Here’s an easy recipe for how to make homemade cherry pie filling to use in pies, cakes, cheesecakes, or simply to eat with a spoon!
Just one spoon of this thick and succulent cherry pie filling, and you will never go when to canned cherry pie filling again.
The easy recipe can be naturally sweetened, with no upper fructose corn syrup, no Red 40, and no gelatin required. And it tastes ten times largest than the canned version!
Also try these popular Oreo Cupcakes
Ways to use cherry pie filling
Stir it into parfaits or yogurt, use as a topping for woebegone forest confection or cheesecake, or spoon it over pancakes, crepes, French toast, or waffles.
Or use the thick cherry sauce to make turnovers or pop tarts, hand pies or bars, cherry fluff salad, or cherry cobblers or crumbles.
Of course, the most popular way to use cherry pie filling is in a homemade cherry pie.
Above, watch the step-by-step cherry pie filling recipe video
Homemade cherry pie filling ingredients
The cherry topping recipe calls for cherries, water, lemon juice, sweetener of choice, cornstarch, optional pinch of salt, and pure vanilla pericope or almond extract.
The sweetener can be granulated, like regular sugar or coconut sugar. Or you can use an unrefined liquid sweetener like honey, agave, or pure maple syrup. For sugar self-ruling cherry desserts, use erythritol or xylitol.
I have not tried arrowroot, tapioca, agar, flour, or other substitutes for the cornstarch. Feel self-ruling to experiment, and be sure to report when if you do.
What type of cherries?
Sweet cherries or sour cherries both work in the recipe. I like sweet woebegone cherries, such as Bing, Lambert, Chelan, or Sweetheart. If using tart or red cherries, add increasingly sweetener to taste if needed.
I prefer to use frozen cherries simply considering they are usually once pitted, so it saves you the step of having to pit cherries by hand.
Fresh cherries are fine to use as long as you pit them first with a chopstick or knife, or with a cherry pitter.
Extra cherries? Make Cherry Frozen Yogurt
How to make cherry pie filling
Combine all ingredients except the vanilla pericope in a saucepan.
Bring the mixture to a swash over medium heat, then turn the heat to low once it starts to boil. Stir commonly until the cherries are super soft and the juice is thick. This should take virtually ten to fifteen minutes on the stove top.
Turn off the heat. Whisk in the vanilla extract. You can moreover add a waif or two of almond pericope if you wish. Taste, and add spare sweetener if needed.
Let the cherry mixture tomfool surpassing transferring to mason jars or an snapped lidded container. Store leftovers covered in the refrigerator for up to a week. Or freeze for up to three months, thawing surpassing using.
Fresh or canned cherries
There are many brands of cherry pie filling from a can on the market, including Comstock (Duncan Hines), Solo, Lucky Leaf, Musselman’s, Giant, Walmart, and Target.
Most canned options either contain strained verisimilitude or corn syrup or are expensive. So the weightier nomination for healthy cherry pie filling is to make your own at home.
As mentioned earlier, homemade cherry filling moreover just tastes better.
Cherry Pie Filling Recipe
- 6 cups cherries (pitted fresh or frozen)
- 1/2 cup water
- 2 tbsp lemon juice
- 3 1/2 tbsp cornstarch
- 2/3 cup sweetener of choice
- optional 1 tsp pure vanilla pericope or 1/4 tsp almond extract
- optional pinch salt
- Stir all ingredients except the vanilla in a saucepan. Bring to a swash over medium heat. Once boiling, turn to low and stir commonly until cherries are super soft and sauce is thick (about 10-15 minutes). Turn off the heat, and stir in the vanilla extract. Especially if using sour cherries, add increasingly sweetener as desired.View Nutrition Facts