Rating: 4.72 stars
285 Ratings
  • 5 star values: 232
  • 4 star values: 38
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3

A homemade cherry pie filling! You can use fresh or frozen tart cherries.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.

    Advertisement
  • In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

Nutrition Facts

219 calories; protein 1.2g; carbohydrates 54.2g; fat 0.9g; sodium 0.5mg. Full Nutrition
Advertisement

Reviews (218)

Most helpful positive review

Rating: 5 stars
07/01/2011
This is exactly how Grandma taught me how to make pie filling, only sometimes she'd add a tablespoon of lemon juice if the cherries turned out too sweet. This is a great recipe to take advantage of all those beautiful Washington cherries. Read More
(179)

Most helpful critical review

Rating: 1 stars
07/31/2017
DO NOT ADD THE CORNSTARCH DIRECTLY TO THE COOKED CHERRIES IN JUICE!! I knew this didn't sound right. Luckily I had made a trial batch where I followed the recipe directly, and sure enough, that batch has lumps of cornstarch in it that will not dissolve. Make a slur with the cornstarch. Add a little cold water to the cornstarch in a separate cup or bowl mixing rapidly so it is just a white cornstarch liquid. No dry specs. No lumps. I stirred the slur into my second batch and it thickened PERFECTLY!! Hope this helps! Read More
(70)
285 Ratings
  • 5 star values: 232
  • 4 star values: 38
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
07/01/2011
This is exactly how Grandma taught me how to make pie filling, only sometimes she'd add a tablespoon of lemon juice if the cherries turned out too sweet. This is a great recipe to take advantage of all those beautiful Washington cherries. Read More
(179)
Rating: 5 stars
07/12/2011
someone gave me cherries this weekend .... it is way to hot to be baking, so I decided to make the filling now and bake later. This filling is wonderful..... It tastes so good I wonder if I will even get a pie, what I don't just eat with a spoon may go over ice cream or on waffles!!! (and I doubled the recipe) Read More
(84)
Rating: 1 stars
07/31/2017
DO NOT ADD THE CORNSTARCH DIRECTLY TO THE COOKED CHERRIES IN JUICE!! I knew this didn't sound right. Luckily I had made a trial batch where I followed the recipe directly, and sure enough, that batch has lumps of cornstarch in it that will not dissolve. Make a slur with the cornstarch. Add a little cold water to the cornstarch in a separate cup or bowl mixing rapidly so it is just a white cornstarch liquid. No dry specs. No lumps. I stirred the slur into my second batch and it thickened PERFECTLY!! Hope this helps! Read More
(70)
Advertisement
Rating: 5 stars
07/19/2011
Very good. I made a double batch and froze the extra for a pie later. Read More
(49)
Rating: 5 stars
05/09/2014
Great recipe, if you use Arrowroot you won't have the cornstarch flavor and Arrowroot keeps whatever sauce you are making clear while cornstarch makes in opaque or cloudy. Read More
(41)
Rating: 5 stars
07/28/2012
This was excellent! I cut it in half and used it with the Jenny's Black Forest Cake recipe. Not too sweet but a perfect complement with chocolate cake!:-) Thanks. Update I used 1 1/2 cups cherries 1/4 cup sugar and 1 Tbs cornstarch. It was the perfect amount to fill a 2 layer black forest cake! Read More
(38)
Advertisement
Rating: 5 stars
06/05/2013
OMG! How can something so simple be so good?! No one wanted the cherries off the tree because they were so tart. So I got the lot of them. They made a FANTASTIC filling! I added a little cinnamon (maybe 1/2 tsp) and a few drops of almond extract. There may be no pie. Because I keep eating it by the spoonful! Read More
(30)
Rating: 5 stars
01/09/2012
This was delicious and very easy to make! The only revision I made was to add 1 Tblspoon lemon juice to make it a little more tart. I will definitely make it again. Read More
(25)
Rating: 5 stars
07/21/2012
I made this from bing cherries as a tart filling and it was delicious!! I too used a little lemon juice as I would for fruit jams and preserves. I'm so glad I had enough filling left over to use as a jam spread on my toast and even over ice cream! Read More
(21)