There's something irresistibly comforting about a homemade canned cherry pie recipe, and using canned cherries makes this classic dessert achievable any time of year. This foolproof canned cherry pie recipe delivers the perfect balance of sweet and tart flavors wrapped in a flaky, golden crust. Whether you're an experienced baker or trying your hand at pie-making for the first time, this recipe will guide you to success.
Why Make Canned Cherry Pie Recipe with Canned Cherries?
Using canned cherries for pie-making isn't just convenient – it's a time-tested method that ensures consistent results. Canned cherries are picked and preserved at peak ripeness, providing reliable flavor and texture year-round. Plus, you'll skip the tedious process of pitting fresh cherries, making this recipe perfect for busy bakers who still want that homemade touch.
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Ingredients
the Filling:
- 2 (21 oz) cans of cherry pie filling
- 1 tablespoon fresh lemon juice
- ¼ teaspoon almond extract
- ⅛ teaspoon ground cinnamon
the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ¼ cup cold vegetable shortening
- ½ teaspoon salt
- 6-8 tablespoons ice-cold water
- 1 large egg (for egg wash)
- 2 tablespoons coarse sugar for topping
Instructions
Preparing the Pie Crust
- Combine flour and salt in a large bowl.
- Cut in cold butter and shortening using a pastry cutter until mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until dough just comes together.
- Divide dough in half, shape into disks, and wrap in plastic wrap.
- Refrigerate for at least 1 hour or up to overnight.
Making the Filling
- Empty canned cherry pie filling into a large bowl.
- Add lemon juice, almond extract, and cinnamon.
- Gently stir to combine, being careful not to break up the cherries.
Assembling and Baking
- Preheat oven to 375°F (190°C).
- Roll out one disk of dough on a floured surface into a 12-inch circle.
- Transfer to a 9-inch pie dish, leaving a slight overhang.
- Pour in the cherry filling, spreading evenly.
- Roll out second disk of dough and cut into 1-inch strips for lattice top.
- Weave strips over filling to create a lattice pattern.
- Trim and crimp edges decoratively.
- Brush lattice with beaten egg and sprinkle with coarse sugar.
- Bake for 45-50 minutes until crust is golden brown and filling is bubbling.
- Cool completely on a wire rack before serving (at least 3 hours).
Equipment For Canned Cherry Pie Recipe
- 9-inch pie dish (glass or ceramic recommended)
- Rolling pin
- Pastry cutter
- Large mixing bowls
- Measuring cups and spoons
- Pastry brush
- Baking sheet
- Cooling rack
Variations and Substitutions
- Gluten-Free Version: Substitute regular flour with a 1:1 gluten-free flour blend.
- Different Topping: Instead of lattice, try a crumb topping made with butter, flour, and brown sugar.
- Extra Flavoring: Add ¼ teaspoon of vanilla extract or increase cinnamon for more warmth.
Storage Instructions
- Room Temperature: Cover loosely with foil and store for up to 2 days.
- Refrigerator: Keep covered for up to 5 days.
- Freezer: Wrap well in plastic wrap and aluminum foil; freeze for up to 3 months.
Top Tip
- Let the pie cool completely before slicing to prevent filling from running.
- Place a baking sheet under the pie while baking to catch any potential overflow.
- If edges brown too quickly, cover them with aluminum foil.
- For extra stability, refrigerate the assembled pie for 15 minutes before baking.
FAQ
Should I add anything to canned pie filling?
Yes, enhance canned pie filling by adding ½ teaspoon almond or vanilla extract, 1 tablespoon lemon juice for brightness, and ¼ teaspoon cinnamon. For cherry filling specifically, add ¼ teaspoon almond extract and a pinch of salt to enhance flavor. You can also thicken the filling with 1-2 tablespoons cornstarch if it seems too runny, or add fresh fruit to improve texture and taste.
How do you keep the bottom crust of a cherry pie from getting soggy?
To prevent a soggy bottom crust in cherry pie: blind bake the bottom crust for 10-15 minutes, brush with egg wash before filling, sprinkle with graham cracker crumbs to absorb excess liquid, and bake on a preheated baking sheet or pizza stone. Additionally, thicken the filling properly and avoid using a glass pie dish which can inhibit browning.
Can I use canned cherries instead of fresh?
Yes, you can use canned cherries instead of fresh. For best results, use canned tart cherries in water or juice (not pie filling) and drain them well. Two 14.5-ounce cans of pitted cherries equal about 4 cups of fresh pitted cherries. Remember to adjust sugar and thickeners in your recipe since canned cherries are already softened and may contain added liquid.
How do you spruce up canned cherries?
To improve canned cherries, add:
1 teaspoon almond extract
1 tablespoon lemon juice
¼ teaspoon cinnamon
A pinch of salt
1-2 tablespoons cornstarch for thickening
Fresh orange or lemon zest
A splash of bourbon or kirsch These additions enhance flavor and improve texture while maintaining the convenience of using canned fruit.
HOW DID YOUR CANNED CHERRY PIE RECIPE TURN OUT?
How did your Canned Cherry Pie Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of sweet-tart cherries and buttery, flaky crust, all enhanced with a touch of almond extract that transforms simple canned cherries into a bakery-worthy dessert. If you're a fan of classic fruit pies, be sure to try our Ice Cream Pie Recipe next – another easy-to-make yet delicious treat!
Did you make this Canned Cherry Pie Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Some bakers have had great success adding a splash of bourbon, while others love incorporating a crumb topping or a lattice design. Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Canned Cherry Pie Recipe
Equipment
- 9-inch pie dish (glass or ceramic recommended)
- Rolling pin
- Pastry cutter
- Large mixing bowls
- Measuring cups and spoons
- Pastry brush
- Baking sheet
- Cooling rack
Ingredients
the Crust:
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter cubed
- ¼ cup cold vegetable shortening
- ½ teaspoon salt
- 6-8 tablespoons ice-cold water
- 1 egg for wash
- 2 tablespoons coarse sugar for topping
the Filling:
- 2 21 oz cans cherry pie filling
- 1 tablespoon lemon juice
- ¼ teaspoon almond extract
- ⅛ teaspoon ground cinnamon
Instructions
Make the Crust:
- Mix flour and salt in a bowl
- Cut in cold butter and shortening until crumbly
- Add ice water gradually until dough forms
- Divide in half, chill 1 hour
Prepare Filling:
- Mix cherry filling, lemon juice, almond extract, and cinnamon
- Stir gently to combine
Assemble & Bake:
- Preheat oven to 375°F
- Roll bottom crust, place in 9-inch pie dish
- Add filling
- Create lattice top with remaining dough
- Brush with egg wash, sprinkle with sugar
- Bake 45-50 minutes until golden
- Cool 3 hours before slicing
Notes
- Cover edges with foil if browning too quickly
- Let cool completely for clean slices
- Store at room temperature up to 2 days
- Refrigerate up to 5 days
Olivia says
Made this with my kids - they loved helping arrange the lattice top. Messy but fun! ❤️