Easy Homemade Cherry Pie Filling made from scratch with juicy cherries and simple ingredients. Perfect for pies, cobblers, or ice cream topping!
Bring the taste of summer to your kitchen with this easy Homemade Cherry Pie Filling! Made with juicy cherries, a touch of sugar, and a hint of lemon, this filling is perfectly sweet, slightly tart, and bursting with fresh flavor. It’s a simple recipe that tastes so much better than store-bought.
You can use it in Cherry Dump Cake Recipe, No Bake Cherry Cheesecake, Cherry Strudel Recipe and Cherry Cobbler with Cake Mix and so much more.
What's in this post: Homemade Cherry Pie Filling
Why We Love This
- Fresh Flavor – Made with real cherries for a bright, natural sweetness you can’t get from a can.
- Simple Ingredients – Uses basic pantry staples and no preservatives.
- Versatile – Perfect for pies, cheesecakes, parfaits, or as a topping for pancakes and ice cream.
- Make Ahead Friendly – Stores well in the fridge or freezer for easy desserts anytime.
- Beautiful Color – The rich red hue makes any dessert look festive and irresistible.
Ingredients
- Fresh Pitted Cherries – Use sweet or tart cherries depending on your flavor preference.
- Lemon – Adds a touch of acidity to balance the sweetness and enhance the cherry flavor.
- Granulated Sugar – Sweetens the filling and helps create that classic cherry pie taste.
- Cornstarch – Thickens the filling for a smooth, glossy texture. (Learn the The Best Substitutes for Cornstarch if needed.)
Scroll to the bottom and find the complete list of ingredients.
Variation Ideas
- Use Fresh or Frozen Cherries – This recipe works great with either. If using frozen cherries, thaw and drain them first to remove excess liquid.
- Sugar Alternatives – Swap granulated sugar with Stevia or Monk Fruit Sweetener for a lower-calorie option without sacrificing sweetness.
- Flavor Enhancements – Add 1 teaspoon of vanilla extract for a warm, classic flavor or almond extract for a rich, nutty twist that pairs beautifully with cherries.
- Mix of Cherries – Combine sweet and tart cherries for a more balanced, complex flavor profile.
- Citrus Twist – Add a bit of orange zest for a bright, fresh touch.
Step By Step Instructions
Step 1. First, get out a saucepan and use medium heat. Then combine cherries, sugar, water, lemon juice and cornstarch.
Step 2. Next, bring the mixture to a boil and then reduce heat to low. Finally, make sure to stir frequently. Remove from heat and cool slightly before using.
How To Use
Here are a few of my favorite things to make with this homemade cherry pie filling.
- Sprinkle on top of yogurt.
- Use as a yummy cheesecake topping.
- Topping for waffles.
- Topping for pancakes.
- Ice cream topping. Try topping this Easy Homemade Vanilla Ice Cream Recipe.
- Cherry Pie
Frequently Asked Questions
I find that Rainier cherries or dark sweet cherries work best in this recipe as they are naturally sweeter. Both of these are generally available at your local grocery store.
I usually use half and half or you can use all of Rainer or dark sweet cherries if you prefer.
You can use sour cherries as well. If using sour cherries or tart cherries, you will need to adjust the amount of sugar.
I’d recommend starting about ½ cup and working your way up if more sweetness is needed.
Pitting cherries can be very time consuming and messy. I have found that using a cherry pitter is the best when pitting fresh cherries.
You can also use frozen cherries for this recipe if you prefer. Frozen cherries are generally already pitted so you can easily skip this step.
If you us frozen cherries, thaw them out before making this cherry pie filling.
If your pie filling is runny, continue to heat the filling on low heat until the sauce thickens.
Adding corn starch will thicken the pie filling. You can easily do this until you have the desired consistency with a cornstarch slurry.
You can try draining off some of the juices and just use the cherries for the filling.
Adding in some flour will also thicken the cherry pie filling.
You can also thicken with an instant pudding mix. Adding a pudding mix will slightly change the flavor but will thicken the filling. I usually use a vanilla mix if using this option.
Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.
Homemade cherry pie filling freezes great. Make sure that the pie filling has cooled completely. Then place it in a freezer bag or freezer container and it’s good to freeze for up to 2-3 months.
I love to make a double batch so I can have some to freeze. It isn’t anymore work to make a little more and you will love being able to have it to grab quickly.
Once in the freezer, you can easily take it out to use with your favorite desserts. You will love having extra in the freezer.
Pro Tips
- Simmer on Low Heat – Keep the heat low while cooking the filling to prevent it from burning or sticking to the pan. Slow simmering helps the cherries soften and the mixture thicken perfectly.
- Stir Frequently – Stir the filling often using a wooden spoon or silicone spatula to keep it from scorching on the bottom. This ensures an even consistency throughout.
- Taste and Adjust Sweetness – Before removing from heat, taste-test the filling and add a little extra sugar if you prefer it sweeter.
- Watch the Thickness – The filling will continue to thicken as it cools, so don’t overcook it. If it’s too thick, add a splash of water or lemon juice to loosen it slightly.
- Cool Before Using – Let the pie filling cool completely before adding it to your pie crust or dessert so it sets properly.
More Pie Recipes
- No Bake Hershey Pie Recipe
- Strawberry Jello Pie Recipe
- Lemonade Pie Recipe
- Kool-Aid Pie Recipe
- Easy Chocolate Pecan Pie
Make this Homemade Cherry Pie Filling for your next dessert and see why it’s a fan favorite! Leave a comment below and tell us how you used it. We love hearing from you!
Homemade Cherry Pie Filling
Ingredients
- 5 to 6 cups fresh pitted cherries about 2 ½ to 3 pounds
- 1/2 cup water
- 1 fresh squeezed lemon
- 2/3 cup granulated sugar
- 4 tablespoons cornstarch
Instructions
- In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
- Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
- Cool slightly before using as a topping.
Recipe Notes
Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days. It freezes great
Serve on top of yogurt, cheesecake, on waffles, or any dessert
