Homemade pies are an extra special treat, especially when they’re made entirely from scratch. (Here are 50 of our faves.) While we love any flavor of pie, cherry has a special place in our hearts. Today, we’re going to show you how to make your very own canned cherry pie filling!
This filling not only makes delicious pies, it’s also a thoughtful housewarming, holiday or birthday gift for pie-loving friends and family members. And they don’t even have to be a baker: The cherries also taste divine on top of ice cream sundaes, pound cake, waffles, toast and even by the spoonful. Ready to get started?
How to Make Homemade Canned Cherry Pie Filling
Our Test Kitchen’s cherry pie filling recipe yields one quart. That’s enough for a 9-inch pie (which would look lovely in one of these pie plates).
What You’ll Need
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups fresh tart cherries, pitted
- 1-1/2 cups water
- 2 Tablespoons lemon juice
Editor’s Tip: Fresh tart cherries are available for only a few months a year. We love them because they’re tasty, but they have some awesome health benefits, too! If it’s off-season, you can use frozen unsweetened tart cherries; they’ll just take longer to cook down.
Instructions
Step 1: Prep the filling
In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice.
Step 2: Cook it down
Bring the mixture to a boil. Carefully stir and cook for about 2-5 minutes or until thickened. (Your kitchen is going to smell wonderful!) Remove the pan from the heat.
Editor’s Tip: If you want to put your filling straight into a pie, it’s ready to go. But if you’re in preserving mode, read on. (If you’re new to the process, check out our handy Canning 101 guide.)
Step 3: Jar it up
Using a plastic ladle, carefully scoop the pie filling into a hot, sterilized quart jar, leaving about half an inch of headspace. Remove air bubbles and adjust headspace, if necessary. Wipe the rim, then center a lid on the jar, screwing on the band until it’s fingertip tight.
Step 4: Preserve it
Place the filled jar into a boiling water bath canner, ensuring that it’s completely covered with water. Process the jars for 30 minutes. Remove from the canner and let it cool on a wire rack. (This is when you’ll hear that gratifying sound of the lid popping shut!)
Technically, you can store the sealed jar for up to a year, but with pie filling this good, we predict you’ll be digging in the first chance you get.
Still hungry? Check out even more delicious cherry recipes.
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Cherry-Peach Dumplings
You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
Cool Summertime Oatmeal
Start this breakfast the night before so you can get a few extra z's in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
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Here’s an ooey-gooey treat that’s just right for campfires and cookouts. —Josh Carter, Birmingham, Alabama
Black Forest Tart
Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen
Sweet Onion & Cherry Pork Chops
When I want to jump-start supper, I opt for these tender pork chops. The sweet and savory cherry sauce makes this recipe a keeper. Try serving it with wild rice pilaf. —Stephanie Ray, Naples, Florida
Country Fair Cherry Pie
A homemade cherry filling peeks out from a star-shaped pastry top. You can try different shapes for other occasions and also add almond extract for another flavor. —Taste of Home Test Kitchen
Michigan Cherry Salad
This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan
Cherry-Almond Streusel Tart
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
Angel Hair with Chicken & Cherries
Nutmeg and cherries are the new "it" pair. It’s the secret something that really makes this angel hair pasta dish. My vegetarian friend likes it just as well without chicken. —Mary Ann Sander, Centralia, Missouri
Cherry Bars
Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and pretty color, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan
Over-the-Top Cherry Jam
We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin
Cherry Balsamic Pork Loin
After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. —Susan Stetzel, Gainesville, New York
Cherry Pudding Cake
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan
Cherry Barbecue Sauce
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes great on ribs and chicken! —Ilene Harrington, Nipomo, California
Cherry Cheese Cupcakes
Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York
Baked Ham with Cherry Sauce
There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. — Lavonn Bormuth, Westerville, Ohio
Cherry Chewbilees
This is a good dish to carry to potlucks and parties. It's a hit at home, too - my husband rates it as one of his favorite desserts. —Debbi Smith, Crossett, Arkansas
Cherry Almond Snowdrops
As soon as I was old enough, I helped make these distinctive almond cookies. You can freeze the dough, so they’re perfect for the busy holidays. —Trisha Kruse, Eagle, Idaho
Cinnamon Roll Cherry Cobbler
Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
Chocolate Pear and Cherry Salad
It's fun to come up with new ways to use the ingredients we love. I developed a chocolate vinaigrette knowing how well it would play with stone fruit, the peppery bite of arugula, and the deep acidic sweetness of balsamic. There are tons of other options that can go with this vinaigrette so feel free to play! —Ryan Christie, Pacheco, California
Rhubarb-Cherry Chutney
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Chocolate-Cherry Ice Cream Cake
O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.—Scarlett Elrod, Newnan, Georgia
Roasted Sweet Potato Salad
Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York
Fruit & Cereal Snack Mix
Tart dried cranberries and cherries are a nice contrast to the sweet cereal in this kid-friendly snack. It's a great take-along treat. —John Lancaster, Union Grove, Wisconsin
Cherry Fruit Smoothies
You need just four ingredients to blend together these super-fast smoothies for breakfast. Try whipping them up on a hot summer day for a cool and refreshing treat. —Macy Plummer, Avon, Indiana
Northwest Cherry Salsa
We have five cherry trees—and I like to use every bit of fruit that doesn't get eaten right off of them. We enjoy salsa on a variety of dishes, especially this turkey. —Margaret Slocum, Ridgefield, Washington
Duck Breasts with Apricot Chutney
When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen
Blushing Fruit Tarts with Amaretto Truffle Sauce
A combination of flavors comes together to create this rich, elegant dessert. Most of the fruits are dried and can be easily available year round. —Denise Pounds, Hutchinson, Kansas
Cherry-Chicken Lettuce Wraps
I came up with this amazing recipe when I had a load of cherries on hand. My family polished them off fast, and asked for more. Luckily I had enough fruit to make them again the next day! —Melissa Barlow, Fruit Heights, Utah
Fruitcake Cookies with Rum Glaze
Like fruitcake—only better! If you make these cookies non-alcoholic, you may wish to increase the rum extract for flavor. —Sheisla Joan Suhan, Scottdale, PA
Dried Cherry & Sausage Dressing
Apples and dried cherries add a sweet-tart flavor to my homemade stuffing. It makes a holiday dinner to remember. —Connie Boll, Chilton, Wisconsin
Chunky Cherry & Peach Preserves
Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
Overnight Cherry Danish
These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois
Pretzel Dessert
Save both time and money with a big batch of this sweet and salty, creamy and crunchy treat. Any dessert that is left over is super the next day, too. —Rita Winterberger, Huson, Montana
Perfect Winter Salad
This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. —DeNae Shewmake, Burnsville, Minnesota
Black Forest Chocolate Torte
If you're thinking about pulling out all the stops for a dessert that says "wow," look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska
Homemade Cherry Crisp
Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
Cherry Chocolate Chunk Cookies
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho
Cherry & Fontina Stuffed Portobellos
I developed this hearty appetizer for my mushroom-lovin’ kids. They’re grown now with families of their own, but they still lobby for these when they come home. —Wendy Rusch, Trego, Wisconsin
Chocolate Cherry Crepes
This is a great recipes because it is easy to make, but looks impressive. You can prepare the crepes and filling in advance, and assemble them and add the topping just before serving. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Gingered Cherry Pear Cobbler
This is warm, sweet and filling—comfort food at its best! Scoop it up hot from the oven and serve it on those crisp, cool autumn days. —Taste of Home Test Kitchen
Wheat Berry Salad
This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.—Nancy Lange, Phoenix, Arizona
Black Forest Waffles
With their dark chocolate flavor and cherry and cream topping, these waffles add a fancy touch to brunch with very little effort. —Edith Johnson, Fruita, Colorado
Mini Cherry Cheesecakes
These little cheesecakes make a fun dessert that's just right for cooks who don't have a lot of time for fussy recipes. Plus, you get to eat the whole thing yourself! —Kay Keller, Morenci, Michigan
Cherry Rhubarb Jam
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa
Cherry Cola Cake
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
Slow-Cooked Cherry Pork Chops
I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. —Mildred Sherrer, Fort Worth, Texas
Ricotta Cheesecake
When I was a nurse, my coworkers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio
Cherry Oat Bars
The addition of dried cherries and cherry preserves make these homemade granola bars a hit with all who try them. Each bar provides both a sweet pick-me-up and lasting energy. —Kevin Johnson, Glendora, California
Arugula & Brown Rice Salad
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Chocolate Cherry Layer Cake
This luscious cake is really versatile for all-year fun. I've changed the design on top to a heart for Valentine's, a pumpkin for autumn and a tree for Christmas. —Flo Burtnett, Gage, Oklahoma
Slow-Cooker Cherry Buckle
I saw this recipe on a cooking show and came up with my own version. When the enticing aroma of this down-home dessert drifts around the house, it's hard not to take a peek inside the slow cooker. For a decadent treat, top servings off with vanilla ice cream. —Sherri Melotik, Oak Creek, Wisconsin
Sweet Potato Tortellini with Hazelnut Sauce
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida
Rhubarb Cherry Pie
As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone's looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee
Apple Sausage Salad with Cinnamon Vinaigrette
Making croutons with cinnamon-raisin bread is sweet genius. Toss together the rest of the salad while they toast. —Kim Van Dunk, Caldwell, New Jersey
Black Forest Icebox Cookies
These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. —Taste of Home Test Kitchen
Almond Cherry Cobbler
This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. —Melissa Wagner, Eden Prairie, Minnesota
Cranberry-Filled Orange Pound Cake
I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. —Patricia Harmon, Baden, Pennsylvania
Cherry Cream Cheese Dessert
Pretty layers of graham cracker crumbs, tasty filling and fruit topping make these cream cheese desserts a standout! For a nice change, you can substitute blueberry pie filling or another fruit flavor for the filling called for in the recipe. —Melody Mellinger, Myerstown, Pennsylvania
Cherry Dew Dumplings
I’ve never seen a recipe like this one, where filled crescent dough and Mountain Dew are baked together. It’s such a treat. I have to confess, sometimes we eat it for breakfast. —Heidi Swope, Toledo, Ohio
The post How to Make Homemade Canned Cherry Pie Filling appeared first on Taste of Home.
Ceara Milligan