Tart Cherry Pie Filling Recipe Made With Frozen Cherries

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Tart Cherry Pie Filling Recipe Made With Frozen Cherries

With deep cherry flavor and a velvety smooth texture, this luscious cherry pie filling uses frozen tart cherries and is surprisingly easy to make!

Course Dessert

Cuisine American

Keyword Cherry Pie Filling, Cherry Pie Filling From Frozen Cherries, Cherry Pie Filling Recipe, Cherry Pie Filling Using Frozen Cherries, Cherry Pie Filling With Frozen Cherries, Homemade Cherry Pie Filling, How to Make Cherry Pie Filling, Sour Cherry Pie Filling, Tart Cherry Pie Filling

Prep Time 5

Cook Time 15

Other Time: 4

Servings servings

Calories 305kcal

Author Faith Gorsky

Ingredients

8 cups frozen tart cherries
1 vanilla bean split open lengthwise and seeds scraped out (add the seeds and the bean)
2 cups granulated white sugar
1/2 teaspoon salt
6 tablespoons cornstarch dissolved in 3/4 cup cold water to form a slurry
1 teaspoon almond extract

US Customary - Metric

Instructions

Add the frozen cherries, vanilla (scrapings and bean), sugar, and salt to a 5-quart pot over medium heat, and stir to coat the cherries in sugar. Cover the pot and cook until the sugar is fully dissolved and the cherries are at a simmer, about 10 to 12 minutes, stirring occasionally. Stir in the cornstarch slurry, and cook until thickened, about 1 to 3 minutes, stirring constantly. Remove from the heat and stir in the almond extract.
Cool to room temperature, about 3 to 4 hours. (TIP: If you're making pie with this filling instead of using it as something like a dessert topping, ideally, let it cool to room temperature and then pop it in the fridge to bake the pie the next day. After chilling overnight, the filling will have thickened to the perfect consistency. See Notes below.) Remove and discard the vanilla bean.

Video

Notes

Recipe Yield: This makes about 1 liter of cherry pie filling, which is enough to make 1 standard 9-inch round pie.
Nutritional Information: The nutritional information is based on this recipe making about 8 (1/2-cup) servings.
Storage: Cool to room temperature, and then store homemade cherry pie filling in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. After freezing, thaw to room temperature before using it to make pie.
Don’t Add More Cornstarch to Make the Filling Thicker: It will thicken perfectly as it chills in the fridge overnight. If you add more cornstarch, yes the filling will be thicker, but you run the risk of the filling turning gluey, especially if you're baking it into pie.

Nutrition