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Zero Sugar Allergy Free Cherry Pie Filling

An easy to make, absolutely delicious Cherry Pie Filling! You'll love everything about this recipe, especially that it's made using the natural goodness of honey. Free from dairy, egg, peanut, tree nuts, wheat, gluten, fish/shellfish, animal products, and sugar.
Course Dessert
Cuisine American, French, Middle Eastern
Total Time 10 minutes
Servings 1 L jar
Calories 294kcal
Author Laila Sbeinati


  • Large bowl
  • Large pan
  • Wooden spoon/spatula


  • 6 C sweet cherries, whole, pitted
  • 1/2 C honey, light tasting (I used creamed wildflower)
  • 2 Tbsp lemon juice
  • zest of 1 lemon
  • 5 Tbsp corn/tapioca starch I did 3 tbsp corn + 2 tbsp tapioca starch
  • 1/4 Tsp sea salt


  • In a large bowl, combine all ingredients and using a wooden spoon or a spatula, gently stir until everything is fully combined.
  • Place cherry mix in a large pan and cook on medium high heat to start, stirring constantly. Once the mixture begins to boil, lower the temp to medium heat, and continue cooking and stirring until the liquid thickens nicely. A few minutes or so.
  • Remove from heat and allow cherry filling to cool completely before adding to your favorite pie crust recipe or storing it in the fridge. Store leftover in a lidded jar or container in the fridge. Keeps very well for weeks.


This recipe yields 3.5 cups/28oz/800ml of cherry pie filling.
I've filled 3 pie crusts so far and I still have a bit left over to make a small/medium tart. It all depends on how big your pie crust is to begin with and how much filling you add!


Calcium: 29mg | Vitamin C: 18mg | Vitamin A: 132IU | Fiber: 4g | Potassium: 482mg | Calories: 294kcal | Fat: 1g | Protein: 2g | Carbohydrates: 77g | Iron: 1mg