Go Back
–+ servings

Homemade Cherry Pie Filling (or Apple, Peach, Rhubarb...)

Course Fruit
Cuisine British, Scottish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 cups
Calories 263
Author Christina Conte
The best and easiest fruit filling recipe, ever!

Ingredients

  • 3 cups pitted sour cherries (you can use sweet, but cut down the sugar)
  • 1 cup sugar
  • 1 tsp lemon juice
  • 2 heaping tsp corn starch (water to mix)
US Customary - Metric

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

Serving: 1cup | Calories: 263kcal | Carbohydrates: 68g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 1mg | Potassium: 232mg | Fiber: 2g | Sugar: 63g | Vitamin A: 66IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 0.4mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!