This homemade cherry pie filling recipe is so easy to make!
Fresh (or frozen) cherries, sugar, and lemon juice are simmered to create this delicious sweet-tart pie filling.
Homemade Cherry Pie Filling
- Homemade flavor! This recipe is so easy to make you’ll never buy canned again.
- Make ahead Take advantage of cherry season, this filling will keep in the fridge for at least a week.
- It’s a quick and easy way to top your favorite desserts from coffee cake to no bake cheesecake.
Ingredients for Homemade Cherry Pie Filling
Cherries – Fresh, canned, and frozen cherries will work. Be sure they’re all free of pits, however, I use this cherry pitter to make quick work of pitting fresh cherries!
Sweetener – Granulated sugar adds sweetness however, you can use a sugar substitute if you’d like.
Thickener – Cornstarch is the thickener in this recipe and creates a lovely gel-like texture for a glossy filling.
Variations – Feel free to mix in some spices like cinnamon, nutmeg, or even a dash of cloves or allspice depending on what you’re using the mix for. ¼ teaspoon almond extract can be added.
How to Make Cherry Pie Filling
It’s easy to make cherry pie filling, this recipe will replace the canned versions in your fave desserts!
- Rinse and pit cherries before using.
- Bring all ingredients except cherries and food coloring to a boil in a large saucepan and stir continuously.
- Add cherries and reduce heat to a low boil. Cook until the filling is thickened.
- Remove from heat and stir in food coloring, if desired.
Storing Cherry Pie Filling
- Save homemade cherry pie filling in the refrigerator for up to one week.
Did you make this homemade Cherry Pie Filling? Leave us a rating and a comment below!
Homemade Cherry Pie Filling
Cherry pie filling is so easy to make from scratch with this easy homemade recipe!
In a large saucepan, combine sugar, cornstarch and salt. Add water and lemon juice and bring to a boil, while stirring, over medium-high heat.
Add the cherries, reduce the heat to a low boil and cook for an additional 5 to 10 minutes until thickened, stirring often.
Remove from the heat and stir in food coloring if using.
¼ teaspoon almond extract can be added with the water.
Store pie filling for 1 week in the fridge.
Calories: 159 | Carbohydrates: 40g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 311mg | Fiber: 3g | Sugar: 30g | Vitamin A: 89IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Credit : Source Post