Cherry Pie Filling Recipe: There’s nothing quite like homemade cherry pie filling. It’s rich, bursting with flavor, and far better than the canned version you find in stores. The best part? You can control the sweetness, tartness, and thickness to make it exactly how you like.
This cherry pie filling isn’t just for pies! You can use it for cheesecakes, pastries, or as a topping for pancakes and waffles. Let’s dive into making this delicious filling step by step.
Ingredients for Cherry Pie Filling
To make a delicious cherry pie filling, you’ll need the following:
Main Ingredients
- Cherries – Fresh, frozen, or canned (about 4 cups)
- Sugar – ¾ cup (adjust based on cherry sweetness)
- Lemon Juice – 1 tablespoon (enhances flavor and preserves color)
- Cornstarch – 2 tablespoons (for thickening)
- Water – ½ cup (helps dissolve the cornstarch)
Optional Ingredients
- Vanilla Extract – 1 teaspoon (adds depth of flavor)
- Almond Extract – ½ teaspoon (gives a subtle nutty note)
- Salt – A pinch (balances sweetness)
These simple ingredients come together to create a cherry pie filling that’s both easy and delicious.
Best Cherries for Pie Filling
Not all cherries are created equal, and the type you use will affect the taste and texture of your pie filling.
Sweet vs. Tart Cherries
- Tart Cherries – Ideal for traditional pie filling; they have a naturally tangy taste that balances well with sugar.
- Sweet Cherries – Can be used but require less sugar to avoid an overly sweet filling.
Fresh, Frozen, or Canned Cherries?
- Fresh Cherries – Best for flavor but require pitting.
- Frozen Cherries – Convenient and work well; no need to thaw before cooking.
- Canned Cherries – Already pitted and packed in juice; drain before using.
For the best results, use a mix of sweet and tart cherries to get a balanced flavor.
How to Prepare Cherries
Pitting Cherries Easily
- Use a cherry pitter for quick and easy removal.
- No pitter? Use a straw, chopstick, or even a paperclip to push the pit out.
Whole vs. Sliced Cherries
- Whole cherries give a chunkier filling.
- Slicing them in half helps them break down faster when cooking.
Cooking the Cherry Pie Filling
Now, let’s cook the filling to perfection.
Stovetop Method
- Combine cherries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally.
- Mix cornstarch and water in a small bowl to create a slurry.
- Add the slurry to the cherries and stir continuously to avoid lumps.
- Cook until thickened (about 10 minutes). The mixture should coat the back of a spoon.
- Remove from heat and stir in vanilla or almond extract (if using).
- Let it cool before using or storing.
Slow Cooker Method
- Add all ingredients except cornstarch to the slow cooker.
- Cook on low for 3-4 hours or high for 1-2 hours.
- In the last 30 minutes, add the cornstarch slurry and stir well.
This method is great if you want a hands-off approach.
Thickening the Filling
The key to a perfect cherry pie filling is achieving the right thickness.
Thickening Agents
- Cornstarch – The best option for a glossy, smooth texture.
- Flour – Works but creates a cloudier filling.
- Tapioca Starch – A great alternative for a silky texture.
Tips for Perfect Thickness
- Mix cornstarch with cold water before adding to cherries.
- Stir constantly while cooking to avoid clumps.
- If too thick, add a little water; if too thin, simmer longer.
Adjusting Sweetness & Flavor
The sweetness of your pie filling depends on the type of cherries you use.
- Taste the cherries before adding sugar. Adjust as needed.
- If it’s too sweet, add a bit more lemon juice.
- Vanilla and almond extracts elevate the flavor and add depth.
Cooling and Storing the Filling
Once your cherry pie filling is done, let it cool completely before storing.
Storage Tips
- Refrigeration – Store in an airtight container for up to 5 days.
- Freezing – Freeze in a sealed bag or container for up to 6 months.
Using Cherry Pie Filling in Recipes
Beyond pies, try using your cherry pie filling in:
- Cheesecakes
- Danishes and turnovers
- Pancakes and waffles
- Ice cream toppings
Common Mistakes to Avoid
- Overcooking the cherries – They turn mushy; cook just until tender.
- Not thickening properly – Ensure the cornstarch is well-mixed before adding.
FAQs about Cherry Pie Filling Recipe
What type of cherries should I use for a cherry pie filling?
For the best cherry pie filling, use tart cherries such as Montmorency or Morello. If you prefer a sweeter filling, Bing or Rainier cherries are also good choices. Fresh cherries are ideal, but canned or frozen cherries can be used as a convenient alternative.
Do I need to pit the cherries before cooking?
Yes, pitting the cherries is essential before cooking them for your pie filling. Pitting ensures that your pie is pleasant to eat without the inconvenience of cherry stones.
What are the basic ingredients for cherry pie filling?
The basic ingredients for homemade cherry pie filling are cherries, sugar, cornstarch (as a thickener), lemon juice (to balance sweetness), and optional spices like cinnamon or vanilla for added flavor.
How can I thicken my cherry pie filling?
Cornstarch is the most common thickener used in cherry pie fillings. Mix a small amount of cornstarch with water to create a slurry, then stir it into the boiling cherry mixture. Cook until the filling thickens and becomes clear.
Can I make cherry pie filling in advance?
Yes, you can prepare cherry pie filling in advance. It can be refrigerated for up to three days or frozen for up to three months. Be sure to store it in an airtight container to maintain freshness and prevent freezer burn.
Is it possible to make a sugar-free cherry pie filling?
Absolutely! For a sugar-free version, substitute the sugar with a sugar alternative like erythritol or stevia. Adjust the quantity to taste, as these substitutes vary in sweetness.
How long should I cook cherry pie filling?
Cook the cherry pie filling over medium heat until the cherries have softened and the sauce has thickened. This usually takes about 10-15 minutes. Be sure to stir frequently to prevent sticking and ensure even cooking.
Conclusion
Making homemade cherry pie filling is simple, and the result is far better than store-bought! Whether you’re baking a classic cherry pie or using it as a topping, this recipe guarantees a rich and flavorful filling every time.
