Cherry is the fourth most popular pie in the United States, following apple, pumpkin, and pecan. Although it’s devoured just about anywhere desserts are served, cherry pie is particularly popular in the Midwest where cherries are grown. We were surprised to learn that cherry pie is actually more popular than strawberry. Its sweet-tart flavor, vibrant ruby color, and nostalgic homemade appeal make it a favorite for holidays, summer gatherings, potlucks, and family dinners. Many bakers also love how versatile cherry pie filling can be for cobblers, crisps, cheesecakes, pastries, and other classic fruit desserts.
This particular recipe uses frozen cherries. If you have fresh cherries, check out our article – How To Make Cherry Pie Filling From Fresh Cherries. As a rule, fresh cherries have a much higher water content and require more cornstarch to thicken the filling. Frozen cherries are usually flash-frozen at peak ripeness, which preserves the flavor and nutrients. However, freezing breaks down cell walls. Thawing the cherries causes moisture loss, leading to a softer, less juicy texture.
Cherry pie filling is almost always made with almond extract. This helps enhance, deepen, and complement the natural flavor of cherries. Because cherries and almonds both contain the aromatic compound benzaldehyde, almond extract provides a natural, nutty boost that makes the cherry flavor taste more intense, more complex, and more homemade rather than artificially sweet. If you’re allergic to nuts or just don’t care for the flavor of almond, you can substitute the almond with vanilla extract.
Three Easy Steps To Making The Perfect Cherry Pie Filling
- Whisk together the sugar and cornstarch.
- Cook everything in a heavy duty medium saucepan or stockpot.
- Let the mixture cool before refrigerating or using in a pie.
Frequently Asked Questions About Cherry Pie Filling From Frozen Cherries
Can you make cherry pie filling with frozen cherries?
Yes! Frozen cherries work beautifully for homemade pie filling because they’re already pitted and available year-round. Many bakers actually prefer frozen cherries since they save prep time and still create a rich, flavorful filling.
Do I need to thaw frozen cherries before making pie filling?
No, you can cook the cherries straight from frozen. As they heat, they naturally release juices that help create the thick, glossy filling texture.
How do you thicken cherry pie filling?
Cornstarch is one of the most common thickening agents for cherry pie filling. As the mixture cooks and boils, the cornstarch thickens the cherry juices into a smooth filling perfect for pies and desserts.
Why is my cherry pie filling runny?
Runny filling usually means it hasn’t cooked long enough or didn’t contain enough thickener. The filling should simmer until it becomes glossy and coats a spoon. Cooling the filling completely also helps it thicken further.
Can I use sweet cherries or tart cherries?
Both work great. Sweet cherries create a richer dessert-style flavor, while tart cherries give a brighter, more classic cherry pie taste. Some recipes even combine both for balanced flavor.
What flavors pair well with cherry pie filling?
Vanilla extract, almond extract, and fresh lemon juice are popular additions that enhance cherry flavor without overpowering it.
How long does homemade cherry pie filling last?
Homemade cherry pie filling can typically be stored in the refrigerator for up to a week when kept in an airtight container.
Can cherry pie filling be made ahead of time?
Absolutely. Cherry pie filling is a great make-ahead recipe because it thickens as it cools. Many bakers prepare it a day or two in advance before assembling a pie.
What desserts can you make with cherry pie filling?
Besides classic cherry pie, the filling works wonderfully in cheesecakes, crisps, danishes, bars, trifles, cakes, and even spooned over ice cream or pancakes.
How do you know when cherry pie filling is done cooking?
The filling is ready when the cherries soften and the mixture becomes thick, glossy, and bubbling. It should no longer look cloudy from the cornstarch.
What You’ll Need
Utensils and Equipment You’ll Need
- Small bowl
- Medium glass bowl
- Medium heavy duty saucepan or pot
- Wire wisk or fork
Key Ingredients
This sweet and juicy pie filling can be made with 5 ingredients:
- Frozen cherries (pitted)
- Granulated sugar
- Cornstarch
- Almond Extract (if you’re not a big fan of almond then try vanilla extract)
- Lemon juice
Cherry Pie Filling From Frozen Cherries
Utensils & Equipment
- 1 small bowl
- 1 wire whisk
- 1 medium heavy duty saucepan
- 1 medium glass bowl
Ingredients List
- 2 cups frozen cherries
- 1 cup granulated sugar
- 4 Tbsp cornstarch
- 1/4 cup water
- 1/2 tsp almond extract
- 1/2 tsp lemon juice
Instructions
Mix The Dry Ingredients
- In a small bowl mix the sugar and cornstarch with a wire whisk or fork until thoroughly blended.
Cook The Filling
- In a medium heavy duty saucepan add the water, almond extract, lemon juice and dry ingredients and cook on medium-heat.
- Stir constantly until the sugar mixture is dissolved then add the cherries.
- Stir frequently to prevent burning. Turn the cherries over, stirring from the middle to the outside.
- Once the mixture comes to a boil, reduce heat to low and keep stirring until the mixture is thick and glossy.
- Remove from heat, and stir in the lemon juice and almond extract. Mix well so the mixture is well incorporated..
- Pour the filling into a medium glass bowl and allow to cool at room temperature for at least 2 hours. Stir every once in a while to expedite the cooling.
