Cherry Pie Filling
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Cherry Pie Filling
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Thick, homemade cherry pie filling that's so much better than canned! This recipe uses fresh cherries and is naturally sweetened with honey.
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Ingredients
- 4 cups sweet cherry about 2 pounds with pits or 1 1/2 pounds pitted or frozen, thawed pitted cherries, whole, pitted, fresh
- ½ cup honey plus additional to taste (if using tart cherries, you may need to add a bit more)
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup cornstarch
- ⅛ teaspoon almond extract optional or substitute 1/4 teaspoon of pure vanilla extract, pure
Instructions
- Place cherries into a large saucepan. Add 1/2 cup honey, lemon juice, cornstarch, and almond extract (if using), then stir to coat. Turn on the heat to medium.
- Cook the filling, stirring often, until glossy and thickened, about 5 - 10 minutes. Very carefully so as not to burn your tongue, taste the mixture. If you desire additional sweetness, add more honey a few teaspoons at a time. Remove pan from the heat and let the filling cool completely. Transfer to a storage jar.
Notes
- TO STORE. This cherry pie filling will keep in the refrigerator for up to one week.
- TO FREEZE. Because it is made with honey, it does congeal somewhat when frozen and thawed. I found it worked best to let the frozen filling thaw overnight in the refrigerator, then warm it in the microwave, stirring every 30 seconds, to smooth it out a little.
Nutrition Information
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Serving
0.25cup (generous)
Calories
128kcal
(6%)
Carbohydrates
33g
(11%)
Protein
1g
(2%)
Cholesterol
44mg
(15%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 2heaping cups (enough for a 9-inch pie)
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 0.25cup (generous) | |
| Calories | 128kcal | 6% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Cholesterol | 44mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
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