Homemade Cherry Pie Filling Recipe

4 8 11
Homemade Cherry Pie Filling Recipe
Homemade Cherry Pie Filling Recipe photo by Taste of Home
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Homemade Cherry Pie Filling Recipe

Read Reviews
4 8 11
Publisher Photo
Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 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
  • ADDITIONAL INGREDIENT:
  • Pastry for double-crust pie (9 inches)

Directions

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.
Originally published as Homemade Cherry Pie Filling in Backyard Living May/June 2006, p64

Nutritional Facts

1 piece: 359 calories, 14g fat (6g saturated fat), 10mg cholesterol, 277mg sodium, 56g carbohydrate (25g sugars, 1g fiber), 3g protein.

  • 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
  • ADDITIONAL INGREDIENT:
  • Pastry for double-crust pie (9 inches)
  1. 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.
  2. 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.
Originally published as Homemade Cherry Pie Filling in Backyard Living May/June 2006, p64

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Reviews forHomemade Cherry Pie Filling

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Robert User ID: 9221087 269639
Reviewed Jul. 18, 2017

"I subsituted 1/4 of the water with orange brandy, which I added once the sauce was thickening. I also added 2 tsp of cinnimon, 1 tsp of cardanom, a pimch of cayenne, and almond. Also used unsalted butter."

MY REVIEW
sugarcrystal User ID: 5836839 230562
Reviewed Aug. 2, 2015

"Great recipe. Store bought stuff doesn't really do it for me. My only change was to add a dash of cinnamon, cloves, & almond extract."

MY REVIEW
[email protected] User ID: 3758730 87363
Reviewed Sep. 18, 2014

"Had a bunch of fresh cherries that didn't work so well after freezing in a couple of recipes we tried. Turned out delicious with this recipe!"

MY REVIEW
Pie_Pie_Pie User ID: 7319182 93058
Reviewed Jun. 29, 2013

"It turned out with a jelly-like consistancy, I'd look else where. It tasted kind of bitter, maybe I need to pick different cherries, but I think it needed more sugar."

MY REVIEW
mom24_4evermom User ID: 6380017 93056
Reviewed Apr. 5, 2013

"easy, delicious, exactly what I was looking for. Not gelatin like at all, for me."

MY REVIEW
lovedega88 User ID: 5796185 143231
Reviewed Nov. 27, 2012

"Such an easy recipe and it turned out perfect! Very good! I will be using this recipe again and again."

MY REVIEW
jopine User ID: 6029699 112728
Reviewed Jun. 7, 2011

"this was very good me and my sister loved it :D"

MY REVIEW
oticu User ID: 4827700 158556
Reviewed Jun. 1, 2010

"It came out completely bland and looking like gelatin. My husband and I did not like it at all."

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