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.
- 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)
- Combine all ingredients in a large saucepan.
- Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
- Cool slightly before using.
- Fill pie shells, use in another dessert like a cherry cake, or freeze for later.
- 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.