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Cherry Pie Filling

A quick and easy cherry pie filling that captures the essence of summer with bright, fresh cherries, lemon, and vanilla. Perfect for pies, tarts, or as a topping for ice cream.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Topping
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups fresh or frozen cherries, pitted (about 1 pound fresh)
  • 1 cup granulated sugar (reduce to 3/4 cup for very sweet cherries)
  • 1/4 cup cornstarch Arrowroot can be used as a 1:1 substitute.
  • 1/4 teaspoon fine salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter Can be replaced with coconut oil for a vegan option.

Method
 

Preparation
  1. Measure the cherries, sugar, cornstarch, and salt into a medium saucepan. Stir until the dry ingredients coat the fruit evenly.
  2. Set the pan over medium heat. Stir constantly as the cherries warm and release their juices; the cornstarch will begin to hydrate.
  3. When the mixture reaches a simmer and small bubbles appear, continue stirring for 1–2 minutes until the filling thickens and turns glossy.
  4. Remove the pan from the heat. Stir in the lemon juice and vanilla extract to enhance the flavors.
  5. Add the butter and stir until melted for a smooth, shiny finish. Let the filling cool before using it in a pie or spooning over ice cream.

Notes

The filling is versatile and can be used for various desserts. It can be refrigerated for up to 5 days, or frozen for up to 3 months. Adjust sweetness according to cherry ripeness. For additional flavor, consider using brown sugar or adding almond extract.