Homemade cherry pie filling, or most other fruit fillings are positively quick and so easy to make. Don’t be afraid, just follow these simple directions for perfect results.
Originally published August 20th, 2013.
Do you know how easy it is to make your own homemade cherry pie filling? Or apple, peach, blueberry or rhubarb pie filling, for that matter? Well, I’m going to show you how super easy it is!
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If “life is like a bowl of cherries”, does it mean that there are endless things you can do with your life, just like those cherries?
Does it mean some cherries are sweet, and some are sour, and that somehow equates to the good and bad in our lives? Instead of pondering life’s analogies, I’d rather do something with that bowl of cherries.
Why substituting ingredients sometimes doesn’t work.
I spied some Balaton Cherries (a type of sour cherry) at the grocery store the other day. They looked so good and I wanted to make boozy cherries like Nonna used to make in Italy. However, when I got home and tried to push them tightly into jars, I realized they were much too big to make Nonna’s alcohol soaked fruit. There was too much sugar in the jars due to all the space between the large cherries.
You may also enjoy this Cherry Cheese Streusel Coffee Cake Recipe
Apparently, according to my cousin Gianfranco, I need to use tiny sour cherries (amarena). The problem is that I don’t even know if I can find them here in the US. I bought one type of small sour cherry a few years ago, but haven’t seen them since. (Sigh.)
Those boozy cherries are one of my favorite things in life! I did keep one jar to try, but I don’t think it will meet my standards of tasting like Nonna’s original. Sometimes, there can be no substitutions in a recipe, and this is a case in point.
So, onto Plan B: homemade cherry pie filling with fresh cherries is infinitely better than its canned counterpart, so that’s what I did, and you can too.
You may also enjoy this strawberry rhubarb pie filling recipe.
How do you make homemade cherry pie filling?
It’s so easy, and this method works for making most fruit fillings. It’s as easy as 1, 2, 3.
- Just put the fruit and sugar in a pot.
- Next, add corn starch (see the printable recipe below for instructions on how to add the corn starch so it won’t be lumpy).
- Lastly, stir until it comes to a boil and you’re done! It’s that simple.
Use the filling as you desire, but remember that sweeter fruit will need less sugar (peach, eg.) and more sour fruit will need more sugar (rhubarb, eg.).
Homemade Cherry Pie Filling
(or Apple, Peach, Blueberry or Rhubarb)
recipe by Christina Conte FULL PRINTABLE RECIPE BELOW
Place the cherries, sugar and lemon juice in a pot over medium heat.
Stir to dissolve the sugar. Add the cornstarch (see printable recipe for directions so you don’t get a lumpy sauce) to the cherries and mix well.
Continue to stir with a wooden spoon just until it comes to a boil and is slightly thickened and glossy. Remove from heat.
Ta dah! You now have homemade cherry pie filling! Remember, you can use these directions for other fruit, too. Just adjust the sugar to fruit ratio depending on how sweet or sour the fruit is (taste it to see if it needs more sugar). Here’s my recipe for a super quick, homemade pie crust.
How do you make a cherry pie or crumble?
This filling perfect for pies, crumbles, crisps, and cobblers. It’s amazing topping for cheesecake, blintzes, pancakes, or ice-cream. The thickened fruit is also a delicious filling for crepes, turnovers and in Black Forest Cake–the list goes on and on.
If you’d like to make a cherry pie (or other fruit pie), make this easy crust Pie Pastry in Under One Minute, then fill it with your pie filling. Bake as per my apple pie recipe.
Maybe you’d like to make a fruit crumble instead, as it’s quite a bit easier than rolling out pastry. If so, here’s another super simple recipe for the topping. I made a cherry crumble with my cherry pie filling. Just pour the cherry filling into an 8×8 pan and top with my super-simple, homemade crumble. See the finished crumble photo at the very bottom of this post.
Homemade Cherry Pie Filling (or Apple, Peach, Rhubarb...)
The best and easiest fruit filling recipe, ever!
Ingredients
- 3 cups (1 1/2 lbs) pitted sour cherries (you can use sweet, but cut down the sugar)
- 1 cup (8 oz) sugar
- 1 tsp lemon juice
- 2 heaped teaspoons corn starch (water to mix)
Instructions
- Place the cherries, sugar and lemon juice in a pot over medium heat.
- Stir to dissolve the sugar. Meanwhile, mix the corn starch in a small bowl with just enough water to form a smooth mixture, then add to the cherries and mix well. Add the mixture before the cherries come to a boil, or it will be lumpy.
- Continue to stir the cherries and sauce, just until it comes to a boil and is slightly thickened and glossy. Remove from heat. Use as desired.
Notes
Perfect for pies, crumbles, crisps, and cobblers; amazing topping for cheesecake, blintzes, pancakes, or ice-cream; a delicious filling for crepes, turnovers and in Black Forest Cake--the list goes on and on.
Nutrition Information:
Yield: 8 Serving Size: 4 ozAmount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 1g
Nutrition information is only estimated.
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I have 2 cans of unsweetened cherries I got at the grocery, and I was wondering if I can use these also
Hi Debbie, sure as long as there’s no other ingredients (just cherries and water).
I want to start making my own pie filling and I see that you have “Homemade Cherry Pie Filling
(or Apple, Peach, Rhubarb” which I want to try, I want to make Apple and Peach fillings so do I
use the same measurements and ingredients and just change the fruit? Thank you
Yes Frances, the only thing to adjust is the sugar: use less to start with, especially with sweeter fruit, and more with tart fruit such as tart cherries or rhubarb. Taste it and you can always add more, but you won’t be able to take it away, so always start with less than you think. Good luck, it’s very easy!
Here in Alaska we only have tart sour cherries… But you ve really intrigued me with the boozy cherries… How do I do that?⁉️
I am in the process of doing the pie right now (Pinterest)
Pamelalala
I know, the boozy cherries are fab, but unless you have the tiny ones, it won’t work :( It’s a process of letting the cherries sit under sugar then adding alcohol. Those amarena cherries are hard to find here! :(
I plan on using this cherry pie filling…. I want to make a pie…. I was going to buy the pie crust and make the filling would this pie filling be okay for that?
Sure, Marilyn! Absolutely…enjoy! CC
Thanks for this post! I have a sour cherry tree that went crazy with cherries this year, so I am scouring pinterest looking for recipes!
lucky you!! :)
My daughter is making an assortment of mini pies for her grandfathers big 65th bday! We love this cherry pie recipe and will be trying it out tonight. We plan on buying frozen cherry’s. Your title also says (Apple Peach or Rhubarb…) We will use this for apple as well. Wish us luck! Party for 60-80 folks. Wahoo!!!
Wow, that’s a lot of pie!! Happy birthday to your dad (or father in law) and happy baking to you and your daughter! Good luck, let me know how they turn out! :)
Sorry for the major typo. Can the pie filling be frozen?
No worries, Dinah! I’m sure it can be, but I would freeze the cherries and then make the filling when you defrost the cherries. If it’s already in the pie, yes- it can be frozen. Enjoy!
Thanks
Can thepid filling be frozen?