Cherry Pie Filling

Cherry Pie Filling

55 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  mrsC

“Cherry pie filling recipe!”

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Adjust Servings

Original recipe yields 4 cups



  1. Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
  2. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

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Reviews (55)

Rate This Recipe
Sarah Jo

Sarah Jo

This is exactly how Grandma taught me how to make pie filling, only sometimes she'd add a tablespoon of lemon juice if the cherries turned out too sweet. This is a great recipe to take advantage of all those beautiful Washington cherries.



someone gave me cherries this weekend .... it is way to hot to be baking, so I decided to make the filling now and bake later. This filling is wonderful..... It tastes so good I wonder if I will even get a pie, what I don't just eat with a spoon may go over ice cream or on waffles!!! (and I doubled the recipe)



Very good. I made a double batch and froze the extra for a pie later.

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Amount Per Serving (6 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 54.2 g
  • 17%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Cherry Pie III


next recipe:

Coconut Streusel Cherry Pie