Best Cherry Pie Filling Recipe Easy Homemade Fruit Filling

Jump to Recipe Homemade cherry pie filling is the most delicious way to fill not only pies but any sweet baked goods that could use some cherry flavor! This pie filling comes together in just 20 minutes and can be made with fresh or frozen pie cherries! Your fruit-filled desserts are about to get a whole lot better! Best Cherry Pie Filling Recipe Cherry pie filling is an American classic that any baker should know how to make. This version is super simple and can be made in 20 minutes on the stovetop! Mix it into your favorite baked goods, use it to top sweets, or make an amazing cherry pie! No matter what you use it for, this homemade cherry pie filling will make it even better! This easy cherry pie filling will be your new go-to recipe for fruity desserts!

Jump to:Best Cherry Pie Filling Recipe 🥘 Cherry Pie Filling Ingredients 🔪 How To Make Cherry Pie Filling 💭 Angela’s Tips & Recipe Notes 🥡 Storing ❓ What Types Of Cherries Are Used In Cherry Pies? ❓ Do You Have To Thaw Frozen Cherries When Making Pie Filling? ❓ Should I Drain Frozen Pie Cherries? 🍒 More Cherry Recipes 📋 Recipe 💬 Comments

🥘 Cherry Pie Filling Ingredients You only need a few common ingredients for this pie filling. If you have access to fresh pie cherries great, but if not, frozen will work just fine! Pie Cherries - 6 cups (fresh or frozen).Sugar - 1 cup.Cornstarch - 6 tablespoons.Lemon - 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice). Additionally, you can also use a teaspoon of almond extract.Ground Cinnamon - ½ teaspoon. Salt - 1 pinch. Butter - 2 tablespoons. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Make Cherry Pie Filling Combine the ingredients, heat, then cool, that’s it! You will need measuring cups, a rubber spatula, and a saucepan. This should yield about 6 cups of pie filling which is plenty for just about any pie recipe. Combine ingredients. Combine all of the ingredients except for the butter in a saucepan (6 cups cherries, 1 cup of sugar, 6 tablespoons cornstarch, 1 large lemon zested & juiced, ½ teaspoon cinnamon, and 1 pinch of salt). Stir to coat.Heat. In a saucepan over medium to medium-high heat, heat the mixture just until it begins to bubble, stirring occasionally. Cool. Remove the pie filling from the heat and gently stir in 2 tablespoons of butter. Set aside to cool. Pour cherry pie filling over your ice cream, pancakes, or waffles. You can also use it in oatmeal or mix it into baked goods. Enjoy! 💭 Angela’s Tips & Recipe Notes Use a great pie cherry-like Montmorency, morello, or amarelle. If you can’t find frozen pie cherries (more likely than fresh, unless you’re buying from a grower), you can use canned sour cherries.The pie filling will thicken more as it cools and it will continue to thicken once refrigerated. This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe.If you plan to use your cherry pie filling right away in a pie, or to fill other baked goods, allow it to cool down to room temperature first. 

🥡 Storing If not using your pie filling right away, let it cool then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge.  Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months.  ❓ What Types Of Cherries Are Used In Cherry Pies? The most common cherries for pies are Morello and Amarelle. Montmorency cherries are another popular choice. ❓ Do You Have To Thaw Frozen Cherries When Making Pie Filling? You can either set them out for a few minutes prior to heating to let them warm up a bit or cook them from frozen. If heating from frozen, it may add some time but will still make a delicious pie filling. ❓ Should I Drain Frozen Pie Cherries? Surprisingly, there is no more juice in frozen cherries than in fresh cherries. Therefore, there is no reason to drain them! 🍒 More Cherry Recipes Cherry Blueberry Dump CakeMaraschino Cherry Coffee CakeCherry Chocolate Dump CakeCherry ClafoutisChocolate Maraschino Cherry BrowniesChocolate Chip Maraschino Cherry Almond Bars

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4 from 2 reviews

Cherry Pie Filling

Homemade cherry pie filling is the most delicious way to fill not only pies but any sweet baked goods that could use some cherry flavor! This pie filling comes together in just 20 minutes and can be made with fresh or frozen pie cherries! Your fruit-filled desserts are about to get a whole lot better!

Author | Angela

Servings: 8 servings Calories: 214kcal Prep 10 minutes Cooking 10 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 6 cups pie cherries (fresh or frozen)▢ 1 cup sugar▢ 6 tablespoon cornstarch▢ 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)▢ ½ teaspoon ground cinnamon▢ 1 pinch salt▢ 2 tablespoon butter

InstructionsCombine all of the ingredients except for the butter in a saucepan (cherries, sugar, cornstarch, lemon zest & juice, cinnamon, salt, and butter). Stir to coat.6 cups pie cherries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, 1 pinch saltHeat the saucepan over medium to medium-high heat, stirring occasionally, just until the mixture begins to bubble. Remove the pie filling from heat, gently stir in the butter, and then set aside to cool. 2 tablespoon butter Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan Notes Use a great pie cherry like montmorency, morello, or amarelle. If you can’t find frozen pie cherries (more likely than fresh, unless you’re buying from a grower), you can use canned sour cherries. The pie filling will thicken more as it cools and it will continue to thicken once refrigerated.  This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe. If you plan to use your cherry pie filling right away in a pie, or to fill other baked goods, allow it to cool down to room temperature first.  To store: If not using your pie filling right away, let it cool then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge.  To freeze: Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months. 

NutritionCalories: 214kcal (11%) | Carbohydrates: 48g (16%) | Protein: 1g (2%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 28mg (1%) | Potassium: 250mg (7%) | Fiber: 3g (13%) | Sugar: 39g (43%) | Vitamin A: 157IU (3%) | Vitamin C: 14mg (17%) | Calcium: 19mg (2%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best cherry pie filling recipe, canned cherries cherry pie filling, cheesecake toppings, cherry pie filling, cherry pie filling from scratch, cherry pie filling ingredients, easy cherry pie filling, fresh cherry pie filling, homemade cherry pie filling, what you’ll need to make cherry pie Course Dessert Recipes, Fruit Desserts, Pie RecipesCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Homemade cherry pie filling is the most delicious way to fill not only pies but any sweet baked goods that could use some cherry flavor! This pie filling comes together in just 20 minutes and can be made with fresh or frozen pie cherries! Your fruit-filled desserts are about to get a whole lot better!

Best Cherry Pie Filling Recipe

Cherry pie filling is an American classic that any baker should know how to make. This version is super simple and can be made in 20 minutes on the stovetop!

Mix it into your favorite baked goods, use it to top sweets, or make an amazing cherry pie! No matter what you use it for, this homemade cherry pie filling will make it even better!

🥘 Cherry Pie Filling Ingredients

You only need a few common ingredients for this pie filling. If you have access to fresh pie cherries great, but if not, frozen will work just fine!

• Pie Cherries - 6 cups (fresh or frozen).Sugar - 1 cup.Cornstarch - 6 tablespoons.Lemon - 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice). Additionally, you can also use a teaspoon of almond extract.Ground Cinnamon - ½ teaspoon. Salt - 1 pinch. Butter - 2 tablespoons.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Cherry Pie Filling

Combine the ingredients, heat, then cool, that’s it! You will need measuring cups, a rubber spatula, and a saucepan.

This should yield about 6 cups of pie filling which is plenty for just about any pie recipe.

• Combine ingredients. Combine all of the ingredients except for the butter in a saucepan (6 cups cherries, 1 cup of sugar, 6 tablespoons cornstarch, 1 large lemon zested & juiced, ½ teaspoon cinnamon, and 1 pinch of salt). Stir to coat.Heat. In a saucepan over medium to medium-high heat, heat the mixture just until it begins to bubble, stirring occasionally. Cool. Remove the pie filling from the heat and gently stir in 2 tablespoons of butter. Set aside to cool.

Pour cherry pie filling over your ice cream, pancakes, or waffles. You can also use it in oatmeal or mix it into baked goods. Enjoy!

💭 Angela’s Tips & Recipe Notes

• Use a great pie cherry-like Montmorency, morello, or amarelle. If you can’t find frozen pie cherries (more likely than fresh, unless you’re buying from a grower), you can use canned sour cherries.The pie filling will thicken more as it cools and it will continue to thicken once refrigerated. This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe.If you plan to use your cherry pie filling right away in a pie, or to fill other baked goods, allow it to cool down to room temperature first.

🥡 Storing

If not using your pie filling right away, let it cool then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge. 

Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months. 

❓ What Types Of Cherries Are Used In Cherry Pies?

The most common cherries for pies are Morello and Amarelle. Montmorency cherries are another popular choice.

❓ Do You Have To Thaw Frozen Cherries When Making Pie Filling?

You can either set them out for a few minutes prior to heating to let them warm up a bit or cook them from frozen. If heating from frozen, it may add some time but will still make a delicious pie filling.

❓ Should I Drain Frozen Pie Cherries?

Surprisingly, there is no more juice in frozen cherries than in fresh cherries. Therefore, there is no reason to drain them!

🍒 More Cherry Recipes

• Cherry Blueberry Dump CakeMaraschino Cherry Coffee CakeCherry Chocolate Dump CakeCherry ClafoutisChocolate Maraschino Cherry BrowniesChocolate Chip Maraschino Cherry Almond Bars

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4 from 2 reviews

Cherry Pie Filling

Homemade cherry pie filling is the most delicious way to fill not only pies but any sweet baked goods that could use some cherry flavor! This pie filling comes together in just 20 minutes and can be made with fresh or frozen pie cherries! Your fruit-filled desserts are about to get a whole lot better!

Author | Angela

Servings: 8 servings Calories: 214kcal Prep 10 minutes Cooking 10 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 6 cups pie cherries (fresh or frozen)▢ 1 cup sugar▢ 6 tablespoon cornstarch▢ 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)▢ ½ teaspoon ground cinnamon▢ 1 pinch salt▢ 2 tablespoon butter

InstructionsCombine all of the ingredients except for the butter in a saucepan (cherries, sugar, cornstarch, lemon zest & juice, cinnamon, salt, and butter). Stir to coat.6 cups pie cherries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, 1 pinch saltHeat the saucepan over medium to medium-high heat, stirring occasionally, just until the mixture begins to bubble. Remove the pie filling from heat, gently stir in the butter, and then set aside to cool. 2 tablespoon butter Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan Notes Use a great pie cherry like montmorency, morello, or amarelle. If you can’t find frozen pie cherries (more likely than fresh, unless you’re buying from a grower), you can use canned sour cherries. The pie filling will thicken more as it cools and it will continue to thicken once refrigerated.  This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe. If you plan to use your cherry pie filling right away in a pie, or to fill other baked goods, allow it to cool down to room temperature first.  To store: If not using your pie filling right away, let it cool then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge.  To freeze: Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months. 

NutritionCalories: 214kcal (11%) | Carbohydrates: 48g (16%) | Protein: 1g (2%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 28mg (1%) | Potassium: 250mg (7%) | Fiber: 3g (13%) | Sugar: 39g (43%) | Vitamin A: 157IU (3%) | Vitamin C: 14mg (17%) | Calcium: 19mg (2%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best cherry pie filling recipe, canned cherries cherry pie filling, cheesecake toppings, cherry pie filling, cherry pie filling from scratch, cherry pie filling ingredients, easy cherry pie filling, fresh cherry pie filling, homemade cherry pie filling, what you’ll need to make cherry pie Course Dessert Recipes, Fruit Desserts, Pie RecipesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

4 from 2 reviews

Cherry Pie Filling

Author | Angela

Servings: 8 servings

Calories: 214kcal

Prep 10 minutes

Cooking 10 minutes

Total Time 20 minutes

Ingredients US CustomaryMetric1x2x3x▢ 6 cups pie cherries (fresh or frozen)▢ 1 cup sugar▢ 6 tablespoon cornstarch▢ 1 large lemon (zested and juiced, or use 2-3 tablespoons lemon juice)▢ ½ teaspoon ground cinnamon▢ 1 pinch salt▢ 2 tablespoon butter

InstructionsCombine all of the ingredients except for the butter in a saucepan (cherries, sugar, cornstarch, lemon zest & juice, cinnamon, salt, and butter). Stir to coat.6 cups pie cherries, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, ½ teaspoon ground cinnamon, 1 pinch saltHeat the saucepan over medium to medium-high heat, stirring occasionally, just until the mixture begins to bubble. Remove the pie filling from heat, gently stir in the butter, and then set aside to cool. 2 tablespoon butter

Equipment You May NeedMeasuring Cupsrubber spatulaSaucepan

Notes Use a great pie cherry like montmorency, morello, or amarelle. If you can’t find frozen pie cherries (more likely than fresh, unless you’re buying from a grower), you can use canned sour cherries. The pie filling will thicken more as it cools and it will continue to thicken once refrigerated.  This recipe makes approximately 6 cups of cherry pie filling, which should be enough for any pie recipe. If you plan to use your cherry pie filling right away in a pie, or to fill other baked goods, allow it to cool down to room temperature first.  To store: If not using your pie filling right away, let it cool then transfer it to an airtight jar or container. It will keep for 4-5 days in the fridge.  To freeze: Place your cooled cherry pie filling in a half-gallon freezer bag and squeeze out the excess air. Lay the bag flat in the freezer for easy storage and use within 6 months. 

Nutrition

Calories: 214kcal (11%) | Carbohydrates: 48g (16%) | Protein: 1g (2%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg (3%) | Sodium: 28mg (1%) | Potassium: 250mg (7%) | Fiber: 3g (13%) | Sugar: 39g (43%) | Vitamin A: 157IU (3%) | Vitamin C: 14mg (17%) | Calcium: 19mg (2%) | Iron: 1mg (6%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dessert Recipes, Fruit Desserts, Pie RecipesCuisine American

US CustomaryMetric