Here’s a simple homemade cherry pie filling recipe—perfect for pies, tarts, or even as a topping for cheesecake or ice cream. 🍒🥧
🍒 Cherry Pie Filling
Ingredients (makes ~2 cups)
- 4 cups fresh or frozen pitted cherries
- 1 cup granulated sugar
- 2 tbsp cornstarch (or arrowroot for a clearer filling)
- 1/4 cup water
- 1 tsp lemon juice
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Combine cornstarch & sugar:
In a small bowl, mix sugar and cornstarch together. - Cook cherries:
In a medium saucepan over medium heat, combine cherries, sugar-cornstarch mixture, water, lemon juice, and salt. Stir well. - Thicken filling:
Cook, stirring constantly, until mixture comes to a gentle boil and thickens (3–5 minutes). - Add vanilla:
Remove from heat and stir in vanilla extract, if using. - Cool & use:
Let the filling cool before using in pies or tarts. It will thicken further as it cools.
🍴 Tips & Variations
- Sweet-tart balance: Adjust sugar depending on cherry sweetness.
- Frozen cherries: No need to thaw; just add a minute or two to cook longer.
- Extra flavor: Add a pinch of almond extract for a classic cherry flavor.
- Storage: Store in an airtight container in the refrigerator for up to 1 week, or freeze for 2–3 months.
If you want, I can also give a slow-cooker cherry pie filling version that’s hands-off and perfect for making a big batch for multiple pies.
Do you want that version?
