Old Fashioned Cherry Pie Filling Recipe
This old fashioned cherry pie filling recipe yields a perfectly luscious filling with just 5 pantry ingredients! Make it anytime with fresh or frozen cherries.
Whether you have extra fresh cherries or just crave cherry pie, this tart cherry pie filling is easy to make with fresh and frozen cherries.
Once you have the cherries, you’ll only need sugar, cornstarch, water, and lemon for this homemade cherry pie filling!
Get a slice of the vegan life with more must-try vegan pies, like coconut cream pie and caramel apple pie.
Why You’ll Love This Old Fashioned Cherry Pie Filling Recipe
- You only need 5 ingredients to make this old fashioned cherry pie filling recipe. Canned cherry pie filling, who?
- Any cherries work—fresh, frozen, or even canned! Make a luscious cherry pie, whether it’s cherry season or not.
- This vegan tart cherry pie filling has that classic, sweet-tart cherry flavor, perfect for pies and more.
Ingredients And Substitutions
Sour cherries – Make this old fashioned cherry pie filling anytime with fresh, frozen, or canned fruit. Check our notes for using frozen pitted cherries, and if using canned cherries, save the tart cherry juice for the sauce.
Granulated sugar – This simple recipe cooks the sour pie cherries with organic cane sugar for the perfect balance of sweet and tart flavors.
Fresh lemon juice – This convenient ingredient adds brightness to keep the tart cherry pie filling from tasting flat.
Cornstarch and water – Our thickening agent for the cherry mixture.
Once you have the prepared cherry pie filling from scratch, you can use homemade or store-bought pie dough for the cherry pie crust.
And if you feel that your slice of cherry pie could use something extra, add a scoop of creamy vegan vanilla ice cream or a dollop of sugar free vegan whipped cream on top!
Tips For Making This Recipe
Make Your Own Crust
For a vegan cherry pie that won’t disappoint, try our flaky pie crust. We also have this crowd-favorite homemade pie crust dough that comes together in a blender!
More Ways to Use This Tart Cherry Pie Filling
Think outside the crust and use this old fashioned cherry pie filling on top of vegan cheesecake, waffles, or French toast!
Use Frozen Cherries
Cook frozen cherries over medium heat, stirring often, until they release their juices. Then, add your sugar, cornstarch, and lemon juice and simmer on low.
Tart Cherry Pie Recipe FAQs
Are pie cherries the same as tart cherries?
Yes, tart cherries are the same as pie cherries.
What type of cherries for pie?
Tart or sour cherry varieties are preferred for pies, but you can use a sweet cherry variety as well. Just adjust the amount of sugar according to the type of cherry you’ll use.
Should I thaw frozen cherries before baking?
Nope. You don’t need to thaw frozen cherries for this old fashioned cherry pie filling recipe, but you’ll need to extend the cooking time.
How do you upgrade this old fashioned cherry pie filling recipe?
How to store leftover cherry pie filling?
Transfer the cooled vegan cherry pie filling to an airtight container and refrigerate for 4 to 7 days. You can also freeze it in a freezer-safe bag, removing as much air as possible, then freeze it for up to 3 months.
More Delicious Vegan Sweet Treats Recipes
I found this recipe for Vegan Cherry Cobbler that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Old Fashioned Cherry Pie Filling Recipe
This old fashioned cherry pie filling recipe yields a perfectly luscious filling with just 5 pantry ingredients! Make it anytime with fresh or frozen cherries.
- For a vegan cherry pie that won’t disappoint, try our flaky pie crust. We also have this crowd-favorite homemade pie crust dough that comes together in a blender!
- Think outside the crust and use this old fashioned cherry pie filling on top of vegan cheesecake, waffles, or French toast!
- Cook frozen cherries over medium heat, stirring often, until they release their juices. Then, add your sugar, cornstarch, and lemon juice and simmer on low.