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.