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. 

I found some Bing cherries on sale while loading up on groceries, and since the Fourth of July is soon, I decided to buy them and make this homemade cherry pie filling recipe I found on The Toasty Kitchen.  The hardest part of this recipe is taking the time to pit the cherries, but it’s a fun project. I used a chopstick to remove the pits, but you can also use a knife or cherry pitter.  I appreciate 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

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
• ⅛ tsp ground cinnamon, optional

How to Make Homemade Cherry Pie Filling

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

Bring to a boil, then reduce the heat to low 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. Store it in the freezer for up to 3 months.