Cherry Pie Filling

Cherry Pie Filling

mrsC

"A homemade cherry pie filling! You can use fresh or frozen tart cherries."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 219 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
  2. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

Reviews

Read all reviews 107
  1. 131 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is exactly how Grandma taught me how to make pie filling, only sometimes she'd add a tablespoon of lemon juice if the cherries turned out too sweet. This is a great recipe to take advantage...

Most helpful critical review

Didn't turn out for me. I followed the directions exactly. The taste was okay but I could taste cornstarch even though it was mixed all the way. Never thickened up.

Most helpful
Most positive
Least positive
Newest

This is exactly how Grandma taught me how to make pie filling, only sometimes she'd add a tablespoon of lemon juice if the cherries turned out too sweet. This is a great recipe to take advantage...

someone gave me cherries this weekend .... it is way to hot to be baking, so I decided to make the filling now and bake later. This filling is wonderful..... It tastes so good I wonder if I wil...

Very good. I made a double batch and froze the extra for a pie later.

This was excellent! I cut it in half and used it with the Jenny's Black Forest Cake recipe. Not too sweet, but a perfect complement with chocolate cake! :-) Thanks. Update*** I used 1 1/2 c...

This was delicious and very easy to make! The only revision I made was to add 1 Tblspoon lemon juice to make it a little more tart. I will definitely make it again.

I made this from bing cherries as a tart filling and it was delicious!! I, too, used a little lemon juice as I would for fruit jams and preserves. I'm so glad I had enough filling left over to...

OMG! How can something so simple be so good?! No one wanted the cherries off the tree because they were so tart. So I got the lot of them. They made a FANTASTIC filling! I added a little cin...

I have a dwarf pie cherry tree and this was a perfect recipe to make a pie from sratch. Its easy after pitting all those berries and my pie was delicous. I did add about 2t. of lemon juc...

Great recipe, if you use Arrowroot you won't have the cornstarch flavor and Arrowroot keeps whatever sauce you are making clear while cornstarch makes in opaque or cloudy.

Other stories that may interest you