zests to create a whole range of delicious flavors. Also, the longer this filling sits in the fridge, the flavor deepens and tastes even better.
Yes, it has already been cooked and can be eaten without heating.
You can use special cherry pitter tools. They are cheap and easy to use. You can also use a chopstick or straw and push the seed out through the center.
Sour cherries or tart cherries are used in pies and baking, in general. However, sweet cherries can be used but since they are naturally sweeter, you would have to adjust the amount of sugar accordingly.
No, this is not necessary at all.
More pies and fillings recipes
Recipe
Easy Homemade Cherry Pie Filling
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Ingredients
- 6 cups Cherries Fresh, Pitted
- ½ cup Water
- 2 tablespoon Lemon juice
- ⅔ cup Granulated sugar
- 4 tablespoon Cornstarch
- ¼ teaspoon Vanilla extract
- Red food coloring Optional
Instructions
- In a non-stick saucepan, add cherries, water, lemon juice, sugar and cornstarch and cook on medium heat until it comes to a boil.
- Reduce the heat to low and cook and for 10 minutes, while stirring, until it becomes thick and liquid is reduced.
- Remove from heat and stir in vanilla and red food coloring.
- Let it cool down and then use it in pies, tarts, cakes e.t.c. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container or jar in the fridge for up to 5 days.
- Leftovers can also be frozen in sealed freezer bags for up to 1 month.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
April
This is fantastic, and I bet it tastes SOOOOO much better than the canned stuff you buy at the store. I can't wait to try it!
Abeer Rizvi
Absolutely! Fresh is always best!
Amanda Finks
Love that this sweet yummy pie filling only has a few ingredients!
Abeer Rizvi
Yes, it's surprising how simple it is to put together.
Margaret
How many pies will this recipe make?
Abeer Rizvi
It should be enough for a 9 inch pie crust.
Nicole
If I have a recipe that calls for 3 cans of pie filling (yuck) hoe much of this would I need to equal that? How many batches?
Abeer Rizvi
I have never calculated it that way but I do know this is enough for one 9 inch pie. I am not sure if that can help you in any way...
Paige
Do frozen cherries work for this recipe, I can't find any stores with fresh cherries in stock.
Abeer Rizvi
Yes, absolutely. You can use frozen cherries too. Use the same quantity of frozen cherries. You will have to cook them a little longer so as to reduce the extra liquid and make the filling thick.
Edna
This recipe was great. I used it with canned cherries
Kristin Lamance
Thank you for such a delicious filling.
Abeer Rizvi
I am happy you enjoyed it!
Kim
This recipe looks delicious!! How much clear gel would you use in place of cornstarch?
Abeer Rizvi
It's typically 1 to 2 tbsp. I always start with 1 and add more, if necessary.
Debbie
have a gallon of maraschino chrries and need some ideas what to do with them?? I'm opening them today to try with a black forest cake. Going to try your filling with moms recipe but I don't want the rest to go to waste....
Abeer Rizvi
That's cool. Try out of some my other maraschino cherry desserts so that your cherries don't go to waste:
Cherry frosting: https://cakewhiz.com/maraschino-cherry-frosting-recipe/
Chocolate cherry dump cake: https://cakewhiz.com/chocolate-cherry-dump-cake/
Cherry cake with cake mix: https://cakewhiz.com/naked-mango-cherry-cake/
Chocolate cherry cupcakes: https://cakewhiz.com/chocolate-cherry-cupcakes/
Cheryl
Very Good! Used it for Black Forest Cupcakes
Deborah
This recipe is delicious! Used fresh cherries and also decided to add about a tablespoon of butter at the end for a little more silkiness, cooked it for two minutes longer. Can’t wait to use it for hand pies.
Michelle
Awesome recipe. Followed every step. Made with Michigan sweet cherries. YUM