Tart Cherry Pie Filling
Perfectly tart and sweet cherry pie filling to use up those late-summer cherries. This filling is luscious, packed with cherries, and lets that natural flavor shine. Use this in a pie, Black Forest cake or trifle. Or, store it for later so none of those delicious, freshly picked cherries go to waste!
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I originally wrote this recipe in September. In fact, I started the post just before I found out my brother had passed away suddenly and unexpectedly. Apparently, I didn’t open it again for about a month. And what I wrote was a little blurb about grief. About how I had given myself permission to post recipes when I felt able, to not be hard on myself when I was inconsistent, to not define myself by my productivity, to let myself grieve.
So, so, so much has happened in the 7 months since then. I’ve lost a lot of people in the last year. What I’ve found is that the only way to get through it is to let yourself go through it. Let yourself grieve. Let yourself feel sad or angry or confused. Cry when you need to. Punch a pillow or find another (appropriate) outlet for your anger. Stifling your feelings will only make them erupt at the worst possible time and in the worst possible way.
And surround yourself with people who will 1) check in on you and 2) give you space and grace to feel what you feel. When the people in your life understand that crying is normal and frustration is okay, as long as it comes out in appropriate ways, you don’t feel like you have to hide yourself while also coming apart at the seams. And if the people in your life don’t understand this, explain it to them. Good friends and family will listen.
And, equally important: be kind to yourself. Give yourself grace when you aren’t your best. Make taking care of yourself, in all areas of your life, a priority. Make time to cry. Talk and work through your feelings and thoughts. Give yourself permission to feel how you feel. And absolutely treat yo’self.
It’s why I’ve powered through half the Harry Potter series in a surprisingly short time. :)
What I love about this recipe
Anyway, cherry pie filing!
Did anyone go cherry picking this summer? We did! We ended up with 10 pounds of cherries. And we used up ever last one of them. I made cobbler and pie and cheesecake and even made jarred pie filling to use later. Which I then used up in a Black Forest cake. Oh my, it was a delicious summer.
And while I know cherry season is over in most places, this recipe is a great one to bookmark for next year! Or, pick up some fresh ones from the store or use frozen cherries. You just might agree with me that homemade pie filling is far superior to the canned stuff—and it barely takes any time at all!
The lemon juice and zest helps bring out the tartness in the cherries (even if they are the sweeter Bing or Rainier cherries). And slicing the cherries in half makes a more stable filling, which is especially helpful in a pie. But even if you plan to use this filling to make a crisp or to top a cheesecake, it’s still going to be packed with cherries because you sliced them! No more cherry filling that’s mostly gelatinous goop!
Key Ingredients
Cherries. Obviously. Try to get fresh, organic cherries if you can. See note below if using frozen cherries.
Lemon zest and juice. Pro tip: zest the lemon before juicing it. :)
Sugar. For sweetness and also as a thickening agent.
Cornstarch. Thickens the filling without leaving a strong taste like flour can.
Vanilla extract. Optional, but adds depth of flavor.
How to make tart cherry pie filling
1. Wash, dry, pit, and halve your cherries. I highly recommend a cherry pitter!
2. Whisk cornstarch and lemon juice. Be sure you zested your lemon before juicing it.
3. Combine all ingredients in a heavy saucepan and cook. Stir frequently so it doesn’t burn.
4. Cook until thickened. 10 minutes should be enough if you plan to use this in a pie, while 15 is ideal if you’re using this in a cake or as a cheesecake topping.
5. Use or store. Place still-warm filling in an airtight container or jar. Doing this while warm will help create a tighter seal as it cools, making it last longer.
Enjoy!
Notes and FAQ’s for this recipe
Can I use frozen cherries?
You can use frozen cherries, but you may not end up with a thick, sturdy filling. If you’re planning to use this in a pie or as a cake filling, you’ll want to defrost and drain the cherries first. Ideally, use halved cherries or slice them after they’ve defrosted. If you plan to use this on top of a cheesecake or in something self-contained, like a bite-sized mini pie, you can just use the frozen cherries straight from the freezer. Cooking time will vary depending on your stove and how frozen the cherries were.
Why make cherry pie filling on its own?
To use up those fresh cherries! If you have a cherry tree or go cherry picking and end up with buckets of cherries, you need a way to use them up. If you have a deep freezer, you can actually keep this filling for much longer than 3 months, although I can’t exactly say how long. You can store the filling to use in a pie or trifle, as cake filling, to top a cheesecake, or even give as a gift! You could also sub it for the cherry layer in this crispy cobbler, but Id’ suggest using lemon zest in place of the cinnamon in the topping. I made this to use in a Black Forest cheesecake—stay tuned for that recipe!
Can I use this in a pie?
Yes! If you plan to use this in a pie or in hand pies or aren’t sure, only cook for 10 minutes. The baking process will continue to cook the cornstarch, which can break down if heated too long. If you plan to make a pie right away, I actually suggest following a fresh cherry pie recipe like this one, which will turn out nice and sturdy once cooled.
My pie filling tools
Here are my must-have tools I use for making this pie filling. Affiliate links provided.
Microplane zester for the lemon
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Tart Cherry Pie Filling
- total time: 15-20 minutes
yields: 3 cups
Ingredients:
- 4 cups (about 560g) fresh cherries (see note if using frozen*)
- ½ cup (100g) granulated sugar
- 1 tablespoon (13g) pure vanilla extract
- ¼ cup (30g) cornstarch
- ¼ cup (58g) fresh lemon juice (about 1 medium lemon)
- 1 tablespoon (6g) freshly grated lemon zest (optional)
Instructions:
- Wash and dry the cherries. Remove stems. Using a cherry pitter or the method found here, remove pits and cut cherries in half. You can leave them whole if you prefer, but I like packing as many cherries in a dessert as I can, so halving them allows for this.
- Using a microplane zester or very fine cheese grater, finely zest the lemon then squeeze the juice into a small bowl, removing any seeds. If you don’t have a fine grater, you can chop or process the zest to make it as fine as possible.
- Stir the lemon zest and sugar together until fragrant.
- Add the cornstarch to the bowl with the lemon juice and whisk until smooth.
- Combine all ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the juice has thickened to your desired consistency. If you plan to use this in a pie, cook for no longer than 10 minutes. If you plan to use this in a cake or in a recipe where you won’t be cooking the filling any further, cook for 10-15 minutes, until the sauce thickens and the cornstarch has dissolved (the cloudiness will cook out of it when this happens).
- Use immediately or pour into a clean, heatproof jar. Sealing it while warm will help create a tight seal. Refrigerate until ready to use.
Enjoy!
Filling can be stored in the fridge in an airtight container for 2-4 weeks, or frozen for up to 3 months (depending on your freezer).
*If subbing frozen cherries, defrost and drain first then slice in half to get a thicker, more cherry-filled filling.
Note on canning: Cornstarch is not suitable for canning, meaning the filling is not shelf-stable and must be refrigerated. If you are experienced at subbing pectin or Clear Jel, this recipe should work with that but I do not know the exact substitution.