Quick and Easy Cherry Pie Filling

Course: Dessert, Preserves
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 16 servings
Calories: 82
Author: Lord Byron's Kitchen
Quick and Easy Cherry Pie Filling is the best way to fill up a pie crust.  Whole, pitted cherries, in a thick, not-too-sweet homemade sauce, is just the thing to make your summer cherry pie a little more special.
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  • 8 cups cherries, pitted
  • 2/3 cup sugar
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt


  • Whisk together the water, lemon juice, lemon zest, cornstarch, and salt.  
  • In a large sauce pan, add the cherries, and then the sugar.  Pour the cornstarch mixture over top and on medium heat, bring mixture to a boil.
  • Once the mixture begins to boil, lower the heat to simmer and continue to cook for another 10 minutes.
  • It is imperative that you stir the mixture at regular intervals to prevent the sauce from burning.  
  • Once down, pour the cherry pie filling into sterile mason jars.  Wipe the jars clean and place on a seal, followed by a ring.  Tighten and leave jars to cool completely undisturbed for 12 hours.  Store in a dry, cool pantry for up to 6 months.


The nutritional information in this recipe card is for about 1/2 cup of the pie filling.  This recipe will yield about 8 cups.  The nutritional information does not account for a pie crust or any other additions to the pie filling.


Calories: 82kcal | Carbohydrates: 20g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 36mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 45IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 0.3mg