Homemade Cherry Pie Filling

chris elizondo


Cherry pie filling is a versatile go-to for not only pies, but muffin filing, gallettes and sweet rolls (check out my recipe for Cherry Sweet Rolls) Easy to make, its a sweet gem. Enjoy!

pinch tips: How to Melt and Soften Butter


4 cups


20 Min


15 Min


4 c
pitted cherries (you can use 2 cups of dried cherries instead)
1 c
turbinado sugar (you may use white also)
1/4 c
1/8 tsp
lemon juice
2 c
water - only if you are using dried cherries!

Directions Step-By-Step

If using fresh cherries : In a saucepan, put cherries over medium heat. Cover the pan and heat the cherries until they begin to simmer in their own juices (10-15 mins), stirring often.

If using dried cherries, follow the instructions above, however, add the 2 cups of water to the cherries as they begin to heat and continue on.
In a medium bowl, whisk the sugar with the cornstarch. Add the lemon juice to cherries in pot and then pour the sugar mixture into the hot cherries and juice and mix well. Drop heat to low, bring to a simmer, and cook until the filling has thickened, about 2 minutes. Enjoy!

About this Recipe

Course/Dish: Pies