Cherry Pie Filling
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 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 heaping cups (enough for a 9-inch pie)
Ingredients
- 4 cups whole pitted fresh sweet cherries about 2 pounds with pits or 1 1/2 pounds pitted or frozen, thawed pitted cherries
- ½ cup honey plus additional to taste (if using tart cherries, you may need to add a bit more)
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup cornstarch
- ⅛ teaspoon pure almond extract optional or substitute 1/4 teaspoon of pure vanilla extract
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 0.25cup (generous)Calories: 128kcalCarbohydrates: 33gProtein: 1gCholesterol: 44mgFiber: 2gSugar: 27g
