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Cherry Pie Filling

Rated as 4.73 out of 5 Stars
4

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

40 m servings 219
Original recipe yields 6 servings (4 cups)

Directions

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  1. 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.
  2. 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


Per Serving: 219 calories; 0.9 54.2 1.2 0 < 1 Full nutrition

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Reviews

Read all reviews 201
  1. 259 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

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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...

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 wil...

Very good. I made a double batch and froze the extra for a pie later.

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 c...

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.

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...

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 cin...

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.

I have a dwarf pie cherry tree and this was a perfect recipe to make a pie from sratch. Its easy after pitting all those berries and my pie was delicous. I did add about 2t. of lemon juc...