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Welcome to the ultimate guide for making your own cherry pie filling in just the right amount! Our small batch cherry pie filling recipe will yield about a cup, making it an excellent choice for a mini cherry pie or a delightful topping. The key here is fresh cherries, which bring a vibrant and natural flavor that can’t be matched by store-bought versions. Plus, it’s a breeze to make, taking just about 15 minutes from start to finish.
Indulge in this delightful homemade cherry pie filling, perfect for a variety of treats. Spread it over a buttery shortbread crust or a crunchy graham cracker crust, adding a burst of sweet, fruity flavor. This versatile filling also transforms breakfast, drizzled over fluffy pancakes or golden waffles. As a dessert topping, it’s simply irresistible over creamy vanilla ice cream or rich, smooth cheesecake, elevating these simple dishes to new heights of deliciousness.
Table of Contents
- Why You’ll Love This Cherry Pie Filling Recipe
- Ingredients
- Recipe Variations
- How To Remove Cherry Seeds: 3 Easy Methods
- How To Make Cherry Pie Filling
- Expert Tips
- Beyond the Pie: Delicious Ways To Use Your Cherry Pie Filling
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Batch Cherry Pie Filling Recipe
Why You’ll Love This Cherry Pie Filling Recipe
- Perfectly Portioned: Ideal for one or two servings, satisfying your cravings without overindulging.
- Fresh & Flavorful: Bursting with vibrant, natural cherry taste thanks to fresh fruit (frozen works too!).
- 15-Minute Magic: Cooks up in a flash, perfect for busy weeknights or spontaneous baking sessions.
- Customizable Sweetness: Adjust the sugar level to your preference, making it perfect for everyone.
- Versatile Delight: Use it in pies, tarts, or even as a topping for pancakes, scones, or biscuits!
RELATED: The Best Single Serving Summer Recipes
This homemade cherry pie filling is a beautiful blend of fresh cherries, perfectly sweetened and thickened to create a glossy, rich masterpiece. Unlike store-bought fillings, this recipe lets you control the sweetness and texture, ensuring every bite is pure deliciousness.
Ingredients
If you have any ingredients leftover from this pie filling recipe, check out our Leftover Ingredients Recipe Finder.
- Cherries: Fresh cherries offer the most vibrant flavor and texture, but frozen cherries work well too. If using frozen cherries, thaw and drain them first. Remember, sour cherries are naturally tart, so you might need to adjust the sugar amount accordingly.
- Lemon Juice: A squeeze of fresh lemon juice adds a touch of brightness and acidity, balancing the sweetness of the cherries. For a slightly different flavor profile, you can substitute it with lime juice.
- Sugar: This recipe is a guide, so adjust the sugar to your taste preference. Start with the suggested amount and taste test before adding more. Remember, you can always add more sugar but cannot easily remove it.
- Cornstarch: The secret to the perfect pie filling consistency. Cornstarch acts as a thickener, ensuring your filling is lusciously smooth and holds together well.
- Water: It might seem simple, but water plays a crucial role in achieving the right texture. It helps blend all the ingredients smoothly, ensuring even cooking and the perfect consistency for your filling.
Recipe Variations
Cherry pie filling is just the beginning!
- Spiced Cherry: Add a pinch of cinnamon, nutmeg, or ginger for a warm, festive twist.
- Almond Joy: Stir in some chopped almonds and a touch of almond extract for a delicious surprise.
- Chocolate Cherry: Fold in some melted dark chocolate for a decadent treat.
- Mixed Berry Filling: Add other berries for a colorful twist.
- Boozy Cherries: Add a splash of amaretto, rum, or brandy for an adult-friendly twist (be sure it’s cooked off before serving).
How To Remove Cherry Seeds: 3 Easy Methods
Ready to get started with your delicious cherry filling but dreading the pitting process? Worry not! Here are three simple and effective ways to remove cherry pits, whether you have a dedicated tool or not:
This handy gadget is designed for effortless pitting. Simply place a cherry in the designated slot and press down – the pit pops out cleanly, leaving you with perfect fruit for your recipe.
- Pastry Tip:
Don’t have a pitter? No problem! Use a pastry tip like a pro. Place the tip upside down on a flat surface, stem end of the cherry facing down. Push the cherry firmly onto the tip – the pit should easily come out the other side.
- Chopstick or Straw:
This resourceful option requires no fancy tools. Use a sturdy chopstick or a firm drinking straw. Insert the end of the straw into the stem part of the cherry and push gently but firmly – the pit should pop out the other side.
How To Make Cherry Pie Filling
See the recipe box below for ingredient amounts and full recipe instructions.
- Combine Ingredients: In a small saucepan, add cherries, lemon juice, sugar, cornstarch, and water.
- Heat to Boiling: Bring the mixture to a boil, ensuring that everything is well mixed and the sugar and cornstarch are dissolved.
- Simmer: Reduce the heat to low and let it simmer, stirring occasionally, for about 5 minutes until the cherries soften and the mixture thickens slightly.
- Cool: Allow the cherry pie filling to cool down, then transfer it to a jar or a bowl.
- Chill: Chill the filling in the refrigerator until you are ready to use it. This will help it to thicken further.
- Store: If you have any leftover cherry pie filling, keep it in a sealed jar or bowl in the refrigerator for up to one week. The filling will continue to thicken as the cherries soften, enhancing its flavor and texture.
This method ensures that you have a cherry pie filling that’s packed with flavor and just the right consistency, ready to be used in your favorite desserts.
RELATED: 15 Easy Dessert Recipes For One
Expert Tips
- Choose Ripe Cherries: For the most flavorful and sweet cherry pie filling, always use ripe cherries. Ripe cherries not only provide the best natural sweetness but also contribute to a richer, deeper flavor profile in your filling.
- Simmer to Perfect Consistency: Patience is key when cooking your filling. Simmer the mixture until you reach the desired thickness. Remember, the filling will thicken further as it cools, so aim for a slightly more fluid consistency than the final result you’re looking for.
- Allow to Cool Completely: Before using your cherry pie filling in desserts, let it cool down completely. This step is crucial as it allows the filling to set and thicken to the ideal texture, ensuring your pies or desserts hold their shape and don’t get soggy.
Beyond the Pie: Delicious Ways To Use Your Cherry Pie Filling
Forget just pies! Your homemade cherry filling is a flavor powerhouse waiting to be unleashed in countless creative ways. Let’s explore some unexpected and delicious uses for this versatile recipe:
- In Crisps and Crumbles: Ditch the usual apples or blueberries! Swap them with your vibrant cherry filling in classic crisps and crumbles like our peach crisp or blueberry crumble for a delightful twist.
- As a Breakfast Topping: Elevate your morning routine by spooning warm cherry filling over pancakes or French toast. Imagine the sweet and tangy burst with every bite!
- Enhancing Ice Cream: Elevate a simple bowl of ice cream by topping it with this rich, cherry filling. It’s an easy way to add depth and flavor to a classic dessert.
- Yogurt & Granola Power Up: Take your yogurt and granola game to the next level! Swirl some cherry filling into crunchy butter pecan granola for a burst of fruity sweetness and a vibrant pop of color.
- In Cherry Pie Dump Cake: Make a quick and scrumptious dessert by using cherry pie filling in a cherry pie dump cake. It’s easy, delicious, and sure to be a hit.
- With Chocolate Cake: Combine cherry pie filling with devil’s food cake for a luxurious and indulgent treat. This unexpected pairing is pure heaven for chocolate and cherry lovers!
- Beyond Desserts: Cherry filling isn’t just for sweet treats! Experiment with savory applications like adding it to grilled cheese sandwiches, chicken salad, or even glazes for pork or lamb.
Frequently Asked Questions
Sure! Just adjust the ingredients proportionally and use a larger saucepan.
Any kind works! Shortbread, puff pastry, graham cracker crust – the choice is yours!
Frozen cherries work just fine, thawed and drained beforehand.
It can be refrigerated for up to a week in an airtight container.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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.
If you’ve tried this homemade cherry pie filling or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Cherry Pie Filling
Equipment
Ingredients
- 1 cup cherries pitted
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- ½ tablespoon cornstarch
- 2 tablespoons water
Instructions
- Combine Ingredients: In a 1-quart saucepan, add cherries, lemon juice, sugar, cornstarch, and water.
- Heat to Boiling: Bring the mixture to a boil, ensuring that everything is well mixed and the sugar and cornstarch are dissolved.
- Simmer: Reduce the heat to low and let it simmer, stirring occasionally, for about 5 minutes until the cherries soften and the mixture thickens slightly.
- Cool: Allow the cherry pie filling to cool down, then transfer it to a jar or a bowl.
- Chill: Chill the filling in the refrigerator until you are ready to use it. This will help it to thicken further.
- Store: If you have any leftover cherry pie filling, keep it in a sealed jar or bowl in the refrigerator for up to one week. The filling will continue to thicken as the cherries soften, enhancing its flavor and texture.
Notes
- Choose Ripe Cherries: For the most flavorful and sweet cherry pie filling, always use ripe cherries. Ripe cherries not only provide the best natural sweetness but also contribute to a richer, deeper flavor profile in your filling.
- Simmer to Perfect Consistency: Patience is key when cooking your filling. Simmer the mixture until you reach the desired thickness. Remember, the filling will thicken further as it cools, so aim for a slightly more fluid consistency than the final result you’re looking for.
- Allow to Cool Completely: Before using your cherry pie filling in desserts, let it cool down completely. This step is crucial as it allows the filling to set and thicken to the ideal texture, ensuring your pies or desserts hold their shape and don’t get soggy.
Nutrition
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.
Terrific recipe.
Terrific recipe.You could just eat this recipe by yourself., without anything else, or with a pouf of whipped cream, for dessert, if you like. It’s THAT good.
Excellent way to make your own fillings for desserts or use partial cans! Can this recipe be used for frozen/thawed blueberries, strawberries etc? Thank you for all your Awesome Recipes for one!
Yes, it can.
I made this recipe tonight from fresh sweet bing cherries, and its taking everything I have not to each the entire batch while I’m waiting for the crust to bake. I’m going to try this with frozen cherries when the fresh ones are gone for the season. This is WAY better than the canned cherry pie filling. Thank you!
I’m so glad you enjoyed the recipe.
This is such an easy recipe along with it having wonderful flavor. I’m Celiac so I used this filling inside a GF puff pastry to make individual hand pies🥰❗️
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.
Hi Dorothy, I would use this blueberry cobbler recipe for the cobbler part, https://onedishkitchen.com/blueberry-cobbler-recipe/ and measure out approximately 1/2 to 3/4 of a cup of the canned cherry pie filling to use in a 10-ounce ramekin. Bake as directed in the cobbler recipe.
Enjoy!
Excellent recipe and I appreciate the single serving quantities! This is a keeper! Thank you!!
Thank you, Leslie.
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.
Hi Jeannette,
Yes, you can use frozen cherries just be sure to thaw them first.
How do you cook the pie? Gave recipes for filling and crust, but no pie directions?
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!
Joanie
Thank you Joanie Great recipe very tasty and enjoyed it .
Hi Mike,
Thanks for writing. I’m so happy you enjoyed the pie filling!
Joanie