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Homemade cherry pie filling in a mason jar

Cherry Pie Filling

This homemade Cherry Pie Filling is unbelievable easy and delicious! Sweet, ripe cherries create a luscious, thick and stunningly beautiful filling. Use this recipe as a topping for cheesecake dip, vanilla ice cream, as a base for cherry crisp or even in your morning oatmeal.

  • Total Time: 20
  • Yield: Filling for one 9" pie


  • About 6 cups or about 2-2.5 lbs of fresh or frozen, pitted cherries (if using fresh fruit, I recommend halving some of the cherries for smaller pieces and leaving some whole, it creates a great texture)
  • the juice of 1 whole lemon (about 2 Tbsp)
  • c granulated sugar
  • 4 Tbsp corn starch
  • pinch of salt
  • ½ c - ¾ c water
  • ¼ tsp almond extract


  1. In a large stainless steel pot, add the cherries, lemon juice, sugar, salt and cornstarch (if using frozen cherries, no need to thaw)
  2. Also add ½ c water to the pot.
  3. Stir to combine and put the stove on low-medium heat.
  4. Heat up the mixture until it starts to bubble, stirring occasionally. If the mixture is struggling to bubble up, add 2 tablespoons of water. If the mixture still isn't loose enough to create a low boil, add 2 tablespoons of water or a bit more if needed.
  5. Once the mixture has reached a steady, simmer or low boil, cook for about 10 minutes stirring frequently and ensuring that the bottom doesn't burn.
  6. After 10 minutes, the mixture should be thickened. Remove from the heat and stir in the almond extract.
  7. Allow to cool in the pot and transfer to a storage container.
  8. The cherry filling will stay fresh in the fridge for about 3 days.


Recipe by

If using sour cherries, increase the sugar to 1 cup.


Avoid using wooden utensils and prepping on a white counter top as the cherry juice can stain. Wear disposable gloves and an apron while pitting & slicing cherries to protect hands & clothing from stains.

Keywords: Cherry Pie Filling