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 picking ripe cherries straight from the orchard trees on a warm summer day—an outdoor adventure in itself, that also holds the promise of delicious future homemade treats. What a win. 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 was not only a fun way to get an ingredient, it was such a fun family experience. 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, are possibly one of summer’s best ingredients, and are also the key to crafting this easy homemade cherry pie filling recipe.

This filling is sweet, slightly tart, thickened to glossy perfection, and packed with real cherry flavor. It’s ideal for homemade pies, pastries, spooning over ice cream, or using in recipes like Cherry Turnovers and Cherry Coffee Cake.

Once you make cherry pie filling from scratch, canned versions are hard to go back to.

Why You’ll Love This Cherry Pie Filling Recipe

• Made with fresh tart cherries
• Easy stovetop recipe in under 20 minutes
• Better flavor than canned pie filling
• Perfect for pies, pastries, cheesecake, and breakfast treats
• Freezer friendly for later use

Selecting the Best Cherries for Cherry Pie Filling

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. Sweet cherries can also work, but reduce the sugar slightly.

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

How to Make Cherry Pie Filling

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.

How to Use Cherry Pie Filling

This easy cherry filling can be used in so many ways:

Cherry Turnovers

Use it as a flaky pastry filling for your homemade Cherry Turnovers. The sweet cherry filling pairs perfectly with buttery puff pastry.

Cherry Coffee Cake

Swirl it into your Cherry Coffee Cake for a delicious fruity breakfast treat.

Classic Cherry Pie

Fill a pie crust and bake until golden and bubbling.

Breakfast Topping

Dessert Ideas

The Perfect Flavor of Summer

Print Recipe

Cherry Pie Filling

Simple cherry pie filling that you can use for anything from turnovers to ice cream topping.

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Keyword: cherry, pie filling

Ingredients

• 4 cups fresh tart cherries pitted
• ½ cup granulated sugar
• ¼ cup water
• 2 tbsp cornstarch
• 1 tbsp lemon juice optional
• 1 tsp vanilla extract
• ¼ tsp almond extract optional

Instructions

• In medium saucepan, combine cherries, sugar, water and lemon juice. Stir to combine.
• Heat over medium heat to boiling, then turn down and allow to simmer for 5-7 minutes. Stir occasionally.
• In a small bowl, whisk together cornstarch and a tablespoon of cold water to create a slurry.
• Gradually pour the slurry into the simmering cherry mixture, stirring constantly.
• Continue to cook for 2-3 minutes or until thickened.
• Add vanilla and almond extract.
• Allow to cool.