Homemade Cherry Pie Filling comes together in just a few minutes. Try a spoonful with your morning yogurt or spooned over a stack of fresh, crispy waffles for a delicious treat!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 8
Ingredients
5 to 6cupsfresh pitted cherriesabout 2 1/2 to 3 pounds
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.
Bring to a boil; reduce heat to low and cook, stirring frequently, for about 5-10 minutes. You'll know the filling is done when it is thick, the cherries have released their juices, and the "goo" goes from being an opaque pinkish color to a clear, deep red color.
If using, stir in almond extract. Cool slightly before using as a topping.
Notes
If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.
Feel free to swap frozen pitted cherries for the fresh cherries. There is no need to thaw them before making the filling.