
Cherry Pie Filling Recipe
User Reviews
5.0
30 reviews
Excellent

Cherry Pie Filling Recipe
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An easy recipe for homemade cherry pie filling so you can skip the can.
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Ingredients
- 2/3 cup sugar
- 4 Tbsp cornstarch
- 2 lbs frozen cherries
- a squeeze of lemon, optional
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Instructions
- Whisk the sugar and cornstarch together until well combined.
- Add the cherries, sugar mixture, and 1/4 cup of water to a medium large non-reactive pan. Stir to combine and heat over medium heat, stirring constantly to dissolve the sugar and cornstarch. As the cherries heat they will start to release their juices.
- Once the mixture boils, reduce the heat and continue to simmer and stir for a few minutes until the filling has thickened to your desired consistency. Keep in mind your filling will thicken further as it cools.
- I like to taste the filling (be careful, it's hot!) to see if it needs any more sugar, or a squeeze of lemon.
- Let the filling cool to room temperature and then refrigerate in an airtight container until needed.
Notes
- This recipe will fill a 9 inch pie.
- If you use sweet cherries you might need to reduce the sugar and increase the lemon juice.
Nutrition Information
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Calories
151kcal
(8%)
Carbohydrates
38g
(13%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
1mg
(0%)
Potassium
252mg
(7%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
73IU
(1%)
Vitamin C
8mg
(9%)
Calcium
15mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
Calories | 151kcal | 8% |
Carbohydrates | 38g | 13% |
Protein | 1g | 2% |
Fat | 0.3g | 0% |
Saturated Fat | 0.04g | 0% |
Polyunsaturated Fat | 0.1g | 1% |
Monounsaturated Fat | 0.1g | 1% |
Sodium | 1mg | 0% |
Potassium | 252mg | 5% |
Fiber | 2g | 8% |
Sugar | 31g | 62% |
Vitamin A | 73IU | 1% |
Vitamin C | 8mg | 9% |
Calcium | 15mg | 2% |
Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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