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Homemade Cherry Pie Filling

 Homemade Cherry Pie Filling
Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.
6-8 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 cups fresh tart cherries, pitted
  • 1-1/2 cups water
  • 2 tablespoons lemon juice
  • 6 drops red food coloring, optional
  • Pastry for double-crust pie (9 inches)


  • In a large saucepan, combine the sugar, cornstarch and salt. Add the
  • cherries, water and lemon juice. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Remove from the heat; stir in food
  • coloring if desired. Yield: 4 cups.
  • For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry;
  • add filling. Make a lattice crust; trim, seal and flute edges. Cover
  • edges loosely with foil.
  • Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes
  • longer or until crust is golden and filling is bubbly. Cool on a
  • wire rack. Yield: 6-8 servings.
Editor's Note: This recipe makes enough for a 9-in. pie. To use in other dessert recipes, a 21-oz. can of commercial pie filling is equal to 2 cups.

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Homemade Cherry Pie Filling (continued)

Nutritional Facts: 1 serving (1 piece) equals 359 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 277 mg sodium, 56 g carbohydrate, 1 g fiber, 3 g protein.