There’s something extra satisfying about making homemade Cherry Pie Filling from scratch. It’s quick, easy, and tastes so much better than the canned stuff, without any of the weird additives!
Why You’ll Love This Cherry Pie Filling Recipe
While I’ve definitely used store-bought canned cherry pie filling in a pinch, it wasn’t until about a year ago that I realized just how simple it is to make homemade pie fillings, and honestly, it tastes so much better! My mom makes the BEST cherry pie, I love a warm slice with a scoop of vanilla ice cream on top (drooling). This is a nod to her amazing pie baking skills! Be sure to try my no-fail all butter pie crust (flaky, buttery and delicious).
No artificial preservatives or flavors, just tangy, dark sweet cherries and a few pantry staples. I’ve used this filling in pies, mini cherry cheesecakes, toaster pastries, and even cherry dump cake. It works beautifully with both fresh and frozen cherries so that you can enjoy it year-round. Plus I am giving you tips on how to make it sugar-free and it just so happens to be naturally gluten-free! YAY!
If you love cherry recipes like we do, try this cherry salsa and this cherry cocktail.
Pitting Cherries
If you’re using fresh cherries, the most time-consuming part is definitely pitting them. Years ago, I picked up a cherry pitter, and let me tell you, it was worth the drawer space! It makes the job faster, easier, and a bit less messy (though cherry juice still flies now and then—wear an apron!). Bonus: it works for olives too!
Cherry Pie Filling Ingredients
Whether you are using sweet cherries or sour cherries; this recipe works beautifully, simply adjust the amount of sugar based on taste.
- Cherries: Use fresh, frozen, or canned pitted cherries. Sweet or tart varieties both work. If frozen, thaw and drain. If using canned with heavy syrup (not pie filling), drain well and reduce sugar to ¼ cup. If in water, drain well. Be sure to pit fresh cherries!
- Granulated Cane Sugar: Adjust based on the sweetness of your cherries. Tart cherries may need closer to ½ cup, and sweeter ones will need less. If making low-carb or keto, replace the sugar with a good cup-for-cup sugar replacement; such as monk fruit.
- Cornstarch: This ingredient thickens the filling and gives it a classic, glossy pie texture.
- Water: Helps dissolve the cornstarch and prevents lumps from forming. You may need a bit more if using fresh cherries.
- Vanilla Extract: Adds depth and a warm, rich flavor. Bourbon vanilla is a fun twist!
- Almond Extract (optional): Enhances the cherry flavor and lends a nostalgic, bakery-style taste. If you don’t have any on hand, you can use vanilla instead.
- Kosher Salt: Just a pinch balances the sweetness and brings out the fruit flavor.
- Fresh Lemon Juice (optional): Brightens the filling and adds a touch of tartness. Great for balancing sweet cherries.
Get the full recipe in the recipe card below.
Recommended Tools
- I love my cherry pitter, this works on large and small cherries.
- This multi cherry pitter has good reviews!
Watch us make this easy cherry pie filling
How to Make Cherry Pie Filling
Step 1 – Make the slurry
Whisk cornstarch and water together in a small bowl until smooth. Thaw and drain frozen cherries if using.
Step 2 – Cook cherries
In a medium saucepan over medium heat, combine thawed cherries, sugar, salt, and lemon juice (start with one tablespoon). Stir frequently as they release juice.
Step 3 – Add slurry and simmer
Stir in the cornstarch slurry. Bring to a simmer and stir until the mixture thickens.
Reduce heat and simmer for about 10 minutes, stirring occasionally, until cherries are tender and the filling is glossy and thickened.
Step 4 – Adjust sweetness with sugar and cool
Remove from heat. Stir in vanilla and optional almond extract. Taste and adjust sweetness or tartness as needed.
Let the filling cool for 20–30 minutes to room temperature before using in your recipe, or save for later and pour or spoon into jars and store in fridge.
Best Cherries for Homemade Cherry Pie Filling 🍒
So what kind of cherries should you use? The good news is, this recipe works with all kinds of cherries, fresh, frozen or canned (not pie filling). Here’s what to look for:
- Sweet Cherries (Bing, Rainier, Chelan): These are juicy and sweet so start with less sugar and adjust to taste. Perfect for a classic cherry pie recipes.
- Tart Cherries (Montmorency, Morello): Also called sour cherries, these give your cherry pie filling that bright, tangy flavor. They need a bit more sugar to balance the tartness.
- Frozen Cherries: A year round option. Thaw and drain before using or cook down and discard excess liquid. They work great in this recipe without losing flavor or texture. You can halve or quarter them, I kept mine whole.
- Canned Cherries (preferably in water): Drain well before using. These are softer in texture so go easy on the cooking time. Reduce sugar and skip the salt for best results. If all you can find are cherries in syrup, rinse and drain well before using.
Serving Suggestions for Homemade Cherry Pie Filling
This cherry pie filling is incredibly versatile! Here are some delicious ways to use it:
- Classic cherry pie – obviously!
- Mini hand pies, cherry tarts, cherry cobbler or cherry galette
- Topping for cherry cheesecake, pancakes, or waffles
- Stirred into yogurt or layered in yogurt parfaits
- Swirled into ice cream or oatmeal
- Filling for danishes, pop tarts, or turnovers
- Layered into trifles or no-bake desserts
It also makes a thoughtful homemade gift in a mason jar, tie a ribbon, and add a little tag, grab my from the kitchen of…gift tags (free). If you are making a homemade pie, try my homemade pie crust recipe!
How to Store Cherry Pie Filling Recipe
If you’re not using your cherry filling right away, let it cool completely, then transfer it to an airtight container:
- Refrigerator: Store in the fridge for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and stir before using.
Pro Tip: If the filling thickens too much after chilling, warm it gently in a pan with a splash of water to loosen it up.
FAQs for Homemade Cherry Pie Filling
Cornstarch is one of the best thickeners for cherry pie filling. It creates a smooth, glossy texture without adding any flavor, and it holds up well to baking. Other options like flour or tapioca starch can work, but cornstarch is the most consistent and easiest to use for stovetop or baked fillings.
Tart cherries (like Montmorency) are traditionally used in cherry pie for their bright flavor and balance of sweetness and acidity. However, sweet cherries (like Bing or Rainier) also make a delicious filling, just reduce the sugar slightly to avoid an overly sweet result. Either type works well, depending on your flavor preference!
Frozen cherries are typically better than canned for pie. They’re picked and frozen at peak ripeness, retain more natural flavor and texture, and don’t come with added syrups or preservatives. Just be sure to thaw and drain them first. Canned cherries can work in a pinch, but always drain them well, and adjust the sugar since they’re often packed in liquid that can dilute or sweeten the filling. Of course, fresh cherries are your best option if possible!
🍒 Cherry Pie Filling Variations
- Mixed Berry Cherry Filling: Replace 1–2 cups of cherries with blueberries, raspberries, or blackberries for a sweet-tart berry blend.
- Spiced Cherry Pie Filling: Add ¼ teaspoon cinnamon and a pinch of nutmeg or cloves for a warm, cozy flavor, great for holiday baking.
- Bourbon Cherry Filling: Stir in 1–2 tablespoons of bourbon after cooking for a grown-up twist. (Pairs well with chocolate desserts!)
- Almond Cherry Filling: Boost the almond flavor by increasing the almond extract to ½ teaspoon or adding a handful of slivered almonds.
- Vanilla Bean Cherry Filling: Use vanilla bean paste or scrape the seeds of half a vanilla bean for extra vanilla flavor and pretty specks.
- Tart Cherry Upgrade: Use all tart cherries and balance with extra sugar and lemon juice for that bright, bold flavor some bakers love.
- Honey-Sweetened Cherry Filling: Replace all or part of the sugar with honey or maple syrup for a more natural sweetener option (start with ¼ cup and adjust to taste).
- Chocolate Cherry Filling: Add 2 tablespoons of mini chocolate chips or chopped dark chocolate once the filling cools slightly, great for topping brownies or cakes.
- Sugar Free Cherry Pie Filling: Swap the granulated sugar with your favorite cup-for-cup, no-calorie sweetener; I love using monk fruit, like Lakanto Classic or Golden. It blends beautifully and still gives that sweet cherry flavor without added sugar. Just adjust to taste, as some sweeteners vary in intensity. Makes a great low-carb treat!
More Easy Recipes
I really hope you try this recipe, it’s silky, jammy, almost buttery (without butter) and makes an amazing cherry pie! Oh and since it’s thicker, it actually slices beautifully!
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Ingredients
- 6 cups pitted cherries fresh, frozen, or canned – see Note 1
- ⅓ – ½ cup granulated cane sugar See Note 2
- ¼ cup cornstarch
- ¼ cup water see Note 3
- 1 teaspoon vanilla extract or bourbon vanilla extract
- ¼ teaspoon almond extract optional
- ¼ teaspoon kosher salt
- 1 – 2 tablespoons fresh lemon juice optional, for balance
Instructions
- Prepare the cornstarch slurry: In a small bowl, whisk together cornstarch and water until smooth. This helps prevent lumps when adding it to the filling.¼ cup cornstarch, ¼ cup water
- Cook the cherries: In a large saucepan or skillet over medium-high heat, combine cherries, sugar, salt, and lemon juice (starting with lower amount). For frozen cherries, see Notes before proceeding.If using fresh cherries, you may need up to ½ cup of water. Start with the lesser amount, cook and if too thick towards end, add a little more water a time.6 cups pitted cherries, ⅓ – ½ cup granulated cane sugar, ¼ teaspoon kosher salt, 1 – 2 tablespoons fresh lemon juice
- Thicken the mixture: Whisk the cornstarch slurry again and stir it into the cherries. Bring the mixture to a gentle simmer, stirring frequently, until it thickens.
- Simmer until soft: Reduce heat to low and let it cook for about 10 minutes, stirring occasionally, until the cherries are soft and the filling has thickened to your desired consistency.
- Add extracts and adjust flavor: Stir in the vanilla extract and optional almond extract. Taste and adjust the sweetness or tartness: If too sweet, add a bit more lemon juice. If too tart, add a little more sugar and stir until dissolved.1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Cool before using: Remove from heat and allow to cool for at least 20-30 minutes before using in your favorite recipe.
Notes
- Cherries: This recipe works with fresh, frozen, or canned cherries (not cherry pie filling); sweet or tart cherries.
- Frozen cherries: Thaw and discard excess liquid before using. Alternatively, warm them over low heat and drain before proceeding.
- Canned cherries: Drain well before using. Reduce sugar to ¼ cup, omit salt, and use only 1 teaspoon lemon juice. Be sure to rinse cherries that come in heavy syrup and drain cherries in water or juice.
- Sugar: Start with ⅓ cup sugar and adjust to taste.
- Tart cherries may need closer to ½ cup sugar.
- Sweeter cherries might need less.
- Water: If using fresh cherries, they may release less liquid. You might need to add up to ¼ cup extra water while cooking.
- Yield: This recipe makes about 1 ½ – 2 cans (21 ounces each) of cherry pie filling.
Nutrition
Nicole S.
This is a great tasting recipe and so quick to make. I used frozen dark sweet cherries that i thawed overnight and drained them before adding to the saucepan. I also added bourbon vanilla to it and it’s so good.
Love it so much Nicole! Thank you!
Natalie
using frozen cherries makes this so quick and easy, and so much better than canned!
YAY! Thanks so much!
Ellen
Only the second time making your recipe and it turned out perfect again!! Jammy deliciousness with dark, sweet cherries…perfect topping for The Husband’s angel food birthday cake.
Ooo thank you so much, Ellen!! I love hearing that!!