There was a time when I was a youngster, I didn’t like cherry pie. Or pretty much cherry anything. I couldn’t really “get it” because I love cherries so it would stand to reason I should love things made with cherries. I was boggled. Until once, when I was just a kid, about 19, a neighbor dropped off a paper grocery bag full of cherries from her tree and I needed to do something with them. Even then, I knew what a precious gift that was! And so came about my Home-made Cherry Pie Filling.
Home-made Cherry Pie Filling
And when I made a pie with it, that pie rocked my world. It turns out that it was the canned filling so often used in cherry pies that I didn’t like. I think I just found it too thick, too sweet, too cloying. Like cough syrup. And my homemade pie filling is anything but! And it turns out making Home-made Cherry Pie Filling is as easy as…well, pie!!
About Home-made Cherry Pie Filling:
So if you love cherries, if you love things like cherry pie or anything else that’s normally made with cherry pie filling, even if you don’t mind the canned filling, I urge you to try your hand at a Home-made Cherry Pie Filling. It’s a total game-changer.
It’s not a canned filling so you can break any canning rules that define most cherry pie fillings!! (More on those rules, below.) You’re going to have other customizing options, too. So come be a kitchen rebel with me!
- It’s easy to make the filling more or less sweet; hold some sugar back and taste, then add more.
- Leave your cherries whole and fresh (but pitted) or cook them down to soft, juicy jamminess.
- Play with flavors. Maybe you’d like to add a citrus juice or zest or an extract. Or maybe almond extract. Cherry and almonds are a classic pairing.
- Make this with any kind of cherries you want. Small sour cherries, cute little red ones, the large, sweet, deep purply ones.
How to Use Homemade Cherry Pie Filling:
Once the filling is made, it can be refrigerated for three or four days or frozen. If freezing, don’t add the cornstarch in until it’s been thawed.
Basically you don’t need a grocery bag full of cherries to make this, make it anytime. But if you’re like me and got too excited when the cherries came in ( hello, cherries – it was a long winter and I missed you!) it’s a great way to buy some time on them.
This is the equivalent of 2 cans of filling, so use it wherever you’d normally use a can -and what a difference it will make in your recipes. So of course, make pie. I made Cherry Cheesecake Bars and they were slammin’.
Warm it up for a fab ice cream or cake topping. And speaking of ice cream, may I introduce you to No Churn Cherry Ice Cream?
Cherry Cheesecake Bars
About Pitting:
Pitting the cherries: It’s messy and the juice stains. For years I didn’t have a cherry pitter (they’re about six bucks) and used a paring knife. My hands were purple for days.
If you love things cherry, get a pitter, wear gloves and an old shirt. Pit in an area that will be easy to clean, not in front of your white French country canisters. Use an old rag for clean up, not your nice kitchen towels or rags.
Making the Filling:
There’s a proper proportion for cherries and cornstarch; 1 pound of cherries to 2 tablespoons of cornstarch. More or less sugar can be used as long as the range in the recipe is close. More sugar can be used for sour cherries. You can always start with the lesser amount, taste, and add more if needed.
I think this filling is the perfect consistency but that can vary with the cherries. If too thick, thin it with a touch of water, and if too thin, add a bit more cornstarch. It’s very hard to judge the consistency when it’s not at room temp. After the first time it’s made, you’ll get a feel for it.
I’ve never found the filling too thin, but if it is, it will have to be heated again and more cornstarch added. You can do this with the cherries in the mixture (they’ll get softer) or strain out the cherries, heat the juices then, add the cornstarch to the juices. Add the cherries afterward.
No Churn Cherry Ice Cream
Technical Stuff About Canning & Freezing Cherries:
Canned fillings, whether commercial or homemade, have to follow rules. There has to be the right proportion of cherries to sugar and acid to properly preserve. Check out the Cherry Pie Filling from the National Center for Home Preservation for a canned filling. I love that site and use it all the time.
If you want to break the rules; the fridge and freezer are your friends. You do need some sweet for balance and thickening and some lemon (or other citrus) is nice, but those aren’t for safety. Play around with this recipe if you’d like.
You cannot freeze this pie filling with the cornstarch in it. If freezing, make a note on the container of the date, the amount, and how much cornstarch needs to be added when thawed.
- When making a pie where the filling will get all hot and bubbly, just mix the thawed cherries & juices with the cornstarch and add it to the pie shell.
- If using the filling in another type of recipe, heat to boiling, juices and all, add the cornstarch and it should thicken immediately.
Saving Money on Home-made Cherry Pie Filling:
Buy your cherries in season. Grow your own, check with friends, check farmer’s markets, and watch for killer sales at the grocery. And be open if a neighbor should stop by with cherries!
Check out your buyer’s clubs and discount stores like Aldi and Lidl.
Home-made Cherry Pie Filling
homemade cherry pie filling
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Dessert
Ingredients
- about 2 pounds fresh cherries, about 4 cups pitted; you may wish to halve large cherries
- 1/2 to 2/3 cup sugar
- 1/4 cup lemon juice
- 1 cup water
- 1/4 to 1/2 teaspoon almond extract, to taste
- 4 tablespoons cornstarch
Instructions
In a saucepan over medium heat, combine cherries, water, lemon juice, and sugar. Bring to a boil; reduce heat to low and cook, stirring frequently, for several minutes or until cherries give up their juices and are at desired doneness.
Add cornstarch mixed with a little water and bring to a boil. The filling will thicken almost immediately. Remove from heat, cool slightly and add the extract.
May be used as a topping warm or just like a pie filling once cooled to room temperature. Keeps well for several days in the refrigerator, If stored too long, it may get watery.
Note: 2 cups are about the same as a 21 ounce can of pie filling.
To Freeze:
May be frozen before adding cornstarch, then the cornstarch added after thawing. The amount may be slightly different than the four cups you’ll get after the cornstarch is added; just divide the recipe in half and make sure to label to put the right amount of cornstarch in once thawed. If freezing in a Ziploc, make sure all the air is out. If freezing in a hard container, leave a little space at the top, about half an inch, for expansion. Cover closely with plastic wrap, then lid.
__________________________________________________
I’m sharing Home-made Cherry Pie Filling at Fiesta Friday 178.
13 thoughts on “Home-made Cherry Pie Filling”