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Homemade cherry pie filling can be used in a traditional pie crust, hand pie, or even as a topping for ice cream and cheesecake. This filling can be used as an uncooked filling for a pie or can be cooked on the stove to use as a topping.


  • 900 grams (2 pounds) fresh or frozen pitted cherries (keep in mind this is the weight after the pits have been removed)
  • 150 grams (3/4 cup) granulated sugar if using sweet cherries OR 200 grams (1 cup) granulated sugar if using sour cherries
  • 30 grams (¼ cup) cornstarch
  • 1 gram (¼ teaspoon) kosher salt
  • 30 grams (2 tablespoons) lemon or orange juice
  • 1/2 teaspoon almond extract (optional)


  1. If using frozen cherries, thaw completely and drain the excess juices off so that the filling is not too soupy.
  2. Prepare the crust and topping for your recipe before preparing the cherry filling. Combining the cherries with the sugar too early will release too much juice.
  3. Prepare your cherries by removing the pits and cutting them in half.  
  4. Combine the cherries, sugar, cornstarch, salt, and the lemon or orange juice. Add the almond extract if using. Gently stir with a spoon or spatula until everything is evenly incorporated. 
  5. If using as a filling: The butter will be dotted on top of the filling before adding the topping or crust. If making hand pies or turnovers, you can skip this step.
  6. If using as a topping or syrup: add mixture to a saucepan over medium heat and bring to a boil. Make sure all of the sugar is melted.
  7. Reduce heat to low and simmer for about 10 minutes stirring often. If you desire a thicker sauce, you can keep simmering until it’s the consistency you are looking for.
  8. Let cool for a few minutes before using as a warm sauce.
  9. Store in the refrigerator in an airtight container and rewarm as needed.

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