Description
This homemade cherry pie filling is sweet, slightly tart, and perfect for pies, cheesecakes, pastries, or even as a topping for pancakes and ice cream. It’s quick, easy, and way better than canned!
Ingredients
Units
Scale
- 4 cups (600 g) fresh or frozen cherries, pitted
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup (60 ml) water (or cherry juice)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon almond extract (optional, but enhances cherry flavor)
- 1 pinch salt
Instructions
1. Cook the Cherries
- In a medium saucepan, combine the cherries, sugar, and ½ of the water (2 tablespoons) over medium heat.
- Stir and cook until the cherries start to release their juices (about 5 minutes).
2. Thicken the Filling
- In a small bowl, mix cornstarch with the remaining water until smooth.
- Pour the cornstarch mixture into the cherries, stirring constantly.
- Cook for 3-5 more minutes, or until the mixture thickens and becomes glossy.
3. Add Final Touches
- Remove from heat and stir in lemon juice, vanilla extract, almond extract, and a pinch of salt.
- Let cool before using or store in the fridge.
How to Use It
Pie Filling: Pour into a pre-baked or raw pie crust and bake at 375°F (190°C) for 45-50 min. Cheesecake Topping: Spoon over chilled cheesecake. Pastries & Turnovers: Use as a filling for puff pastry treats. Breakfast Topping: Drizzle over waffles, pancakes, or oatmeal.
Notes
- Fridge: Store in a sealed container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before using.