Cherry Pie Filling Recipe Made Simple: Quick & Delicious!

We went cherry picking as a family for the first time this year. There’s a certain magic in plucking ripe cherries straight from the orchard trees on a warm summer day—a quintessential experience that combines the joy of outdoor adventure with the promise of delicious homemade treats. Also, I swear every single cherry looks fake they’re so perfect and red and plump. All at the same time which blows my mind.  They honestly look like they’re begging to be made into some delicious cherry pie filling.

Picking fresh tart cherries at an orchard isn’t just about gathering ingredients; it’s a cherished family activity that creates lasting memories. From lifting up the kiddos so they can get the cherries on the high branches to watching their faces as they tried the tart, pucker inducing cherries, the internal snapshots from a day in the orchard is second to none. These cherries, with their vibrant color and tangy-sweet flavor, are also the key to crafting a delectable cherry pie filling that captures the essence of summer in every spoonful. Best part? It’s super easy to transform these hand-picked treasures into a delightful homemade treat that will have your family coming back for seconds.

Selecting and Preparing Fresh Tart Cherries

Before diving into the recipe, let’s ensure we have the best cherries for the job. Look for cherries that are firm, shiny, and deep red in color—these qualities indicate optimal ripeness and flavor. If you can, choose tart cherries specifically, as their tangy profile balances beautifully with the sweetness of the pie.

Ingredients for the Filling

Here’s what you’ll need:

– 4 cups fresh tart cherries, pitted

– 1/2 cup granulated sugar (adjust according to the tartness of your cherries)

– 1/4 cup water

– 2 tablespoons cornstarch

– 1 tablespoon lemon juice (optional, to brighten the flavor)

– 1 teaspoon vanilla extract

– 1/4 teaspoon almond extract

Instructions

1. Pit and Prepare the Cherries:

   Start by pitting the cherries. You can use a cherry pitter for efficiency or carefully cut them in half and remove the pits with a small knife. A lot of people have luck with the straw trick (use a straw as the pitter) but my best hack here is this: if you’re picking them yourself, find an orchard that pits for you. This was life changing for us. In 30 seconds they did what would have probably taken us all afternoon and been way messier. However you pit your cherries, this step is essential to ensure a smooth eating experience without any unexpected crunch.

2. Cooking the Filling:

   – In a medium saucepan, combine the pitted cherries, sugar, lemon juice and water. Stir well to mix.

   – Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the cherries release their juices and start to soften.

3. Thickening the Filling:

   – In a small bowl, whisk together the cornstarch with a couple of tablespoons of cold water to create a slurry.

   – Gradually pour the cornstarch slurry into the simmering cherry mixture, stirring constantly.

   – Continue cooking for another 2-3 minutes, or until the mixture has thickened to a glossy consistency that coats the back of a spoon.

   – If using, stir in the vanilla and almond extract at this stage to really enhance the cherry flavor.

4. Cooling and Storing:

   – Remove the saucepan from heat and let the cherry pie filling cool to room temperature.

   – Once cooled, you can use it immediately to fill a pie crust or store it in a sealed container in the refrigerator for up to a week. It also freezes well, allowing you to enjoy the taste of summer cherries long after the season has passed.

Ways to Enjoy Your Cherry Pie Filling

Now that you have this delicious cherry pie filling ready, the only question is how to enjoy it best:

– Classic Cherry Pie: Fill a pre-baked pie crust with the filling and bake until golden and bubbly.

– Topping: Spoon over pancakes, waffles, yogurt, or ice cream for a decadent treat.

– Pastries: Use as a filling for turnovers, hand pies, or Danish pastries.

– Cheesecake: Swirl into cheesecake batter before baking for a burst of cherry goodness.

Making a simple cherry pie filling from fresh tart cherries is a wonderful way to capture the essence of summer in a jar. With just a few basic ingredients and a bit of stovetop magic, you can create a versatile filling that elevates any dessert to new heights. Whether you’re a seasoned baker or a kitchen novice, this recipe invites you to savor the flavors of the season and share them with those you love, and is honestly so, so simple. So, gather your cherries and get ready to indulge in the sweet joy of homemade cherry pie filling—you won’t regret it.