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READY IN 40 mins

Cherry Pie Filling

Read Reviews (33)

"Cherry pie filling recipe!" — mgiampietro07

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 cups Change Servings

4 cups pitted tart red cherries
1 cup white sugar

1/4 cup cornstarch

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Directions

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.
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.

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PREP 25 mins
COOK 15 mins
READY IN 40 mins

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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 of all those beautiful Washington cherries.

—Sarah Jo

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Jul 12, 2011

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 will even get a pie, what I don't just eat with a spoon may go over ice cream or on waffles!!! (and I doubled the recipe)

—Jan

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37 Ratings

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Jul 19, 2011

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

—Melissa

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Jul 21, 2012

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 use as a jam spread on my toast and even over ice cream!

—Kai

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Jan 09, 2012

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.

—Ruth

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Jul 28, 2012

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 cups cherries, 1/4 cup sugar and 1 Tbs cornstarch. It was the perfect amount to fill a 2 layer black forest cake!

—Bake4fun

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Jun 23, 2012

Good!! Tip for Cherry Pie. Thank You.

—grpa

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Jun 04, 2012

I made this to put over cheesecake. I may use a little less sugar next time, but this is really delicious.

—amym23

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Nutrition

Calories
219 kcal
11%

Carbohydrates
54.2 g
17%

Cholesterol
0 mg
0%

Fat
0.9 g
1%

Fiber
2.3 g
9%

Protein
1.2 g
2%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cherry Pie Filling

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 219
Calories from Fat: 8

% Daily Value *
Total Fat 0.9g 1 %
Saturated Fat 0.2g 1 %
Cholesterol 0mg 0 %
Sodium < 1mg < 1 %
Potassium 217mg 6 %
Total Carbohydrates 54.2g 17 %
Dietary Fiber 2.3g 9 %
Protein 1.2g 2 %
Sugars 47.1g
Vitamin A 4 %
Vitamin C 11 %
Calcium 2 %
Iron 4 %
Thiamin 5 %
Niacin 4 %
Vitamin B6 2 %
Magnesium 4 %
Folate 2 %

* 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.