Name: Cherry Pie
Prep time: 10 min
Cook time: PT-492361H44M43S
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

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Cherry Pie is one of those quintessential American desserts that strikes a nostalgic chord in many of us. With a shimmering, ruby-red filling that bubbles up enticingly, each slice promises a delightful combination of tart and sweet flavors encased in a perfectly flaky crust. While many love the experience of making pie from scratch, sometimes, life calls for a simpler approach. That’s where this Cherry Pie with Canned Cherries steps in—delivering all the warmth and charm of homemade pie without the fuss. It’s ideal for family gatherings, picnics, or simply satisfying that afternoon sweet craving.

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I remember the first time I made this pie without the labor of harvesting fresh cherries or standing for hours in the kitchen. Using canned and frozen cherries, it took just about 10 minutes to prep. The result? A stunning dessert that disappeared nearly as fast as I could serve it! The flavors meld beautifully, and every bite transports you to summer afternoons spent under sprawling cherry trees. Trust me, you’ll want to whip this up!

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: Ready to bake in just 10 minutes, perfect for last-minute dessert decisions.
Irresistible Flavor: A luscious blend of sweet and tart that’ll charm your taste buds.
Eye-Catching Appeal: The glossy filling and flaky crust make for an impressive centerpiece.
Flexible Serving: Great for dessert, parties, or even breakfast if you’re feeling indulgent.
Diet-Friendly Options: Easily make it with gluten-free pie crust if needed.

Ingredients You’ll Need

1 can (21 ounces) cherry pie filling: This forms the base of the pie and adds sweetness.
2 cups frozen pitted cherries (don’t thaw): These add a fresh, tart taste that contrasts beautifully with the pie filling.
¼ cup granulated sugar: Depending on the tartness of the cherries, adjusting sugar gives the perfect balance.
2 tablespoons cornstarch: This thickens the filling, ensuring it sets nicely.
1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
½ teaspoon almond extract (optional): A little bit of this adds a magical, nutty aroma.
1 tablespoon lemon juice: Brightens the flavors and cuts through the sweetness.
Pinch of salt: A little salt can enhance the overall flavor profile.
2 prepared pie crusts: Store-bought or homemade, this is your pie shell for deliciousness.
1 tablespoon butter (cut into small pieces): Adds richness and flavor to the filling.
1 egg beaten with 1 tablespoon water (for brushing the top crust): Gives that golden sheen and delicious crunch.
Coarse sugar (for sprinkling): Adds a bit of sparkle and a slight crunch.

How to Make Cherry Pie

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking.
Mix the Filling: In a large mixing bowl, combine the 21 ounces of cherry pie filling with the 2 cups of frozen pitted cherries.
Add Flavorings: Sprinkle in ¼ cup of granulated sugar, 2 tablespoons of cornstarch, 1 teaspoon of vanilla extract, ½ teaspoon almond extract (if using), 1 tablespoon of lemon juice, and a pinch of salt. Stir gently until the cherries are evenly coated, and the mixture looks glossy.
Prepare the Crust: Roll out one pie crust and lay it in a 9-inch pie plate. Pour your cherry mixture into the crust, and dot it with butter pieces.
Top the Pie: Place the second crust on top (you can create a lattice if you want to get fancy). Trim the edges and crimp them to seal. Brush the top with an egg wash and sprinkle coarse sugar over it.
Bake the Pie: Set the pie on a foil-lined baking sheet to catch any drips. Bake it in your preheated oven for 20 minutes at 400°F.
Adjust Temperature: After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 35–40 minutes. Keep an eye on it, and if the crust is browning too fast, you can cover it with foil. You’re looking for a golden brown crust and bubbling filling.
Cool Down: Once baked, remove the pie from the oven and let it cool for at least 3 hours before slicing. This resting time is essential for the filling to set, making those slices clean when served.

Storing & Reheating

To store leftover Cherry Pie, keep it covered at room temperature for 1-2 days. For longer freshness, refrigerate for up to 5 days in an airtight container. If you want to freeze it, wrap it tightly in plastic wrap and then foil; it can stay good in the freezer for up to 3 months. When ready to enjoy, simply heat it in the oven at 350°F for about 15-20 minutes or until warmed through.

Chef’s Helpful Tips

Avoiding a soggy bottom? Make sure to pre-bake the bottom crust if using fresh fruit, but for this recipe, it’s not necessary.
For best results, keep your butter and pie crust cold. This helps create a flakier texture.
Have leftover filling? Use it for topping ice cream or yogurt!
Consider adjusting the sugar based on the sweetness of the canned filling and cherries; a sample taste test goes a long way in achieving the desired flavor.
Planning ahead? The pie filling can be prepared a day in advance; just store it in the fridge until you’re ready to bake.

Cherry Pie is truly a crowd-pleaser, drawing smiles and compliments from anyone who has the joy of tasting it. With its beautiful colors and delectable flavors, it seamlessly fits into any occasion. With a little effort, your kitchen can transform into a magical spot filled with the scents of sweet cherries and flaky pastry. I encourage you to experiment with added spices or fruit combinations as you feel inspired. Enjoy the process, and don’t forget to relish every slice!

Recipe FAQs

Can I use fresh cherries instead of canned and frozen?

Absolutely! If you opt for fresh cherries, you’ll want to pit and slice about 4 cups. Keep in mind you might need to adjust the sugar if they’re particularly tart, and you’ll also want to pre-bake the crust to avoid a soggy bottom.

How can I make this pie gluten-free?

To make this Cherry Pie gluten-free, simply use a gluten-free pie crust. There are many fantastic store-bought options available, or you can make your own with gluten-free flour. The filling remains the same, so you won’t miss out on any flavor.

What if my filling doesn’t thicken?

If you find the filling too runny, that’s usually due to not enough cornstarch or too juicy cherries. You can try adding a little extra cornstarch mixed with water after it’s baked, or for future references, ensure you follow the measurements carefully.

How do I know when my pie is done?

Keep an eye on both the crust and the filling. The pie is ready when the crust is golden brown, and you can see the filling bubbling through the top. If the crust edges are browning too quickly, cover them with foil to prevent burning.

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