admin Homemade Cherry Pie Filling
Homemade Cherry Pie Filling is made with cherries, lemon juice, sugar, cornstarch, and almond extract. This recipe calls for just six ingredients and takes around 30 minutes to prepare. It’s versatile, perfect for filling pies, cakes, or other desserts.
The filling has a sweet and tangy flavor with a thick, sticky consistency, making it ideal as a filling, topping, or even enjoyed on its own. Grab your cherries, a cherry pitter, and some jars to store this delicious treat.
Six-ingredient cherry pie filling recipe
Homemade cherry pie filling is far superior to store-bought versions and also more cost-effective! Along with cherries, you’ll need lemon, sugar, cornstarch, almond extract, and water for this recipe. It’s incredibly simple, taking just about 30 minutes to cook on the stove. Once done, pour the filling into jars and store it in the fridge or freezer if you’re not using it right away.
If you’re planning to make pies, donuts, cakes, or anything else that requires cherry filling, this recipe yields four cups, giving you plenty to work with.
Another great aspect of this recipe is that you can use frozen cherries if fresh ones aren’t available. This means you can make it even in the winter, or you can stock up on cherries in the summer and freeze some for later. That’s what I do! You can also consider canning the cherry pie filling to have it readily available whenever you need it.
There are countless delicious recipes you can create with cherry pie filling. This tasty filling can replace any fruit pie or cream filling. My kids especially love it when I use it to fill donuts or as a topping for their favorite ice cream.
Try out our Strawberry Pie Filling Recipe
Ingredients
- 6 cups fresh pitted cherries about 3 pounds – or frozen cherries
- 1/2 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon almond extract
Instructions
Prepare the fruit:
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If using fresh cherries, remove the pits using a cherry pitter.
Combine:
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Place a medium—to large saucepan over medium heat. Add the cherries, water, lemon juice, zest, sugar, and cornstarch. Stir very well.
Bring to a boil:
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Bring the mixture to a boil, then reduce the heat to low and cook, stirring frequently, for about 10 minutes.
Flavoring:
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If using, stir in the almond extract.
Serve or use:
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Let it cool slightly before using it in a recipe or as a topping. You can also check the post for instructions for canning.
