Black Cherry Pie Filling

Key Ingredients and Substitutions

To make cherry pie filling, you need only some pantry staples: cherries, sugar, vanilla, lemon, and cornstarch.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Black Cherries: You can use sweet or tart cherries (or a combo).  If you are using fresh cherries, they must be pitted before making the filling. I prefer the frozen pitted black cherries for my filling. If using frozen, make sure to thaw and drain them first to prevent excess liquid in your filling.
• Sugars: We use granulated white sugar to help balance the cherries’ tartness, but you can adjust the sweetness to your taste.
• Vanilla Extract: We add a bit of vanilla extract to enhance the cherries’ flavor. If you’re out of vanilla, almond extract also works well.
• Lemon Juice: This ingredient prevents the apples from browning and adds a touch of brightness to balance the sweetness.
• Cornstarch: This thickens the filling to just the right consistency. If you don’t have cornstarch, arrowroot powder is a good substitute. The goal is a nicely thickened filling that is not too runny.

How to Make Black Cherry Pie Filling

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: For the best consistency, allow the cherry filling to cool completely before using it in your pie or pastry.

1. Cooking the Filling: Combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract in a medium saucepan. Cook over medium heat for about 8-10 minutes, stirring frequently. The mixture will thicken as the cherries release their juice.

2. Break Up the Cherries: While cooking, gently break up the cherries with a spoon or spatula to help the filling come together.

3. Cooling and Storing: Remove from heat and let the filling cool to room temperature before using in your pie or storing for later.

Make-Ahead and Storage

Make-Ahead: This cherry pie filling can be made ahead and stored in an airtight container in the fridge for up to 5 days.

How to Store: Transfer the filling to a jar or airtight container once cooled. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.

How to Reheat: To reheat the filling, place it in a saucepan over medium heat, stirring occasionally. Add a splash of water or cherry juice if it’s too thick.

Ways to Use Your Cherry Pie Filling

This filling is incredibly versatile! Here are some of my favorite ways to use it:

• Make it into a traditional pie or cherry turnover for a classic dessert.
• Spoon it over ice cream or yogurt for a quick, fruity topping.
• Use it as a filling for hand pies or mini tarts.
• Stir it into oatmeal for a delicious breakfast.
• Layer it into cakes or trifles for an extra burst of cherry flavor.

Remember, this filling is versatile, so feel free to get creative with how you use it!

Pro Tip for Pie Making: If you’re using this filling for a traditional cherry pie, let it cool completely before adding it to your pie crust. This extra step may take more time, but it’s worth it. Cooling the filling helps keep the butter in your pie crust cold until it hits the oven, which is key for achieving that light, flaky crust we all love. Trust me, your pie will thank you for your patience!

Recipe Tips and Notes

• Use frozen cherries. If fresh cherries aren’t in season, frozen black cherries also work. Just be sure to thaw and drain them first.
• Cook over medium heat. This ensures your cherries soften evenly without burning or turning to mush. Stir occasionally for consistent cooking.
• Make extra and freeze. This filling freezes beautifully, so consider making a double batch. It’s perfect for future pies or quick weeknight desserts.