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.
- Prep Time: 00:05
- Cook Time: 00:10
- Total Time: 00:30
- Yield: 2 Pints
- Category: Sweet Pie
- Method: Stovetop
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
- 1/4 cup (60 grams) tart cherry juice (see note)
- 1/2 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.
Find it online: https://everydaypie.com/sour-cherry-pie-filling/