Cherry Pie Filling

Name: Cherry Pie Filling
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 heaping cups (enough for a 9-inch pie)
Ingredients: 4 cups whole pitted fresh sweet cherries; ½ cup honey; 1 tablespoon freshly squeezed lemon juice; ¼ cup cornstarch; ⅛ teaspoon pure almond extract

User Reviews

0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2 heaping cups (enough for a 9-inch pie)
Calories
128 kcal
Course
Dessert
Cuisine
American

Cherry Pie Filling

Iris Warren

Report

Thick, homemade cherry pie filling that's so much better than canned! This recipe uses fresh cherries and is naturally sweetened with honey.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

4 cups whole pitted fresh sweet cherries about 2 pounds with pits or 1 1/2 pounds pitted or frozen, thawed pitted cherries
½ cup honey plus additional to taste (if using tart cherries, you may need to add a bit more)
1 tablespoon freshly squeezed lemon juice
¼ cup cornstarch
⅛ teaspoon pure almond extract optional or substitute 1/4 teaspoon of pure vanilla extract

Add to Shopping List

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.