Cherry pie filling: Uses and recipes
This cherry filling goes perfectly with Chia Pudding and Overnight Oats.
Use it as a topping on cheesecake or black forest cake, or pour it over waffles, pancakes, French toast, or crepes.
Use the thick cherry sauce to make turnovers, pop tarts, bars, pies, and fluff or crumbles.
Homemade cherry pie filling ingredients
This recipe for cherry topping calls for cherries (optional), water, lemon juice and sweetener, cornstarch, and pure vanilla or almond extract.
You can use granulated sweeteners like coconut sugar or regular sugar. You can also use a liquid sweetener like honey, maple syrup, or agave. Use erythritol, xylitol, or love to make sugar-free cherry desserts.
What kind of cherries are there
Both sweet cherries and sour cherries can be used in this recipe. Sweet black cherries such as Bing or Sweetheart are my favorite. Add more sweetener if necessary if using red or tart cherries.
It is easier to pit frozen cherries than fresh ones because they have already been pitted.
You can use fresh cherries as long as they are pitted first using a knife or chopstick.
How to make cherry pie Filling
Combine all ingredients (except the vanilla extract) in a large saucepan.
Once the mixture starts to boil, reduce the heat. Stir the mixture frequently until it is super soft. It should take between ten and fifteen minutes to cook on the stovetop.
Turn off the heat. Whirl in the vanilla. If you like, add a few drops of almond extract. Add more sweetener as needed.
Allow the mixture to cool down before transferring it into mason jars or a container with a lid. Covered, store leftovers in the fridge for up to one week. You can also freeze food for up to 3 months. Thaw before use.
Cherry in fresh or canned form
Many brands of cherry filling in a can are available, including Comstock, Lucky Leaf (Duncan Hines), Musselman’s, and Giant.
Most canned products either contain corn syrup, artificial colors, or both or are expensive. The best way to get a healthy cherry pie filling at home is to make it yourself.
Homemade cherry filling is also better, as we have already mentioned.
6 cups fresh or frozen cherries, pitted
Half a cup of water
Lemon juice, two tablespoons
3 1/2 tablespoons cornstarch
Sweetener of Choice: 1/3 cup
Optional: 1 tsp pure almond extract or 1/4 teaspoon vanilla extract
Optional pinch salt
In a saucepan, combine all ingredients (except the vanilla). Bring to a simmer over medium heat. Once the sauce has thickened, reduce the heat to low. Stir frequently. Remove the pan from the heat and add the vanilla. Add more sweetener if desired, especially if you are using sour cherry.