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.
Sometimes I can be really overambitious in the kitchen. I went through a phase where I insisted on making everything from scratch – ketchup and mustard, sweet chili sauce, tortillas.
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 find myself still wanting to make everything from scratch, especially desserts. If it comes in a package or a mix, I make it homemade. Sometimes it works (Funfetti Layer Cake), sometimes I fail.
One of the easiest ingredients I’ve made from scratch is canned pie filling, whether it’s apple, peach, or fresh sour cherries. In fact, it’ll take you longer to pit the cherries than to actually cook the filling.
I first went cherry picking in 2012. The sweet cherry crops were hit badly from the frost, but the sour cherries (otherwise known as tart cherries) were fine. I ended up picking 6.81 pounds.
As the name suggests, these cherries are sour and are hard to eat as a snack. However, they are perfect for baking because the sugar balances the tartness.
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, you can use a knife.
Here are some ideas on what to do with cherry pie filling:
- 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!
- One Serving Cherry Pie Ice Cream Sundae – Sometimes you only want a taste of cherry pie without eating the whole thing.
- Cherry Pie Ice Cream – Too hot for pie? Eat it in ice cream form.
- Chocolate Cherry Cheesecake – When you want a whole cheesecake
- Chocolate Cherry Cheesecake Dip – When you don’t want 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
- Cherry Cobbler Bars – A different way to eat cherry cobbler
- 1 cup water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- Few drops of red food coloring
- 5 cups pitted sour cherries
- In a large saucepan, combine water, sugar, and cornstarch. Bring to a boil over medium heat, stirring often. Cook for another 1-3 minutes or until thickened. Remove from heat and stir in almond extract and food coloring. Stir in cherries. Cool to room temperature then use right away or store in the refrigerator*.
Homemade Cherry Pie Filling
Ingredients
Instructions
Notes
If you do store the filling in the refrigerator, it may separate. Reheat everything back up in a saucepan until combined and thickened again.
Source: Adapted from Cherry Marketing Institute
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.
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.