Make your own cherry pie filling using fresh tart pie cherries or sweet cherries.
Last weekend we made a quick trip to the Washington coast to attend my nephew’s graduation! He is the oldest of all our nieces and nephews and the first to graduate.
It was a great celebration. The only problem is we have 12 more nieces and nephews that will be graduating over the next several years. Okay, so that really isn’t a problem….It’s just a lot of graduations to attend and who knows where they will go to college. I hope we can attend them all!
On our trip we hit a roadside fruit stand and stopped to buy fresh cherries. We have cherry trees, but our cherries won’t be ready for another month. It was a treat to get some fresh picked cherries. I always tend to buy more than we can eat and ended up with a big bag after the trip. I decided to make cherry pie filling.
Usually I use sour pie cherries, but thought I’d try these sweet cherries! They were delicious and added a different flavor to the Cherry Almond Crisp I used them in.
What type of cherries do I use?
You can use sweet cherries, like a Bing or Ranier or you can use a tart pie cherry.
How is the cherry pie filling thickened?
The filling is thickened using corn starch.
Our trip was fast and over in the blink of an eye. My daughter is going to be a sophomore next year and the boys will be in 8th grade. I think these next few years will go fast and be over in the blink of an eye. I’d better slow everyone down and just enjoy the cherries!
Other Cherry Recipes
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Cherry Pie Filling
- 2 pounds fresh cherries (or about 4 cups pitted cherries)
- 1 cup sugar
- 1/2 cup corn starch
- 1/4 cup water
- Wash and pit cherries
- Put all ingredients into a sauce pan over medium heat.
- Stir until sugar and corn starch are dissolved.
- Bring mixture to a simmer. Stir often to prevent scorching.
- When mixture thickens, turn heat off and let cool
2. Adjust the sugar for sweet cherries to approx. 2/3 cup.
3. If using sour cherries, start with 1 cup sugar. Add a 1/4 more if you like it sweeter.
4. Filling can be made ahead of time and stored in refrigerator.