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Canned Cherry Pie Recipe

Canned Cherry Pie Recipe

5 from 1 vote
This easy canned cherry pie recipe features a perfect balance of sweet-tart cherries nestled in a golden, flaky homemade crust. With simple ingredients and a touch of almond extract, it's a classic dessert that tastes just like it's made from scratch.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

Make the Crust:
  1. Mix flour and salt in a bowl
  2. Cut in cold butter and shortening until crumbly
  3. Add ice water gradually until dough forms
  4. Divide in half, chill 1 hour
Prepare Filling:
  1. Mix cherry filling, lemon juice, almond extract, and cinnamon
  2. Stir gently to combine
Assemble & Bake:
  1. Preheat oven to 375°F
  2. Roll bottom crust, place in 9-inch pie dish
  3. Add filling
  4. Create lattice top with remaining dough
  5. Brush with egg wash, sprinkle with sugar
  6. Bake 45-50 minutes until golden
  7. Cool 3 hours before slicing

Nutrition

Calories: 385kcalCarbohydrates: 56gProtein: 4gFat: 17gSaturated Fat: 8gCholesterol: 45mgSodium: 220mgPotassium: 115mgFiber: 2gSugar: 28g

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

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