Know what’s on your plate
Cherry pie filling
Calories & nutrition facts
low calorie
Nutrition facts
Per 100 g% DV- Calories 53 kcal —
- Protein 0.8 g 2%
- Carbohydrate 11 g 4%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1.2 g 4%
- Sugars 9.2 g —
- Sodium 12 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 10 µg 1%
- Vitamin C 2.8 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.36 mg 2%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 4 µg 1%
- Vitamin B12 0 µg 0%
- Choline 4.9 mg 1%
Minerals
- Calcium 11 mg 1%
- Iron 0.33 mg 2%
- Magnesium 8 mg 2%
- Phosphorus 15 mg 1%
- Potassium 118 mg 3%
- Zinc 0.07 mg 1%
- Copper 0.08 mg 9%
- Manganese 0.06 mg 2%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 53 | 0.8 g | 11 g | 0.2 g |
| 1 × serving | 85 g | 45 | 0.7 g | 9.2 g | 0.1 g |
| 1 × cup | 264 g | 140 | 2.2 g | 29 g | 0.4 g |
| 2 × serving | 170 g | 90 | 1.4 g | 18 g | 0.3 g |
| ½ × serving | 42.5 g | 23 | 0.3 g | 4.6 g | 0.1 g |
| 3 × serving | 255 g | 135 | 2.1 g | 28 g | 0.4 g |
| 4 × serving | 340 g | 180 | 2.8 g | 37 g | 0.5 g |
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Questions about Cherry pie filling
Do you need to cook cherry pie filling before putting it in a pie?
No: it is already cooked, so spoon it into the pastry case and bake the pie just long enough to cook and brown the pastry. If the pastry recipe calls for a hot filling, warm it gently first rather than boiling it.
How do you stop cherry pie filling making the pastry soggy?
For a covered pie, let the filling cool before adding it, and cut a few vents in the top crust so steam can escape. For a tart, blind-bake the pastry case first, then add the filling and finish baking until the pastry is crisp.
How long does cherry pie filling keep after opening?
Transfer leftovers to a clean, covered container and refrigerate promptly; use within three to four days. Don’t leave it sitting at room temperature for more than two hours.
Can you freeze cherry pie filling?
Yes. Freeze it in a sealed container, leaving a little room for expansion, and thaw it in the fridge before using. The texture may be softer after thawing, so stir it well and use it in a baked dessert or topping.
What can you make with cherry pie filling besides pie?
Spoon it over cheesecake, pancakes or porridge, or layer it with yoghurt and crushed biscuits for a quick dessert. It also works as a filling for turnovers: seal the pastry edges firmly so the syrup does not leak out.
Can you use cherry pie filling instead of cherry pastry filling?
Usually, yes: both are sweetened cherry fillings, but pie filling is often looser and may contain whole cherries, while pastry filling is commonly thicker and smoother. Drain a little syrup or add a small amount of cornflour if you need a firmer filling.
Can apple pie filling replace cherry pie filling?
Yes, in many pies, crumbles and pastries, but the result will be sweeter and have a softer, apple-flavoured filling. Apple pie filling has 100 kcal per 100 g, compared with 53 kcal in cherry pie filling.
Source: USDA FoodData Central 169062 · per 100 g · carbohydrate per EU label, fibre excluded
