Homemade Cherry Pie Filling Recipe

This easy Cherry Pie Filling from scratch is sweet, tart, and perfect for pies, turnovers, and toppings. Ready in 15 minutes with simple ingredients.

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Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: Jennifer Stewart

Put cherries and sugar in a pot over medium heat.
Cook until the juices start to release and the sugar dissolves.
Add the lemon juice and vanilla.
Bring to a gentle boil.
In a separate bowl, add just enough water to the cornstarch to dissolve it.
Add to cherry mixture and stir. Bring back to a boil.
Reduce heat to low and stir until the cherry pie filling thickens and turns glossy.
Remove from heat and cool.
Use in a recipe or store for later.

Grab a cherry pitter if using fresh cherries. It makes the prep so much faster.
Dissolve the cornstarch in water before adding it so you do not get lumps.
Let the filling come to a full boil before reducing the heat, or it will not thicken properly.
Cool it completely before storing or using in a no bake recipe.
Use sour cherries for a more tart filling, or sweet cherries for a milder one.