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.
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.
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.
- lemon juice
How To Make Cherry Pie Filling
- Add ingredients to a small saucepan.
- Bring to a boil.
- Reduce heat to low and simmer, stirring occasionally for 5 minutes.
- 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.
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:
- crisps or crumbles (substitute the fruit in this crisp recipe with the cherry pie filling)
- spoon over pancakes or waffles
- use as a topping for ice cream
- enjoy with your morning yogurt and granola
- use the filling in a cherry pie dump cake
- make a chocolate cake with cherry pie filling
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.
Other Single Serving Pie Recipes
- Apple Pie
- Lemon Meringue Pie
- Peanut Butter Pie
- Coconut Cream Pie
- Pecan Pie
- Banana Cream Pie
- Pumpkin Pie
- Key Lime Pie
- Lemon Mango Pie
- Sweet Potato Pie
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.
- 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.
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.