When summer fruit hits its prime, I’m powerless to resist. Every year without fail, in a moment of fruit hysteria, I buy an oversized crate of cherries. The first order of business for my sweet surplus: easy homemade Cherry Pie Filling!

old-fashioned cheery pie filling

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Cherry pie filling is made of simple ingredients that are designed to thicken the cherries and help their flavor star brightly.

The idea: stay out of the cherries’ way and help this precious red summer jewel taste its best.

Old fashioned cherry pie filling uses sugar, but I prefer to sweeten my filling with honey.

I was a little concerned that the honey’s flavor would overpower the cherries, but the two taste wonderful together.

The cherries shine brightly, while the honey adds light background notes of floral sweetness.

Pouring honey into a pot of fresh sweet cherries to make cherry pie filling

This cherry pie filling recipe turned out to be so tasty and so easy, I made a second jar the very next day and tucked it into my freezer for a later day.

Even if you don’t bake a pie, there are many, many delicious ways to use homemade cherry pie filling.

Serve it over pancakes (like Banana Oatmeal Pancakes), mix it into a bowl of Steel Cut Oats, use it to top ice cream (like Oat Milk Ice Cream), and more!

5 Star Review

“Thank goodness for this recipe! I’ve always hated canned pie filling, and I’ve never found a recipe for a homemade version that I liked. Now I found one yay!!!”

— Marina —

How to Make Cherry Filling From Scratch

No more wondering which is the best canned cherry pie filling. The answer is the filling you make yourself from scratch!

This is a breeze to stir up. The hardest part is waiting for fresh, in-season cherries to arrive.

The Ingredients

  • Cherries. A precious gift of summer! Cherry season is short (a few weeks in July). Making pie filling is one of the bests ways to make the most of them.

Market Swap

This cherry filling recipe works for any kind of cherry. Use whichever are best in season near you.

  • Sweet Cherry Pie Filling. Sweet cherries (such as Bing) are the most widely available and what you see in the photos of this recipe.
  • Tart Cherry Pie Filling. Tart (or sour) cherries are prized for pies and Cherry Crisp. Increase the amount of honey by 1 to 3 tablespoons, or to taste.
  • Black Cherry Pie Filling. Black cherries are slightly sweeter and softer than regular cherries. You can use them in this recipe without any further changes.
  • Pie Filling with Frozen Cherries. An ideal option outside of summer. No need to thaw the cherries first.
bowl of fresh sweet cherries for making homemade cherry pie filling
  • Honey. For a naturally sweet cherry pie. Using honey instead of sugar (or worse, high fructose corn syrup from cherry pie filling in a can) makes me feel all the more redeemed when I spoon this onto my breakfast parfait.
  • Lemon Juice. Essential for brightening up the pie filling.
  • Cornstarch. To thicken the cherry pie filling without cornstach, swap in arrowroot starch.
  • Pure Almond Extract. Cherries and almonds are a lovely flavor combination (have you ever noticed that cherry pits smell a little like almonds?). DO NOT use imitation almond extract, which tastes artificial.

Substitution Tip!

If almond extract is not your jam (er, pie filling) you can replace it with pure vanilla extract or omit it completely.

The Directions

  1. Add all of the filling ingredients to a saucepan.
  2. Simmer for 5 to 10 minutes, until thickened. Taste (be careful, it is hot!) and add additional honey if you’d like the filling sweeter. Let cool and enjoy!

Dietary Note

For a vegan cherry pie filling, use pure maple syrup in place of the honey.

thick tart cherry pie filling

How to Use Cherry Pie Filling

This recipe will yield 2 heaping cups, which is enough for a regular (non-deep dish) 9-inch pie.

That said, cherry pie is certainly not the only option! I encourage you to try:

Two Great Pie Crust Recipes

  • Whole Wheat Pie Crust is classically flaky. The food processor makes it easy.
  • Oil Pie Crust. No rolling required! It’s ideal for pie crust newbies (or anytime you need pie in a hurry).
  • Store Bought Pie Crust. You made your filling from scratch. I won’t tell if you don’t!
thick tart cherry pie filling

Storage Tips

  • To Store. This cherry pie filling will keep in the refrigerator for up to one week.
  • To Freeze. Because it is made with honey, it does congeal somewhat when frozen and thawed. I found it worked best to let the frozen filling thaw overnight in the refrigerator, then warm it in the microwave, stirring every 30 seconds, to smooth it out a little.

Storage Tips

If you are going to use the cherry pie filling in a classic cherry pie or as a sauce on top of ice cream, I would not recommend freezing, since in these cases, you’ll want the smoothest texture possible.

Pair Cherry Pie Filling With

Don’t limit cherry pie filling to just dessert. It enhances some of my favorite breakfast items too:

Recommended Tools to Make this Recipe

Cherry Pitter

Pit more cherries in less time with this sturdy, easy-to-store cherry pitter. It accommodates almost all cherry sizes too!

Make the most of summer with this easy homemade cherry pie filling. This tastes SO much better than canned cherry pie filling and is better for you too! @wellplated

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Pie, a breakfast treat, or straight from the jar. However you eat this cherry pie filling, it’s a taste of sweet summertime!

Make the most of summer with this easy homemade cherry pie filling. This tastes SO much better than canned cherry pie filling and is better for you too! @wellplated

Cherry Pie Filling

5 from 11 votes
Thick, homemade cherry pie filling that's so much better than canned! This recipe uses fresh cherries and is naturally sweetened with honey.

Prep: 15 mins
Cook: 10 mins
Total: 25 mins

Servings: 2 heaping cups (enough for a 9-inch pie)


  • 4 cups whole pitted fresh sweet cherries about 2 pounds with pits or 1 1/2 pounds pitted or frozen, thawed pitted cherries
  • 1/2 cup honey plus additional to taste (if using tart cherries, you may need to add a bit more)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup cornstarch
  • 1/8 teaspoon pure almond extract optional or substitute 1/4 teaspoon of pure vanilla extract


  • Place cherries into a large saucepan. Add 1/2 cup honey, lemon juice, cornstarch, and almond extract (if using), then stir to coat. Turn on the heat to medium. Cook the filling, stirring often, until glossy and thickened, about 5 – 10 minutes.
  • Very carefully so as not to burn your tongue, taste the mixture. If you desire additional sweetness, add more honey a few teaspoons at a time. Remove pan from the heat and let the filling cool completely. Transfer to a storage jar.


  • TO STORE. This cherry pie filling will keep in the refrigerator for up to one week.
  • TO FREEZE. Because it is made with honey, it does congeal somewhat when frozen and thawed. I found it worked best to let the frozen filling thaw overnight in the refrigerator, then warm it in the microwave, stirring every 30 seconds, to smooth it out a little.


Serving: 0.25cup (generous)Calories: 128kcalCarbohydrates: 33gProtein: 1gCholesterol: 44mgFiber: 2gSugar: 27g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I canned cherry pie filling using this recipe. Very good. Tastes much better than store bought. I used a little less honey. I will use this recipe again. Thank you for sharing.5 stars

  2. My first pie ever… my little boy of 4 and I made it using cherries we froze from the backyard cherry tree this summer. It is a yummy addition to our Thanksgiving dinner this weekend in Toronto. Thanks Erin!5 stars

  3. Hi, Erin,

    Would love to make a pie with your filling recipe. Nutrition question — are there actually 28 grams of sugar in a serving if you use only 1/2 cup of honey? I’m trying to make a pie with less grams of sugar, and your recipe really sounds good with the almond extract, etc. Thank you for any advice!

    1. Hi Helen, the nutrition information is just an estimate, but yes, it’s around 28 grams of sugar due to the sugar in the cherries as well as the honey. You could try experimenting with less honey to taste, but I haven’t tried that myself, so I can only vouch for the recipe as written!

  4. Thank you, Erin!

    I found beautiful frozen, pitted tart cherries with low sugar content at the grocery store, and I’ll add just a bit more honey to the recipe. Can’t wait to try this out!

  5.  Hi Erin,
    Just wondering, could this recipe be canned?
    And would it be water bath canned or pressure 

    1. Kim, I am a very novice canner, so I can’t give you any guaranteed info, I’m sorry! I intended this to be more of a refrigerator/freezer jam.

      1. Well thank you just the same Erin. I appreciate your timely reply! And, more than likely will use it for a nice fresh pie! 
        If, I should run across the answer, I’ll be sure to
        let you know : )

  6. Hello Erin!  I’m looking to make a cake with a filling and was wondering if this might work as such?  It doesn’t use granulated sugar and that’s exactly what I’m looking for.  Thank you. 

    1. Hi Liz! I have not tried this as a cake filling, but you could experiment with it. If you do try it, please let me know how it works out. I hope you love it!

  7. OMG I am obsessed with this cherry pie filling!  I made it with frozen cherries from Trader Joe’s, and half the recommended amount of honey, and it was SO EASY and tastes amazing!  I will bake my first cherry pie for Thanksgiving!  I am going to freeze a second batch in silicon 2″ ice cube trays so I can thaw a cube and eat it with Greek yogurt.  Thank you for another great recipe!5 stars

    1. Hi Tonna! Unfortunately, I don’t have specific directions for making this into a pie. However, I suggest swapping it in any cherry pie recipe that calls for cherry pie filling that you’d like to try. I’d love to hear how it goes if you try it!

  8. Hi Erin, for those of us who are vegans, and I additionally do not like the taste of honey, what can we use as a replacement for the honey? Thank you so much.

  9. Hi Erin – I’m looking forward to trying this – is the lemon juice for color retention only? I cannot eat citrus/highly acidic foods, and am wondering if you have a substitution suggestion if its purpose is for more than color. Thank you!

    1. Hi Pam! The lemon juices helps with oxidization and flavor. It enhances and amplifies the taste of fruit. If you need to leave it out, you probably could but I would then recommend consuming it within a day of making it. Hope this helps!

      1. Thank you! I made the recipe without lemon juice and put it right into a pie crust when the sauce thickened. The pie turned out great – I will definitely make this again!

  10. This was my second time trying a cherry pie…as i had a huge cherry tree in our backyard….and the last one was a totalk failure…that recipe was literally bad…and this time i used ur recipe…i tft was fantastic…keep carrying the good work erin

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