Thick Cherry Pie Filling with Fresh or Frozen Cherries

This recipe makes the best cherry pie filling every time. It’s thick, glossy, packed with bold cherry flavor, and perfect for everything from classic pies to cherry pie bars and cheesecakes.

Prep Time15

Cook Time8

cooling time30

Total Time53

Course: Dessert

Cuisine: American

Keyword: bakery recipe, dessert recipe, fruit recipe, holiday dessert, Mother's Day Dessert, no-bake recipe, summer dessert, Valentine's Dessert

Servings: cups, enough for 9-inch pie

Calories: 287kcal

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Kitchen Essentials

Mini Pie Pans

Paper Pie Mold

Fluted Pie Pan

Ingredients

5 Cups Pitted Cherries about 2–2.5 lbs; fresh tart cherries, bing cherries, or dark sweet cherries
¾ Cup Granulated Sugar adjust amount of sugar to taste. Less sugar for sweet cherries, more for tart.
¼ Cup Corn Starch or use tapioca starch/tapioca flour
2 Tablespoons Lemon Juice balances sweetness and preserves cherry juice color
½ Teaspoon Almond Extract or a dash of vanilla
Pinch Salt
Optional: ¼ cup water if using cherries that aren’t very juicy

Instructions

Preparing the Cherries

The hardest part of this recipe is pitting cherries. But don’t worry, you’ve got options
5 Cups Pitted Cherries
Use a cherry pitter or the blunt end of a chopstick, metal straws, a piping tip, or even a paper clip.
Slice around with a paring knife or sharp knife if needed.
Place pitted cherries in a large bowl to catch any extra cherry juice.
Side note. For frozen cherries, let them thaw to room temperature and drain off much liquid before starting the recipe. Also, they shouldn’t need pitting. Double check the container if purchased.

How to Make the Filling

In a large saucepan or small saucepan, combine the pitted cherries, lemon juice, and sugar mixture over medium heat.
¾ Cup Granulated Sugar, 2 Tablespoons Lemon Juice
Stir occasionally as the cherries release their cherry juice.
In a separate bowl, whisk the corn starch with a few tablespoons of water to make a slurry.
¼ Cup Corn Starch, Optional: ¼ cup water if using cherries that aren’t very juicy
Slowly stir the slurry into the hot cherry mixture. Reduce to low heat and continue to cook until the filling thickens, about 5–8 minutes.
Remove from heat and stir in the almond extract and salt.
Pinch Salt, ½ Teaspoon Almond Extract
Tip. Use a spoon to lift cherries out and check the thickness of the sauce. It should coat the back of the spoon.

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Notes

Cooling and Storing

Let the cooled pie filling sit until it reaches room temperature. Transfer to a mason jar or airtight container and refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Nutrition