February 20th is National Cherry Pie Day. If you like to bake but have a discerning palate, you may want a better option than the canned pie filling on the grocer’s shelf.

Julie Laing of the Taste of Home Test Kitchen developed this recipe using fresh summer cherries. However, she gave those of us who don’t want to wait until summer, or don’t want to pit the cherries, the option to use frozen tart pitted cherries to make cherry pie filling.

We were sold!

The frozen cherries don’t even need to be thawed beforehand. However, since frozen cherries have more moisture than fresh cherries, you may need to adjust the amount of cornstarch to compensate for the extra liquid.

Either way, we generally use sour or tart cherry varieties when making pie filling because they provide cherry sweetness with a touch of tartness. However, any type of cherry can be used.

Below:

> The recipe for cherry pie filling.

> Recipe variations for a more complex cherry pie filling.

> 20 more ways to use cherry pie filling.

Elsewhere on The Nibble:

> The history of pie.

> The history of cherries.

> The history of pie à la mode.

> The different types of pie: a photo glossary.

> The year’s 30+ pie and cobbler holidays.

> The year’s 15+ cherry holidays.

> The difference between a pie and a tart.

> Cherry cobbler recipe.
 
 
RECIPE: HOMEMADE CHERRY PIE FILLING

Make your cherry filling bright red with some red food coloring. Please note that this recipe was not created for canning.

Be sure to take a look at the variations below.
 
Ingredients

 
Preparation
 
1. COMBINE the sugar, cornstarch, and salt in a large saucepan. Add the cherries, water and lemon juice.

2. BRING to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired, stir in food coloring.

3. COOL completely, then store in an airtight container in the fridge for three to five days.
 

[6] How about cherry cobbler? Here’s the recipe. National Cherry Cobbler Day is May 17th (photo © Choose Cherries).
 
 
20+ MORE USES FOR CHERRY PIE FILLING

Beyond making cherry pie, cobbler, cookies (especially thumbprints), and pastry filling, and tarts, cherry pie filling is a versatile ingredient for quick desserts and garnishes.

[2] Instead of a conventional top crust, cut out shapes of dough. Even better, cut out shapes of sugar cookie dough. Here’s the recipe for this gluten-free cherry pie (photos #2 and #3 © Bonjon Gourmet).

[3] Ready for my ice cream, Mr. DeMille.

[4] These pitted frozen Michigan tart cherries are available directly from the grower, King Orchards.

[5] A pie stencil will give you a cutout effect (photo © Chefs Catalog [alas, now closed]).

Use cherry topping over a brick of cream cheese and serve with cookies: chocolate, shortbread, or plain butter cookies and sugar cookies).

For a quick, no-bake option, mix the filling with softened cream cheese and whipped topping to make a “cherry yum yum” dessert
 
 

[8] An easy cherry cheesecake. Here’s the recipe (photo © Stemilt).
 
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*Cherry sauce recipe per cup of cherry filling: In a small pot add the cherries, 1/4 teaspoon fresh lemon juice, 1/4 teaspoon vanilla extract, 2 teaspoons brandy, orange liqueur, or rum. Taste and adjust the seasonings as you like. For a thinner sauce, dilute with water, 1 tablespoon at a time. For a thicker sauce, add cornstarch, using 1/2 tablespoon each of cornstarch and cold water. First whisk them into a slurry until smooth. Bring the sauce to a simmer and whisk in the slurry. Cook for 1-2 minutes until it thickens and becomes glossy. You can serve it warm or cool.
 

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