Where can I buy frozen sour cherries/tart cherries?

If you don't live in a sour cherry-producing area it can be hard to find sour cherries especially when it's not cherry season. But don't fret! The best places to buy frozen (tart) sour cherries are: - from Harp's Grocery Stores ( where I buy them when I'm back home in the States) - from a well-stocked Eastern European food market in your area ( which almost always carries them ) Sour cherries have delicate skins and are more perishable which is why you typically don't find them fresh in grocery stores unless you live near an area that produces them. And even then, you may only find them for a couple of weeks out of the year. If you love cooking and baking with sour cherries as much as we do, I suggest seeking them out in the summer and pitting and freezing for later use.

How to pit cherries without a cherry pitter?

You'll be happy to know that removing pits from cherries does not require a cherry pitter ( although it does make the task easier ). If you don't own a cherry pitter and have no desire to buy one, use a straw to easily remove the pits from cherries. Remove the stems and insert the straw into the bottom, side, or top of the cherry until the pit comes out. Alternatively, you can use a small paring knife to cut the cherry off the pit.

How do you thicken cherry pie filling?

Use our cornstarch slurry method during cooking, or see my alternatives for making cherry pie filling without cornstarch in the "Substitutions" section above (including arrowroot, tapioca starch, potato starch, all-purpose flour, ClearJel, and more).

Can you use frozen cherries to make cherry pie filling?

Yes you can ( and should ) use frozen cherries to make cherry pie filling! Frozen cherries are the perfect option for making cherry pie filling whether you pick, pit, and freeze your own fresh cherries in season, or you buy them from your local grocery store. Cherries ( especially the more perishable sour cherry varieties ) are picked at peak ripeness, packed, and frozen within minutes or hours of coming off the tree which makes them a perfectly delicious and convenient ingredient for making the best cherry pie filling.

How long does it take to make homemade cherry pie filling?

It only takes 10 minutes to make this all-natural cherry pie filling from scratch! Not only does it taste superior to store-bought, but you also avoid additives and preservatives often found in canned cherry pie filling.

What type of cherries make the best pie filling?

If you've seen my Homemade Cherry Pie Filling (Using Dark Cherries and Sour Cherries) post ( as seen in the first image below ), then you know I grew up with a cherry tree in my backyard and I love all things cherry. It makes sense to me to have two different ( but equally delicious ) homemade cherry pie filling recipes because sometimes a sweeter ( less tart ) cherry flavor works best in a recipe , while other times a really punchy sour cherry flavor is exactly what's needed. When you make homemade cherry pie filling yourself, you get to choose!

How do you make cherry pie filling have a more intense cherry flavor?

Using the combination of lime juice (instead of lemon juice), pure almond extract, and a the slightest hint of cinnamon, intensifies the cherry flavor in homemade cherry pie filling. Try this recipe and see for yourself!

Can you freeze cherry pie filling?

Yes, you can freeze cherry pie filling! Leave 1/2 inch headspace in containers and freeze up to 3 months. It's a great way to get ahead of your holiday baking! Below, you'll find my detailed freezing guide which includes everything you need to know before you get started, depending on how you'll be using the topping (in a baked or fried dessert vs. as a topper for cheesecake etc.) : Cornstarch-thickened cherry pie filling will look slightly grainy after freezing and then thawing it. This is because cornstarch slightly degrades when frozen ( see photo directly below ↓ for exactly what frozen cherry pie filling looks like after it's thawed ) . But there is zero loss of quality or flavor whatsoever. It just looks a little "shaggy"! Tapioca starch-thickened cherry pie filling maintains a clearer, more attractive appearance when thawed because it doesn't degrade like cornstarch does when frozen. However, tapioca starch doesn't have the same thickening power as cornstarch, so you'll need twice as much tapioca starch as cornstarch for proper thickening. Don't worry, both options taste equally delicious! Follow the below general tips when making cherry pie filling ahead to freeze for later use : For best results, choose your thickener based on how you'll use the cherry pie filling once you thaw it: ( see more cornstarch alternatives in the "Substitutions" section above ). - For dessert toppings ( like cheesecakes, no-bake desserts, cream cheese pies, ice cream, or any visible topping ) : -Use tapioca starch ( 4 tablespoons in this recipe ) - For fried or baked desserts (like fried pies, cherry pie, cherry crumb pi e, etc.) : -Use cornstarch ( 2 tablespoons in this recipe ) *If you only care about taste and not about visual presentation, then just use cornstarch. Your family will still LOVE this pie filling after it's been frozen!

What can I make with cherry pie filling?

From classic pies to no-bake desserts, see our complete list of ways to use cherry pie filling in the Serving section above.

What are the classifications of sour cherries?

Tart cherries are classified into two main groups, amarelle or morello and the amarelle cherry variety has only red skin, but not red flesh.

How long does homemade cherry pie filling last?

Properly stored, cherry pie filling lasts 2 weeks in the refrigerator or up to 3 months in the freezer.

Ultimate Cherry Pie Filling Recipe (10-Minutes, Homemade)

Name: Ultimate 10-Minute Sour Cherry Pie Filling (From Scratch)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Southern
Ingredients: 24 ounces pitted tart sour cherries (about 3 cups), fresh or frozen (680g); 1 cup sugar, plus up to 1/2 cup or more depending on tartness of cherries (200g-300g); 1 teaspoon lime juice, freshly squeezed (6g); 2 tablespoons cornstarch (20g); 1/4 teaspoon pure almond extract, or more to taste (1g) (approximately 6 drops); 2 to 3 pinches of cinnamon, or more to taste

Description

This Homemade Cherry Pie Filling transforms fresh or frozen cherries into a versatile, show-stopping dessert component in just 10 minutes. Using only 6 natural ingredients you likely have on hand, this recipe creates a deeply flavored filling that outshines store-bought versions every time. Perfect for classic cherry pies, cheesecake toppings, ice cream sundaes, fruit parfaits, and hand pies, this make-ahead filling freezes beautifully for up to 3 months.

Ingredients

Scale

24 ounces pitted tart sour cherries (about 3 cups), fresh or frozen (680g)
1 cup sugar, plus up to 1/2 cup or more depending on tartness of cherries (200g-300g)
1 teaspoon lime juice, freshly squeezed (6g)
2 tablespoons cornstarch (20g)
1/4 teaspoon pure almond extract, or more to taste (1g) (approximately 6 drops)
2 to 3 pinches of cinnamon, or more to taste

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Cook the cherries a bit to release their juices. In a large sauce pot, cook cherries, lime juice, sugar, and cinnamon over medium heat until sugar dissolves and cherries release some of their juice (2-3 minutes). Pour off about 1/4 cup of the juice adding it to a small prep bowl.
Prepare the cornstarch slurry. Add 2 tablespoons of cornstarch to reserved juice and mix until smooth and no lumps remain.
Combine the slurry and cherry mixture. With the cherries cooking over medium-high heat, add the slurry stirring constantly as the mixture comes to a boil. Reduce the heat and simmer until the mixture is thick enough to coat the back of a spoon (about 4-5 minutes). Remove from heat, add almond extract, pour the mixture into heat-proof glass jars, and allow it to cool to room temperature before using or store it in the fridge or freezer for later use, Enjoy!

Notes

If using frozen cherries, you may need cook the cherry mixture 1 to 2 minutes more for them to first start releasing their juices.
Pro-tip for a lump-free cornstarch slurry: Cool slurry + hot liquid = lump-free mixture. Remove cherry juice from the cherry-sugar mixture after 2-3 minutes of cooking. It'll be cool enough to make a lump-free slurry.
Customize the flavor: Taste the cherry mixture as it's cooking and increase the sugar or lime juice as desired. Increase sugar by 1/4 to 1/2 cup or more for a sweeter pie filling or if your cherries are super tart.
Substitute lemon juice for lime juice if that’s what you have on hand.
Add more almond extract for an even stronger "cherry" flavor, or substitute Luxardo cherry liqueur, or Kirsch if you have it on hand.
To can the pie filling (preserve it) so it’s shelf-stable, omit the cornstarch and use ClearJel (follow the ClearJel instructions).
The consistency of this pie filling is like that of a canned cherry pie filling from the store. But if you are looking to thicken it even more, you may add up to 1 more tablespoon of cornstarch to the slurry before adding it to the hot cherry mixture.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Desserts
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1/4 cup (50g)
Calories: 55
Sugar: 13g
Sodium: 0.4g
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13.8g
Fiber: 0.3g
Protein: 0.2g
Cholesterol: 0g