This classic cherry pie filling combines the bright, tart flavor of unsweetened cherries with the sweetness of sugar and the richness of butter. Thickened with cornstarch and infused with a touch of salt, the result is a glossy, vibrant pie filling that's both nostalgic and timeless. Ideal for homemade cherry pies, turnovers, or as a topping for cheesecakes, this old-fashioned preparation is beloved for its balance of flavors and simple, reliable method.
Ingredients
- 1 cup unsweetened cherries (pitted)
- 1 cup white sugar
- 6 tsp cornstarch
- ⅔ cup cherry juice ( or water)
- 1-2 tsp butter
- 1 pinch salt
Instructions
Step 1: Prepare Juice Mixture
- Combine cherry juice (or water), sugar, cornstarch, and salt in a saucepan.
- Stir constantly over medium heat until the mixture begins to boil.
Step 2: Thicken and Add Butter
- Continue boiling for 1–2 minutes until thickened.
- Remove from heat and stir in butter.
Step 3: Assemble Filling
- Pour the hot mixture over the unsweetened cherries.
- Use immediately as pie filling or refrigerate for later use.
Step 4: Bake Pie
- If using in a pie, add filling to prepared crust and bake at 375°F for 25 to 30 minutes or until crust is golden and filling is bubbly.
Tips
- Use fresh or frozen unsweetened cherries for best flavor
- Adjust sugar slightly depending on cherry tartness
- Add a pinch of cinnamon or almond extract for depth
- Stir constantly while thickening to prevent lumps
- Cool filling slightly before adding to pie crust
- Works well as a topping for cheesecake or ice cream
- Can be made a day ahead and refrigerated
- Strain excess juice if cherries are very juicy
- Double the recipe for batch baking
- Use cornstarch slurry if thicker filling is desired
Nutrition
Calories: 185kcalCarbohydrates: 44gProtein: 1.2gFat: 2.5gSaturated Fat: 1.6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.6gCholesterol: 7mgSodium: 65mgPotassium: 210mgFiber: 2.1gSugar: 38gVitamin A: 95IUVitamin C: 7mgCalcium: 18mgIron: 0.5mg
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