Homemade Cherry Pie Filling

Skip the canned cherry pie filling and learn how to make Homemade Cherry Pie Filling from scratch using fresh sour cherries! It only takes 5 minutes to cook with only a few pantry ingredients then you can use it for cherry pie, cherry cobbler, and more.

Sometimes I can be really overambitious in the kitchen.

Growing up I went through a phase where I insisted on making everything from scratch, even ketchup without corn syrup.

As I started working full time I realized how limited my time and energy were, so 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.

That’s why I’m bringing you the best Cherry Pie Filling made from scratch using sour cherries (also known as tart cherries) without corn syrup or preservatives.

In fact, it’ll take you longer to pit the fresh cherries than to actually cook the filling. How easy is that?!

All you need are a few basic pantry ingredients and fresh cherries (either tart or sweet).

I have other fruit fillings such as my apple pie filling, blueberry pie filling, peach pie filling, and strawberry pie filling.

But cherry pie filling is definitely my favorite, especially as a topping for my no bake cheesecake bars and 6 inch cheesecake.

Of course you’re likely here to make an actual pie, which I got you covered with mini cherry pies and cherry crumble pie.

Whichever dessert you’re making, you’re going to love this sweet and juicy homemade cherry pie filling.

Ingredients For Cherry Pie Filling

To make the best cherry pie filling, you’ll need the following ingredients:

• Sugar: To sweeten the filling as well as part one of making the simple syrup
• Water: Needed to finish making the simple syrup
• Cornstarch: Used to thicken the filling so it’s not runny when you cut the pie
• Cherries: The star of the pie!
• Almond extract: Did you know cherry pits and almonds have a similar taste? That’s why you often find almond extract instead of vanilla paired with cherries (although you’re welcome to use vanilla as well!)
• Food coloring: Although food coloring is optional, cherry pie filling isn’t very red on its own. It’s more for presentation if that’s a priority when serving.

Where To Buy Sour Cherries

Here in Pennsylvania we have cherry farms. Most of the time I’ll pick my own, but sometimes the farms will sell them already harvested.

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.

If you can’t find sour cherries, substitute an equal amount of sweet cherries then add 1 tablespoon lemon juice to balance the extra sweetness.

How To Make Cherry Pie Filling

Making homemade cherry pie filling is as easy as boiling water, mostly because that’s exactly what you’re doing! Here’s how to make it:

1. Whisk together water, sugar, and cornstarch in a saucepan.
2. Boil the mixture until the sugar dissolves and filling thickens.
3. Stir in cherries, almond extract, and food coloring.

Cool your tart cherry pie filling until room temperature. If not using right away, refrigerate in an airtight container for up to 4 days.

The filling will separate in the refrigerator once cold. When you’re ready to use, transfer it to a saucepan to reheat until smooth again.

Is homemade cherry pie filling suitable for canning?

This cherry pie filling recipe is not suitable for canning because of the cornstarch, which breaks down after awhile and affects bacteria growth.

Keep this tart cherry pie filling stored in the refrigerator or freeze it for future baking.

How To Freeze Cherry Pie Filling

Using up your fresh cherries but not ready to bake yet? Much like cherry pie itself, you can freeze your cherry pie filling recipe.

There are two ways to freeze your filling:

1. Line a freezable pie plate with pie dough (not glass as it may shatter when baked at a cold temperature) then fill with the cherry pie filling. Cover the top with another piece of pie dough. Fully cover with plastic wrap then place in a freezer-safe plastic bag.
2. 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 Make With Cherry Pie Filling

Now you made a jar of sour cherry pie filling, what should you make with it? Here are some cherry pie filling desserts to make:

• Cherry Turnovers – Golden, flaky puff pastry filled with cherries
• Cherry Cobbler Bars – A different way to eat cherry cobbler
• Cherry Pie Ice Cream – Too hot for pie? Eat it in ice cream form.
• 4 Inch Cheesecake and 7 Inch Cheesecake – Smaller cheesecakes you can top with your pie filling.
• Mini Cheesecakes and No Bake Mini Cheesecakes – Mini cheesecakes you can garnish with pie filling.
• No Bake Blueberry Cheesecake – Swap the blueberry filling for cherry for a 9 inch cheesecake pie
• Cherry Cheesecake Cupcakes – For when you’re in the mood to celebrate with cupcakes

For the full list of recipes, check out my post on Cherry Pie Filling Desserts.

Originally published June 28, 2012