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Cherry Pie Filling

This homemade cherry pie filling is a sweet and tart addition to pies, tarts, or as a topping for various desserts. It's easy to make and tastes fresher than store-bought versions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Sauce
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 29 ounces tart cherries pitted (2 cans)
  • 1/4 teaspoon almond extract
  • 3/4 cup granulated sugar or more to taste
Thickening Agents
  • 3 tablespoons cornstarch or tapioca flour
  • 1 tablespoon water

Method
 

Preparation
  1. In a medium sauce pot, combine the tart cherries with their juices, almond extract, and granulated sugar.
  2. If you're using tapioca flour, add it in with all the other ingredients.
Cooking
  1. Cook the mixture over low heat until the cherries release their juices.
  2. Continue to cook slowly over low heat for 5-10 minutes to let some of the extra water evaporate.
  3. In a small bowl, whisk together the cornstarch and cold water until smooth.
  4. Lower the heat and slowly pour the cornstarch slurry into the cherry filling while stirring constantly.
  5. Increase the heat to bring the mixture to a boil and cook for one minute.
Cooling
  1. Pour the finished mixture onto a parchment-lined rimmed baking sheet or pan to cool completely.
  2. Once cooled, your pie filling is ready to use!

Notes

Cherry pie filling can be stored in the fridge for up to 2 weeks or frozen for up to 3 months. For a thicker filling, consider adding a little more cornstarch. Taste the cherries before adding sugar to adjust sweetness.