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:
- Whisk together water, sugar, and cornstarch in a saucepan.
- Boil the mixture until the sugar dissolves and filling thickens.
- 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:
- 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.
- 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.

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 a few pantry ingredients then you can use it for cherry pie, cherry cobbler, and more.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup cornstarch
- 5 cups pitted sour cherries*
- 1 teaspoon almond or vanilla extract
- 2-3 drops red food coloring (optional)
Instructions
- In a large saucepan, whisk together sugar, water, and cornstarch. Bring to a boil over medium heat, stirring often. Cook until thickened, about 1-2 minutes.
- Remove from the heat and stir in cherries and almond extract. If it's not red enough, add food coloring. Cool to room temperature then use as desired or refrigerate for up to 5 days.
The filling will separate when refrigerated. Reheat everything back up in a saucepan until smooth again.
Recipe is not suitable for canning due to the cornstarch.
To make a cherry pie:
- Preheat oven to 375F. Add the filling to a prepared 9 inch pie crust (homemade or store bought). Top with another 9 inch pie crust, making slits to let steam escape. Bake 40-45 minutes or until golden brown. Cool completely before serving.
Notes
- *If using sweet cherries, add 1 tablespoon lemon juice.
- In addition to pie, use your filling in mini cherry pie, cherry cobbler bars, and cherry crumble pie.
- Liked this recipe? Check out my peach pie filling, blueberry pie filling, strawberry pie filling, and apple pie filling.
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Now I just need to get my hands on a bunch of fresh cherries…Oh how I love anything cherry!
You’ll love the fresh cherry taste! Thanks Renee.
WOW!!!
Wait, did you say peaches???
I sure did :D If you click on the link, it even goes to cheesecake ;)
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!
Glad I’m not the only one! Thanks Jennie!
That pie filling looks so good! It’s picture perfect!
Thanks Angie!
This is so cool I can barely contain my excitement. I must try this. It’s spectacular.
Thank you Kim :)
Can you send me some please so I can make a cherry pie… looks delicious. :D
On its way ;) Thanks Kathia!
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.
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!
oh that looks sooo good. i love sour cherries! i had cherries like that in wisconsin and fell in love!
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?
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.
can you use sweet cherries for this recipe
Yes you can. You may want to add a splash of lemon juice to balance the sweetness.
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.
Should I use the same amount of tapioca flour as corn starch?
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.
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!
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!
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
Perfect timing. I have a pound of fresh cherries on my counter and a hankering to make a pie!
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. :)
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!
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.
can this recipe be canned instead of being used right away?
No. The cornstarch will break down. Refrigerate for up to one month.
If you use ClearGel instead of cornstarch, you can both can or freeze your filling without it breaking down. Just a hint
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.
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.
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
I would guess yes.
This looks so pretty and so yummy……………..Oh, Sugar!
I picked and froze many cups of cherries. How do I adjust this recipe to use frozen instead of fresh cherries?
The best way would be to thaw the cherries in a colander, discard any liquid from thawing, then pat them dry.
This is so easy and can be used in so many recipes! I love it.
Happy to hear you enjoyed it!