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Brennans Market

Brennan's Market

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Door County Cherry Pie Filling

Tags:cherry pie, door county pie cherries, montmorency cherries,

Serving Size: Makes enough filling for one 9- or 10-inch pie, about 2½ pints or just over 1 quart.


  • 1 to 1 1/4 cup * Sugar
  • 4 Tablespoons Cornstarch or tapioca flour
  • 1/4 cup Pomesmart Tart Cherry Juice
  • 5-6 cups, about 2 1/2 to 3 pounds Door County Pie Cherries- Fresh
  • pinch kosher salt
  • 1/4 teaspoon almond extract


You're going to need some vanilla ice cream to go with your pie.


In a large saucepan, blend together sugar, tapioca flour/starch and salt using a whisk. Add cherry juice and stir until well blended; add pitted cherries. Cook and stir over medium heat until mixture reaches a boil, about 2 to 3 minutes.

Remove from heat and stir in almond extract. Set aside to cool to room temperature. Use as a filling or topping immediately in recipes or store in jars with tight lids in refrigerator up to 2 days.

If storing pie filling in the refrigerator, it may separate. To thicken again, reheat filling in a saucepan over medium heat stirring frequently. 
Cool before using in recipes.
*If using our Sugared Door County Pie Cherries, cut the sugar back to 3/4 cup. 
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