cherry pie filling

Homemade cherry pie is such an easy pie recipe and works great with fresh or canned cherries, so you can enjoy cherry pie all year round!&nbsp;

Cherry Pie

sugar

cornstarch

Tablespoons butter

lemon juice

red food coloring (, optional)

cinnamon

pie crust ((this recipe makes 2 crusts: one

sugar (, for sprinkling on top)

Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine. Set aside while you prepare the pie crust.&nbsp;(When using fresh cherries you don't need to cook the mixture, like you do with the canned cherries).

If using fresh cherries:

Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside. 

Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.

Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.

Allow mixture to cool to room temperature while you prepare the pie crusts.

If using canned cherries:

Preheat oven to 400 degrees F. Grab your 9'' deep dish pie pan. (You can use a regular 9'' pan but you may have more filling than you need).

Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of your 9'' deep dish pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling.

Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)

Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle the crust pieces lightly with granulated sugar.

Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown. I remove this tinfoil about 5 minutes before it's done baking.

Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.

Leftover cherry pie will last up to 5 days, stored in the fridge.

Prepare Pie:

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Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe. It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.

Cherry Bars are super easy to make and are bursting with fruity flavor. You can make the cherry squares with fresh or frozen cherries, or a can of cherry pie filling!

Cherry Bars

(300 grams) fresh fresh pitted cherries

(75m)l orange juice

(100 grams) oats

(115 grams) all-purpose flour (plain flour)

light brown sugar (or coconut sugar)

salt

coconut oil (melted)

almond extract

almonds

Prep

Preheat the oven to 375°F/190°C. Line a 20cm square / 8x8-inch baking pan with parchment paper.

Pitting

Note: I use a cherry pitter to take the stones out of cherries. It’s an inexpensive gadget that makes it super quick to pit them. If you don’t have one, you can use a paperclip to hook them out, a metal straw to push them out or a piping nozel will work too.

Cherries

Add the cherries to a pan over a medium/low heat. Stir the cornstarch into 1 tsp of the orange juice to make a slurry and stir into the cherries along with the remaining orange juice. Heat for 5 minutes or until thick. Set aside to cool slightly.

In a mixing bowl, stir together the oats, flour, sugar and salt. Pour in the melted coconut oil and almond extract and rub it together gently to make a crumbly dough.

Press

Press half of the flour mixture into the bottom of the prepared baking pan, into an even layer.

Layer

Spread the cherries onto the base, then cover with the remaining flour mixture and sprinkle the almonds onto the top.

Bake

Bake for 35 minutes or until the topping begins to turn golden. Allow to cool completely in the pan before cutting into squares.

Super Easy Cherry Turnovers are one of the easiest desserts to make and the fastest to disappear!

Super Easy Cherry Turnovers

Puff Pastry Dough (box (found

Cherry Pie filling (21 ounces can)

egg white (lightly beaten)

tbsp milk

tsp vanilla extract

Preheat oven to 375 degrees F.

Unwrap both of the puff pastry doughs and cut into 8 squares (4 from each dough).

Place a heaping tablespoon or two of cherry pie filling in the center of each square. Brush the edges of the squares with the egg white and fold over to enclose the pie filling.

Bake on an un-greased baking sheet for 20 to 25 minutes, or until puff pastry is golden brown.

Let cool on a wire rack.

Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Pour in a frosting bag or zip close bag then snip off the tip or corner to pipe on the cooled turnovers. Enjoy!

To make vanilla glaze:

Find out how to make this amazing no-bake Cherry Cheesecake. This fluffy Cherry Cheesecake takes just a handful of ingredients, 10 minutes to prep and is sure to dominate the dessert table.

Cherry Cheesecake

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

tub (8 oz.) COOL WHIP Whipped Topping, thawed

graham cracker crumb crust (6 oz.)

Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.

Refrigerate 3 hours. Serve topped with cherry pie filling.

Cherry Pie Filling is a homemade pie filling that will be your go-to for all things cherry when it comes to desserts.

Cherry Pie Filling

sweet red cherries, (pitted (about 1½ pounds))

(32 g) cornstarch

(62.5 g) water

(133 g) granulated sugar

lemon juice ((I prefer fresh squeezed))

Cook cherries.

In a medium saucepan over medium heat, add cherries. Cover and cook, stirring frequently, until the natural juices of the cherries are released and the contents are beginning to simmer (about 10-15 minutes).

Make cornstarch slurry.

In a small mixing bowl, whisk together cornstarch and water.

Pour in slurry, sugar, and lemon juice.

Reduce heat to low and pour the cornstarch slurry, sugar, and lemon juice into the cherries. Stir to combine.

Bring mixture to a simmer.

Bring the mixture back to simmer and continue cooking until the mixture has thickened. (This happens fast, 1-2 minutes.)

Remove from heat.

Remove from heat and allow to cool completely before adding to your favorite dishes or storing. This will make about 28 ounces or about 3 cups of filling.

Store.

Store in the refrigerator for 4 days, or freeze for up to 3 months.

This simple cherry pie filling goes absolutely perfectly with homemade pie dough. You&#039;ll love it over your morning yogurt or even over buttermilk pancakes.

Simple Cherry Pie Filling

cherries

water

vanilla extract

Using a cherry pitter pit 6 cups of sweet cherries into a bowl.

Add the cherries to a large saucepan along with 3/4 cup water, 1 1/2 tablespoons lemon juice, 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon vanilla extract.

Give everything a thorough mix and bring it to a boil. Then reduce the heat to low and let it simmer for 10 minutes with stirring frequently. ￼

This homemade cherry pie filling has the perfect balance between sweet and tart flavors and is ready in 10 minutes! It&#039;s made with fresh or frozen cherries and thickened with cornstarch until it&#039;s glossy and smooth. Recipe adjustments are included for sweet or sour cherries. Makes about 3½ cups which is good for an 8 or 9 inch pie.

cherries (fresh or frozen; about 2 lbs)

sugar (start with less and adjust)

Tablespoons lemon juice (freshly squeeze)

vanilla or almond extract ((optional))

Cornstarch slurry

Cornstarch slurry: In a small bowl, mix together the cornstarch and water. If using fresh cherries, double the amount of water listed in the recipe as they release less water compared to frozen cherries. Set aside.

Cook cherries

Cook cherries: Heat a large pot over medium-high heat. Add the pitted cherries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, stirring to avoid burning.

Taste

Taste: Once the sauce thickens and cherries have softened, reduce the heat and taste. As cherries vary in flavor, adjust with more lemon juice or sugar as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice.  Add the vanilla or almond extract at this point, if using. Avoid over-stirring to keep the cherries intact.

Fill pie or serve

Fill pie or serve: Once cooled, fill your pie crust according to the directions or serve with desserts. Store leftover pie filling in the fridge in an airtight container for up to 3 days.

An angel food cake dessert worthy of its name. Heaven on Earth Cake brings angel food cake together with sweet cherries and creamy vanilla pudding to create a summer dessert that&#x27;s out-of-this-world delicious!

Heaven on Earth Cake

Angel Food Cake, prepared

(3.4 ounce) Instant Vanilla pudding mix

milk

Sour Cream (or plain greek yogurt)

(20 ounce) cherry pie filling

container (8 ounce) Cool Whip

almond slices, toasted (optional)

Cut angel food cake into cubes. Set aside.

In a bowl, whisk together pudding mix, milk,...

In a bowl, whisk together pudding mix, milk, sour cream, and almond extract. Set aside.

In a 13x9 baking dish, lay half of...

In a 13x9 baking dish, lay half of the cake cubes in the bottom of the pan. Spoon 3/4 of the cherry pie filling over the cake.

Repeat cake layer. Pour pudding over the top...

Repeat cake layer. Pour pudding over the top of the cake, spreading it out evenly.

Spoon the Cool Whip over the pudding layer....

Spoon the Cool Whip over the pudding layer. Dollop the remaining pie filling on top.

Refrigerate cake for 4 hours, or overnight. Sprinkle...

Refrigerate cake for 4 hours, or overnight. Sprinkle almonds on top when ready to serve.

Ferry diners to decadent dessert and our Merry Cherry Dessert. Fruity gelatin and fluffy, creamy topping make Merry Cherry Dessert a real crowd pleaser. 

Merry Cherry Dessert

(21 oz.) cherry pie filling, divided

pkg. (6 oz.) JELL-O Cherry Flavor Gelatin

angel food cake cubes

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.

Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.

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When you want something warm, decadent, and sweet, look no further than this easy homemade Chocolate Cherry Dump Cake! Combine fresh pitted cherries with store-bought chocolate cake mix, then bake with melted butter to make a fudgy, gooey cake the whole family will love!

Easy, Fudgy Chocolate Cherry Dump Cake

lemon

tsp pure vanilla extract

chocolate cake mix

unsalted butter (melted)

Powdered sugar (optional, for serving)

whipped cream (optional,

Preheat the oven to 350F. Place a rack in the center of the oven.

Make the filling. Combine 2 ½ cups fresh pitted cherries, ⅓ cup granulated sugar, 1 ½ Tbsp cornstarch, 1 tsp lemon zest, 1 Tbsp lemon juice, 1 tsp pure vanilla extract, and ¼ tsp Kosher salt in an 11″ tart pan or pie dish, stirring to evenly coat the cherries.

Add the cake mix. Pour 1 box of chocolate cake mix on top. Spread into an even layer.

Add melted butter. Melt ¾ cup unsalted butter, then pour directly on top of cake mix, trying to cover as much of the surface with butter as possible. Do not stir or mix.

Bake the cake. Place the cake in a preheated oven and cook for 45-55 minutes, or until the top is mostly set and the cake has puffed up.

Cool, then serve. Allow the cake to cool slightly for 5 minutes, then serve immediately. We recommend serving with powdered sugar or fresh whipped cream!

The indulgence of cherry pie in a hand held bar. The buttery golden shortbread like crust is topped with a delicious cherry filling sprinkled with an oatmeal crumble that is crunchy, buttery, and sugary, and then is drizzled with a powdered sugar glaze, making it the ultimate decadent treat.

Cherry Pie Bars

unsalted butter

vanilla

all-purpose flour

baking powder

butter

Flour (+ 2 more Tbs if needed)

brown sugar

quick oats

heavy cream (or milk)

Preheat oven to 350 degrees, and prepare a 9 x 13 baking dish by lining it with parchment paper. Set aside.

In a large bowl or mixing bowl, cream together unsalted butter, granulated sugar, and vanilla for your cherry pie bar base.

Once butter, sugar and vanilla are creamed together, sift in flour, baking powder, and salt, and mix until combined and smooth.

Gently press the base into the prepared parchment lined baking dish, until it is evenly spread across the bottom.

Pour the tart cherry pie filling over the base, and spread it out evenly. Set aside

In a separate bowl, add all of the oatmeal crumble ingredients together, and use a fork to combine, mixing until just incorporated, but still lumpy, and crumbly.

Scoop crumble over the top of the sour cherry pie filling, covering it evenly.

Bake for 35-45 minutes, until lightly browned, and crust is cooked through.

Remove from oven and let cool completely.

Once cooled, whisk together powdered sugar, heavy cream (or milk), and vanilla extract, until combined, and at the desired consistency.

Drizzle glaze over the cooled bars, and then refrigerate for about 10 minutes to let them set up.

Slice into 16 bars, and serve. They will stay fresh 2-3 days outside of the fridge, a week if refrigerated, and 2-3 months if frozen.

This quick and easy chocolate cherry bundt cake recipe is an addicting, easy dessert made with cake mix and cherry pie filling. This delicious cake tastes just like homemade, but without the extra work. Top with a fudgy chocolate glaze and maraschino cherries for a fun  look.

Chocolate Cherry Bundt Cake

Devil’s food cake mix

eggs (large)

vegetable (canola)

chocolate chips (semi sweet)

heavy cream

salt (about a pinch)

vanilla extract (optional)

Preheat oven to 350 F (177 C). Prepare bundt pan by generously spraying with nonstick cooking spray or softened butter.

In a large mixing bowl, add cake mix, eggs, oil, almond extract, and canned cherry pie filling. Beat with a hand mixer on medium speed for 2 minutes.

Pour batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let cool in pan for 15 minutes then remove to a wire rack and cool completely before topping with glaze (about 2 hours).

To make the glaze, add chocolate chips and heavy cream to a small microwave safe bowl. Microwave until cream is hot about 30 seconds. Add salt and vanilla (optional) and stir until a smooth sauce forms. Pour over cake. Glaze will set in 30 minutes or so. Glaze does not harden, but will be semi soft. If you prefer a hard glaze (easier for storing and transporting) simply melt chocolate chips and drizzle thinly over cake.

Chocolate Glaze

Fluffy no-bake cherry cheesecake fluff pie can be thrown together in a flash, and is one of my favorite desserts.

Top 14 cherry pie filling recipes from across the web

The most viewed cherry pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cherry Pie Filling

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No Bake Cherry Cheesecake Fluff Pie

Cherry Pie Filling

Top 14 cherry pie filling recipes from across the web

The most viewed cherry pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Pie

Cherry Bars

Super Easy Cherry Turnovers

Cherry Cheesecake

Cherry Pie Filling

Simple Cherry Pie Filling

Cherry Pie Filling

Heaven on Earth Cake

Merry Cherry Dessert

Easy, Fudgy Chocolate Cherry Dump C...

Cherry Pie Bars

Chocolate Cherry Bundt Cake

No Bake Cherry Cheesecake Fluff Pie

Cherry Pie Filling

The most viewed cherry pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine