How to make homemade cherry pie filling (gluten free) using fresh, frozen, or canned cherries. Perfect for pies, pancakes, cheesecakes, or ice cream — and it freezes beautifully for later.
Originally published June 11, 2018.
✏️ Ingredients
You’ll need:
- Cherries — dark, sweet cherries work best. Use fresh, frozen (thawed), or canned (drained or reserve juice).
- Cornstarch — thickens the filling.
- Lemon juice & zest — brightens the flavor.
- Salt — a small pinch to enhance taste (omit if using canned cherries and you prefer).
- Sugar — granulated white sugar; adjust to taste.
- Water — or reserved juice from canned cherries.
- Vanilla — a little to round out the flavor.
What to Expect
Ease: This stovetop cherry filling is quick and simple — suitable for beginners and cooks of all levels.
Taste: The filling celebrates ripe cherry flavor with a balanced sweetness and a touch of tartness from lemon. Vanilla adds warmth without overpowering the fruit.
Time: Active cooking takes only a few minutes on the stove. Allow extra time to pit fresh cherries if needed.
Can I use frozen or canned cherries?
- Yes. Thaw frozen cherries at least partially before using. For canned cherries, reserve ½ cup of the syrup to replace the water and reduce the added sugar, lemon juice, and salt to taste.
Can I freeze homemade cherry pie filling?
- Yes. Freeze in airtight containers. Thaw overnight in the refrigerator and stir before using. Avoid microwaving to thaw if possible to keep texture even.
Can I substitute honey for sugar?
- Honey can be used, and it adds a pleasant flavor. If the filling is too loose, add cornstarch ½ teaspoon at a time until you reach the desired thickness. A touch of vanilla is recommended for depth.
If you need a pie crust, a cream cheese pie crust is an excellent match for this filling — flaky and flavorful.
📝 Printable Recipe
Homemade Cherry Pie Filling
A versatile cherry pie filling made with fresh, frozen, or canned cherries. Use as a pie filling or as a topping for desserts.
Ingredients
- 4 cups pitted cherries (fresh, frozen, or canned)
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice (use 1 teaspoon if using canned cherries)
- 1/8 teaspoon salt (omit if using canned cherries)
- 1/2 cup sugar (use 1/4 cup if using canned cherries)
- 1 cup water (or 1/2 cup reserved canned cherry juice plus 1/2 cup water)
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 1/4 teaspoon almond extract (optional)
Instructions
- In a medium saucepan, combine the cherries, cornstarch, lemon juice, salt, sugar, and water. Stir over medium heat until the mixture begins to bubble.
- Reduce heat to low and simmer for about 10 minutes, stirring frequently, until the filling thickens and the cherries soften.
- Remove from heat and stir in the vanilla, lemon zest, and almond extract if using. Let cool 10–15 minutes before using as a topping or baking into a pie.
Notes
- If using canned cherries, reserve ½ cup of the juice to replace water and reduce sugar and lemon to taste.
- To freeze: cool completely, pack into airtight containers, and freeze. Thaw overnight in the refrigerator and stir before using.
Nutrition (per serving)
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