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cherry pie filling sq

Cherry Pie Filling

This easy recipe for homemade cherry pie filling is simple and delicious. Fresh sweet cherries (or frozen and thawed) are used. Use anywhere you would use canned pie filling. It tastes better than canned too!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time (estimate) 20 minutes
Total Time 47 minutes
Servings 1 2 cups
Calories 585kcal
Author Toni Dash


  • cherry pitter


  • 3 cups stemmed, pitted sweet Cherries rough chopped (I use Bing)
  • 2 tablespoons Cornstarch
  • 1/4 cup Water
  • 1 tablespoon Lemon Juice
  • 1/3 cup Granulated sugar
  • 1/8 teaspoon Almond Extract


  • Combine cornstarch and water and stir to fully combine.
  • In a medium heavy sauce pan, combine cherries, lemon juice, water/cornstarch, sugar; stir to fully combine.
  • Bring the mixture to a boil and lower the heat to low, allowing it to lightly simmer for 10 minutes; stir frequently.
    While it simmers you may mash the cherries to break them down further with the back of a wooden spoon or a potato masher.
  • Remove from heat, add almond extract and allow to cool to room temperature.


Nutrition calculation for the entire batch. 
  • Store in an airtight container (preferably glass) for up to 4 days in the refrigerator.
  • It can be frozen as well.
  • Use in any recipe where canned pie filling would be used. 
Using the pie filling (how much does it make?)
This homemade pie filling recipes makes roughly 2 cups. This is equivalent of one can of pie filling.
It will fill a regular pie crust but the recipe will need to be increased for a deep dish pie crust.
A deep dish pie crust typically calls for two cans of cherry pie filling so this recipe should be doubled for a deep dish pie.


Calories: 585kcal | Carbohydrates: 149g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 937mg | Fiber: 9g | Sugar: 120g | Vitamin A: 266IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 2mg