Cherry Pie Filling
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Additional Time
1 hr
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Total Time
2 hrs 25 mins
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Servings
22 servings
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Calories
92 kcal
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Course
Dessert, Condiments
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Cuisine
European, North American
Cherry Pie Filling
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Easy, delicious homemade cherry pie filling with a concentrated cherry flavor base + juicy, whole cherries for TWO layers of great fruit flavor! Make with fresh or frozen cherries.EASY - Easy cherry filling recipe. However, there's an extra step with a couple extra ingredients that will make this taste better than any cherry filling you've ever tasted before! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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Ingredients
- 1600 g pitted cherries 3.5 lbs / about 10 cups (see recipe notes)
- 50 g sugar ¼ cup (white or brown sugar)
- ¼ tsp fine sea salt not table salt
- 80 mL red wine ⅓ cup (substitute with pomegranate juice or cherry juice or orange juice if you like)
- 150 g white sugar ¾ cup
- 45 g cornstarch 4 ½ packed tbsp
- 30 mL lemon juice 2 tbsp
Instructions
Prepping cherries
- Use a cherry pitter to remove the seeds from the cherries. Weigh the pitted cherries to get the correct quantity for the recipe. This is the most time consuming part of the recipe unless you have a multi cherry pitter.
- Divide the pitted cherries into two portions - 1000 g (6 ⅔ cups) and 600 g (3 ⅓ cups). See recipe notes about using frozen cherries.
- Place the 600 g / 3 ⅓ cups of cherries in a large saucepan, along with the 50 g sugar, salt, and red wine. Cook the mixture over medium high heat while stirring to dissolve the sugar and bring to a boil. Then lower the heat to simmer the cherry mixture for about 20 minutes, until the mixture has a jammy consistency. The cooking time will vary depending on the size of your pot and stove, so cook the cherries until they are broken down and it has a thick, slightly jammy consistency.
- When the cherries are almost done cooking, prepare the remaining cherries.
Making cherry pie filling
- Place the remaining 1000 g / 6 ⅔ cups of cherries in a large bowl.
- Whisk the sugar and cornstarch in a smaller bowl and add this to the cherries, and stir / toss to coat the cherries with the cornstarch - sugar mixture.
- Scrape all of this into the saucepan with the cooked cherry base, and stir to combine.
- Cook the mixture over medium heat, while stirring. The liquid in the mixture should start to bubble / boil. Continue to cook while stirring for a further 5 - 10 minutes, until the mixture is thick and glossy. The cherries should still remain largely whole, but slightly softened and should not break down.
- Add the lemon juice and cook for about 1 minute.
- When the filling reaches a thick, glossy consistency, remove the pot from the stove.
- Store the cherry filling in clean airtight containers. This will last in the fridge for about a week.
- See recipe notes for other storage instructions.
Notes
- Frozen cherries will break down more easily than fresh cherries, so you need to take a few extra steps to achieve the right consistency. However, the filling will still be softer than when making with fresh cherries.
- I like to use frozen cherries for the base of the filling (600 g / 3 ⅓ cup), as these cherries will be cooked down anyway, and then use fresh cherries for the remaining portion.
- Thaw out the cherries in a colander or large sieve that is placed in a bowl. Mix the cherries once thawed, so that the liquid collects at the bottom. Don’t squeeze out the juice. Set the thawed cherries aside in a separate bowl.
- In a dry saucepan, whisk all the sugar, cornstarch, and salt together. Whisk the cherry juice and red wine into the sugar mixture.
- Heat the cherry juice while whisking to dissolve the sugar and bring to a boil. Cook for about a further 15 minutes to thicken the cherry juice to a really thick and glossy mixture.
- The mixture will loosen up when the cherries are added, so it's OK if it looks very thick.
- Add the thawed cherries and stir them in. Cook the mixture and bring it to a boil. Then lower the heat to a simmer, and while stirring, cook for a further 5 minutes.
- Add the lemon juice, and cook for a further minute or so. Remove the pot from the stove.
- The cup measurements are approximates (based on USDA food data that 1 cup fresh cherries without pits is about 150 g).
- Frozen cherries will weigh more per cup.
- Frozen cherries will weigh more per cup.
- I am not a canning expert, so I have not canned this recipe. You can follow Ball mason jars instructions to can the filling, but please do remember that I have not canned this.
- Instead of using cornstarch, it's better to use ClearJel cook type starch, as this is more heat resistant than regular cornstarch.
- You can freeze this pie filling as well. But when thawing, the cherries may release more liquid as they break down a little.
- I also recommend using Instant ClearJel (non cook type) if you plan on freezing this filling, as this is more freezer-stable.
Nutrition Information
Show Details
Serving
0.25cup
Calories
92kcal
(5%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.03g
Sodium
27mg
(1%)
Potassium
168mg
(5%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
47IU
(1%)
Vitamin C
6mg
(7%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 22servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 92kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 27mg | 1% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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