Dutch Kersenvlaaivulling (Cherry Pie Filling) with Kirsch

Juicy Dutch cherry pie filling with Kirsch—big on fruit, light on gel, and ready in 10 minutes. Make it today!

Prep Time 5

Cook Time 5

Total Time 10

Course Basic Recipes, Sweets and Sweet Baking

Cuisine Dutch, European Cuisine

Servings batch

Calories 610 kcal

▢ 25 oz cherries in syrup from the jar, drained, syrup reserved (about 4½ cups cherries)
▢ ⅔ cup cherry syrup from the jar; see notes
▢ 2 tablespoons sugar
▢ ⅛ teaspoon salt
▢ 1 tablespoon lemon juice
▢ 2 teaspoons potato starch
▢ 2 tablespoons cherry syrup from the jar; see note
▢ 1 pound cherries from the jar
▢ 1 tablespoon Kirsch optional

Ingredients you need per step are listed below the step in Italic

Drain the cherries and reserve all the syrup.
25 oz cherries in syrup
Add ⅔ cup reserved syrup, sugar, salt, and lemon juice to a saucepan.
⅔ cup cherry syrup, 2 tablespoons sugar, ⅛ teaspoon salt, 1 tablespoon lemon juice
In a cup, mix the potato starch with cold syrup or water. Whisk this slurry into the boiling syrup. Simmer 1–2 minutes until the mixture turns glossy and clearly thickens.
2 teaspoons potato starch, 2 tablespoons cherry syrup
Add the cherries, fold them in gently, and simmer gently for another minute. Remove from heat.
1 pound cherries
Stir in Kirsch, if using.
1 tablespoon Kirsch
Cool completely before spreading into a baked pie shell (vlaai), monchoutaart or over cheesecake.

1. Thickness per ¾ cup (180 milliliters) of syrup: MonChou 2 teaspoons potato starch | Vlaai 1 tablespoon | Dessert 1 ½ teaspoons.

2. Troubleshooting:

Too thin: add ½–1 teaspoon extra slurry; simmer 30 seconds.
Too thick: stir in 1–2 tablespoons hot syrup or water off the heat.
Cherries breaking: thicken the syrup first, then fold in the fruit.
Flavor flat: a pinch of salt, a touch more lemon, or a little extra kirsch (off the heat).

3. Can I use cornstarch instead of potato starch? Yes, but potato starch gives a clear sauce and is glossier.

4. Storage

Refrigerator: covered for 3–4 days.
Freezer: up to 2 months. Thaw in the fridge and warm briefly until the bubbles slow; the starch sets perfectly again.

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