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The Secret to Thick & Juicy Homemade Cherry Pie Filling (From Scratch)

Close-up of bright, glossy cherry pie filling with whole cherries in a white bowl.
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Skip the canned goo! This easy stovetop recipe delivers bakery-style, thick and glossy homemade cherry pie filling bursting with fresh, sweet-tart flavor. It works perfectly with fresh or frozen cherries.

Ingredients

Scale
  • 4 cups fresh or frozen sweet or tart cherries, pitted
  • 1 cup granulated sugar (adjust based on cherry sweetness)
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for depth)

Instructions

  1. Combine the pitted cherries and sugar in a medium saucepan. Let the mixture sit for 10 minutes to allow the sugar to draw out some juice.
  2. In a small bowl, whisk together the cornstarch and cold water until completely smooth. This is your thickening slurry.
  3. Place the saucepan with the cherries over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 5 minutes until the cherries soften slightly and release more liquid.
  4. Slowly pour the cornstarch slurry into the simmering cherry mixture while whisking constantly.
  5. Continue to cook, stirring constantly, until the filling thickens significantly and becomes glossy. This usually takes 1 to 3 minutes after adding the slurry. Do not stop stirring to prevent scorching.
  6. Remove the pan from the heat. Stir in the lemon juice, vanilla extract, and almond extract, if using.
  7. Allow the homemade cherry pie filling to cool completely on the stovetop or transfer it to a bowl and refrigerate until chilled. It will thicken further as it cools.
  8. Use the thick cherry filling in your favorite pie crusts, cheesecakes, or as a topping for ice cream.

Notes

  • For the thickest results, ensure you whisk the cornstarch slurry thoroughly before adding it to the hot liquid.
  • If you use frozen cherries, do not thaw them first; add them directly to the sugar in the pan.
  • This versatile cherry filling can be stored in an airtight container in the refrigerator for up to one week.

Nutrition

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