Easy Cherry Pie Filling Recipe for Delicious Desserts

Buttery, golden crust. Juices bubbling up through flaky seams. Tart cherries softened to jammy perfection. Ah, who can resist a truly exquisite cherry pie?

But the thing is, making one isn’t—well—exactly easy as pie. It’s no small feat, especially when it comes to the filling.

Nail that cherry pie filling recipe, though, and you’re well on your way to pie greatness—store-bought crust or not. Ours is simple, reliable, and ridiculously good.

Your New Favorite Cherry Pie Filling Recipe

Got a saucepan and 15 minutes? That’s practically what it takes to whip up homemade cherry filling you’ll want to put on everything.

This batch makes about 2 to 2½ cups of easy cherry pie filling—just right for one standard 9-inch pie, an 8×8 pan of bars, or a round of hand pies. If you’re going big with a double-crust pie or love an extra-generous filling, you can scale it up to 5 cups of cherries and adjust from there.

Ingredients

• 4 cups pitted tart cherries (fresh or frozen)

• ¾ cup granulated sugar (or 1 cup if you like it sweeter)

• 3 tablespoons cornstarch

• ¼ cup water

• 1 tablespoon lemon juice

• ½ teaspoon almond extract (optional but lovely)

Instructions

1. Combine cherries and sugar

Add the cherries and sugar to a medium (2–3 quart) saucepan. Set it over medium heat. Stir occasionally and cook for about 5 minutes, until the cherries start to release their juices.

2. Make your slurry

In a small bowl, whisk together the cornstarch and water until completely smooth. This keeps the filling lump-free.

3. Thicken the filling

Slowly pour the slurry into the cherry mixture, stirring as you go. Keep it on medium heat and stir gently as it thickens—this takes about 5 to 7 minutes. You’re aiming for a glossy, jammy texture that coats a spoon.

4. Add the flavor

Once thickened, turn off the heat. Stir in the lemon juice and almond extract (if using). Taste and adjust if needed.

5. Let it cool

Let the filling cool completely before using it in a pie crust or dessert. It will continue to thicken as it cools.

6. Use or store

Use immediately, or store in an airtight container in the fridge for up to 1 week. It also freezes well—just thaw in the fridge before using.

Spoon-Worthy Secrets for Standout Cherry Pie Filling

You’ve got the steps down. But the best cherry pie filling? That’s all in the finer moves. These are the upgrades that take your filling from good to “wait—you made this?!”

Choose the right cherries

Tart varieties like Montmorency are your best bet for that classic pie flavor—bright, bold, and beautifully balanced. Their vivid ruby-red color and firm texture deliver that just-right filling every time. Sweet cherries like Bing can work, too, but they’re softer, juicier, and naturally sweeter, which means you’ll need to bump up the lemon juice to keep things snappy. They also tend to bake into a darker, almost purplish hue and can lead to a softer, looser filling.

Cherry filling from fresh cherries is always a treat, but it’s not your only option—frozen cherries work just as well. Just skip the thawing and toss them straight into the pot. Thawing first only leads to sad, mushy cherries—and nobody wants that.

No time to pit cherries? No problem. Mamma Mary’s Top Secret Cherries are a ready-to-go option that works beautifully in tart cherry pie filling. Made with plump, juicy Montmorency cherries, they’re excellent in pie—and just as delicious spooned over cheesecake, yogurt, or a stack of waffles.

Control the liquid

Even with a good thickener, too much juice can throw everything off. If your cherries are super ripe or extra juicy, simmer your filling a little longer to let the excess moisture cook off. Or go full cherry aficionado and strain off the juice first, reduce it separately, then stir it back in for deeper, more concentrated flavor. It’s a small move, but it makes a big difference.

Know your thickeners

Figuring out how to thicken cherry pie filling is just half the binding battle—the other half is picking the right thickener. 

Cornstarch is the classic go-to, but it’s not the only option. Tapioca starch gives a super glossy finish and holds up well in pies. All-purpose flour works too—it’s a little cloudier, but still gets the job done. 

Want to skip the stove altogether? Stir in some chia seeds (about 1½ to 2 tablespoons) after cooking, and let the filling sit for 15–20 minutes. It’ll thicken up naturally with a little added texture and bonus fiber.

Layer in flavor

A splash of almond extract is a classic move, but don’t be afraid to play. A dash of cinnamon or cardamom can warm things up. A tiny pinch of salt brings out the cherry’s natural brightness. A drizzle of balsamic or cherry liqueur? You didn’t hear it from us, but—yes.

Chill before you bake

If you’re baking the filling into a full pie, give it time to chill first. Not just the filling—your whole assembled pie. Letting it rest in the fridge for 30 minutes helps the crust firm up and keeps the filling from bubbling over like cherry volcano lava.

Make it ahead 

Cherry pie filling actually gets better after a day in the fridge. The flavors settle, the texture mellows, and you get a filling that’s richer and more cohesive. Make a batch, stash it, and you’ve got dessert on demand. Bonus: it freezes like a dream.

What Else Can You Make with Cherry Pie Filling?

Plenty—and not just pie. Think cheesecakes, crisps, cobblers, trifles, thumbprint cookies, hand pies, puff pastry tarts, and those weekend pancakes that deserve better than syrup. Layer it into parfaits, swirl it through yogurt, dollop it on waffles, or bake it into bars. Basically, if it sits still, you can probably put cherry filling on it—and it’ll taste amazing.

But don’t stop at sweet baked goods, pancakes, or dessert. Spoon it over warm brie, pair it with goat cheese on crostini, or swirl it into a balsamic glaze for pork chops or chicken. It even works in grilled cheese (yes, really). Sweet or savory, cherry pie filling has some pretty serious range.

Looking for a classic pie to start with? Try Mamma Mary’s Cherry Pie Recipe—a timeless favorite made with love and Northern Michigan cherries.

Pie in a Pinch? Our Ready-Made Filling’s Got You Covered 

You don’t need a holiday—or a reason—to dive into great pie. With our cherry pie filling recipe, you’re never more than a crust away from something downright delicious.

Need cherry pie real fast? Mamma Mary’s Cherry Pie Filling is chock‑full of whole Montmorency tart cherries—Michigan-grown, bold, and deeply flavorful. Just add pastry, bake, and voilà: pure Up North flavor made easy—no prep required. Perfect for bake-day crunches, last-minute desserts, or anytime you need an instant cherry fix. 

Loving our cherry pie filling recipe? Explore Cherry Republic’s collection of beloved recipes.