This particular recipe uses Fresh cherries. If you have frozen cherries, check out our article – How To Make Cherry Pie Filling From Frozen Cherries. Fresh cherries have a higher water content and require more cornstarch to thicken the filling. The pie filling will thicken as it cools. Do not cut the pie before it has completely cooled or the results will be extremely runny and messy.
This recipe requires only a single pot (or saucepan) to prepare. No mixing bowls or other cooking utensils required. You’ll cook everything in one pot so clean-up time is minimal. Be sure to pour the filling into a glass bowl to cool off. Do not use a plastic or metal bowl. Cherry juice is known to stain metal and plastic bowls.
Key Ingredients In Cherry Pie Filling
- Sweet Cherries
- Granulated Sugar
- Cornstarch
- Almond Extract (or Vanilla Extract)
- Lemon Juice
Utensils and Equipment You’ll Need
- Large saucepan or pot
- Wire whisk
- Large glass bowl
- Cherry pitter (optional), or
- Knife, chopstick or other blunt utensil to pit the cherries
Pitting The Cherries
Fresh cherries have pits. You’ll need to remove the pits before moving forward. This is the most time-consuming step in making the filling. You can buy a cherry pitter but you have to ask yourself how many times you’ll be using it. There are simple tricks that work just as well and won’t add another item to your utensils drawer.
Anything small in diameter will help remove the pits from cherries. You can use a chopstick or the flat end of a bamboo skewer. If you’re good with a knife you can dig into the cherry and pop out the pit. You can also cut the cherry in half and pop out the pit. A pound of average cherries contains 65 – 80 cherries, so you’ll have somewhere between 100 and 150 cherries to pit. Do whatever is easiest and takes the least amount of time.
3 Easy Steps To Make Cherry Pie Filling With Fresh Cherries
- Pit the cherries
- Cook the filling
- Allow to cool
Cherry Pie Filling From Fresh Cherries
Utensils & Equipment
- 1 large saucepan or pot preferably ceramic
- 1 wire whisk
- 1 large glass bowl
- 1 cherry pitter (optional)
- 1 knife, chopstick or other blunt utensil (to pit the cherries)
Ingredients List
- 5 cups cherries (pitted) roughly 2 1/4 pounds
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 cup water
- 1 Tbsp lemon juice
- 1/2 tsp almond extract
Instructions
Prepare The Cherries
- Pit the cherries and cut them in half.
Cool The Filling
- In a large ceramic pot or saucepan on medium heat add the water, sugar, and cornstarch. Stir constantly until the sugar and cornstarch are completely dissolved.
- Add the cherries and stir frequently until the mixture begins to boil.
- Reduce the heat to a simmer and cook 2 – 3 minutes or until the sauce thickens.
- Remove from heat. Stir in the almond extract and lemon juice.
Cool Down
- Pour the filling into a medium glass bowl and allow to cool at room temperature for at least 2 hours.