Fresh Cherry Pie Filling Recipe

Cherry Pie Filling
Cherry Pie Filling. Foodcollection / Getty Images
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 8 Servings
Ratings (5)

Fresh, juicy cherries are one of the highlights of summer, and this easy fresh cherry pie filling recipe is a great way to use them.

If you have an abundance of cherries, you can scale the recipe up and freeze the extra pie filling in containers to use later.

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What You'll Need

  • 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds
  • 1/2 cup water
  • 1 1/4 cup granulated sugar
  • 4 tablespoons cornstarch (use Therm-Flo thickener if freezing)

How to Make It

  1. Combine all ingredients in a large saucepan.
  2. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
  3. Cool slightly before using.
  4. Fill pie shells, use in another dessert like a cherry cake, or freeze for later. 
  5. The recipe makes enough pie filling for one 9-inch pie.

How to Freeze Cherry Pie Filling

  • Ladle the pie filling into plastic freezer containers, leaving 1/2-inch head space. Let the filling cool to room temperature, but do not leave it out for more than 2 hours. Seal and label containers with the name and date.

    How to Pit Cherries

    • If you're pitting a lot of cherries, you might want to buy a pitter. There are large pitters with containers that work well for large quantities. And there are small pitters for smaller quantities, like this Oxo Good Grips pitter for cherries and olives.
    • If you don't have a pitter, there are some inventive ways to get the pits out by hand. Insert a sturdy straw into the stem end and push it through, pushing the pit out. Or use a chopstick to poke the cherry out. Or you might try this paper clip method from Women's Health.

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