Homemade Cherry Pie Filling
Learn how to make homemade cherry pie filling with fresh or frozen cherries! Perfect for pies, cheesecakes, and cakes, this easy cherry filling is fruity, not overly sweet, and so much better than canned. A quick 15-minute recipe every baker needs in their kitchen for summer desserts and holiday pies!
When I was running my cake decorating business, cherry filling was one of my secret weapons. It wasn’t just about the beautiful pop of color it added between cake layers; it was the fresh, bright cherry flavor that made clients remember their cakes long after the celebration ended.
I learned early on that homemade cherry pie filling is miles better than any canned version, especially when layered inside a Black Forest cake or spooned generously over a cheesecake. The canned stuff is often overly sweet and thick with cornstarch, while a homemade cherry filling lets the natural tart-sweet cherry flavor shine, giving your cakes and desserts a freshness you simply can’t get from a tin.
Even now, though I’ve shifted from cake decorating to sharing recipes with you here, this cherry filling remains a staple in my kitchen. It’s not just for cakes either! I love swirling it into yogurt for breakfast, draping it over waffles for weekend brunch, or using it to fill a flaky pie crust for a classic cherry pie that makes the whole house smell like summer.
Once you make this homemade cherry pie filling, you’ll see just how versatile it is—and why it was always one of my favorites when creating cakes for my clients.
Why You’ll Love This Recipe
- Quick and easy—ready in 15 minutes.
- Works with fresh or frozen cherries.
- Naturally sweet, fruity, and bright in color.
- Perfect for pies, cheesecakes, cakes, and desserts.
- Freezer-friendly for up to 3 months.
Ingredients and substitutes
- Cherries: Fresh or frozen, sweet or tart, pitted. Adjust sugar to taste based on cherry variety.
- Sugar: White sugar keeps the filling bright; adjust to taste.
- Cornstarch: Thickens the filling; can substitute with arrowroot or potato starch.
- Lemon juice: Balances sweetness and enhances flavor.
- Flavoring: Optional ¼ tsp almond extract for classic cherry-almond pairing, or ½ tsp vanilla.
Step-by-step: How to Make Cherry Pie Filling
- Prep: Pit the cherries and collect any juices.
- Cook: In a saucepan, combine cherries, sugar, lemon juice, and ¼ cup water. Cook until sugar dissolves, mashing some cherries for texture.
- Thicken: Mix remaining water with cornstarch, stir, and add to the saucepan. Cook on low until thick and glossy, coating the back of a spoon.
- Cool: Remove from heat; it will thicken further as it cools. Store in a mason jar in the fridge or freezer.
Tips for Success
- Use fine white sugar for color clarity.
- Stir the cornstarch slurry before adding to prevent lumps.
- Don’t overcook; remove once thick and glossy.
- For frozen cherries, reduce the added water.
- Cool fully before using as a cake or pie filling.
How to Use Cherry Pie Filling
- Cherry Pie: Classic use between double crusts or as a slab pie.
- Cakes: Layer with a buttercream dam
- Cheesecakes: Spoon over baked or no-bake cheesecakes.
- Tarts: Fill pre-baked crust with pastry cream and cherry filling.
- Breakfast: Spoon over pancakes, waffles, yogurt, or oatmeal.
- Pastries: Use as a filling for Danish pastries, turnovers, or hand pies.
More cherry recipes for you to try
- Moist Chocolate Cherry Cake
- Vanilla Cherry Cupcakes
- Best Cherry Pie Recipe
- Chocolate Cherry Cupcakes
- Cherry Ice Cream
Frequently asked questions
Store in the fridge for up to 1 week or freeze for up to 3 months.
Yes, ensure they are pitted and adjust sugar if sweetened. Use less water initially.
If too runny, simmer with a cornstarch slurry until thickened.
Cherry filling is a classic pairing with chocolate cake, as in my chocolate cherry cake and chocolate cherry cupcakes. So, it’s often used in a black forest cake. And yet, it can also work well with a vanilla cake or cupcakes like my fresh cherry cupcakes. Cherries also pair well with almond cake or fruit cakes, such as apricot, nectarines, or plums. Also, try my cherry crumble bars.
I have a detailed video and progress pictures showing how to level, tort, and fill a cake. The process is simple
– Bake your favorite cake batter in the right-sized cake pans.
– Cool cake layers, then level or torte them using a serrated knife.
– Brush the cake with simple syrup using a pastry brush.
– Pipe a buttercream frosting dam around the edge of the cake.
– Fill the center with the fruit filling, e.g., cherry filling
– Top with the next cake layer.
– Continue with the dam and filling until you have used all cake layers.
– Chill the cake for 15 minutes, then frost the top and sides
The BEST Cherry Pie Filling
This homemade cherry pie filling is easy, fruity, and perfect for pies, cheesecakes, cakes, and more. Made in 15 minutes using fresh or frozen cherries, it’s a staple every baker needs.
Video
Ingredients
- 200 g (2 cups) Cherries
- 50 g (¼ cup) White sugar
- 1 tbsp Lemon juice
- 1 tbsp Cornstarch
- 120 ml (½ cups) Water (divided)
- ¼ tsp Salt (optional)
Method
- Prep: Pit the cherries and collect any juices.200 g Cherries
- Cook: In a saucepan, combine cherries, sugar, lemon juice, and ¼ cup water. Cook until sugar dissolves, mashing some cherries for texture.50 g White sugar, 1 tbsp Lemon juice , ¼ tsp Salt
- Thicken: Mix remaining water with cornstarch, stir, and add to the saucepan. Cook on low until thick and glossy, coating the back of a spoon.1 tbsp Cornstarch, 120 ml Water
- Cool: Remove from heat; it will thicken further as it cools. Store in a mason jar in the fridge or freezer.
Notes
Tips for Success
✅ Use fine white sugar for color clarity.✅ Stir cornstarch slurry before adding to prevent lumps.
✅ Don’t overcook; remove once thick and glossy.
✅ For frozen cherries, reduce added water.
✅ Cool fully before using as a cake or pie filling.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Fresh cherry cupcakes or Chocolate cherry cupcakes
- Classic cherry cheesecake or Chocolate cherry cheesecake
- Cherry Eggnog
- Cherry Champagne Cocktail
- Best Cherry Pie Recipe
- See all cherry recipes
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Came out exactly how I wanted. Glossy, thick and delicious. Thank you, Veena! ?
Can I use dried cherries in this recipe?
I have not tired this with dried cherries. Plus dried cherries have added sugar so the taste will be sweeter with a different texture.
You said if doubling the amount of cherries, do not double the amount of water and cornstarch. However, when printing out your recipe for doubling, it does double the water and cornstarch. Please explain.
Many thanks.
Carol
Hey Carol, Yes, if you use the recipe card to double the recipe it will automatically double all the ingredients.
That is because the recipe card cannot be set for individual recipes. It is a standard method used for all recipes.
I have suggested that you do not double the cornstarch and water for this recipe but there is not way to set that in the recipe card.
Thanks
Perfect flavor. The ingredient list doesn’t show salt but the instructions mention adding salt. How much? I made without and tasted wonderful
Thank you Ruby for the feedback. Happy you enjoyed this filling.
Best cherry pie filling ever!!
Charmayne, thank yo for the lovely feedbck.
Can you give the amount of cherries in cups? I have a two pound bag of frozen cherries.
1 cup chopped cherries is about 225 grams, Cherie. Thanks
Week 2 Day 2 Done
How do you seal the jars? Like, do you can them or just screw on a lid as tight as you can?
I just put a disc of parchment paper between the jar and the lid. Then close it. That helps to seal it. But, if you plan to keep it longer you may need to use the canning process.
Hi, I wanted to know how long this would keep for? I’d like to make a large batch in advance so I have it on hand. Would it keep better frozen or just in the jar?
Erin. This will keep a week in a jar in the fridge. Or you can keep in a ziplock back in the freezer for 6 months. Thanks