An easy cherry pie filling recipe that uses fresh or frozen cherries!
At the risk of making a few enemies here, I’m going to go on the record and say I am not a huge cherry pie fan. (Gasp! I know!) I mean, I will totally eat a slice here and there (mostly because I can’t say no to dessert!) but I’m just saying that cherry pie wouldn’t be my first choice of sweet treats or after-dinner indulgences.
But this cherry pie filling? Oh.my.goodness. I can seriously eat it with a spoon! Not only is it sweet and delicious, it is also SUPER simple to make. It is a great way to use all those cherries you’ve picked this season because this pie filling also freezes extremely well. (I usually always make a double batch and save the rest for later!)
And don’t limit the possibilities of this pie filling by including it only inside your pies! This stuff is amazing over vanilla ice cream, pancakes, toast, on chocolate thumbprint cookies, waffles… did I mention you can also just eat it with a spoon? 🙂
Cherry Pie Filling
Cherry Pie Filling Recipe
- 4 cups red cherries pitted
- 1 cup white sugar
- 1/4 cup cornstarch
Place your pitted cherries into a large saucepan. Cover and cook over medium heat for 10-15 minutes, stirring often. (You want the cherries to simmer and release all their juices.)
In a separate bowl, add the sugar and cornstarch and whisk until smooth.
Pour the sugar mixture into the hot cherries and stir to combine.
Bring to a low simmer, and cook for about 2 minutes or until thickened.
Remove from heat and let cool completely.
*If your cherries turn out too sweet, add 1-2 tablespoons of lemon juice.
Grab a spoon and enjoy!
Let us know how you like it by leaving a comment in the section below!