Gluten-Free Fresh Cherry Pie Filling
Bright, jammy cherry filling thickened with cornstarch and finished with almond extract. Sweet cherries cook down quickly into a glossy sauce perfect for pies, tarts, cakes, or served warm over ice cream. This straightforward stovetop method delivers intense fruit flavor without pectin or added thickeners beyond cornstarch. Ideal for summer entertaining or everyday desserts when cherries are at their peak.
Ingredients
- ¼ cup water
- ¼ cup cornstarch
- 6 cups sweet cherries, pitted, fresh or frozen
- ½ cup sugar
- 2 tablespoons pineapple juice
- ½ teaspoon almond extract
Instructions
- 1
Whisk water and cornstarch together in a small bowl until smooth.
- 2
Combine cornstarch mixture, cherries, sugar, and pineapple juice in a large pot.
- 3
Heat on medium-high until boiling.
- 4
Reduce heat to simmer until sauce thickens, about 2-3 minutes.
- 5
Remove from heat and stir in almond extract.
- 6
Use as pie filling or topping for desserts.
Tips
Freeze fresh cherries on a baking sheet before pitting to make them easier to handle and reduce juicing.
For thicker filling, simmer slightly longer or whisk in additional cornstarch mixed with cold water.
Strain filling through a fine sieve if you prefer less pulp and a clearer sauce.
Good to Know
Refrigerate in an airtight container for up to 5 days. Cool completely before storing.
Prepare filling 1 day ahead. Reheat gently over low heat or use chilled in unbaked pie shells.
Serve warm or at room temperature as pie filling, cake topping, or over vanilla ice cream or whipped cream.
Common Mistakes
Whisk cornstarch thoroughly with cold water to avoid lumps in the filling.
Add almond extract after removing from heat to preserve its delicate flavor and aroma.
Do not overboil after reducing heat to avoid burning the fruit and developing harsh flavors.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen cherries instead of fresh?
Yes, frozen cherries work perfectly and require no adjustment to cooking time or ingredients. Thaw slightly before adding if preferred, but cooking frozen directly also works well and may even enhance color retention.
What if my filling is too thin after cooking?
Mix one tablespoon cornstarch with two tablespoons cold water to form a slurry, then whisk into the simmering filling and cook for one minute until thickened. Alternatively, simmer uncovered for longer.
How long can I keep the filling and can I freeze it?
Refrigerate for up to 5 days in an airtight container. Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before using or heating gently on the stovetop.