Description
A luscious, homemade cherry pie filling bursting with fresh, sweet cherries and lightly sweetened with honey. Perfectly thickened and subtly enhanced with lemon juice and almond extract, this filling is ideal for pies, tarts, or as a topping for desserts.
Ingredients
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4 cups whole pitted fresh sweet cherries (about 2 pounds with pits, or 1½ pounds pitted) or frozen, thawed, and pitted cherries
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½ cup honey (adjust to taste, especially if using tart cherries)
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1 tablespoon freshly squeezed lemon juice
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¼ cup cornstarch
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⅛ teaspoon pure almond extract (optional) or substitute with ¼ teaspoon pure vanilla extract
Instructions
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In a large saucepan, combine cherries, honey, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture begins to release juices and comes to a gentle simmer, about 5–7 minutes.
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In a small bowl, whisk cornstarch with 2 tablespoons of water until smooth to create a slurry.
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Slowly add the cornstarch slurry to the cherry mixture while stirring continuously to prevent lumps.
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Continue cooking and stirring for 3–5 minutes until the filling thickens and becomes glossy.
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Remove from heat and stir in almond extract or vanilla extract if using.
- Let the filling cool before using it in pies or desserts. The filling will thicken further as it cools.
Notes
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For tarter cherries, add extra honey gradually to balance the flavor.
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Store any leftover filling in an airtight container in the refrigerator for up to 5 days.
- This filling can be frozen for up to 3 months; thaw before use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American