Here’s a simple, homemade Gluten-Free Cherry Pie Filling recipe—perfect for pies, tarts, cheesecake topping, or spooning over pancakes or ice cream!
🍒 Homemade Gluten-Free Cherry Pie Filling
✅ Ingredients:
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4 cups fresh or frozen pitted cherries (sweet or sour)
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3/4 cup granulated sugar (adjust to taste, more if using sour cherries)
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3 tbsp cornstarch (or arrowroot for corn-free option)
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1/4 cup water
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1 tbsp lemon juice
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1/4 tsp almond extract (optional but enhances cherry flavor)
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Pinch of salt
🔄 Optional Add-Ins:
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1/4 tsp ground cinnamon
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1 tbsp butter or dairy-free margarine (for richness at the end)
👩🍳 Directions:
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Prep Cherries:
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If using fresh cherries, wash, pit, and halve if large.
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If using frozen cherries, no need to thaw first.
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Cook the Base:
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In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice.
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Stir and cook for 5–6 minutes, until cherries start releasing their juices.
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Thicken:
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In a small bowl, whisk the cornstarch with water to make a smooth slurry.
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Slowly pour the slurry into the hot cherry mixture while stirring constantly.
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Simmer:
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Continue stirring and let the mixture simmer for 2–4 minutes, until thickened and glossy.
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Finish:
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Remove from heat. Stir in almond extract and optional butter if using.
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Let it cool before using in pies or desserts.
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🧊 Storage:
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Fridge: Up to 5 days in an airtight container.
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Freezer: Up to 3 months. Thaw and reheat gently.
🥧 Tip for Baking:
If using in a baked pie, let the filling cool completely before adding to the crust to prevent a soggy bottom.
