Foolproof Thick & Juicy Homemade Cherry Pie Filling (From Scratch)
Ditch the can and make the best cherry pie filling from scratch. This recipe guarantees a thick, glossy, non-runny filling perfect for pies, cheesecakes, or waffles.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 4 cups 1x
- Category: Dessert Filling
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups fresh or frozen sweet or tart cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- If using frozen cherries, do not thaw them first. Place the cherries and sugar in a medium saucepan.
- In a small bowl, whisk together the cornstarch and water until completely smooth. This step is key for a thick cherry pie filling.
- Place the saucepan over medium heat. Bring the cherry mixture to a gentle simmer, stirring occasionally.
- Once simmering, slowly pour the cornstarch slurry into the saucepan while whisking constantly.
- Continue to cook, stirring constantly, until the mixture thickens significantly and begins to bubble, about 2 to 4 minutes. You are looking for a glossy, thick cherry filling.
- Remove the pan from the heat. Stir in the lemon juice, almond extract, and salt.
- Transfer the homemade cherry pie filling to a heatproof bowl. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Cool to room temperature, then chill completely in the refrigerator for at least 2 hours before using in your pie or dessert.
Notes
- For a brighter color and flavor, use tart cherries. If you use only sweet cherries, you may need to increase the lemon juice slightly.
- This recipe works well for pies, tarts, or as a topping for cheesecake or ice cream.
- If you prefer not to use cornstarch, you can substitute it with 3 tablespoons of tapioca starch for a similar thickening effect.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 35
- Sodium: 50
- Fat: 0.2
- Saturated Fat: 0
- Unsaturated Fat: 0.2
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 2
- Protein: 0.5
- Cholesterol: 0