This Homemade Cherry Pie Filling is quick and easy to make, taking just 30 minutes! Perfect for topping your favorite desserts, yogurt, or waffles, it’s a versatile treat you’ll want to keep on hand. With fresh cherries, a bit of lemon juice, and a touch of almond extract (optional), this sweet and tangy filling is perfect for a classic cherry pie or as a delicious topping.
Ingredients:
- 5 to 6 cups fresh pitted cherries (about 2 1/2 to 3 pounds)
- ½ cup water
- 2 tablespoons freshly squeezed lemon juice
- ⅔ cup granulated sugar
- 4 tablespoons cornstarch
- ¼ teaspoon almond extract (optional)
Instructions:
- In a saucepan over medium heat, combine cherries, water, lemon juice, sugar, and cornstarch.
- Bring to a boil, then reduce heat to low and cook, stirring frequently, for about 5-10 minutes. The filling is done when it thickens, the cherries release their juices, and the mixture turns from a pinkish color to a clear, deep red.
- If using almond extract, stir it in after removing from heat. Let the filling cool slightly before using it.
Notes:
- If you’re using sour cherries, adjust the sugar amount to your taste. Start with ¾ cup of sugar and add more if necessary.
- Leftover cherry pie filling can be stored in the refrigerator for up to 3 days.
- You can substitute frozen pitted cherries for fresh cherries without thawing them.
- This recipe freezes beautifully for later use.
- This amount makes enough to fill a 9-inch pie crust for a homemade cherry pie!
Nutrition:
- Calories: 135 kcal
- Carbohydrates: 34g
- Protein: 1g
- Fat: 0.2g
- Saturated Fat: 0.03g
- Polyunsaturated Fat: 0.05g
- Monounsaturated Fat: 0.04g
- Sodium: 1mg
- Potassium: 196mg
- Fiber: 2g
- Sugar: 28g
- Vitamin A: 55 IU
- Vitamin C: 7mg
- Calcium: 12mg
- Iron: 0.3mg
Enjoy this homemade cherry pie filling as a topping or in your favorite pie recipe!
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