Tart Cherry Pie Filling
User Reviews
5
Tart Cherry Pie Filling
Description
The Tart Cherry Pie Filling recipe begins by combining tart cherries with sugar, cornstarch, salt, and liquid (water or reserved cherry juice) with lemon juice to balance sweetness. Cooking the mixture over medium heat until thick achieves a gel-like consistency that sets well when baked inside pies. Vanilla extract adds depth, and almond extract can be included optionally for a complementary flavor note. Red food coloring can be used to enhance the color intensity if preferred.
The filling's flavor is bright and slightly tart, highlighted by fresh or preserved cherry taste, with a smooth, thickened texture that contrasts nicely with a flaky or tender pie crust. This filling adapts to cherries of varying sources, allowing flexibility.
This filling is intended for use inside cherry pies, complementing the pastry and creating a moist, flavorful centerpiece. Prepared filling can be refrigerated for up to a week or frozen for several months, facilitating make-ahead pie preparation.
Ingredients
- 4 cups cherries pitted tart
- 1 cup granulated sugar
- 4 Tablespoons cornstarch
- Pinch of salt
- 1/2 cup water or reserved cherry juice from bottled cherries
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- red food coloring (optional)
Instructions
If using fresh or frozen cherries
- Combine cherries (at least partially thawed and drained if previously frozen), sugar, cornstarch, and salt in a large pot. Stir to evenly distribute the sugar and cornstarch.
- Add the water or reserved cherry juice and lemon juice, then place over medium heat. Cook and stir frequently until this comes to a boil. Continue to cook and stir until the cherries have softened and the liquid has thickened, about 5 minutes.
- Remove from the heat and stir in vanilla, almond extract, and red food coloring, if using. Cool completely. Store in jars in the fridge for up to a week, or in the freezer for 3-4 months.
If using bottled or canned cherries
- Combine sugar, cornstarch, and salt in large pot and whisk well. Add the reserved cherry juice or water and lemon juice.
- Bring to a simmer over medium heat, cooking and stirring until thick and bubbly. This will turn into an opaque gel after about 5 minutes.
- Stir in the cherries, vanilla, almond extract, and red food coloring if using. Cool completely. Store in jars in the fridge for up to a week, or in the freezer for 3-4 months.
Notes
- You can use fresh, frozen, bottled, or canned tart cherries interchangeably for this filling.
- If using sweet cherries instead of tart, reduce sugar to 1/2 cup to prevent overly sweet filling.
- Reserve cherry juice from bottled or canned cherries to use as liquid for thickening.
- Filling can be stored in the refrigerator for up to 1 week or frozen for 3-4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 cups of filling
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 235kcal | 12% |
| Carbohydrates | 59g | 20% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Potassium | 367mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 46g | 92% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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