No more canned pie filling! Learn how to make homemade cherry pie filling from scratch using fresh sour cherries. Use it to make cherry pie, chocolate cake filling, or stuffed cupcakes.
As I grew up and started working full time in the real world, I realized how limited my time and energy were. I gave myself permission to buy a few of these items to help with kitchen prep.
However, that part of me hasn’t died; I still find myself wanting to make everything from scratch, especially desserts. If it comes in a package or a mix, I make it homemade.
One of the easiest ingredients I’ve made from scratch is canned pie filling, such as my apple pie filling and peach pie filling.
Today I’m bringing you the best Homemade Cherry Pie Filling made from scratch using sour cherries (also known as tart cherries) without corn syrup or preservatives.
I personally don’t care about those last two items, but I know others do. Whatever you believe, this recipe is easy and delicious.
In fact, it’ll take you longer to pit the cherries than to actually cook the filling. How easy is that?!
Don’t have sour cherries? No worries! I explain how you can easily substitute sweet cherries for pie.
I first went cherry picking in 2012. The sweet cherry crops were hit badly from the frost, but the tart cherries were fine. I ended up picking 6.81 pounds.
As the name suggests, tart cherries are sour and hard to eat as a snack. However, they are ideal for baking because the sugar balances the tartness.
Can you substitute sweet cherries for sour cherries?
Since tart cherries have a short harvesting window and are hard to find, yes you can substitute sweet cherries for sour cherries.
As the name implies, sour cherries are very tart, so I didn’t add any lemon juice to the filling.
However, if you substitute sweet cherries, you want to add about a tablespoon of lemon juice. This helps balance the sweetness in the filling.
You may also want to cut back on how much sugar you use. I recommend starting at 3/4 cup sugar then adjust from there.
How To Pit Cherries
The easiest way to pit cherries is with a cherry pitter (affiliate link). Although it’s not an absolute necessity, it helps make the process go faster. You can also use it to pit olives.
If you don’t have a cherry pitter, there are several ways to pit cherries with tools you already have on hand.
You can use a pastry tip by placing it tip-side up then push the cherry firmly onto it until the pit comes out.
You can also use a chopstick or straw. Insert into the stem side and pop out the pit. If the pit isn’t completely centered, you may have to dig for a bit.
How to make cherry pie filling
This recipe is as easy as boiling water, mostly because that’s exactly what you’re doing to make homemade cherry pie filling.
First, whisk together water, sugar, and cornstarch then bring to a boil. Once boiling, stir until the sugar dissolves and the mixture thickens thanks to the cornstarch.
Once thickened, remove from the heat and stir in the cherries and almond extract.
Because the cherries are soft (unlike apples, for example), you don’t need to cook it any further. Cool the filling to room temperature before using.
Can you can homemade cherry pie filling?
I’ve had people ask if my fresh cherry pie filling is suitable for canning.
The answer is no because of the cornstarch. Cornstarch breaks down after awhile, which affects bacteria growth.
Keep this pie filling stored in the refrigerator for 2 weeks. You can also freeze it for future baking.
How to freeze cherry pie filling
Much like cherry pie itself, you can freeze cherry pie filling. There are two ways to freeze cherry pie filling:
- Line a freezable pie plate (not glass as it may shatter when baked at a cold temperature) with pie dough. Fill the dough with the peach pie filling then cover the top with another piece of pie dough. Fully cover with plastic wrap then place in a freezer-safe plastic bag.
- Transfer the pie filling to a freezer-safe plastic bag. Place the bag inside an empty pie plate and spread out so it takes the shape of the plate. Freeze until firm. Because it’s the shape of the plate, it should be easy to transfer and bake when ready.
Whichever method you choose, freeze for up to 3 months. When ready to bake, cut three slits into the top of the crust and bake at 400F for 45-60 minutes or until the crust is golden brown.
What To Do With Cherry Pie Filling
Now you made a jar of cherry pie filling, what should you make with it? Here are some cherry pie filling recipe ideas:
- Cinnamon Pecan Cherry Pie – Chances are you’re reading this recipe because you want pie. Here’s a traditional recipe with a streusel topping.
- Cherry Pie For Two – Don’t want to eat a whole pie? Solution – mini pies!
- Cherry Cobbler Bars – A different way to eat cherry cobbler
- Cherry Pie Ice Cream – Too hot for pie? Eat it in ice cream form.
- No Bake Chocolate Cherry Cheesecake Dip – When you don’t want to bake a whole cheesecake
- Cherry Cheesecake Stuffed Cupcakes – These chocolate cupcakes with cherry pie filling have a fun surprise in the middle!
- Baked Cherry Cheesecake Wontons – Finger food that is both fun and messy
No more canned pie filling! Learn how to make homemade cherry pie filling from scratch using fresh tart cherries. Use it to make cherry pie, chocolate cake filling, or stuffed cupcakes. *If using sweet cherries, add 1 tablespoon lemon juice. **The filling will separate when stored in the refrigerator. Reheat everything back up in a saucepan until smooth again. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Homemade Cherry Pie Filling
Ingredients
Instructions
Notes
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Renee says
Now I just need to get my hands on a bunch of fresh cherries…Oh how I love anything cherry!
Carla says
You’ll love the fresh cherry taste! Thanks Renee.
Jen @ Juanita's Cocina says
WOW!!!
Wait, did you say peaches???
Carla says
I sure did :D If you click on the link, it even goes to cheesecake ;)
Jennie @themessybakerblog says
Yum! This is such a great idea. I prefer homemade over canned any day, and don’t even get me started on canned soup- blek!
Carla says
Glad I’m not the only one! Thanks Jennie!
Angie @ Big Bear's Wife says
That pie filling looks so good! It’s picture perfect!
Carla says
Thanks Angie!
Kim Bee says
This is so cool I can barely contain my excitement. I must try this. It’s spectacular.
Carla says
Thank you Kim :)
Kathia says
Can you send me some please so I can make a cherry pie… looks delicious. :D
Carla says
On its way ;) Thanks Kathia!
Tora Estep says
I prefer to make most of my own stuff from scratch too (and I am totally with you on canned soup; it’s loathsome). I may have to try making the peach filling.
Christine says
Gosh, I think that you are my hero… I LOVE cherries and this is just another way I can have them when they’re not in season!
Dina says
oh that looks sooo good. i love sour cherries! i had cherries like that in wisconsin and fell in love!
Shonagh @ An Offal Experiment says
I’m just wondering about the thickness of your cherry filling? I tried making some with cornstarch and it didn’t thicken up, something to do with the acidity of the cherries. Have you ever tried tapioca?
Carla says
Yes, it does thicken with the cornstarch, enough to make a pie (https://www.chocolatemoosey.com/2012/07/31/cinnamon-pecan-cherry-pie/). Not sure about acidity levels. No, I have not tried tapioca as a thickening agent.
kay says
can you use sweet cherries for this recipe
Carla says
Yes you can. You may want to add a splash of lemon juice to balance the sweetness.
Paddy Harrison says
I have these cherry trees in my yard. They make beautiful pies. For thickening I use tapioca flour. It freezes better than corn starch, if you make up the pies and freeze them.
Pat says
Should I use the same amount of tapioca flour as corn starch?
Carla says
This recipe has not been tested for tapioca flour. You can google “substitute tapioca starch for cornstarch”. Looks like it’s 2 tablespoons tapioca flour for every 1 tablespoon cornstarch, so that would be 1/2 cup tapioca flour. Again, I have not tried this myself so please let me know how it goes.
Candisse says
I have always used cherry pie filling from a can, but I have now moved to Australia where it’s not available and I was wondering what the heck to do! This looks awesome and super easy.Thank you so much – can’t wait to try it on cheesecake and other desserts!
Kalamity Kelli says
Mmmmmmmmm………these look delicious. I love Cherries and cherry pie. My Nana had a cherry tree in her backyard that we used to pick. Nuthin’ better!
Stacy | Wicked Good Kitchen says
Gorgeous tart cherry pie filling, Carla! Jen (Juanita’s Cocina) just tweeted her Pinterest pin and I followed suit…pinned it everywhere I could! So very pretty. I’ve got tart cherries on the brain…going picking this weekend! Thanks so much for sharing! xo
Anita at Hungry Couple says
Perfect timing. I have a pound of fresh cherries on my counter and a hankering to make a pie!
Paulette says
Thank you so much for the recipe. I have a sour cherry tree in my back yard, this year the fruit was quite plentiful and I’m going to try your recipe. :)
Erin says
I am about to try this with my Nanking cherries, thanks for the recipe! How long do you think it would stay good in the refrigerator? And do you think it would freeze ok? Thanks!
Carla says
I’d say up to a month in the fridge. And yes, you can freeze it! Maybe not in a glass container. I’ve seen people put pie filling in a freezer bag, lay it in a pie dish (so it takes the shape of it), then freeze it that way.
jen says
can this recipe be canned instead of being used right away?
Carla says
No. The cornstarch will break down. Refrigerate for up to one month.
meg says
If you use ClearGel instead of cornstarch, you can both can or freeze your filling without it breaking down. Just a hint
Lovely says
Hi!
I recently picked some dark cherries and I think they are lapin cherries.
My question is: Can I use these cherries to make like cherry pie and stuff with?
Please try to respond Asap if u can.
Carla Cardello says
Yes, you can. You’ll have to adjust the recipe for taste, such as sweetness. Maybe instead of the optional cherry juice, add lemon juice for a little bit of tartness. Again, you’ll have to taste as you go.
Lovely says
Hi!
I put a strainer in a bowl and put my cherries in the stariner and filled the bowl up with water. when I checked on the cherries the next day the has kinda opened up a bit like from the line on them so it is like peeling. can i still use these cherries
Carla Cardello says
I would guess yes.
tessa says
This looks so pretty and so yummy……………..Oh, Sugar!
Pat says
I picked and froze many cups of cherries. How do I adjust this recipe to use frozen instead of fresh cherries?
Carla says
The best way would be to thaw the cherries in a colander, discard any liquid from thawing, then pat them dry.