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 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.
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.
Equipment
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
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.
wow that looks amazing! With a pie filling like this, crust is not even necessary.
Cherry pie year round sounds like the BEST idea ever. Love this!
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.
Jeannie,
Thanks for the great tip! I’ll remember to try that the next time I’ need to pit a bunch of cherries.
-Pam
This is a great recipe. Much better than the can.