Cherry pie filling is best made with tart or sour (i.e., pie) cherries; but, you can make the pie filling with dark sweet cherries as well.
Fresh & frozen cherries work equally well in this recipe, but don't try to use dried ones.
Make up this filling for a number of our favorite cherry recipes, or your favorite pie.
Cherry Pie Filling - Adapted from Tammy's Recipes
- 3 C pitted tart or sweet cherries
- 3/4 - 1 C sugar
- cornstarch for thickening (1-2 T)
In a sauce pan, combine sugar and cherries and bring to a boil.
Mix cornstarch with roughly 2/3 C water (or 1/3 each water and reserved cherry juice, if applicable).
When cherries are boiling, add thickening while stirring constantly. Add enough thickening to get to the desired thickness.
If you are using the pie filling soon, cover with plastic wrap or a lid and allow it to cool down to room temperature before using. If you make the pie filling up a day or so in advance, cover and refrigerate until using.