Cherry Pie Filling Recipe

It is a simple recipe to make homemade cherry pie filling in cakes, cheesecakes, and pies, and even to eat with your spoon.

Cherry Pie Filling Recipe

This thick, delicious cherry pie filling will make you forget all about canned cherry pie filling.

This easy recipe is naturally sweetened without high fructose corn syrup or Red 40 and does not require gelatin. It tastes ten times better than the canned version!

Cherry Pie Filling

How to use it?

It can be stirred into yogurt or used as a topping on black forest cakes or cheesecakes. You can also use it to top pancakes, French toast, and waffles.

You can also use the thick cherry sauce for making turnovers, pop tarts, hand or bar pies, cherry fluff salads, cherry cobblers, and crumbles.

Cherry Pie Filling

Cherry pie filling is best used in homemade cherry pie.

Homemade cherry pie filling ingredients

For the cherry topping, you will need cherries, water, lemon, sweetener, cornstarch, an optional pinch of salt, pure vanilla extract, or almond extract.

You can granulate the sweetener, such as regular sugar or coconut sugar. You can also use unrefined liquid sweeteners like honey, maple syrup, or agave. Use erythritol and xylitol to make sugar-free cherry desserts.

I have not tried but feel free to experiment with substitutes for cornstarch such as arrowroot, tapioca, agar, flour, etc. Let me know how it turns out.

What kind of cherries are you looking for?

Both sweet cherries and sour cherries can be used in this recipe. Sweet black cherries like Sweetheart, Chelan, and Lambert are my favorite. You can add more sweetener to your taste using tart or red cherries.

Frozen cherries are my preferred choice. They are already pitted, so you don’t have to manually do the tedious task of pitting cherries.

Fresh cherries can be used as long as they are pitted first using a knife or chopstick.

How to make the Cherry Pie Filling?

  1. Combine all ingredients, except vanilla extract, in a saucepan.
  2. Bring the mixture to a boil on medium heat. Once it has boiled, reduce the heat to low. Mix well until the cherries are softened and the juice becomes thick. This process should take between ten and fifteen minutes on the stovetop.
  3. Turn off the heat. Add the vanilla extract. If you like, you can add a few drops of almond extract. You can taste it and adjust the sweetness if necessary.
  4. Let the cherry mixture cool down before you transfer it to mason jars or another airtight container. The remaining ingredients can be kept in the refrigerator for up to seven days. You can freeze leftovers for up to 3 months and then thaw them before you use them.

Can you buy fresh or canned cherries?

Cherry pie filling cans, including Solo, Lucky Leaf, and Musselman’s, come in wide varieties.

Cans are usually expensive and either has artificial colors or corn syrup. Making your cherry pie filling home is the best option for healthy cherries.

Cherry Pie Filling

As we mentioned, the homemade cherry filling tastes even better.

Cherry Pie Filling Recipe

This homemade cherry pie filling can be used to make pies and cobblers, cheesecakes, or just eaten with a spoon.

  • Cook Time = 10 minutes
  • Yield = 4 cups


  • 1/2 cup water
  • 2 tbsp lemon juice
  • 3 1/2 tbsp cornstarch
  • 1/3 cup sweetener
  • 6 cups cherries, fresh or frozen
  • Optional pinch salt
  • Optional 1 tsp pure vanilla extract, 1/4 tsp almond oil


  • In a saucepan, combine all the ingredients except vanilla. Bring to a boil on medium heat. After the sauce has boiled, reduce heat to medium and continue stirring until the cherries are softened, and the sauce thickens (about 10-15 minutes). Stir in the vanilla extract and turn off the heat. If using sour cherries, add more sweetener if necessary.

Cherry Pie Filling

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