Late summer is the perfect time to make this Cherry Vanilla Bean Pie Filling. But you’ll find that it is excellent used year-round, too.

Sweet cherries and fragrant vanilla bean come together in this rich, jewel-toned filling. Perfect tucked into a buttery pie crust, it’s just as delicious spooned over cheesecake, ice cream, pancakes, waffles.

Use it on anything else that could use a little burst of juicy cherry sweetness.

A blend of sweet and tart cherries produces the best flavor.

If using very sweet cherries, reduce the sugar to 3/4 cup if desired.

The filling keeps well in the refrigerator for up to 3 days before baking

Cherry Vanilla Bean Pie Filling

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Prep Time 4 15

Cook Time 15

Servings: 12

Course: Dessert

Ingredients Method Notes

Ingredients

Ingredients:

48 ounces (7½–8 cups) frozen pitted cherries, preferably an assortment of sweet and tart varieties
1 cup granulated sugar
6 tablespoons cornstarch
Juice of 1 large lemon (about 3 tablespoons)
2/3 cup water
1 tablespoon vanilla bean paste (stirred in after cooling)

Method

Whisk together the sugar and cornstarch in a large saucepan. Gradually whisk in the water and lemon juice until smooth.
Add the frozen cherries and place over medium heat.
Cook, stirring frequently, until the cherries thaw and the mixture comes to a simmer.
Continue cooking for 3–5 minutes, stirring gently, until thickened and glossy.
Remove from the heat and transfer to a shallow bowl or baking dish. Cool completely to room temperature.
Stir in the vanilla bean paste once the filling has cooled.
Cover and refrigerate for at least 4 hours, preferably overnight, before using.
Spoon the chilled filling into a prepared 9-inch pie crust, top with a second crust or lattice, and bake according to your preferred pie recipe until the crust is deeply golden and the filling is bubbling.