A simple and versatile homemade cherry pie filling that’s perfect for pies, crisps, cheesecakes, or spooned over pancakes. Sweet, tangy, and made with real ingredients in just 20 minutes.
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A simple and versatile homemade cherry pie filling that’s perfect for pies, crisps, cheesecakes, or spooned over pancakes. Sweet, tangy, and made with real ingredients in just 20 minutes.
Instructions
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In a large pot over medium heat, combine the cherries, sugar, ¼ cup (60 ml) water, cornstarch, lemon juice, and salt. Stir frequently and bring to a low boil.
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Continue cooking for 10 to 15 minutes, until the cherries have softened and the mixture has thickened. Add more water as needed for desired consistency.
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Remove from the heat and stir in the vanilla and almond extracts. Let cool before using or storing.
Notes:
- If using frozen cherries, thaw first and drain.
- For a deeper flavor, substitute 2 tablespoons (30 ml) of water with cherry juice.
- Adjust the sweetness according to the cherry variety and use.
- This recipe yields approximately 4 cups of filling, which is enough for one 9-inch pie.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen