Homemade Cherry Pie Filling
User Reviews
4.5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
8
Homemade Cherry Pie Filling
Description
The filling starts by mixing fresh cherries, water, lemon juice, sugar, and cornstarch over medium heat. As the mixture heats, the cherries release juices and the cornstarch activates to thicken. The acid from lemon juice balances the sweetness and enhances the fruit's natural brightness.
The cooking process takes about 5 to 10 minutes, with frequent stirring to prevent lumps and sticking. The transformation from an opaque pinkish liquid to a clear, deep red signals that the filling has reached the desired thickness and consistency.
If desired, almond extract can be added toward the end for subtle nutty undertones. The filling cools before use and can be stored refrigerated in a sealed container for up to three days. Frozen cherries can be used as a substitute without thawing, and the filling freezes well. This amount is designed to fill a 9-inch pie crust, providing a vibrant, homemade alternative to canned pie fillings.
Ingredients
- 5 to 6 cups Cherry about 2 1/2 to 3 pounds, fresh, pitted
- ½ cup water
- 2 tablespoons lemon juice freshly squeezed
- ⅔ cup granulated sugar
- 4 tablespoons cornstarch
- ¼ teaspoon almond extract optional
Instructions
- In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
- Bring to a boil; reduce heat to low and cook, stirring frequently, for about 5-10 minutes. You'll know the filling is done when it is thick, the cherries have released their juices, and the "goo" goes from being an opaque pinkish color to a clear, deep red color.
- If using, stir in almond extract. Cool slightly before using as a topping.
Notes
- Adjust sugar if using sour cherries, starting with about ¾ cup and increasing as needed for sweetness.
- Store leftover filling in a sealed container refrigerated for up to 3 days.
- Frozen pitted cherries can be used directly without thawing.
- The filling freezes well for later use.
- This recipe yields enough filling for a 9-inch pie crust.
User Reviews
Overall Rating
4.5
You'll Also Love
