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Small Batch Cherry Pie Filling

Small Batch Cherry Pie Filling Recipe - this wonderful recipe yields the perfect amount of cherry pie filling for a mini cherry pie. Cooks in minutes and can be made with fresh or frozen cherries. Enjoy as a pie filling, over pancakes, or even as a yogurt or ice cream topping.

A closeup of a bowl of cherry pie filling

You might be surprised to know that cherry pie filling is super easy to make. Just a few ingredients and a few minutes of cooking time can yield the best-tasting pie filling you've ever tried.

Homemade cherry pie filling beats canned pie filling any time. You just can't beat the taste of homemade - it's fresher tasting, there are no preservatives added, and you can control the amount of sugar you add.

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An overhead view of a bowl of cherry pie filling next to a colorful napkin and scattered cherries and lemon slices all on a metal tray

Easy Pie Filling

The next time you're in the mood for cherry pie, remember this gem of a recipe. This small batch recipe will yield about a cup of pie filling. Just enough to make a mini cherry pie.

When I make a single serving cherry pie, I use a small baking dish and I use the same shortbread crust that I use in my pecan pie for one.

Another option would be to use our recipe for a small pie crust.


See recipe box below for ingredient amounts and full recipe instructions.

  • cherries
  • lemon juice
  • sugar
  • cornstarch
  • water

How To Make Cherry Pie Filling

  1. Add ingredients to a small saucepan.
  2. Bring to a boil.
  3. Reduce heat to low and simmer, stirring occasionally for 5 minutes.
  4. Allow to cool, then transfer the filling to a jar or a bowl and chill until you are ready to use it.

Keep leftover cherry pie filling in a sealed jar or bowl in the refrigerator for up to one week.

The filling will thicken as the cherries soften.

How To Remove Cherry Seeds

  • I use a cherry pitter to remove the seeds from the cherries. It makes the job so much easier.
  • You could also use a pastry tip. Just place it tip side up on a work surface and push the cherry firmly onto it until the pit comes out the other end.
  • Use a chopstick or a firm drinking straw. Push it through the stem end of the cherry and the pit should come out the other side.

RELATED: 15 Easy Dessert Recipes For One

What To Do With Cherry Pie Filling

Fresh cherries began arriving in our grocery stores early last month and cherry pie filling was the first thing I made with them. When cherries are in season, you'll always find a small jar of cherry pie filling in my fridge. In addition to a pie, the filling can also be used in:

Do I Have To Use Fresh Cherries?

If you don't have fresh cherries, use frozen. This filling recipe works great with frozen and thawed cherries. You'll notice that the pie filling won't be as bright red as it would be if you used fresh cherries. But it'll still be as tasty.

An overhead view of a cherry pie in a small baking dish topped with whipped cream and dusted with powdered sugar on a dark surface next to a small jar of whipped cream

Other Single Serving Pie Recipes

I use a 1-quart saucepan and a cherry pitter when making this pie filling. If I make a small pie, I will use a 5-inch baking dish which you can find on our bakeware store page. This dish holds about 1.5 cups and has an area of 25 square inches. A 4×6-inch dish has an area of 24 square inches and will work as well.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

cherry pie filling in a bowl

Cherry Pie Filling - A Small Batch Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Keywords: cherry, pie filling
Servings: 1 person
Calories: 198kcal
Author: Joanie Zisk


  • 1 cup cherries pitted
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • 2 tablespoons water


  • Place cherries, lemon juice, sugar, cornstarch, and water in a 1-quart saucepan. Bring to a boil over medium heat; reduce heat to low and cook, stirring frequently for 5 minutes.
  • Remove from heat and transfer to bowl. Cool slightly before using.


Keep leftover cherry pie filling in a sealed jar or bowl in the refrigerator for up to one week.


Serving: 1serving | Calories: 198kcal | Carbohydrates: 51g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 306mg | Fiber: 3g | Sugar: 42g | Vitamin A: 90IU | Vitamin C: 15.5mg | Calcium: 18mg | Iron: 0.5mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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10 thoughts on “Small Batch Cherry Pie Filling”

  1. Dorothy Carpenter

    Joanie, do you have a recipe for cobbler using canned cherry pie filling. I use your recipes all the time, as you have made them. Sometimes I add a few things(`veggies).
    Thanks for answering.

  2. Jeannette Shields

    Hi. You wrote this months ago, but I am wayyyyy behind in looking at my emails. My question for you: Can I use frozen cherries? The only fresh cherries I see in my grocery store are BING CHERRIES!
    Thanks for this blog and the Facebook page, also your many good recipes I’ve saved.

    1. Hi Barbara,
      The recipe is for a cherry pie filling which is to be enjoyed in a pie, over pancakes, spooned into yogurt or over ice cream. If you would like to use this filling in a pie, I reference my pecan pie recipe in the post and suggest using the same crust that is used in the pecan pie for the cherry pie. Here is the link for your convenience – https://onedishkitchen.com/how-to-make-pecan-pie-for-one/ – bake the crust as directed in the crust recipe then spoon the cherry pie filling over the crust and either refrigerate until cool or enjoy warm.

      Have a great weekend!

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