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Homemade Cherry Pie Filling

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 2 1x


  • 70 oz. (2kg) fresh cherries, washed and pitted
  • 1 1/2 cups (300g) sugar
  • 1/3 cup (45g) cornstarch
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) lemon juice
  • zest of 1/2 lemon
  • 1 tsp. vanilla extract (optional)


  1. Wash, dry and pit the cherries. Try to save all the juices.
  2. In a small bowl mix sugar and cornstarch. In a large pot mix water, lemon juice, zest and vanilla extract (optional), then add the cornstarch-sugar mixture and mix until there are no more lumps. Bring the mixture to a boil, then add the pitted cherries and let simmer for 8-10 minutes – the cherries should be soft but not mushy and the juice should be thickened.
  3. If you you want to use the filling right away, let it cool down a bit, then use it in your pie recipe as directed. You can store the filling up to 2 days in the fridge in a airtight container.
  4. If you want to store for longer “cook” the filling once more. Fill the (heatproof) jars, leave about 1 inch (2,5cm) space to the top, close and place in a pot with water – it should be as high as the filling in the glasses – bring to a boil and let cook for 30 minutes. Remove from the pot, check the lids and make sure they are closed (be careful – it’s very hot!) and let cool down completely on a kitchen towel. Store in a dark, cool place for up to 6 months.


  • Enjoy cooking!