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The Ultimate Thick & Juicy Homemade Cherry Pie Filling

A mound of glossy, deep red homemade cherry pie filling served on a white plate.
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Make the best bakery-style cherry pie filling from scratch. This recipe creates a thick, non-runny filling perfect for pies, tarts, or as a dessert topping, working well with fresh or frozen cherries.

Ingredients

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  • 4 cups fresh or frozen sweet cherries, pitted
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1 teaspoon lemon juice
  • 1/2 teaspoon almond extract

Instructions

  1. Combine the cherries, sugar, 1/2 cup water, and lemon juice in a medium saucepan. Heat over medium heat, stirring occasionally until the mixture begins to simmer.
  2. In a small bowl, whisk together the cornstarch and 1/4 cup cold water until smooth to create a slurry.
  3. Slowly pour the cornstarch slurry into the simmering cherry mixture while stirring constantly.
  4. Continue to cook, stirring, until the filling thickens significantly, about 2 to 4 minutes. It should bubble thickly.
  5. Remove the saucepan from the heat. Stir in the almond extract.
  6. Transfer the cherry pie filling to a heatproof bowl. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
  7. Cool the filling completely at room temperature, then chill in the refrigerator for at least 2 hours before using in your pie crust or dessert.

Notes

  • If using frozen cherries, do not thaw them before cooking; use them directly from the freezer.
  • For a tart filling, substitute half of the sweet cherries with sour cherries.
  • This filling works well as a cherry cake filling or a topping for cheesecake.

Nutrition

Find it online: https://gourmetgaze.com/cherry-pie-filling-recipe-thick-juicy/