Description
A delicious homemade cherry pie filling made with fresh or frozen pitted cherries, sweetened with sugar and brightened with lemon juice and zest. Perfect for topping pies, cheesecakes, or enjoying as a fruit topping. This easy stovetop recipe thickens the filling with cornstarch and finishes with a hint of almond extract for extra flavor.
Ingredients
Fruit and Liquid
- 6 cups fresh pitted cherries (about 3 pounds) or frozen cherries
- 1/2 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Sweeteners and Thickeners
- 1 cup granulated sugar
- 4 tablespoons cornstarch
Flavoring
- 1/4 teaspoon almond extract
Instructions
- Prepare the Fruit: Remove the pits from fresh cherries using a cherry pitter if using fresh; otherwise, thaw frozen cherries before use.
- Combine Ingredients: In a medium to large saucepan over medium heat, add the cherries, water, lemon juice, lemon zest, sugar, and cornstarch. Stir well to combine all ingredients evenly.
- Bring to a Boil: Heat the mixture until it reaches a boil, stirring continuously to prevent sticking or scorching.
- Simmer and Thicken: Reduce the heat to low and cook the filling, stirring frequently, for about 10 minutes until it thickens and the cherries soften.
- Add Flavoring: Stir in the almond extract to enhance the cherry flavor and mix well.
- Cool and Serve: Remove the saucepan from heat and allow the filling to cool slightly. Use it as a pie filling, topping, or follow guidelines for canning if desired.
Notes
- If using frozen cherries, thaw and drain excess liquid before cooking to avoid a watery filling.
- For a stronger almond flavor, increase almond extract slightly but avoid overpowering the cherry taste.
- Store the cherry pie filling in an airtight container in the refrigerator for up to 5 days.
- This filling can be canned following proper canning instructions to preserve for longer storage.
- Adjust sugar amount depending on cherry sweetness and personal preference.
