How to Make Cherry Pie Filling from Scratch
Cherry pie filling, sweet, tangy filling perfect for topping pies, cheesecakes, desserts, or as a filling for turnovers, tarts, and pastries.
Equipment
Ingredients
INGREDIENTS FOR CHERRY PIE FILLING
- 2 ½– 3 lbs fresh dark sweet cherries, pitted (around 5-6 cups)
- ½ cup granulated sugar or preferred sweetener
- 2 tablespoons freshly squeezed lemon juice
- ¾ cup water
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
Instructions
Instant Pot Cherry Pie Filling Recipe
- Add all the ingredients into the inner pot – pitted cherries along with its juices, water, lemon juice, sugar, cornstarch, and cinnamon. Mix all the ingredients for 1-2 minutes, or until everything is well combined.Note: This is important, make sure you mix the ingredients thoroughly to prevent any burnt bottom.
- Close the Instant pot lid, and turn ON MANUAL / PRESSURE COOK (high), for 1 minute. When the pressure cooking is done, carefully release the pressure opening the valve to venting. Note: Pressure cook time only “ONE” minute.
- Open the Instant pot lid. Give mixture a good stir.
- Turn ON Sauté (low), let it simmer for 5-10 minutes, or until desired consistency, stirring frequently, to avoid any burnt bottom.Note: As the pie filling thickens, it starts to stick to the bottom of the pot. To avoid any burnt bottom, make sure you stir the filling.
- Turn OFF sauté, add vanilla extract, or almond extract (optional), stir everything together. Cool completely, and use it in a pie, or serve it as a topping.
- This recipe yields around 40 ounces of cherry pie filling. Stays fresh for up to 3 days in the refrigerator.
Stovetop Cherry Pie Filling Recipe
- Add all the ingredients into a pot – pitted cherries along with its juices, water, lemon juice, sugar, cornstarch, and cinnamon. Toss all ingredients to combine well.
- Bring the mixture to a boil, reduce the heat, and let it simmer for 10-15 minutes, or until desired consistency, stirring frequently, to avoid any burnt bottom.Note: As the pie filling thickens, it starts to stick to the bottom of the pot. To avoid any burnt bottom, make sure you stir the filling.
- Turn OFF the heat, add vanilla extract, or almond extract (optional), stir everything together. Cool completely, and use it in a pie, or serve it as a topping.
- This recipe yields around 40 ounces of cherry pie filling. Stays fresh for up to 3 days in the refrigerator.
Video
Notes
I used a cherry pitter to pit the cherries.
- The cherry pie filling can be made with one or a combination of cherry varieties, use your favorite variety of cherry. For this recipe, I used sweet dark cherries, as these are naturally sweet, so I end up using less sugar. If using sour cherries, increase sugar to ¾ or 1 cup, depending upon how sweet you like the filling.
- Cherry pie filling stays good for up to 3 days in the refrigerator. The pie filling freezes beautifully. You can freeze the pie filling for up to 3 months.
- Please refer to the post for the following:
- Tips for the Best Cherry Pie Filling
-
- Frequently Asked Questions
Nutrition
Nutrition Facts
How to Make Cherry Pie Filling from Scratch
Amount per Serving
Calories
51
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.02
g
0
%
Polyunsaturated Fat
0.03
g
Monounsaturated Fat
0.03
g
Sodium
0.3
mg
0
%
Potassium
139
mg
4
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
40
IU
1
%
Vitamin C
5
mg
6
%
Calcium
9
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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