Cherry Pie Filling
This homemade cherry pie filling is a quick and reliable topping with fresh cherry flavor and a glossy texture, perfect for pies, ice cream, or yogurt.
Ingredients
Main Ingredients
- 4 cups fresh or frozen cherries, pitted (about 1 pound fresh)
- 1 cup granulated sugar Reduce to 3/4 cup for very sweet cherries
- 1/4 cup cornstarch
- 1/4 teaspoon fine salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
Preparation
- In a medium saucepan, add the cherries, sugar, cornstarch, and salt. Stir until most of the cornstarch is evenly distributed among the cherries.
- Place the pan over medium heat. Stir constantly to prevent sticking. The mixture will begin to release juice and the cornstarch will start to activate.
- When the mixture comes to a simmer and starts bubbling, keep stirring and let it bubble gently for 1–2 minutes until the filling looks glossy and thickened. Avoid a rolling boil.
- Remove from heat. Stir in the lemon juice and vanilla extract.
- Stir in the tablespoon of butter until melted for a smooth finish. Let the filling cool to room temperature before using.
Notes
For a gluten-free option, cornstarch is already gluten-free; arrowroot works too. If you prefer less shine and a looser texture, use 3 tablespoons cornstarch instead of 1/4 cup. This filling pairs beautifully with a flaky crust.