This particular recipe uses Fresh cherries. If you have frozen cherries, check out our article – How To Make Cherry Pie Filling From Frozen Cherries. Making cherry pie filling from fresh cherries is a quick stovetop process where the fruit cooks down into a glossy, thickened mixture. You start by pitting the cherries, then simmer them until they release their juices. As they cook, the cherries soften while still keeping some shape, and the syrup turns deep red and shiny. Once thickened and cooled, the filling is ready to spoon into a crust, use in desserts, or store for later.
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.
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
Frequently Asked Questions About Cherry Pie Filling From Fresh Cherries
Can I use frozen cherries instead of fresh cherries?
Yes. Frozen cherries work well if fresh cherries are out of season. Most recipes recommend using them straight from frozen or thawing and draining excess liquid first to avoid a watery filling.
What are the best cherries for homemade pie filling?
Tart cherries are the traditional choice for pie filling because they have a bright flavor that balances sweetness well. Sweet cherries also work great, but you may want to reduce the sugar slightly.
How do I thicken cherry pie filling?
Cornstarch is the most common thickener for homemade cherry pie filling. As the mixture cooks, the juices become glossy and thick enough to hold together inside a pie.
Why is my cherry pie filling runny?
Runny filling usually happens when there is not enough thickener or the filling did not cook long enough. Letting the filling cool completely before using it also helps it set properly.
Do I need to pit the cherries first?
Yes. Fresh cherries should always be pitted before making pie filling. A cherry pitter makes the job much faster and cleaner.
Can I make cherry pie filling ahead of time?
Absolutely. Homemade cherry pie filling can be refrigerated for several days before using and many recipes also freeze well for future baking.
What can I use cherry pie filling for besides pie?
Cherry pie filling is delicious in cheesecakes, crisps, turnovers, cakes, danishes, waffles, yogurt, and ice cream toppings.
Should I add almond extract to cherry pie filling?
A small amount of almond extract is optional, but many bakers love it because it enhances cherry flavor beautifully.
How long does homemade cherry pie filling last in the refrigerator?
Most homemade cherry pie fillings stay fresh for about 3 to 7 days when stored in an airtight container in the refrigerator.
Can I can homemade cherry pie filling?
Yes. Many people preserve homemade cherry pie filling through water bath canning for longer storage, though recipes should follow proper canning guidelines for safety.
What You’ll Need
Utensils and Equipment
- Large saucepan or pot
- Wire whisk
- Large glass bowl
- Cherry pitter (optional), or
- Knife, chopstick or other blunt utensil to pit the cherries
Key Ingredients
- Sweet Cherries
- Granulated Sugar
- Cornstarch
- Almond Extract (or Vanilla Extract)
- Lemon Juice
Cherry Pie Filling From Fresh Cherries
Utensils & Equipment
- 1 large heavy pot or saucepan 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.
