Description
This homemade cherry pie filling is easy, fruity, glossy, and perfect for pies, cheesecakes, cakes, and more. Made in 15 minutes with fresh or frozen cherries.
Ingredients
Scale
- 200 g (2 cups) cherries, pitted
- 50 g (1/4 cup) white sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 120 ml (1/2 cup) water, divided
- 1/4 teaspoon salt, optional
Instructions
- Pit the cherries and collect any juices.
- In a saucepan, combine cherries, sugar, lemon juice, optional salt, and 1/4 cup water.
- Cook over medium heat until the sugar dissolves and the cherries soften, mashing some cherries for texture.
- Mix the remaining water with cornstarch until smooth.
- Stir the cornstarch slurry again, then add it to the saucepan while stirring.
- Cook on low until thick and glossy and the filling coats the back of a spoon.
- Remove from heat and cool completely before using.
- Store in a mason jar or airtight container in the refrigerator or freezer.
Notes
- Use fine white sugar for the clearest color.
- Stir the cornstarch slurry right before adding it to prevent lumps.
- Do not overcook the filling; remove it once thick and glossy.
- For frozen cherries, reduce the added water slightly.
- Cool fully before using as a cake or pie filling.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 38
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 1
- Cholesterol: 0