Description
Make a thick, sweet, and tart cherry pie filling from scratch using fresh or frozen cherries. This recipe yields a perfect texture for pies, cheesecakes, or toppings.
Ingredients
Scale
- 4 cups sweet cherries, pitted (fresh or frozen)
- 1 cup tart cherries, pitted (fresh or frozen, if using only sweet cherries, add 1/4 cup lemon juice)
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons lemon juice
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract (optional)
Instructions
- Combine the pitted cherries, sugar, water, and lemon juice in a medium saucepan.
- Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and the cherries release some juice, about 5 minutes.
- In a small bowl, whisk the cornstarch with 1/4 cup of cold water until smooth to create a slurry.
- Slowly pour the cornstarch slurry into the simmering cherry mixture while stirring constantly.
- Continue to cook, stirring constantly, until the filling thickens significantly, about 2 to 4 minutes. It should bubble slowly and coat the back of a spoon.
- Remove the saucepan from the heat. Stir in the almond extract, if using.
- Allow the filling to cool completely before using it in your pie crust or dessert. Cooling helps the filling set to its final thick consistency.
Notes
- If you use frozen cherries, do not thaw them before cooking; add them directly to the saucepan.
- For a bakery-style glaze, increase the cornstarch to 5 tablespoons.
- This filling can be canned using standard water bath canning procedures for long-term storage.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert Filling
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 35
- Sodium: 2
- Fat: 0.2
- Saturated Fat: 0
- Unsaturated Fat: 0.1
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 1
- Cholesterol: 0