I am so excited to be sharing my mom’s Cherry Pie Filling recipe with you today! Like so many great recipes, this was one that I really had to force her to give me measurements for. She was so good at just throwing it together at the stovetop. Every so often, I will hear from one of you that a recipe I posted was so close to your mother’s. Your mother whom you miss greatly, and this one particular recipe brought her back for a small moment. Man, do I get that. Each of the recipes I have from my mother makes me feel her presence when I make them. It is just one of the many ways that food is magical and transformative. This cherry pie filling is that for me. And I hope that by making it with my kids, it can be that for them too.
Cherry Juice
This recipe calls for cherry juice, which is easy to find during cherry season. Should you want to make this recipe and you can’t find cherry juice, use apple juice. It doesn’t change the flavor of the pie significantly, and it is often more affordable.
Cherry juice: See more on this and an alternative below. Sugar: Sweetens the filling and balances the tartness of the cherries. Cornstarch: Thickens the pie filling. Cinnamon: Adds the perfect spice profile. Frozen or fresh cherries: Either will work in this recipe. If you use fresh cherries, be sure to remove the stems and pits. Almond extract: Adds a delicious nutty flavor to the pie filling. Red food coloring: Optional, but gives the filling a brighter red color. See the link below for a natural, vegetable juice based, option.
If you use fresh cherries, make sure to remove the pits and stems and wash them thoroughly. Some people like to remove the pits using a straw and pushing the pit out with it. A cherry pitter is also really helpful and makes fast work of pitting.
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This filling can be frozen if you use fresh cherries. It freezes really well. Place in an airtight container with room for expanding and store it in the freezer for up to three months.
