Cherry Pie Filling Recipe From Frozen or Canned Cherries

by Tammy Taylor~

For every holiday gathering – whether Thanksgiving or Christmas – the non-negotiable dishes my family requests of the Taylor Household is that we bring  RancherMan’s Famous Green-Bean Casserole and my sweet, desserty no-cook Cherry Schtuff.  Now in the past I’d simply buy a can of cherry pie filling.  But I was often very disappointed at the abundance of filling and significant lack of actual cherry in those cans.  So these days I’ve found it’s much cheaper and oh-so-much-more delicious to make my own cherry pie filling.  I use either canned or frozen cherries and BOOM!

I use the quick & easy recipe below to make a small 1-cup recipe of cherry pie filling.  I’ll often double it when I’m making my Cherry Schtuff dessert so it will be even more cherrylicious.  Why not?  It’s EASY!

Small 1-Cup Cherry Pie Filling Recipe:

I was often very disappointed at the abundance of filling and lack of actual cherry in those purchased cans of cherry pie filling. So these days I've found it's cheaper and preferable to make my own cherry pie filling. I use canned or frozen cherries. #TxHomesteader

Author Texas Homesteader

Ingredients

  • 1 cup Frozen or canned red tart cherries thawed for 24 hours in the refrigerator
  • 1/2 cup Reserved drained cherry juice
  • 1/3 cup Sugar
  • 1 HEAPING Tablespoon Cornstarch
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon juice

Instructions

  1. WHISK together 1/2 cup cherry liquid, 1/3 cup sugar, 1 HEAPING Tablespoon cornstarch in a saucepan.
  2. Bring to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble.
  3. Add 1 teaspoon lemon juice. Return to a boil and boil for 1 minute, stirring constantly.
  4. Add reserved cherries all at once. Return to a boil, stirring constantly but gently.
  5. Remove from heat, stir in 1 teaspoon vanilla.

 

~TxH~

 

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6 thoughts on “Cherry Pie Filling Recipe From Frozen or Canned Cherries

    1. Texas Homesteader Post author

      LOL – oh you can’t miss it – you’ll LOVE IT! My family insists on it each Thanksgiving AND Christmas! A link to ‘Cherry Shtuff’ is in the first paragraph of this post but here it is too –> http://txhomesteader.com/no-cook-cherry-dessert/

      Reply
  1. ColleenB.

    Cynthia ; never hurts to make extra. :} Normally for a deep dish pie it takes right around 6 cups. Tammy; this is right up my alley. I think with all the cans of cherry pie filling I have bought in my life time I should own stock in the company. :} Wish a person could water bath can this stuff. Just wondering how long this would keep in the fridge. Thanks for this easy peasy recipe along with the Cherry Schtuff salad recipe as well. Having light rain here and is really an overcast kinda day

    Reply
    1. Texas Homesteader Post author

      I’ve made more quantity & canned it before Colleen. But I typically only use cherry pie filling for Thanksgiving & Christmas when I’m making my Cherry Shtuff dessert, so I prefer to make it fresh as I need it. Drizzly, cloudy & pretty warm here. Not too shabby for winter weather though! 🙂 ~TMH~

      Reply
    1. Texas Homesteader Post author

      Well Cynthia, when I’m making a standard apple pie I use a quart of my apple pie filling – that’s 4 cups. I’d think deep dish pie would use a cup or so more depending upon the depth of your pie plate. ~TMH~

      Reply

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