Best Homemade Cherry Pie Filling

Why I Love this Cherry Pie Filling

Cherry pie has always been one of my favorite desserts, especially when I want something comforting that reminds me of my childhood. But let’s be honest—those canned versions just don’t do it justice. That’s why I decided to make my own cherry pie filling from scratch, and it turns out, it’s shockingly simple.

• Made with just a few pantry staples
• Ready in under 30 minutes
• Perfectly balanced between sweet and tart
• Freezer-friendly so you can always have some on hand

And the flavor? It’s bright, fruity, and rich—just like cherry pie should taste.

Fresh Ingredients You Will Need

Here’s what you need to make this easy cherry pie filling, plus a few helpful substitution ideas:

• Cherries (Fresh or Frozen): You’ll need about 4 cups of pitted cherries. Sweet cherries like Bing or Rainier work well, but you can also use tart cherries for a tangier twist.
  Substitute: Frozen cherries (no need to thaw) work great if fresh aren’t in season.
• Granulated Sugar: This sweetens the filling and balances the cherries’ natural tartness.
  Substitute: Coconut sugar or maple sugar for a slightly deeper flavor.
• Cornstarch: Cornstarch thickens the filling to that perfect pie-filling consistency.
  Substitute: Arrowroot powder or tapioca starch if you prefer a more natural thickener.
• Lemon Juice: Adds brightness and helps balance the sweetness.
  Substitute: Try lime juice or even a splash of apple cider vinegar if you’re in a pinch.
• Water: Used to dissolve the cornstarch and create the syrup base.
  Substitute: Use cherry juice or apple juice for even more flavor.
• Almond Extract (Optional but Highly Recommended): It adds a subtle, nutty depth that pairs perfectly with cherries.
  Substitute: Vanilla extract or leave it out if you prefer a simpler flavor.

For the full ingredient list and instructions, see the recipe card below.

How to Make Cherry Pie Filling

Making your own cherry pie filling is easier than you think. Here’s how:

1. Prepare the slurry: In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
2. Cook the cherries: In a saucepan over medium heat, combine the cherries, sugar, and lemon juice. Cook for about 5–6 minutes until the cherries begin to release their juices.
3. Thicken the filling: Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens (about 2–3 more minutes).
4. Finish with flavor: Remove from heat and stir in almond extract.
5. Cool: Let the filling cool before using or storing.

That’s it! You’ve got a thick, glossy, juicy filling that tastes way better than anything from a can.

How to Store Cherry Pie Filling

Once cooled, store your cherry pie filling in an airtight container or mason jar in the refrigerator for up to 1 week.

Freezing Instructions

Yes, you can freeze it! Let the filling cool completely, then transfer it to a freezer-safe container or zip-top bag. Flatten the bag for easier storage.

• Freeze for up to 3 months
• Thaw in the fridge overnight before using

How to Pit a Cherry

My favorite way to pit a cherry is by using a cherry pitter. It’s kind of a kitchen drawer hog and a unitasker…at best. So, if you don’t want to purchase a cherry pitter, here are three ways to pit a cherry WITHOUT a cherry pitter.

With a chopstick:

• Using the thin end of a chopstick, push it through the stem end of the cherry to pop out the pit.

With a paperclip:

• Unfold the paper clip and insert one end into the cherry. Hook the pit with the paper clip and pull it out of the cherry.

With a pastry tip:

• Place the pastry tip on your finger and push it into the cherry through the stem end to pop out the pit.