10+ Cherry Pie Filling Recipes You’ll Love to Bake and Share

Cherry pie filling is a classic dessert component that people love all year. Whether you go for fresh or frozen cherries, making your own filling adds a bright, homemade touch to your pies.

The best cherry pie fillings turn out thick, sweet, and tangy, holding up perfectly during baking. Making your own means you get to tweak the sugar and flavors however you like.

Ingredients

• Cherries (fresh or frozen)
• Sugar
• Cornstarch or tapioca starch
• Lemon juice
• Salt

Cooking Instructions

1. Wash and pit the cherries if needed.
2. In a saucepan, combine cherries, sugar, cornstarch or tapioca starch, lemon juice, and a pinch of salt.
3. Cook over medium heat, stirring until the mixture bubbles and thickens.
4. Remove from heat and let cool before using as pie filling.

1) Classic three-ingredient cherry pie filling

You can whip up a simple cherry pie filling with just three ingredients. All you need are cherries, sugar, and a thickener like cornstarch or tapioca.

It works with both fresh and frozen cherries. The result is sweet, a bit tart, and just thick enough for pies or other desserts.

You can enjoy it right away or stash it in the fridge for later. This basic recipe is perfect if you want homemade cherry filling without fuss.

Ingredients

• 4 cups fresh or frozen cherries
• 1 cup sugar
• 3 tablespoons cornstarch

Cooking Instructions

1. In a saucepan, mix cherries, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly until the mixture thickens and bubbles, about 5-7 minutes.
3. Remove from heat and let cool before using.
4. Use immediately or store in the fridge until needed.

For more details, check this three-ingredient cherry pie filling recipe.

2) Homemade cherry filling with cornstarch and lemon juice

Make a straightforward cherry pie filling by cooking cherries with cornstarch and lemon juice. The cornstarch thickens things up, while lemon juice wakes up the flavor.

Combine cherries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring often, until it thickens and bubbles.

Let it cool before adding it to your pie. You can use sweet or tart cherries—whatever you like best.

A little vanilla or almond extract can add extra flavor if you’re feeling adventurous.

Ingredients

• 4 cups pitted cherries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 cup water

Cooking Instructions

1. Combine cherries, sugar, water, lemon juice, and cornstarch in a saucepan.
2. Cook over medium heat, stirring frequently.
3. Bring to a boil, then reduce heat and simmer until thickened (about 5 minutes).
4. Remove from heat and let cool before using.

3) Almond-hinted thick cherry pie filling

Add a splash of almond extract to your cherry pie filling for a subtle nutty kick. It’s a simple trick that really makes the flavor pop.

Cook your cherries with sugar and cornstarch until things thicken up. Then stir in a bit of almond extract.

You’ll end up with a filling that’s juicy but holds its shape when sliced. Pour it into your pie crust and bake until the crust is golden.

Ingredients

• 4 cups pitted cherries (fresh or frozen)
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon almond extract

Cooking Instructions

1. In a saucepan, combine cherries, sugar, and cornstarch.
2. Cook over medium heat, stirring, until the mixture thickens.
3. Remove from heat and stir in almond extract.
4. Pour the filling into your prepared pie crust.
5. Bake at 375°F (190°C) for 45-50 minutes or until the crust is golden brown.

4) Cherry filling using tapioca starch for extra thickness

Tapioca starch thickens cherry pie filling without making it cloudy. It’s quick and keeps the filling clear and glossy.

Mix pitted cherries with sugar, lemon juice, and tapioca starch. Let it all sit for about 15 minutes so the starch can soak up the juices.

This keeps your filling smooth and helps prevent a soggy crust. You still get that bright cherry flavor, just a little more polished.

Ingredients

• 4 cups pitted fresh or frozen cherries
• 3/4 cup sugar
• 2 tablespoons tapioca starch
• 1 tablespoon lemon juice
• Pinch of salt

Cooking Instructions

1. In a bowl, combine cherries, sugar, lemon juice, salt, and tapioca starch.
2. Stir gently until everything is mixed well.
3. Let the mixture rest for 15 minutes.
4. Pour into your pie crust and add dots of butter on top.
5. Bake at 375°F (190°C) for 45-50 minutes until filling bubbles and crust is golden.

You can find more details on using tapioca starch in cherry pie filling at Serious Eats.

5) Quick cherry cobbler with canned filling

Make a cherry cobbler in no time using canned cherry pie filling. It’s perfect when you want something sweet and warm but don’t want to fuss with fresh cherries.

Pour the filling into a baking dish. Then whip up a simple dough to drop on top.

Bake until the topping is golden and the filling bubbles up. Serve it warm—maybe with ice cream if you’re feeling fancy.

Ingredients

• 1 (21-ounce) can cherry pie filling
• ½ cup butter
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup milk

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Melt butter in a 9×13-inch baking dish in the oven.
3. Mix flour, sugar, baking powder, and milk in a bowl until smooth.
4. Pour batter over melted butter (do not stir).
5. Spoon cherry pie filling evenly over the batter.
6. Bake for 40-45 minutes until the top is golden and bubbly.

6) Sugar-free cherry pie filling with a hint of cinnamon

For a sugar-free cherry pie filling, add a little cinnamon for warmth. It’s a cozy flavor boost and you won’t miss the sugar.

Start with fresh or frozen cherries, and use a sugar substitute like keto confectioner’s sugar. Lemon juice brightens things up, and cinnamon adds a gentle spice.

Cook gently until the cherries soften and the filling thickens. It’s great in pies or as a topping for yogurt or ice cream.

Ingredients

• 4 cups fresh or frozen cherries
• 1/2 cup sugar substitute (like keto confectioner’s sugar)
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Cooking Instructions

1. Combine cherries, sugar substitute, lemon juice, cinnamon, and vanilla in a saucepan.
2. Cook over medium heat, stirring often, until cherries soften and mixture thickens (about 10-15 minutes).
3. Remove from heat and let cool before using in your pie.

7) Cherry pie bars with homemade filling and crumble crust

Cherry pie bars are a fun twist with a buttery crumble crust and sweet cherry filling. Start by mixing flour, sugar, and butter for the base and topping.

Press part of the dough into a pan for the crust. Spread homemade cherry pie filling on top.

Use fresh or frozen cherries cooked with sugar and lemon juice for the filling. Crumble the rest of the dough over everything.

Bake until golden, about 35-40 minutes at 350°F (175°C). Let them cool so the filling sets before you slice.

Ingredients

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 4 cups fresh or frozen cherries, pitted
• 3/4 cup sugar (for filling)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix flour, sugar, salt, and butter until crumbly.
3. Press half the mixture into a baking pan.
4. Cook cherries with sugar, lemon juice, and cornstarch until thick.
5. Spread cherry filling over crust.
6. Crumble remaining dough on top.
7. Bake for 35-40 minutes until golden.
8. Cool before cutting.

8) Easy cherry filling with frozen tart cherries

Frozen tart cherries make cherry pie filling easy. They’re already pitted and keep their tangy flavor, which works great with sugar.

Mix frozen cherries with sugar and cornstarch. Add a splash of lemon juice for brightness.

If you want, toss in some almond extract for a richer taste. Cook until thick and the cherries soften.

Let the filling cool before adding it to your pie crust. That way, you won’t melt the dough.

Ingredients

• 4 cups frozen tart cherries
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon almond extract (optional)

Cooking Instructions

1. Combine cherries, sugar, cornstarch, and lemon juice in a saucepan.
2. Cook over medium heat, stirring until the mixture thickens and boils.
3. Boil for 1 minute while stirring.
4. Remove from heat and stir in almond extract if using.
5. Let the filling cool completely before using in your pie.

9) Cherry pie filling for strudels and danishes

Cherry pie filling shines in strudels and danishes. It brings a sweet, fruity kick that just works with flaky pastry.

Use puff pastry or even premade crescent roll dough if you want to keep things simple. For a cherry danish, try spreading some cream cheese or a sweetened cream cheese mix on the dough, then spoon cherry pie filling on top.

The cream cheese gives it a creamy bite, and the cherries add that classic sweetness. In strudels, I like to throw in some almonds or a sprinkle of sugar for crunch and extra flavor.

Bake at 375°F (190°C) until the pastry turns golden and crisp. The smell is pretty irresistible.

Ingredients

• 1 sheet frozen puff pastry or crescent roll dough, thawed
• ½ cup cherry pie filling
• 4 oz cream cheese, softened (optional)
• ¼ cup powdered sugar (optional)
• 1 teaspoon vanilla extract (optional)
• ¼ cup sliced almonds (for strudel, optional)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the pastry on a baking sheet.
3. If using cream cheese, mix it with powdered sugar and vanilla. Spread it on the dough.
4. Spoon cherry pie filling evenly over the cream cheese or straight onto the dough.
5. For strudels, toss some almonds on top.
6. Fold or shape the dough however you like.
7. Brush with beaten egg for that shiny finish.
8. Bake for 18-22 minutes, until golden and crisp.

10) Simple cherry filling for pancakes and waffles

You can whip up a cherry filling that’s perfect for pancakes or waffles in no time. Just grab some fresh or frozen cherries.

Cook them with a bit of sugar and lemon juice. This combo really brings out the cherries’ sweetness and adds a little tang.

Add water and cornstarch to the pan. Stir constantly on medium heat until the mixture thickens and turns glossy.

The result is a warm, fruity topping that makes breakfast feel a bit special. Store leftovers in the fridge for a few days, or freeze them if you want to save some for later.

Ingredients

• 2 cups fresh or frozen cherries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1/2 cup water
• 1 tablespoon cornstarch

Cooking Instructions

1. Toss the cherries, sugar, lemon juice, and water into a saucepan.

2. Set the pan over medium heat. Stir pretty often—don’t just walk away.

3. Mix cornstarch with a splash of cold water in a small bowl. Pour that into the pan.

4. Keep stirring. Wait until the filling thickens up and looks clear.

5. Take it off the heat. Let it cool down a bit before you serve it.

Looking for more ideas? Check out Homemade Cherry Pie Filling Recipe.