Name: Cherry Pie
Prep time: 10 min
Cook time: PT-494513H40M38S
Cuisine: American
Ingredients: 1 can 21 ounces cherry pie filling; 2 cups frozen pitted cherries don't thaw; ¼ cup granulated sugar adjust depending on tartness of frozen cherries; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; ½ teaspoon almond extract optional, but adds magic; 1 tablespoon lemon juice; Pinch of salt; 2 prepared pie crusts store-bought or homemade; 1 tablespoon butter cut into small pieces; 1 egg beaten with 1 tablespoon water (for brushing the top crust); Coarse sugar for sprinkling

Jump to Recipe · Leave a Review

Cherry Pie with Canned Cherries is a quintessential American dessert that captures the essence of summer in every bite. With its luscious cherries wrapped in a flaky crust, this dish evokes memories of family gatherings and picnics under blue skies. What’s delightful about this recipe is its simple approach, using canned cherry pie filling alongside frozen cherries to amp up the flavor. It’s not just easy to make, but it also turns out impressively beautiful, offering that homemade touch we all crave without the intricate labor that often comes with traditional pies.

Pin this for later!

The best part about this Cherry Pie is how it balances sweetness and tartness, making it a crowd-pleaser. You’ll love how the cherries bubble, bright red and shiny, as they bake, creating a stunning centerpiece for any dessert table. Whether it’s for holidays, a potluck, or just a cozy night in, this pie promises to be the highlight. So roll up your sleeves, and let’s whip up this comforting dessert that will have everyone asking for seconds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cherry Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cherry Pie

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in about 10 minutes, perfect for those last-minute dessert cravings.
Irresistible Flavor: The combination of sweet and tart cherries creates a mouthwatering filling that’s hard to resist.
Eye-Catching Appeal: The glossy cherries bursting through a golden crust make this pie a visual delight.
Flexible Serving: Great for any occasion—be it a holiday feast, summer barbecue, or simply a treat for yourself.
Diet-Friendly Options: Swap out the sugar for a sugar alternative if you’re looking for a lighter option.

Ingredients You’ll Need

1 can (21 ounces) cherry pie filling: This serves as the base for your filling, offering convenience and a boost of delicious flavor.
2 cups frozen pitted cherries (don’t thaw): Fresh frozen cherries enhance the filling’s texture and flavor while eliminating the need for prep.
¼ cup granulated sugar: Adjust this depending on the tartness of your cherries for the perfect sweetness balance.
2 tablespoons cornstarch: This acts as a thickener, ensuring a nice, gooey filling without being overly runny.
1 teaspoon vanilla extract: A must for that warm, comforting flavor—always use pure vanilla for the best results!
½ teaspoon almond extract (optional): This adds a lovely layer of flavor that complements the cherries, but can be omitted if preferred.
1 tablespoon lemon juice: It helps balance the sweetness and enhances all the flavors in the filling.
Pinch of salt: Just a small amount to elevate the flavors.
2 prepared pie crusts: You can use store-bought or a homemade version, depending on your preference.
1 tablespoon butter (cut into small pieces): Dotting the filling with butter adds richness to the pie.
1 egg (beaten with 1 tablespoon water): This egg wash will make your top crust shine beautifully.
Coarse sugar for sprinkling: A little sprinkle adds a nice sparkle and slight crunch to the crust.

How to Make Cherry Pie

Preheat Your Oven: Start by preheating your oven to 400°F. This ensures your pie crust bakes evenly and crisps up beautifully.
Mix the Filling: In a large mixing bowl, stir together the canned cherry pie filling and frozen pitted cherries. This combination brings a fruitiness that’s hard to beat.
Flavor It Up: Add the sugar, cornstarch, vanilla extract, optional almond extract, lemon juice, and salt. Mix gently until all the cherries are beautifully coated; the mixture will look glossy and inviting.
Prepare the Crust: Roll out one pie crust and fit it into a 9-inch pie plate. Pour in the cherry mixture and dot the top with small pieces of butter, ensuring a rich finish.
Top It Off: Lay the second crust over the top. You can either seal it completely or make a lattice design to show off that vibrant cherry filling. Trim any excess crust and crimp the edges to create a lovely finish.
Add the Finishing Touches: Brush the top with the egg wash and sprinkle coarse sugar over the crust for that bakery-style finish.
Bake Time: Place the pie on a foil-lined baking sheet (to catch any overflow) and bake for 20 minutes at 400°F. Then, reduce the heat to 350°F and continue baking for an additional 35-40 minutes, until the crust is golden brown, and the filling is bubbling. Be sure to keep an eye on the crust; if it starts to brown too fast, cover it lightly with foil.
Cooling Period: Allow the pie to cool for at least 3 hours before slicing—it’s tough to wait, but this step helps the filling set perfectly.

Storing & Reheating

Leftover Cherry Pie is best stored at room temperature for up to two days, covered lightly with plastic wrap. If you want to keep it longer, transfer the pie to the refrigerator for up to a week in an airtight container. For longer storage, you can freeze the pie for up to three months. To reheat the pie, place it in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Be mindful that the texture might change slightly after freezing, so warming it up helps refresh those flavors.

Chef’s Helpful Tips

To avoid a soggy bottom crust, make sure your pie filling isn’t overly wet. The cornstarch will help but use modest amounts of the canned filling.
If you decide to use homemade pie crust, chill it in the fridge for at least 30 minutes before rolling to ensure it’s easy to work with.
Keep your cherries and ingredients cold until you’re ready to use them. This helps keep your crust flaky.
Don’t rush the cooling process; letting the pie set for hours results in cleaner slices and better texture.
Consider adding a scoop of vanilla ice cream or a dollop of whipped cream when serving for an indulgent treat.

Cherry Pie with Canned Cherries is not just a recipe; it’s a tradition that brings family and friends together. With its delightful blend of flavors and incredible ease, this pie is set to become a staple in your home, satisfying both sweet cravings and nostalgic yearnings. Embrace the process, and don’t shy away from experimenting with flavors or presentation. Who knows—this might just become your new favorite dessert.

Recipe FAQs

Can I use fresh cherries instead of frozen?

Absolutely! If you have fresh pitted cherries on hand, feel free to substitute them. Just be sure to adjust the sugar based on the sweetness of the cherries you’re using.

How do I prevent the crust from burning?

If your crust begins to brown too quickly, simply cover the edges with aluminum foil to protect them while the rest of the pie continues to bake.

Can I make this pie in advance?

Yes! You can prepare the pie, cover it tightly with plastic wrap or foil, and store it in the fridge for a day before baking. Just add 5-10 extra minutes to the baking time if it’s coming straight out of the fridge.

What’s the best way to slice the pie?

For the cleanest cuts, use a sharp knife that has been warmed under hot water and wiped dry. This will help keep the filling intact when serving.

More Desserts & Appetizers Recipes

👉 If you make my Cherry Pie recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.