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Cherry Pie Filling

August 4, 2012

Cherries are one of my favorite summer fruits. They always seem like an indulgence, partly because cherry season is so short and partly because they are often on the pricier side. When I buy them at a premium, I buy a small batch and eat them fresh. When the price drops though, it’s a whole different story.


This week, cherries were so cheap at the grocery store, I felt like I couldn’t buy enough. After bringing them home and pitting a huge pile, I set aside some to snack on, some to freeze (so I have a stash when the season is over), and decided to make cherry pie filling with the rest.


The recipe I use comes from My Baking Addiction and it couldn’t be simpler. You throw a hefty amount of cherries into a pot, add a few more ingredients (like sugar and cornstarch), let it bubble away for a bit, and before you know it those beautiful red cherries have turned into a lovely, saucy pie filling.

While you can make a cherry pie with this cherry pie filling, I didn’t. I’ve been using it instead as a topping for other delicious things. Vanilla ice cream and cheesecake (like the one shown in my first picture) are my recommendations.

The Recipe

Cherry Pie Filling
Adapted from My Baking Addiction

5 to 6 cups fresh sweet cherries, about 2 1/2 to 3 pounds, pitted
1/2 cup water
2 tablespoons freshly squeezed lemon juice
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon almond extract

Combine the cherries, water, lemon juice, sugar, and cornstarch in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce the heat to low and cook the mixture for another 10 minutes, stirring frequently. Take off the heat and stir in the almond extract.

Let the cherry pie filling cool a bit before using. Store any leftovers in an airtight container in the fridge for up to 2 days.

Makes about 4 cups.

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{ 3 comments… read them below or add one }

thelittleloaf August 5, 2012 at 6:23 am

Those cherries look so juicy and delicious! I adore cherry pie but have never made it… I also love the look of that cheesecake. So many things to make!


Amanda@chewtown August 5, 2012 at 10:09 pm

We don’t eat enough sweet pies here in Australia (the country does, however, consumes truckloads of savoury pies each year). I don’t often think to make a pie, but your cherry pie filling recipe looks just delicious! I can feel myself getting inspired…


Louann Prough August 10, 2012 at 3:35 pm

If you made this for your father-in-law he would love you even more than he already does. Cherry pie is his favorite! Wish we were sitting in your kitchen eating some right. now.


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