Home-made Cherry Pie Filling

Home-made small batch Cherry Pie Filling. Prepare to be amazed!

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. If you’ve noticed the same thing, this is going to rock your world.

Cherry Pie Filling

It wasn’t until a neighbor dropped off a huge paper grocery bag of cherries that I figured out what was going on. Seriously, I was like 20, but even then I wasn’t going to waste something. I pitted all those cherries by hand with a knife, cooked them slightly, added some sugar and froze them.

When I made a cherry pie with them, it was an absolute revelation! It was amazing. l loved it and everyone else did, too. Turns out it wasn’t cherry pie I didn’t like – it was the  “cherry pie filling” that people used.

I was recently faced with cherries about to go bad (I got excited when I saw them at the store and over bought – oh cherries I missed you all winter!) and I decided I wanted to make Cherry Cheesecake Bars. The recipe calls for Cherry Pie Filling, so I made my own. It’s easier than you’d think.

Cherry Cheesecake Bars

I’ve learned a few lessons over the years:

  • If you want your cherries to be slightly cooked, you’ll have to simmer them before adding the cornstarch.
  • Most of the filling recipes are based on canning recipes and require a certain amount of sugar. If you’re just cooking some up to use, the amount of sugar is up to you. Sour cherries may need more sugar than sweet.
  • If you wish to multiply to portion & freeze, make the filling but don’t add the cornstarch. It doesn’t hold up when frozen. Add in the cornstarch after thawing and bring to a boil for a quick minute.
  • Do get a cherry pitter – a little hand-held one is cheap and if you don’t want purple fingers, use a pair of medical type or food service gloves.

Cherry Pie Filling

Cherry Pie Filling

  • Servings: makes abt 4 cups
  • Difficulty: easy
  • Print
  • about 2 pounds fresh cherries, about 4 cups pitted
  • 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

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 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 or a pie filling. Keeps well for several days in the refrigerator, If stored too long, it may get watery.

Yield: 2 cups is about the same as a 21 ounce can of pie filling.

adapted from taste of home

Nutrition Facts (whole batch)
Servings 1.0
Amount Per Serving
calories 1009
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 18 mg 6 %
Sodium 31 mg 1 %
Potassium 1636 mg 47 %
Total Carbohydrate 254 g 85 %
Dietary Fiber 19 g 74 %
Sugars 114 g
Protein 9 g 19 %
Vitamin A 0 %
Vitamin C 39 %
Calcium 0 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


I’ll be bringing this recipe to Fiesta Friday 178. Stop by and see all the fun posts and recipes (hint: you may find something for the 4th of July) and stop back on Tuesday to vote for you favorites.


11 thoughts on “Home-made Cherry Pie Filling

  1. The first cherry I have tasted was the one on top of a sundae and I told myself ‘no to cherries’… until I get to taste fresh cherries & I loved them. And I am sure I am going to love this pie filling. 😀 Thanks for sharing, Mollie & happy Fiesta Friday!

  2. Wish I’d had this recipe yesterday. I did a cherry recipe myself and the homemade cherry filling would have been perfect! This looks delicious! Take a look at my blog post, if you’d like. I’d love your opinion on it.

  3. I’ve always loved cherry pie filling. It’s the blueberry that I had to rediscover after thinking I didn’t like it for years. I think I had a bland/tasteless blueberry pie once that turned me off it.

    A bit of maple syrup added to the filling is a surprisingly delicious touch.

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