Cherry Pie Filling



  • 5 cups Stemilt cherries
  • 1/4 cup cornstarch
  • 1/2 cup granulated sugar (or more to taste)
  • 1/8 tsp kosher salt
  • 1/2 cup water
  • 3 tbsp fresh squeezed lemon juice (approximately 1 large lemon)
  • Optional: 1/8 tsp pure almond extract

To make a delicious cherry pie, you must have a delicious cherry filling.

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  • Yield
    9 servings
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  1. Thoroughly wash and pick through the cherries. Carefully remove and discard the pits and stems.
  2. Using kitchen gloves and a cherry pitter will make this process much faster and less messy.
  3. Place the cherries into a large heavy bottom saucepan or Dutch oven, along with the cornstarch, granulated sugar, water, salt, and lemon juice. Stir to coat the cherries evenly.
  4. Bring the mixture to a boil over medium-high heat, stirring periodically.
  5. Once the liquid comes to a boil, reduce the heat to low and simmer, uncovered, for approximately 10 minutes while stirring frequently.
  6. Once the cherries have softened and the mixture has thickened, remove from the heat and stir in the almond extract, if using.
  7. Allow to cool completely to room temperature before using as a pie filling, or store in the refrigerator for up to 5 days.

Nutritional Information

Per Serving

  • Calories: 100
  • Fat Content: 0.3g
  • Cholesterol Content: 0mg
  • Sodium Content: 32mg
  • Carbohydrate Content: 25.5g
  • Fiber Content: 1.6g
  • Sugar Content: 18.5g
  • Protein Content: 1g