Go Back
+ servings
Cherry pie filling inside of an unbaked pie crust.

Cherry Pie Filling

This cherry pie filling is made with fresh sweet cherries that are simmered with a little sugar for a thick and rich filling. Use your pie filling for baked goods, breakfast pastries, as an ice cream topping or in a parfait.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 154kcal
Author Sara Welch


  • 6 cups sweet cherries pitted
  • 1 cup water
  • 1 1/2 tablespoons lemon juice
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon vanilla extract


  • Place the cherries, water, lemon juice sugar and cornstarch in a large pot. Stir to combine.
  • Bring the cherry mixture to a boil. Reduce the heat to medium low and simmer for 8-10 minutes, stirring occasionally.
  • Stir in the vanilla extract. Cool, then serve, or store in the refrigerator for up to 3 days.


If you're using sour cherries, increase the sugar to 1 cup.


Calories: 154kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 230mg | Fiber: 2g | Sugar: 32g | Vitamin A: 65IU | Vitamin C: 8.3mg | Calcium: 13mg | Iron: 0.4mg