Homemade Cherry Pie Filling: Sweet, Tart, and Totally Irresistible

There’s nothing quite like the vibrant flavor of homemade cherry pie filling. Bursting with juicy cherries, a touch of tart lemon juice, and the rich aroma of almond extract, this easy recipe delivers bold, authentic taste without the additives found in canned versions. Whether you’re spooning it over cheesecake, swirling it into yogurt, or using it to fill a buttery pie crust, this cherry topping is a game-changer.

The beauty of this cherry pie filling is its simplicity. With just a handful of ingredients, you can create a topping that’s naturally sweetened, thickened without cornstarch (thanks to arrowroot flour), and perfectly balanced in flavor. The use of raw honey instead of refined sugar not only enhances the sweetness but also gives the filling a warm, floral undertone.

This recipe is versatile, quick to make, and stores beautifully—making it a must-have for your dessert repertoire. Whether you use fresh, frozen, or thawed cherries, this homemade cherry pie filling offers a level of freshness and flavor that store-bought versions simply can’t match.

Why You’ll Love This Recipe

1. Naturally Sweetened – Made with raw honey for a refined sugar-free option.
2. Quick and Easy – Comes together in under 15 minutes with minimal effort.
3. Versatile – Perfect for pies, pancakes, yogurt, cheesecakes, or ice cream.
4. Clean Ingredients – No artificial flavors, colors, or preservatives.
5. Amazing Flavor – Bright cherries, tart lemon juice, and a hint of almond extract make a memorable combination.

Ingredients

• Pitted cherries (fresh, frozen, or thawed)
• Raw honey
• Lemon juice
• Arrowroot flour
• Water
• Almond extract

Variations

• Maple Syrup Substitute: Use pure maple syrup instead of honey for a slightly deeper sweetness.
• Cornstarch Option: If you don’t have arrowroot flour, you can use cornstarch in equal measure.
• Boozy Twist: Add a splash of cherry liqueur or amaretto for a grown-up version.
• Vanilla Flavor: Swap almond extract with vanilla extract for a more mellow flavor.
• Mixed Berries: Combine cherries with blueberries or raspberries for a mixed berry topping.

How to Make the Recipe

Step 1: Prepare the Ingredients

If using frozen cherries, thaw them completely and drain any excess juice.

Step 2: Combine Ingredients

In a medium saucepan, add cherries, honey, lemon juice, and water. Stir to combine.

Step 3: Add Thickener

In a small bowl, whisk arrowroot flour with a bit of water to create a slurry. Pour into the cherry mixture.

Step 4: Cook the Filling

Place the saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and becomes glossy—about 5–8 minutes.

Step 5: Finish with Almond Extract

Remove from heat and stir in the almond extract. Let cool before using.

Tips for Making the Recipe

• Stir constantly once the mixture starts to thicken to avoid lumps.
• Adjust sweetness based on your cherries—taste and add more honey if needed.
• Don’t skip the lemon juice—it adds brightness and balances the sweetness.
• If the filling is too thick, add a tablespoon of water at a time to loosen.
• Store in glass jars for easy storage and a pretty presentation.

How to Serve

• Spoon over cheesecake, pancakes, or waffles.
• Swirl into yogurt, oatmeal, or overnight oats.
• Use as a pie or tart filling.
• Top off ice cream or frozen yogurt for a fruity dessert.
• Pair with pound cake or angel food cake.

Make Ahead and Storage

Storing Leftovers

Store cherry pie filling in an airtight container in the refrigerator for up to 1 week.

Freezing

Freeze in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before use.

Reheating

Gently reheat on the stovetop or in the microwave. Stir before serving.

FAQs

1. Can I use canned cherries?

Yes, but make sure they’re unsweetened and drained. Reduce the honey accordingly.

2. Can I use fresh cherries?

Absolutely! Just pit them first.

3. What if I don’t have arrowroot flour?

Cornstarch or tapioca flour can be used as substitutes.

4. Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

5. Can I make this sugar-free?

You can try monk fruit or stevia, but the texture and flavor may vary.

6. How do I know when the filling is thick enough?

It should coat the back of a spoon and look glossy.

7. Can I double the recipe?

Yes, just use a larger saucepan and stir frequently.

8. What’s the best way to pit cherries?

Use a cherry pitter or poke out the pit with a chopstick or straw.

9. Can I can this cherry filling for long-term storage?

This recipe isn’t designed for canning, but freezing works well.

10. Does it set up like store-bought pie filling?

Yes, it thickens nicely thanks to arrowroot flour, giving it that classic texture.

Conclusion

Homemade Cherry Pie Filling is a delicious, clean alternative to store-bought versions—simple to make and endlessly versatile. Whether you’re using it to elevate breakfast, dessert, or even snack time, this topping adds a touch of homemade magic to any dish. With its natural sweetness, bright flavor, and smooth, glossy finish, it’s a treat you’ll want to keep on hand year-round. Try it once, and you’ll never go back to the canned stuff again.

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