Cherry Pie Filling "Jersey Girl Knows Best"

1 pie filling
25 min

I love cherries and cherry pie, but the pie filling is always too sweet and I feel like there is too much filler. So I have created a lightly sweet and flavorful cherry pie filling for your next cherry pie, cherry tart or cherry crisp! Ready?! Let's do this!

You can see the frozen dark cherries are starting to heat up! They are making so much juice 😋

With all the ingredients now incorporated, it’s time to simmer and thicken this cherry pie filling 🍒

The cherry pie filling has thickened and it is now time to let it cool completely before using or storing it in an air tight container in the refrigerator. Look how thick that is! Yum!!! Doesn’t it feel good to know exactly what ingredients were put into the filling?! IMO homemade is always best 👩🏻‍🍳

You can use the filling for a pie or in any other recipe that calls for cherry filling. I made these cute little cherry tarts using a whoopie pie pan and some leftover pie crust dough. It came out perfect. I baked the crust first then added the filling and put it back in the oven to warm up the filling.

I also made these petite single serving cherry crisps. I cooked the cherry crisps until the filling started to bubble up.

Cherry Pie Filling "Jersey Girl Knows Best"

Recipe details

  • 1  pie filling
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients


  • 4 cups frozen dark cherries

  • 1/3 cup granulated white sugar

  • 3 Tbsp. cornstarch or clear jel

  • 1 tsp. lemon juice

  • 1 1/2 tsp. pure vanilla extract

  • 1/2 tsp. pure almond extract

  • 1/2 tsp. ground cinnamon

Instructions


In a medium pot, place frozen cherries and cook on medium heat until it creates a lot of juice. I like to smash the cherries in the pot for even more juice, either using a spoon or chopper tool. Remove from the heat.

Add sugar, lemon juice, cinnamon and extracts and mix well.

Take 1/2 cup of the cherry juice and place it into a small bowl and whisk in the cornstarch/clear jel.

Add the cornstarch cherry slurry back into the pot and stir to combine.

Cook the cherry mixture on low heat it starts to boil. Continue boiling for 5 minutes or the mixture thickens. Remove from the heat and let cool.

Can be stored overnight or up to 4 days in an airtight container.

Tips

  • If cherry filling is too sweet, add in 1/2 tsp. lemon juice.
  • If you don't like almond extract, substitute with vanilla extract.
  • Add this to your next homemade oatmeal as your sweetener.

Comments

  • Joanne Joanne on Oct 19, 2021

    My grandmother taught me how to make cherry pie filling just this way!! I always make my own cherry pie filling....actually canning a few jars each year.

    Do blueberry and blackberry also.

  • Joyce Joyce on Oct 19, 2021

    Yes, my son loves cherry pie. I'll let you know how it goes.


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