This simple cherry pie filling goes absolutely perfectly with homemade pie dough. You’ll love it over your morning yogurt or even over buttermilk pancakes.
If you like homemade pie filling, you have to try our blueberry pie filling, peach pie filling, and apple pie filling
Simple cherry pie filling
What better way to use up those sweet plump summer cherries than making homemade cherry pie filling? There is just something so nostalgic about a homemade cherry pie right? Sweet syrupy cherries and buttery pie crust is simply winning combination! You just can’t go wrong here.
What type of cherries are best for pies?
Typically for cherry pie filling, you want to use sour cherries, but they can be very hard to find. Sweet, bing and Rainer cherries work great though! Once you have the right cherries, all you need is to get the correct sugar, cornstarch, and water ratio down. Then all you need is a splash of fresh lemon juice and a hint of vanilla for the BEST cherry pie filling ever!
How to make homemade cherry pie filling
- The first thing you want to do is pit your cherries. I only do this with a cherry pitter. It is an absolute must in this recipe.
- Then add the pitted cherries to a saucepan along with the cornstarch, sugar, water, lemon juice, and vanilla extract.
- Mix it all together and let it come to a boil. Then bring the heat down and let simmer on low for about 10 minutes.
Helpful tips
- To make this process faster, I highly suggest using a cherry pitter
- If you are lucky enough to find tart sour cherries, you will need to add more sugar
- Looking for a cornstarch substitute? Use arrowroot powder or tapioca starch if you prefer not to use cornstarch.
How to store it
The best way to store homemade pie filling like this is to place it into clean mason jars and place it in the refrigerator. Make sure the lids are tightly screwed on to preserve the pie filling as best as you can.
How long will it keep
When placed in a glass jar and kept in the fridge, cherry pie filling can last up to 2 weeks.
Can I freeze it?
Yes, you can freeze cherry pie filling. Ther are 2 ways to do this…
- For pies: You can fill the bottom of a pie pan with the cherry pie filling and freeze it in the pan until solid. Then transfer the frozen pie-shaped filling onto a large sheet of plastic wrap and wrap it really well.
- For other uses: You can simply place the cooled pie filling into a gallon-sized ziplock bag. Lay it flat and try to press all the air out before sealing it up. Freeze it for up to 4 months.
What to make with cherry pie filling?
- Cherry jello cake
- top it over a New York cheesecake
- Make a homemade pie with best pie crust
- Make it into a cherry cheese danish
Simple Cherry Pie Filling
Ingredients
- 6 cups sweet cherries pitted
- 3/4 cup water
- 1 1/2 tablespoons lemon juice
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon vanilla extract
Instructions
- Using a cherry pitter pit 6 cups of sweet cherries into a bowl.
- Add the cherries to a large saucepan along with 3/4 cup water, 1 1/2 tablespoons lemon juice, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon vanilla extract.
- Give everything a thorough mix and bring it to a boil. Then reduce the heat to low and let it simmer for 10 minutes with stirring frequently. 
Notes
- For pies: You can fill the bottom of a pie pan with the cherry pie filling and freeze it in the pan until solid. Then transfer the frozen pie-shaped filling onto a large sheet of plastic wrap and wrap it really well.
- For other uses: You can simply place the cooled pie filling into a gallon-sized ziplock bag. Lay it flat and try to press all the air out before sealing it up. Freeze it for up to 4 months.
- Cherry jello cake
- top it over a New York cheesecake
- Make a homemade pie with best pie crust
- Make it into a cherry cheese danish
Nutrition
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Christine Goeppinger says
Hi. I’m wondering how much does this make and can it be canned by pressure canner?
Dina says
Hi Christine 🙂 This recipe makes enough filling for a 9-inch pie. I have never tried canning this cherry filling so I am not sure if that would work. I hope that helps. If you give it a try let me know how it goes! 🙂
Virginia says
This is the best cherry pie filling ever. I had a cherry tree at my old house and it gave us a lot of cherries last year. So I am still working frozen one from last year. Works every time. Makes a great cobbler. One of the best pins ever, thank you for the recipe. Virginia
Dina says
Oh, what a dream to have a cherry tree right at home! It doesn’t get any better! I am so glad that you loved this recipe Virginia!
James says
I followed the recipe to the letter and it is not only a wonderful cherry filling but so easy as well. It turned out nice and thick with the right amount of sweetness. It cherry season and I will be putting up a dozen pints, thanks for the recipe.
Dina says
James, I am so happy to hear that you enjoyed this cherry pie filling so much! Thank you for taking the time to write your feedback!
Pam S says
This is very similar to the recipe I use, except that I use almond extract instead of vanilla, and I add it after the filling is cooked. I also add in about 1 tbsp of unsalted butter at the end. It gives it a nice, silky look and finish. I especially love this recipe when I can find sour cherries, but it’s good with sweet cherries, too, though adjustments may be needed, depending on whether using sour or sweet cherries.
simplyhomecooked says
Thank you for the recipe tips, Pam. I will have to try it with the butter next time!