Ranier Cherry Filling

Homemade Cherry Pie Filling

There is nothing sexier than cherry pie filling. You see tarts, pies, pastries, etc with bright red ¬†filling, only to take a big bite and be left with that less than satisfied feeling. There is a severe lack of acidity and “pop” in canned cherry fillings. If you have the time, this filling blows the canned stuff out of the water!


  • 4 cups fresh, pitted Cherries
  • 1 cup Sugar
  • Juice of one Lemon
  • 1/4 cup Cornstarch mixed with a tablespoon of water


Note: I’m using ranier cherries, which are not the typical rich red, like Bing cherries are. If you’re using red cherries, you’ll get the traditional looking red filling.¬†

  1. In a medium saucepan combine your pitted cherries, lemon juice, and sugar. Bring to a rolling boil all the while stirring, and then immediately reduce to a simmer. Simmer for 10 minutes, continuing to stir.
  2. Once your cherries have simmered, combine the cornstarch and water to make a slurry. Mix into your cherry mixture and stir, continuing to cook for another minute or two.
  3. Take off the heat and let come to room temperature before storing in the refrigerator. Good for about a week in an airtight container in the fridge.
  4. Enjoy!

Additional notes:¬† At first when you put the cherries, lemon juice, and sugar into the saucepan it will seem very dry. Eventually you will end up with a lot of liquid, it will basically do a 180, going from “I’ve not got nearly enough liquid!” to “Uh, I think I have too much liquid.” It will all work out in the end, especially after you add the cornstarch.




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