Thick and Juicy Homemade Cherry Pie Filling
Make the best thick and juicy homemade cherry pie filling from scratch. This easy recipe uses fresh or frozen cherries and sets perfectly for pies, tarts, or cheesecake topping.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: About 5 cups 1x
- Category: Dessert Filling
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh or frozen sweet cherries, pitted
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon almond extract
Instructions
- Combine the cherries and sugar in a medium saucepan. Let this mixture sit for 10 minutes to draw out the cherry juices.
- In a small bowl, whisk together the cornstarch and water until smooth. This prevents lumps.
- Place the saucepan over medium heat. Bring the cherry mixture to a simmer, stirring occasionally.
- Pour the cornstarch slurry into the simmering cherries, stirring constantly. Continue to cook and stir until the filling thickens significantly, about 1 to 2 minutes after it begins to bubble.
- Remove the pan from the heat. Stir in the lemon juice and almond extract for enhanced flavor.
- Transfer the cherry pie filling to a heatproof bowl. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Cool the filling completely at room temperature, then chill in the refrigerator for at least 2 hours before using in your pie crust or dessert.
Notes
- For a bakery style cherry filling, use sour cherries if available, or increase the lemon juice slightly for more tartness.
- If using frozen cherries, do not thaw them before starting the recipe.
- This filling works well as a cherry cheesecake topping or a dessert topping for waffles.
Nutrition
- Serving Size: 1/2 cup
- Calories: 205
- Sugar: 35
- Sodium: 2
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 2
- Protein: 1
- Cholesterol: 0