Easy Homemade Cherry Pie Filling Recipe

Easy Homemade Cherry Pie Filling

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How to make your own cherry pie filling using fresh or frozen sour cherries. It's quick, easy, and takes just three ingredients!

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Ingredients

 1 cup sugar
 ¼ cup cornstarch
 4 cups sour cherries, pitted
Yields4 Servings
Nutrition Facts

Servings 4

Prep Time20 minsCook Time15 minsTotal Time35 mins

Instructions

1

In a small mixing bowl, whisk together 1 cup sugar and ¼ cup cornstarch. Set aside.

2

Best to store opened packages of cornstarch in a cool, dry place. Stored properly, it will keep indefinitely. Same for sugar.

3

Add 4 cups cherries to a saucepan over medium-low heat and cover the pan. Cook cherries until they begin to release their juice and come to a low simmer, about 10 minutes. Stir often and do not let them burn.

4

Pour sugar mixture into the cherries and juice, mixing as you add it. Bring the mixture back to a simmer and cook until the filling begins to thicken. About 2 minutes or up to 5 minutes for a thicker cherry pie filling.

5

Fresh cherries will keep for up to 10 days in the fridge and 6 months in the freezer. Removing the stems and pits is ideal before freezing but not required.

6

Let cool and use as pie filling. This is also great over ice cream. The pie filling will keep in the fridge in an airtight container for about 3 days or in the freezer for about 4 months.

7

Enjoy!

Easy Homemade Cherry Pie Filling Recipe

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 cup sugar
 ¼ cup cornstarch
 4 cups sour cherries, pitted

Directions

1

In a small mixing bowl, whisk together 1 cup sugar and ¼ cup cornstarch. Set aside.

2

Best to store opened packages of cornstarch in a cool, dry place. Stored properly, it will keep indefinitely. Same for sugar.

3

Add 4 cups cherries to a saucepan over medium-low heat and cover the pan. Cook cherries until they begin to release their juice and come to a low simmer, about 10 minutes. Stir often and do not let them burn.

4

Pour sugar mixture into the cherries and juice, mixing as you add it. Bring the mixture back to a simmer and cook until the filling begins to thicken. About 2 minutes or up to 5 minutes for a thicker cherry pie filling.

5

Fresh cherries will keep for up to 10 days in the fridge and 6 months in the freezer. Removing the stems and pits is ideal before freezing but not required.

6

Let cool and use as pie filling. This is also great over ice cream. The pie filling will keep in the fridge in an airtight container for about 3 days or in the freezer for about 4 months.

7

Enjoy!

Easy Homemade Cherry Pie Filling Recipe

Easy Homemade Cherry Pie Filling