Simple Cherry Pie Filling is your go-to recipe for creating a luscious, homemade cherry filling that’s perfect for pies, tarts, and more. This straightforward recipe guarantees a burst of sweet and tart cherry flavor without the fuss, making homemade desserts accessible to everyone.
Key Ingredients for Simple Cherry Pie Filling
- 2 pounds fresh or frozen (thawed and drained) pitted cherries (sweet or tart, or a mix)
- 1 cup granulated sugar (adjust to taste based on cherry sweetness)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (freshly squeezed is best)
- 1 teaspoon almond extract (optional, for an extra depth of flavor)
- 1 tablespoon unsalted butter (optional, for a richer texture)
How to Make Simple Cherry Pie Filling
This Simple Cherry Pie Filling is incredibly easy to whip up, promising a delicious and satisfying outcome with minimal effort. Imagine the rich, sweet-tart bursts of perfectly cooked cherries, creating a sauce that’s just the right consistency – not too runny, not too stiff. With a preparation time of around 15 minutes, you can have this delightful filling ready to go for your next baking adventure.
Step-by-Step Instructions
- Prepare the Cherries: If using fresh cherries, wash them thoroughly and remove the pits. You can do this with a cherry pitter or by carefully slicing each cherry in half with a knife and removing the pit. If using frozen cherries, ensure they are fully thawed and then drain off any excess liquid to prevent the filling from becoming too watery.
- Combine Dry Ingredients: In a large saucepan, whisk together the granulated sugar, cornstarch, and salt. This ensures that the cornstarch is evenly distributed, which will help to thicken the filling without lumps.
- Add Cherries and Lemon Juice: Add the prepared cherries and lemon juice to the saucepan with the dry ingredients. Stir everything together gently to coat the cherries with the sugar and cornstarch mixture. The lemon juice adds a bright, fresh counterpoint to the sweetness and helps enhance the cherry flavor.
- Cook the Filling: Place the saucepan over medium heat. Stir constantly as the mixture heats up. You’ll notice the sugars starting to dissolve and the mixture will begin to bubble and thicken. Continue to cook and stir for about 5-8 minutes, or until the filling has thickened to your desired consistency and has a glossy appearance. The bubbling is a sign that the cornstarch is doing its job of thickening the liquid.
- Add Optional Flavorings: Once the filling has thickened, remove the saucepan from the heat. If you’re using almond extract, stir it in now for a delicate, nutty aroma that beautifully complements the cherries. If you desire a richer, more decadent texture, stir in the tablespoon of butter until it is fully melted and incorporated. The butter adds a lovely sheen and a subtle creaminess.
- Cool the Filling: Allow the filling to cool completely before using it in your pie or tart. You can speed this up by transferring the filling to a bowl and pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. As it cools, it will continue to thicken slightly.
Why You’ll Love This Simple Cherry Pie Filling
You’ll absolutely adore this Simple Cherry Pie Filling for its vibrant, bursting-with-flavor cherry goodness that tastes just like summer. It’s a fantastic way to save money compared to store-bought fillings, which often lack the authentic homemade taste and can be loaded with artificial ingredients. The perfect balance of sweet and tart, enhanced by a hint of lemon and the optional delicate embrace of almond extract, makes this filling truly special.
Unlike the often overly sweet or artificial-tasting fillings you find in cans, this homemade version lets the natural brilliance of the cherries shine through. It’s incredibly versatile, serving as the heart of a classic double-crust cherry pie, a glorious tart, or even spooned over ice cream or yogurt. So go ahead, ditch the pre-made stuff and experience the joy of baking with this delightful, budget-friendly Simple Cherry Pie Filling – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Once the Simple Cherry Pie Filling has cooled completely, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Ensure the container is well-sealed to prevent it from absorbing any odors from other foods in the fridge.
- Freezing: For longer storage, this filling freezes beautifully. Cool the filling completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Press out as much air as possible before sealing. It will keep in the freezer for up to 2-3 months.
Reheating and Using Frozen Filling:
- Reheating Refrigerated Filling: If you’re using refrigerated filling for a pie immediately, you can often use it cold. If you prefer it warm, gently reheat it on the stovetop over low heat, stirring occasionally, until warmed through. Be careful not to scorch it.
- Using Frozen Filling: When you’re ready to use frozen filling, it’s best to thaw it in the refrigerator overnight. Once thawed, you can use it directly in your pie or tart. If the thawed filling seems a little too liquidy, you can gently reheat it on the stovetop as described above and cook for a few extra minutes to thicken it again. For best results, avoid reheating directly from frozen in a pie as the pie shell may become soggy.
Final Thoughts
This Simple Cherry Pie Filling is a true testament to how easy and rewarding homemade baking can be, delivering exceptional flavor without complexity. We encourage you to give this recipe a try and experience the delicious difference of fresh, homemade goodness in your favorite desserts.
Simple Cherry Pie Filling
Ingredients
Equipment
Method
- If using fresh cherries, wash them thoroughly and remove the pits. You can do this with a cherry pitter or by carefully slicing each cherry in half with a knife and removing the pit. If using frozen cherries, ensure they are fully thawed and then drain off any excess liquid to prevent the filling from becoming too watery.2 pounds fresh or frozen (thawed and drained) pitted cherries
- In a large saucepan, whisk together the granulated sugar, cornstarch, and salt. This ensures that the cornstarch is evenly distributed, which will help to thicken the filling without lumps.1 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt
- Add the prepared cherries and lemon juice to the saucepan with the dry ingredients. Stir everything together gently to coat the cherries with the sugar and cornstarch mixture. The lemon juice adds a bright, fresh counterpoint to the sweetness and helps enhance the cherry flavor.2 pounds fresh or frozen (thawed and drained) pitted cherries, 1 tablespoon lemon juice
- Place the saucepan over medium heat. Stir constantly as the mixture heats up. You’ll notice the sugars starting to dissolve and the mixture will begin to bubble and thicken. Continue to cook and stir for about 5-8 minutes, or until the filling has thickened to your desired consistency and has a glossy appearance. The bubbling is a sign that the cornstarch is doing its job of thickening the liquid.
- Once the filling has thickened, remove the saucepan from the heat. If you’re using almond extract, stir it in now for a delicate, nutty aroma that beautifully complements the cherries. If you desire a richer, more decadent texture, stir in the tablespoon of butter until it is fully melted and incorporated. The butter adds a lovely sheen and a subtle creaminess.1 teaspoon almond extract, 1 tablespoon unsalted butter
- Allow the filling to cool completely before using it in your pie or tart. You can speed this up by transferring the filling to a bowl and pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. As it cools, it will continue to thicken slightly.