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Homemade Cherry Pie Filling

Sweet and tart homemade cherry pie filling is easy to make, tastes much better than store-bought, and is perfect to use for pies, cobblers, crisps, or as a topping for ice cream or yogurt. 

Homemade Cherry Pie Filling

I found some bing cherries on sale while loading up on groceries, and since the Fourth of July is around the corner, I decided to buy them and make a batch of homemade cherry pie filling from a recipe I found on The Toasty Kitchen.  The hardest part of this recipe is taking the time to pit the cherries but I think it’s kind of fun. I use a chopstick to remove the pits but you can also use a cherry pitter or a knife. I love that you can make this pie filling ahead of time and store it in the refrigerator until you need it, or in the freezer for up to 3 months.

Homemade Cherry Pie Filling

How to Make Homemade Cherry Pie Filling

Combine the pitted cherries, sugar, cornstarch, lemon juice, water, and cinnamon together in a saucepan over medium heat.

Bring to a boil then reduce to low heat and cook, stirring frequently, for 8-10 minutes, until thickened. Side Note: If the mixture is sticking to the pan, add a bit more water. 

Remove from the heat and allow to cool. Store in an airtight container in the refrigerator for up to 2 days until needed or store in the freezer for up to 3 months.

Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

Homemade Cherry Pie Filling

Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 pie (about 4 cups of filling)
Author: Adapted by Pam - For the Love of Cooking / Original by Toasty Kitchen

Equipment

  • Saucepan

Ingredients

  • 4 cups bing cherries, stems & pits removed
  • ⅔-¾ cup white sugar, to taste, depending on the sweetness of the cherries **use more sugar if you have tart cherries
  • ¼ cup cornstarch
  • 3 tbsp fresh lemon juice
  • 2 tbsp water
  • tsp ground cinnamon, optional

Instructions

  • Combine the pitted cherries, sugar, cornstarch, lemon juice, water, and cinnamon together in a saucepan over medium heat.
  • Bring to a boil then reduce to low heat and cook, stirring frequently, for 8-10 minutes, until thickened. Side Note: If the mixture is sticking to the pan, add a bit more water. 
     
  • Remove from the heat and allow to cool. Store in an airtight container in the refrigerator for up to 2 days until needed or store in the freezer for up to 3 months.
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5 Comments

  1. We had a record cherry year this year…. about 300 cups pitted over 2.5 weeks WHEW! I learned from a dear Wisconsin friend the easiest way to pit cherries. A large bobbie pin. Sterilized of course. then use the rounded end at a slight angle at the stem end.

    1. Jeannie,

      Thanks for the great tip! I’ll remember to try that the next time I’ need to pit a bunch of cherries.

      -Pam