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Small 1-Cup Cherry Pie Filling Recipe:

I'm often disappointed at the abundance of filling and lack of actual cherry in purchased cans of pie filling. I've found it's cheaper to make homemade gluten-free cherry pie filling using canned or frozen cherries. #TexasHomesteader

Course Dessert
Cuisine American
Keyword apple pie filling, cherry, cherry pie, Gluten Free
Prep Time 3 minutes
Cook Time 5 minutes
Servings 1 cup
Author www.TexasHomesteader.com

Ingredients

  • 1 cup Frozen or canned red tart cherries thawed for 24 hours in the refrigerator
  • ½ cup Reserved drained cherry juice
  • cup Sugar
  • 1 HEAPING Tablespoon Cornstarch
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon juice

Instructions

  1. WHISK together ½ cup cherry liquid, ⅓ cup sugar, 1 HEAPING Tablespoon cornstarch in a saucepan.

  2. Bring to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble, about 3-4 minutes.

  3. Add 1 teaspoon lemon juice. Return to a boil and boil for 1 minute, stirring constantly.
  4. Add reserved cherries all at once. Return to a boil, stirring constantly but gently.
  5. Remove from heat, stir in 1 teaspoon vanilla.

Recipe Notes

NOTE: This recipe makes approximately a cup of pie filling. Multiply based on how much you need for your recipe, whether just a dollop on top of a dessert or an actual cherry pie.

There are 1½ cups of pie filling in a 21 ounce can.

3-4 cups of pie filling is needed for a cherry pie

5-6 cups of pie filling is needed for a deep-dish cherry pie.

When making pies, you want to fill it to approximately 1/2" to 3/4" from the top so it won't bubble over.