Canned Cherry Pie Recipe

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.

5 from 1 vote

Print Pin

Course: Dessert, Snack

Cuisine: American

Keyword: Canned Cherry Pie Recipe

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: slices

Calories: 385kcal

Cost: $13.66

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

Nutrition