Homemade cherry pie filling can be used in a traditional pie crust, hand pie, or even as a topping for ice cream and cheesecake. This filling can be used as an uncooked filling for a pie or can be cooked on the stove to use as a topping.
- 900 grams (2 pounds) fresh or frozen pitted cherries (keep in mind this is the weight after the pits have been removed)
- 150 grams (3/4 cup) granulated sugar if using sweet cherries OR 200 grams (1 cup) granulated sugar if using sour cherries
- 30 grams (¼ cup) cornstarch
- 1 gram (¼ teaspoon) kosher salt
- 30 grams (2 tablespoons) lemon or orange juice
- 1/2 teaspoon almond extract (optional)
- If using frozen cherries, thaw completely and drain the excess juices off so that the filling is not too soupy.
- Prepare the crust and topping for your recipe before preparing the cherry filling. Combining the cherries with the sugar too early will release too much juice.
- Prepare your cherries by removing the pits and cutting them in half.
- Combine the cherries, sugar, cornstarch, salt, and the lemon or orange juice. Add the almond extract if using. Gently stir with a spoon or spatula until everything is evenly incorporated.
- If using as a filling: The butter will be dotted on top of the filling before adding the topping or crust. If making hand pies or turnovers, you can skip this step.
- If using as a topping or syrup: add mixture to a saucepan over medium heat and bring to a boil. Make sure all of the sugar is melted.
- Reduce heat to low and simmer for about 10 minutes stirring often. If you desire a thicker sauce, you can keep simmering until it’s the consistency you are looking for.
- Let cool for a few minutes before using as a warm sauce.
- Store in the refrigerator in an airtight container and rewarm as needed.