Homemade Cherry Pie Filling Recipe

Last Updated on May 20, 2026 by Carrie Korem, FNTP

Homemade Cherry Pie Filling is super easy to make and is so much more flavorful than the variety wrapped in aluminum!

Ingredients for cherry pie filling

• Pitted cherries (I used frozen and then thawed before using)
• Raw honey
• Lemon juice
• Arrowroot flour or organic cornstarch
• Almond extract

I prefer to use Really Raw honey for all cooking because it has a nice light and clean flavor.

What cherries do you use for cherry pie filling?

You can use frozen or fresh cherries. I prefer bing cherries or any other kind of cherry that has a deep red color.

How to make Homemade Cherry Pie Filling

Combine the cherries, honey and lemon juice in a medium saucepan. Heat over medium and bring to a low simmer, stirring often.

Whisk the arrowroot and water in a small bowl and slowly pour into the cherry mixture, stirring constantly.

Cook for about 3-4 minutes, stirring constantly, until sauce thickens and will coat the back of a spoon.

Remove the mixture from the heat, stir in almond extract, and then pour into a bowl and allow to cool.

When cool, chill in the refrigerator for an additional 2 hours before serving.

Way to use cherry pie filling

It can be used to top vanilla ice cream, on top of homemade cheesecake, sour cream pie, chocolate mousse, yogurt, or waffles!

The beauty of this recipe is that it uses frozen cherries, so you can make it any time of year. Enjoy!

Homemade Cherry Pie Filling

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• Author: Deliciously Organic
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes
• Category: Dessert
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM

For the cherry topping:

• 3 cups pitted cherries (I used frozen and then thawed before using)
• 1/4 cup raw honey
• 2 tablespoons lemon juice
• 1 tbs. arrowroot flour (or organic cornstarch)
• 1/2 cup water
• 1/2 teaspoon almond extract

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Instructions

Combine the cherries, honey and lemon juice in a medium saucepan. Heat over medium and bring to a low simmer, stirring often. Whisk the arrowroot and water in a small bowl and slowly pour into the cherry mixture, stirring constantly. Cook for about 3-4 minutes, stirring constantly, until sauce thickens and will coat the back of a spoon. Remove the mixture from the heat, stir in almond extract, and then pour into a bowl and allow to cool. When cool, chill in the refrigerator for an additional 2 hours before serving.