Cherry pie filling is super easy to make at home, and perfect to have on hand or stored away in the freezer for whenever you need it. This recipe is perfect for pies, desserts, or any other sweet treat that calls for cherry pie filling.
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Homemade Cherry Pie Filling
Let's just say it like it is: there is never an excuse to buy a canned cherry pie filling when it's so easy to make and keep on hand at home, especially during cherry season! This recipe is made with sour cherries, so it has that sweet and sour thing going on that makes it so good!
Premade sour cherry pie filling is perfect for all kinds of baked goods, such as cherry crisp, cherry puff pastries, pies, a cherry galette or, even as a cake filling. It's also delicious all by itself, or with a scoop of ice cream.
It freezes well too, so this recipe is one of the best ways to use up any large quantities of cherries you might have when they are in season.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
More of a visual person? Check out the video of me making it below, located right above the recipe!
What Kind of Cherries To Use
There are quite a few types of cherries out there, and many of them will work for this recipe. Most cherries can be categorized as either sweet or sour. This recipe calls for sour cherries. The reason this matters is because the amount of sweetener called for is based on the cherries being sour.
You can use fresh or frozen sour cherries. Some common varieties that are good for pies are Montmorency or Morello. I love using frozen cherries personally, because they're already pitted and taste just as good. But this recipe is great with fresh cherries too.
Want to make this recipe but have sweet cherries? That's fine! You can use this recipe, but reduce the amount of sugar to ½ cup.
The Best Tool For Pitting Cherries
While some may not be bothered by pitting cherries, I find it quite annoying. I do not enjoy the task at all! So, years ago I purchased an inexpensive cherry pitter (affiliate link) to make the job go by quickly.
It works much faster than manually removing them with a knife. But the downside is that it still takes time.
How to Make Cherry Pie Filling
This is a very simple recipe. Essentially, cherries are mixed together with sugar, lemon juice and cornstarch and then cooked. There are a few tricks you should follow to ensure you get the best flavor in your filling.
The first is that the recipe calls to macerate the cherries for about 15 minutes. This helps dissolve the sugar before cooking. If you are using frozen cherries, let it sit for an additional 15 minutes.
Secondly, there is tart cherry juice added to the mixture. This serves three purposes. The first is that it gives some extra juice to the filling. The second is that it gives the filling another layer of flavor, and the third is that it adds a nice color to the filling.
At the very end of the cooking process, some butter and almond extract are folded into the hot mixture. The butter adds a delicious richness, and the almond adds a depth of flavor that complements the cherries very nicely.
Ways to Use Cherry Pie Filling
Okay, now you've got your cherry pie filling. What should you use it for?
- pies (duh!)
- cherry crisp (use this crisp recipe or this pie crumble recipe for topping it)
- filling for a cake
- in a pastry
- in a galette (use this butter dough)
- in pop tarts (use this pop tart dough)
- hand pies (use this dough)
- over waffles or pancakes
- with oatmeal
- plain served with ice cream
Thoughts on Turning this Into a Pie
Since publishing this recipe, and some of my other fruit pie filling recipes, I've gotten the question: well how do I bake it as a pie? And the truth is, my intention when making this recipe wasn't only to be baked as a pie. I use this "pie filling" recipe for many other purposes other than baking a double crust fruit pie.
However, maybe you've found this recipe on google and you are actually looking to make a double crust fruit pie and are confused of why I don't have instructions to make this into a pie. That's because this is a recipe for cooked filling, as an alternative for cherry pie filling you could buy premade.
If I'm making a cherry pie, baking a raw fruit filling would be my number one choice in most instances. This is because double-crust fruit pies need to be cooked for a long time, to ensure a crisp bottom pastry, and raw fruit will hold up better with a long bake. So if you googled cherry pie filling hoping to make a cherry pie, I'll say you can check out this Cherry Pie recipe.
If you prefer to make a sour cherry pie out of this filling, I suggest you check out this detailed post about baking a double crust fruit pie.
Or if you want the shortened instructions for making a cherry pie with precooked filling I'll say: bake it at 425ºF on the lowest shelf for 50-60 minutes or until the crust is deep golden.
How to Store Cherry Pie Filling
Because it has a high sugar content, it will keep for quite a while in the fridge. I've never kept it for more than 7 days, as I've always used it up, but it likely could last a little bit longer than even that.
It will last for a minimum of 6 months in the freezer. After three months it will start to lose some of it's potent flavor, but it's still safe to eat for up 12 months, though it's not ideal.
I don't recommend canning this. Canning is so specific and I have not tested this to make sure it passes the amount of sugar and acidity needed to make it safe for canning. I'd recommend freezing it instead, for long term storage.
More Fruit Recipes:
I am so honored when you make a recipe from my site! If you make this Cherry Pie Filling, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
Full Recipe
Sour Cherry Pie Filling
Cherry pie filling is super easy to make at home, and perfect to have on hand or stored away in the freezer for whenever you need it. This recipe is perfect for pies, desserts, or any other sweet treat that calls for cherry pie filling.
- Total Time00:30
- Yield2 Pints
Ingredients
- 2 pounds (32 ounces or 905 grams) pitted sour cherries (fresh or frozen)
- 1 cup (200 grams) granulated sugar
- ¼ cup (28 grams) cornstarch
- 1 tablespoon lemon juice
- ¼ cup (60 grams) tart cherry juice (see note)
- ½ teaspoon almond extract
- 2 tablespoons (25 grams) cold unsalted butter, diced (optional)
Instructions
- Add cherries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and cherry juice. Let sit until the sugars have started to dissolve, about 15 minutes.
- Transfer all ingredients to a large pot.
- Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. Off of the heat, stir in almond extract and butter.
- Pour into jars, and let cool completely. Store in the refrigerator until ready to use, up to 7 days. Or in the freezer, for up to six months.
Notes
If you don’t have cherry juice, you can substitute it with water, though it will have a little less cherry flavor and will be lighter in color.
The butter is optional, but it adds a subtle richness to the filling.
Want help turning this into a pie? Check out this guide on How to Bake a Double Crust Pie to give you time, temperature and tips for doing so. Also, check out the paragraph above about turning this into a pie.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Tammy Capo
Can I substitute another juice? I can't find cherry. Or can I use the juice from maraschino cherry jar?
Kelli Avila
Hi Tammy, the notes section answers this: If you don’t have cherry juice, you can substitute it with water, though it will have a little less cherry flavor and will be lighter in color.
Monica
i made this today! it worked well. i’ve only ever canned sour cherries before so it was nice to have a simpler recipe for just snacking. 🙂
Kelli Avila
So happy you enjoyed it! -Kelli
Karen Huerta
I am going to try this out but we have someone in the house who is allergic to nuts. I am going to try leaving out the almond extract any suggestions on a substitute? Also the best way to pit sour cherries is with an aluminum straw! Push it in one side and the pit pushes out the other with the straw behind it. I pit a lot of cherries each year and this is so much easier than my cherry pitter.
Kelli Avila
Just leave out the almond extract!
Agnes
Hi,
can I actually just preserve the filling by canning them and store them in the shelf?
Kelli Avila
I have not done any research on how to make sure this is safe for canning, so if you did do that, you'd have to figure out the science behind it.
Leanne
What can l substitute for cornstarch
Kelli Avila
Tapioca starch (use 1 tablespoon less) or potato starch (use the same quantity) or even flour, though all will thicken, each thickener can slightly change the outcome.
Bev
This recipe is easy and fabulous!
Dawn
I would like to make this and freeze it for future use in pies. Just wondering if I would put it in a quart jar (wide mouth of course), would that be the right amount for 9.5 inch pie?
Barry
This really was delicous. My only suggestion is to possibly refrigerate the pie before eating as there was still juice that ran out after cutting it. We did use about 1/2 cup of cornstarch....
Donna Simmons
Can you use bottled sour cherries in this recipe?
Kelli Avila
I haven't personally tried, but I think that would probably be ok! They might be a little soft, but will still taste good.
Rev. Betsy SENTIGAR
Thank you so much for this recipe. It cooked up beautifully and I am storing it in pint jars until I can make a delicious pie. There's a
a tad of leftover filling that will be perfect for my homemade Yogourmet yougurt. For me, this is the epitome of summer...fruit abundance and beauty let alone marvelous flavor and pride in its making. The tart cherry juice addition is just the ticket for robust flavor.
Diana
Hello, Kelli,
I made this today, with the last of the sour cherries from our farmer's market in Toronto. Our favourite vendor picked the last of them just for us.
THANK YOU for including ingredients by weight. It makes all the difference when it comes to things like humidity, and in cases like mine today, when the basked of pitted cherries doesn't equal the amounts given in the recipe. Including weight allowed me to adjust the recipe mathematically, based on the quantity of cherries I had.
The recipe came together just as you wrote and showed in the video. The addition of the tart juice makes enough of a difference, small amount though it is. Thank you for it. I love all things cherry and almond, and the bit of butter makes for a nice texture, kind of making up for the necessary corn starch. I never love corn starch but in some recipes there is no getting around it.
We'll be having this with everything breakfast and dessert and snack. And giving away the small jars. Delicious and so pretty. Sometimes, that's reason enough to make something; the juice makes it just perfect.
Thanks so much for a great recipe all round. I never leave comments!
Kelli Avila
Hi Diana! I'm so glad you enjoyed and found the recipe helpful. Thank you for taking the time to come by and share your review! Have a lovely summer!
Vickie D.
I am new to freezing cherry pie filling. Thanks for the recipe! When I want to use the filling.... just thaw and use as the recipe calls for? Won't it add alot of liquid to the cherry bars I usually make? Sorry, I am sounding confusing. Can I use this freezed cherry pie filling just as a canned version?
Kelli Avila
Hi Vickie, you don't sound confusing at all. Yes, you can use it just as canned pie filling. Defrost overnight in the refrigerator.Cornstarch will tighten as it gets colder, and then some liquid will seep out when defrosted, but I find stirring it together works just fine. Hope that helps!
Jamie
My cherry pie was a major hit at our Fourth of July 2023 celebration. I like to make my crust and filling separate the day before, so all I have to do is put them together and make it on the day of the event. Thank you so much!
Lynette Swantack
This recipe is so good that the first time I made it I ate all the cherry pie filling BEFORE I had a chance to even make the pie!
Rebecca
I made the filling and it is delicious!!! I want to make the crisp should I use all 2 pints of the filling or 1 pint for the crisp recipe? Thank you!
Kelli Avila
2 pints!
Sue Bridenstine
Can I bake this cherry pie on speed bake (convection oven)? Many thanks -- Sue Bridenstine 😊
Kelli Avila
Yes---should be fine! Just be sure to lower the temperature by about 25 degrees.
Patty
Oh my gosh this filling is wonderful. I think I could sit and eat the whole batch. We have had sour cherry trees for years. When they got ripe this year. I got a hankering for cherries fried pies cooked in the air fryer, so I started looking for a filling recipe and came across this one. I am so glad I did. I will definitely be making it again. I always make a cobber that is so easy and quick.
How wonderful I just so happen use the same amount of cherries in my cobble as this recipe calls for. Next time I will try it with the cherries that I have frozen. Today I cooked it with fresh cherries. I hope it is as good with the frozen cherries. It certainly can't be any better. YES, I recommend this recipe. Now I have a question can this recipe be used with other fruit by adjusting the sugar?
Kathleen deMarrais
What kind of frozen sour cherries do you use?
Kelli Avila
I buy them at Wegman's, a brand called "Seal the Seasons"
Jenna
My whole family loved this! I used cherries off our tree and it was so easy and delicious. Pretty sure I’m going to be buying many more cherry trees this year so I can make more of this filling.
Jennifer
Perfect recipe! Kelli I can't thank you enough. I knew when I saw this recipe it was going to be the one.
Vicky
I made this exactly as written in the recipe. I used sour cherries right off the tree (not frozen). This is the best recipe I’ve tried yet for sour cherry pie filling. Thank you for sharing this!
Allison Moses
We just pull the cherries off the pit and leave the pits and the stems on our tree. Works wonderfully and doesn’t seem to affect the tree. Cherries are ready to use right away and you don’t have to spend hours pitting them
Kelli Avila
I'm so jealous! That sounds convenient (and delicious!)
Carol
Really delicious and so easy! I'm thinking of trying the same recipe for rhubarb and raspberries...
Ingrid Bruns
This recipe is exceptional! Delicious and so easy to make. Will definitely make again.
Lori
The best cherry-pitting tool is just a classic hairpin (some folks call them bobby pins). Holding the "ends" of the pin in your fingers, push the U part into the cherry stem hole, slip it around the pit, and use the inside of the U to grab the pit and pull it back out the stem hole. It helps to twist both the hairpin and stem-hole downward as you pull the hairpin out. Doesn't take long to get the feel of it, and it's so easy even kids can do it. You might need to pull the ends of the hairpin apart a bit to slightly widen the opening. If you don't have a hairpin, the thin inner bend of a half-unfolded paperclip will work, although it's not quite as good because the metal is rounded and blunt instead of flat like the hairpin. If you're trying to use a knife to pit cherries, I can see why you'd give up and buy a pitter. But the classic little hairpin is cheap or free, and doesn't take up any room in my kitchen drawer.
Becky
Nope. The best tool for pitting cherries is something like this.
I just pitted 35 lbs of cherries in just over 2 hours.
Fay Thompson
The cherry pie filling is absolutly delicious. Thank you for the recipe
Jane
Easy, ingredients are readily available and tasty. I picked 5 pounds of sour montmorency cherries today and was looking for a cherry pie filling that i could make and freeze. This is it. Thank you for the recipe.