In hindsight, if I knew how easy it was to make and how good homemade cherry pie filling would taste I would have never bought commercial cherry pie filling in the past. This recipe evolved over time. I think it got better with each iteration. I could even go as far as saying that it’s perfect now. This one is a definite keeper.
My absolute favorite cherry pie filling is the one made with dark sweet cherries. They are large, meaty and sweet. Sweet cherries also hold their shape really well. They make the best cherry pie filling, the kind that people eat on its own by the spoonful. It’s that good.
You can use this recipe to make cherry pie filling with sour cherries, with great results. Of course, you will need to adjust the amount of sugar and lemon juice to account for sour cherry tartness. See the recipe below for more details. But in my book dark sweet cherry pie filling is the best.
Now, every time I make this cherry pie filling I usually double the recipe to avoid running out – everyone in the family loves it and wants to get a taste (or two, or three) before it even makes it into a pie, Chocolate Cherry Cupcakes, Cherry Oat Bars or something else.
Cherry Pie Filling (with Sweet or Sour Cherries)
- 2 1/2 cups sweet cherries fresh or frozen, pitted
- 3 Tbsp water
- 1/4 cup cane sugar
- 1 1/2 Tbsp corn starch
- 3 Tbsp lemon juice
- Place all of the ingredients into a sauce pan and mix well.
- Turn the heat to medium and bring to boil. Reduce heat to low and simmer, stirring frequently, for 8-10 minutes. Be very gentle while stirring so the cherries keep their shape.
- Remove from heat and let cool before using as a topping or filling.