Cherry pie filling created at home! Tart cherries can be used either fresh or frozen.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 4 cups |
Ingredients
- 4 cups pitted tart red cherries
- 1 cup white sugar
- ¼ cup cornstarch
Instructions
- Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
- Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
- Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.
Reviews
As I was making this recipe I realized it was not enough to fill my 9in pie pan. I doubled the amount of cherries but used the original amount of sugar and corn starch. The consistency and taste of the filling were really great. It was just right, sweetness wise. If you are using a 9 in pan plan to double the cherry amount. Well definitely make this again.
I WANTED TO MAKE SOMETHING WITH MONK FRUIT SWEETENER AND TAPIOCA STARCH. THIS WORKED PERFECTLY.
I followed the recipe exactly and it turned out perfectly. Mixing the sugar and cornstarch together ensures that there are no lumps. I used Bing cherries as that’s all I had. I added a tsp of lemon juice but otherwise followed the instructions to a tee! Not too sweet, absolute perfection.
Was kinda soupy – added a bit more starch. 4 Cp didnt fill the shell so added a 3/4 Cp of frozen cherries. Left alot of the juice (compote) behind. Will see how its out of the oven. Hopefully the filling will gel more.
Just as good as store bought cherry pie filling without the bad ingredients (like preservatives, etc.). I used about 3/4 c sugar with fresh tart cherries and it was sweet enough, but still tart. Yummy!
My 1st cherry pie made with fresh cherries from Costco. I followed the recipe but added water to the cornstarch and mixed to smooth. Added it to the cup of sugar and added a tablespoon of lemon juice to sour it a bit. Poured into a Gluten free pie crust, topped with brown sugar/butter crumble topping. Excellent!
Oh my goodness, this was so easy. Thank you. I made it with mangos and sprinkled pecan short bread cookies on top. I will never have to buy pies from the restaurant again.
I needed to double the recipe in order to fill my 9″ pie dish and used frozen cherries. It came out wonderfully-thicker than canned cherry pie filling. I found it to be much too sweet. I would halve the sugar next time I make it, but otherwise this was spot on. I did not find the need to make a slurry with the cornstarch. The lumpiness you can get depends a great deal on how powdery the cornstarch is to begin with versus clumpy when you dump it in the pan.
I used frozen, unsugared sweet cherries. I added a little water to cook the cherries. I removed and cooled 1 cup of the cooking liquid/juice. Then added 1/2 cup Splenda for baking product and 1/2cup cornstarch plus 1capful of almond extract and a squeeze of fresh lemon juice. Once everything was dissolved, I added it to the warm cherries and cooked until it thickened. I put cold pie filling in my homemade crust and baked. Yummmm!
I added almond extract and made a slurry of cornstarch (using the extract and cold water). My first attempt at this recipe resulted in clumps of cornstarch, which no one wants.
This cherry pie filling is delightful I have always used sour cherries but our sweet cherry tree had a bumper crop this year.
So easy to make!! I followed one of the suggestions from a previous reviewer (suggesting to put the cornstarch in a bit of water beforehand and stir it up), and it worked perfectly. I made oobleck without realizing so I added a bit more water so it was all stirred in smoothly 🙂 Tastes yummy!! 🙂
This pie filling is perfect. I didn’t have fresh or frozen cherries, so I used a quart of canned tart cherries. I mixed the sugar and cornstarch with only the juice. After it boils for a minute, stir in the cherries. It thickens up beautifully!
I followed the recipe to a t and it turned out perfect!
This seemed too easy to work, but it does! And it is delicious! I halved the sugar, though, since that was one reason I wanted to make my own cherry filling. Everyone loved it.
I used 2 cans of red tart cherries drained reserving the juice in a saucepan. Since my husband is diabetic, I used 1/2 cup stevia instead of the sugar. I also added 1/4 teaspoon almond extract after juice was thickened. Turned out great.
i loved it!
Used this tart cherry filling along with the No Fail Pie Crust III AND MADE AN AMAZING PIE! YUMMY!
I think that you need less corn starch because it’s like jello
All the stores were out of pie filling. I decided to make my own. Looked up all recipes and there it was. Easy, fast and delicious addition to my traditional cherry cheese cake!!!! Thank you.
EASY PEASY W/ BOURBON ; )