This easy cherry pie filling is made with juicy cherries and a simple homemade sauce in just 15 minutes. Use it for pies, cheesecakes, ice cream and all your favorite cherry desserts.

We love to use it in this cherry pie recipe, these cherry pie bars or this chocolate cherry dump cake!

Homemade cherry pie filling a mason jar on the counter.

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Key Takeaways: Homemade Cherry Pie Filling

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Cool time: 40 minutes
  • Yield: Enough filling for one 8- or 9-inch pie
  • Texture: Juicy, tender cherries in a thick, glossy sauce
  • Difficulty: Easy, with just 5 ingredients and one saucepan

Why I Love This Recipe

I love making pie fillings from scratch because they make the most of fresh summer fruit and taste so much better than canned. This cherry pie filling joins my lineup of favorites, including homemade peach pie filling and apple pie filling , so I can bake fruit desserts all year long.

The hardest part may be pitting the cherries, but it is well worth it! Bake the filling in my easy pie crust or use it to top no-bake cheesecake, layer it into heaven on earth cake or replace canned filling in an easy dump cake.

XO - Jamielyn

Ingredient Notes

Ingredients for cherry pie filling from scratch on the counter.

Find the full printable recipe with directions below.

  • Cherries: Fresh sweet cherries give the filling the best flavor, but frozen cherries work year-round. Tart cherries may need a little more sugar.
  • Sugar: Granulated sugar sweetens the cherries and helps create the glossy sauce. Adjust slightly depending on how sweet or tart your fruit tastes.
  • Cornstarch: Thickens the cherry juices into a smooth pie filling. Mix it with the water before adding it to prevent lumps.
  • Water: Used to make the cornstarch slurry. The filling may look thin at first, but it continues to thicken as it cooks and cools.
  • Lemon juice: A small amount of freshly squeezed lemon juice brightens the cherry flavor and balances the sweetness

Variations

  • Warm spice: Add a bit of cinnamon for a bit of warming spice. This is especially great when making it around the holidays.
  • Extract: A bit of almond extract or vanilla extract can be added for extra flavor.
  • Type of sugar: Replace the refined sugar with honey or maple syrup if preferred.

How to Make Homemade Cherry Pie Filling

In a small bowl, stir together the cornstarch and water then combine cherry, sugar, lemon juice and slurry in a saucepan over medium heat.

Cherries and sugar in a small pot.

Bring the mixture to a boil and reduce the heat to low, stirring frequently. Simmer for 10 minutes or until sauce thickens. Remove from heat and cool to room temperature. Use immediately or chill.

A close up of cherry pie filling in a pot with a wooden spoon.

Recipe Tips

  • Use a cherry pitter. It makes quick work of removing the pits and keeps the cherries mostly intact. Wear an apron since cherry juice can stain!
  • Make a smooth slurry. Whisk the cornstarch and water together before adding them to the saucepan so the filling stays smooth and lump-free.
  • Watch for bubbling. The filling is ready once it begins to bubble and the sauce turns thick and glossy. Avoid cooking it too long or the cherries can become mushy.
  • Let it cool completely. The sauce continues to thicken as it cools, so wait before deciding it needs more cornstarch or using it in a pie.
  • Adjust for your cherries. Taste the fruit before cooking and add a little more or less sugar depending on whether you are using sweet or tart cherries.

Favorite Ways to Use Cherry Pie Filling

Homemade Cherry Pie Filling FAQs

Can I use frozen cherries?

Yes. Frozen cherries work well and make this recipe easy to prepare year-round. Thaw them first, drain any excess liquid and reduce the water to ¼ cup so the filling does not become too thin.

Can I freeze cherry pie filling?

Yes. Let the filling cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 3 months. Thaw it overnight in the refrigerator and stir well before using.

Can I use honey instead of sugar?

You can, but honey will add its own flavor and may make the filling slightly thinner. Start with about ⅓ cup honey, reduce the water by 1 to 2 tablespoons and add more honey to taste.

A slice of pie with cherry pie filling on a plate with a scoop of ice cream.

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Use this homemade cherry pie filling in my easy cherry dump cake with cake mix, layered between chocolate cake or as a filling for chocolate cupcakes.

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Homemade cherry pie filling a mason jar on the counter.

Homemade Cherry Pie Filling

5 from 7 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Cool Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Making a homemade cherry pie filling is easier than you think and tastes much better than the canned version!
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Ingredients 

  • ¼ cup cornstarch
  • ½ cup water
  • 5 cups cherries , pitted
  • ¾ cup granulated sugar
  • ¼ teaspoon freshly squeezed lemon juice

Instructions

  • In a small bowl, stir together the cornstarch and water.
  • In a saucepan over medium heat, combine cherries, sugar, lemon juice, and cornstarch slurry.
  • Bring to a boil and reduce heat to low. Stirring frequently, simmer 10 minutes, or until the sauce thickens and cherries have softened.
  • Cool to room temperature then chill until ready to use. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Notes: This cherry pie filling also tastes amazing on top of vanilla ice cream. You could also place on top of a fruit pizza or fruit tart (reserving the juices). 
Yield: Makes enough filling for an 8- or 9-inch pan.
Frozen cherries: You can use frozen cherries for this filling. Let thaw slightly. Drain any excess juices before using. Use 1/4 cup water with the cornstarch.
Cherries: If you use sour cherries you may need more sugar, while sweet cherries may need more lemon juice.
Pie crust: You can use store bought pie crust, but here is my favorite homemade pie crust recipe. You can also add this crumble topping if desired. 
Store: Keep in an airtight container in the fridge for up to 3 days. It will become thicker once cold. You can also freeze up to 3 months.

Nutrition

Calories: 142kcal, Carbohydrates: 36g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.04g, Sodium: 1mg, Potassium: 192mg, Fiber: 2g, Sugar: 30g, Vitamin A: 55IU, Vitamin C: 6mg, Calcium: 12mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.