Easy Canned Cherry Pie Recipe

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.

Jump to:

• Why Make Canned Cherry Pie Recipe with Canned Cherries?
• Ingredients
• Instructions
• Equipment For Canned Cherry Pie Recipe
• Variations and Substitutions
• Storage Instructions
• Top Tip
• FAQ
• Related
• Pairing
• Canned Cherry Pie Recipe

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

1. Combine flour and salt in a large bowl.
2. Cut in cold butter and shortening using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together.
4. Divide dough in half, shape into disks, and wrap in plastic wrap.
5. Refrigerate for at least 1 hour or up to overnight.

Making the Filling

1. Empty canned cherry pie filling into a large bowl.
2. Add lemon juice, almond extract, and cinnamon.
3. Gently stir to combine, being careful not to break up the cherries.

Assembling and Baking

1. Preheat oven to 375°F (190°C).
2. Roll out one disk of dough on a floured surface into a 12-inch circle.
3. Transfer to a 9-inch pie dish, leaving a slight overhang.
4. Pour in the cherry filling, spreading evenly.
5. Roll out second disk of dough and cut into 1-inch strips for lattice top.
6. Weave strips over filling to create a lattice pattern.
7. Trim and crimp edges decoratively.
8. Brush lattice with beaten egg and sprinkle with coarse sugar.
9. Bake for 45-50 minutes until crust is golden brown and filling is bubbling.
10. 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.

FAQ

This canned cherry pie recipe brings together the perfect balance of convenience and homemade taste. Give your pie enough time to cool completely, and you'll be rewarded with picture-perfect slices of sweet-tart cherry goodness wrapped in flaky, golden crust. Share your baking success story in the comments below – we'd love to see how your pie turns out!

Related

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Pairing

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