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Fresh Cherry Pie Filling

Easy homemade cherry pie filling


  • Cherry Pitter


  • 5 cups pitted cherries
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 2/3 cups granulated sugar
  • 4 tbsp corn starch
  • 1/4 tsp vanilla extract (optional)
  • 1/4 tsp cinammon (optional)


  • Pit 5 cups of fresh picked cherries (if pitting cherries is not your thing, you can use pitted cherries from the frozen food section.
  • Add pitted cherries, water, lemon juice, sugar, and cornstarch to a sauce pan and bring to a boil over medium heat, stirring often.
  • Once the mixture has come a boil, reducer the heat to a simmer and stir until the filling becomes thick.
  • (Optional) Once the pie filling has cooled, add a dash of vanilla and cinnamon for a next level flavor!


  • Pie cherries are sour by nature. You may want to need to adjust the amount of sugar and add more if more sweetness is desired.
  • Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.
  • If not using the cherry pie filling within 3 days, it will freeze wonderfully until you need it.