Cherry Pie Filling Recipe

Cooking cherry pie filling in a large stock pot.

Cherry Pie Filling Recipe

This homemade Cherry Pie Filling recipe makes the best cherry pie recipe, true, but why stop there? Spoon the fruit pie filling over yogurt, cheesecake, or ice cream. All of the sudden, life is a whole lot sweeter.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (1/2 cup each)

Calories 121kcal

Author Meggan Hill

Ingredients

10 cups tart or sweet cherries pitted and stemmed (see note 1)
1 1/4 cups granulated sugar divided (use more if using tart cherries, see note 2)
3 tablespoons cornstarch (see note 3)
Pinch Salt
1/2 cup water or juice, cherry or apple (see note 4)
2 tablespoons lemon juice
1/2 teaspoon pure almond extract (see note 5)
1/4 teaspoon red food coloring optional

US Customary - Metric

Instructions

Place pitted cherries in a large bowl and sprinkle with 1/2 cup of sugar. (You'll have 3/4 cup sugar remaining.) Let stand for 15-20 minutes to allow the release of natural juices.
In a large stainless steel or other non-reactive pan, whisk together remaining sugar, cornstarch, and salt. Add lemon juice and water (or juice) and whisk until smooth.
Add cherries and any accumulated juices to the pan, making sure to scrape out any undissolved sugar as well. Stir well.
Place pot on stove and turn heat to medium and allow the cherries to come to a simmer, stirring often. Raise heat to medium-high and cook, stirring constantly making sure to get the bottom and sides of pan as the liquid comes to a rolling boil.
As soon as it starts to boil, set a timer for 3 minutes. Keep stirring as directed above so the bottom doesn't scorch. Don't skimp on the time; the cornstarch will only thicken if the liquid is brought to a full boil.
Remove from heat and stir in almond extract and red food coloring, if using. Transfer to jars or another container with tight-fitting lid. Allow to cool before storing in the refrigerator.

Notes

Tart or sweet cherries: Choose any cherry variety or a mix of multiple. Sour Montmorency cherries are on the tart side, while Bing and Hudson cherries are sweeter. Rainier and yellow cherries are lighter in color but full of flavor. They all taste terrific in pie filling.
Granulated sugar: Start with 1 1/4 cup, then taste a sample. If you're starting with cherries that fall more on the tart side, you may want to add a couple spoonfuls more to sweeten things up.
Cornstarch: This is the incognito cherry pie filling ingredient that thickens the saucy fruit mixture into its lusciously viscous consistency.
Cherry or apple juice: Choose one of the above to infuse even more flavor into the cherry pie filling. Water also works in a pinch.
Pure almond extract: I adore the subtle nutty note this lends, however, vanilla extract is a stellar substitute if you like.
Yield: This Cherry Pie Filling recipe makes about 2 quarts (8 cups) pie filling. It's enough to fill two fruit pies, two cobblers or crisps, 12 to 16 hand pies, or to top 12 or so servings of waffles, pancakes, ice cream, yogurt, cheesecake, or cake.
Storage: Store homemade Cherry Pie Filling in the refrigerator for up to 4 days.

Nutrition