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    Home » Recipes » Spreads & Syrups

    Easy Cherry Pie Filling (4 Ingredients)

    Published: Jul 17, 2022 by Michelle · Leave a Comment

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    Jump to Recipe - Print Recipe

    This recipe for Easy Cherry Pie Filling yields a slightly sweet yet tart filling that is versatile. Use the homemade pie filling in a variety of desserts, cakes, pies, tarts, or just spooned over ice cream.

    Cherry Pie Filling in a glass jar on wooden board.

    Why you'll love this recipe

    This recipe yields a cherry pie filling that is thick and not too sweet.

    Unlike canned pie filling, this doesn't contain any red food coloring or preservatives.

    It's a versatile filling that can be used in muffins, tarts, cakes and pies.

    You can use either fresh cherries or frozen sweet or sour cherries to make it.

    It's easy and simple to make with minimal ingredients.

    4 ingredients you'll need

    • pitted cherries: you can use fresh or frozen, sour or sweet cherries; if using fresh cherries, remove the pits and stems prior to using
    • granulated sugar: adds sweetness
    • cornstarch: to thicken up the filling; you can substitute with arrowroot powder or tapioca starch
    • lemon juice: adds a little brightness and acidity to the filling

    Open jar of Cherry Pie Filling in a glass jar on wooden board.

    How to make it

    Whisk together the sugar and cornstarch in a small bowl.

    In a small saucepan, add the cherries. If using frozen cherries, bring to a medium-low heat and let the cherries thaw a little (Step 1 and 2 below).

    Once the cherries have released some of their juices, add in the sugar and cornstarch (Step 3 below).

    Bring to a boil and stir constantly, until the cherry mixture is glossy and has thickened.

    Add in the lemon juice, give it another stir and remove from heat (Step 4 below).

    Cool, transfer to a clean, sterile jar and store in the fridge until ready to use.

    Note: Cherry filling will thicken once cooled.

    Step by step instructions on how to make homemade cherry pie filling, with text overlay.

    How to store

    Store the homemade Cherry Pie Filling in a clean, sterile airtight container in the fridge for up to 1 week.

    As this pie filling has not been canned or processed in a hot water bath, it do not store at room temperature.

    This pie filling will not freeze well as it contains cornstarch.

    Homemade Cherry Pie Filling in a glass jar on wooden board.

    How to use cherry pie filling

    Use the filling in desserts such as cheesecake bars, pies, tarts or Black Forest Cake.

    Other ideas:

    • try it as a jam filling in pastries
    • paired with waffles
    • on vanilla ice cream

    Slices of Black Forest Cake on small plates with forks.

    Expert tips & tricks

    If using fresh cherries, use a cherry pitter to remove the pits.

    Trick: No cherry pitter? Place the cherry on top of the neck of a sturdy glass bottle and use a wooden chopstick to poke the pit through.

    You can use either sour cherries or sweet cherries for this recipe.

    Also, you can add 1 teaspoon almond extract (good quality) to the cherry pie filling for a hint of almond flavor.

    Choose a non-reactive container to store the Cherry Pie Filling, such as glass.

    The filling will thicken a little more when cooled.

    If you require a thicker pie filling, add a little more cornstarch.

    Be careful when opening the jar as the cherry filling may spit due to pressure.

    Other recipes you may like

    Be sure to check out these recipes:

    Black Forest Cake

    Strawberry Earl Grey Jam (Small Batch)

    Easy Rhubarb Strawberry Compote

    Ube Halaya (Purple Yam Jam)

    Kaya Pandan Coconut Jam

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Spoonful of Cherry Pie Filling in a glass jar on wooden board.

    Print Recipe

    Easy Cherry Pie Filling (4 Ingredients)

    This recipe for Easy Cherry Pie Filling yields a slightly sweet yet tart filling that is versatile. Use the homemade pie filling in a variety of desserts, cakes, pies, tarts, or just spooned over ice cream.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Condiment, Dessert
    Cuisine: American
    Servings: 8
    Calories: 71kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    For key visual steps, refer to photos in body of the post.

    • 16 g cornstarch
    • 85 g granulated sugar
    • 280 g pitted cherries fresh or frozen
    • 1 teaspoon lemon juice
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • Whisk together the sugar and cornstarch in a small bowl.
    • In a small saucepan, add the cherries. If using frozen cherries, bring to a medium-low heat and let the cherries thaw a little.
    • Once the cherries have released some of their juices, add in the sugar and cornstarch.
    • Bring to a boil and stir constantly, until the cherry mixture is glossy and has thickened.
    • Add in the lemon juice, give it another stir and remove from heat.
    • Cool, transfer to a clean, sterile jar and store in the fridge until ready to use.
    • Note: Cherry filling will continue to thicken once cooled.

    Nutrition

    Calories: 71kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 0.3mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

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