Spring, summer, fall – It’s always time for this canned cherry pie recipe! The easy homemade cherry pie is made with canned cherries and a beautiful lattice crust. Topped with ice cream or whipped cream, this rich, fruity pie is always a hit!
Easy cherry pie recipe with canned cherries
No need to wait for cherry season when you can bake the best canned cherry pie recipe!
There is nothing like homemade cherry pie with a buttery, flaky pie crust and a gooey filling.
The pie has the perfect flavor – it’s not too sweet, and the cherries are tender and juicy.
Canned cherries are great for baking since they are ripe, flavorful, and available year-round.
And there is no need to clean and pit fresh cherries to make the cherry pie filling!
But if you want to use fresh cherries, try my grandma’s old-fashioned cherry pie recipe instead!
Let’s talk ingredients for cherry pie! Full measurements are available in the recipe card at the bottom of the post.
- Pie crust: I always use a homemade pie crust for cherry pie, but if you want to save some time and use a store-bought crust, go for it! Either way, you’ll need a top crust and bottom crust, so make sure you have enough.
- Canned cherries are an excellent choice for pie when fresh cherries aren’t in season. I like to use both red tart cherries and dark sweet cherries to give the pie the perfect mix of sweet and sour. I’m not married to a brand – Oregon, Del Monte, Dole, store brands, or whatever is on sale will work fine. Just make sure to buy whole pitted cherries in cherry juice or water, not heavy syrup.
- Cherry juice amplifies the cherry flavor. You can use the drained juice from the canned cherries or buy unsweetened pure cherry juice.
- Granulated sugar sweetens the pie.
- Cornstarch is the thickening agent and ensures you don’t get a runny filling.
- Butter adds richness to the filling. I prefer salted butter, but unsalted butter is okay too.
- Lemon juice gives the pie a hint of citrusy tartness and helps to balance the sweetness of the canned cherry pie filling.
- Almond extract: No cherry pie is complete without a splash of almond extract. Almond extract intensifies the natural cherry aroma and takes the pie to the next level. Don’t skip it!
- Egg wash is the final step before baking and gives the crust a shiny, golden-brown color. To make it, combine 1 egg with 1 tablespoon of milk.
- Turbinado sugar is sprinkled over the egg wash and makes for the picture-perfect cherry pie.
- Pie pan: An 8- or 9-inch pie pan is the perfect size. The recipe will work with glass, ceramic, and metal pie plates. I recommend a deep-dish pie pan, but you can get away with a regular pie plate as well.
- Rolling pin + scissors to roll out and trim the pie dough.
- Can opener for your canned cherries.
- Saucepan + cooking spoon to cook the cherry pie filling.
- Large bowl to mix the filling.
- Small bowl + brush to mix and apply the egg wash.
- Pastry wheel or pizza cutter to cut the lattice top.
How to make cherry pie using canned cherries
Canned cherry pie is a delicious fruit pie that just about anyone can make successfully. Here’s the recipe step-by-step:
1. Thicken cherry juice
- In a medium saucepan, whisk together the cornstarch and granulated sugar.
- Add the cherry juice and stir until combined.
- Cook over medium-high heat until the cherry juice thickens and looks glossy.
- Remove from the heat and stir in the almond extract, lemon juice, and butter until melted and incorporated.
2. Combine canned cherries and cherry juice
- Place canned cherries in a large mixing bowl.
- Add the thickened cherry juice and stir until combined.
3. Prepare pie crust
- Prepare the bottom crust by placing the bottom crust into a pie plate. Let the dough overhang and don’t crimp or flute the edges for now.
- Pour the cherry pie filling into the pie crust and spread out evenly with a wooden spoon.
4. Create lattice pie topping
- Use a pastry wheel to cut the other pie crust into strips.
- Then, thread the strips together, going over and under, to create the pattern. Trim the strips as needed once the lattice is on the pie.
- Finally, use the bottom crust edges to seal the lattice. Press the edges with the tines of a fork or flute/crimp as desired.
- Mix the egg and milk until smooth. Then lightly brush over the lattice crust and sprinkle with the Turbinado sugar.
5. Bake cherry pie
- Bake the pie for 20 minutes at 400°F. Then reduce the heat to 350°F and continue baking the pie for an additional 25 to 35 minutes.
- Remove the canned cherry pie from the oven and let cool at room temperature for the filling to thicken, for at least 4 hours.
✱ How long to bake a canned cherry pie?
The cherry pie bake time is 45 to 55 minutes. You can tell that the pie is ready when the top looks golden brown and you can see the filling bubbling through the lattice top.
Keep in mind that the filling will set and thicken as the pie cools. So it’s okay if it may seem still a little runny right out of the oven.
- Brush the crust with egg white: This is a trick my grandma taught me to prevent a soggy pie bottom. The egg white acts as a seal, and the juices from the cherries won’t soften the crust as the pie bakes.
- Prevent a runny filling: There are a couple of things you can do to prevent your cherry pie from being runny. First, be sure to strain the juice from the canned cherries. And second, add cornstarch to thicken up the filling.
- Let the pie set: I recommend chilling the pie for at least 4 hours to allow the filling to set – it’s worth the wait. If you love warm cherry pie, give it at least 15 minutes before slicing so the filling has at least little time to set.
- Crust: My recipe calls for a traditional pie crust, but you can opt for a graham cracker crust or shortbread crust.
- Topping: Instead of a lattice top, use cookie cutters to cut shapes and arrange them on the pie.
- Streusel topping: Whisk together ½ cup flour, ¼ cup sugar, and ½ teaspoon cinnamon. Cut in ½ cup cold butter until crumbly. Sprinkle over the top of the cherry pie before baking.
- Brown sugar: Swap the granulated sugar for brown sugar to give the pie a subtle caramel flavor.
- Vanilla extract: 1 teaspoon of vanilla extract is a great way to add more flavor.
- Spices: Stir 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg into the filling for a warm and cozy vibe. You could also include ginger, cloves, and allspice.
- Bourbon: For a grown-up version, stir 1 to 2 tablespoons of bourbon into the filling.
Canned cherry pie is the perfect spring and summer dessert, but it’s also delicious in fall and winter.
Serve the pie at your next potluck, family gathering, or enjoy it as a holiday dessert on the 4th of July, Thanksgiving, and Christmas.
A scoop of fluffy vanilla ice cream is the classic way to serve cherry pie. A dollop of whipped cream is also a yummy option.
For a fancy twist, serve the pie with vanilla ice cream and cherry syrup. To make cherry syrup, simmer 3/4 cup tart cherry juice and 3/4 cup granulated sugar in a small saucepan over low heat for 15 minutes, until the sugar has dissolved and the syrup thickens.
How to store canned cherry pie
You can store any leftover cherry pie covered or in an airtight container in the fridge. It will keep for up to 4 days.
Let your pie cool completely on a wire rack. Then, cover the pe dish loosely with plastic wrap or tin foil and refrigerate.
Freeze canned cherry pie
Cherry pie freezes beautifully if stored correctly. Wrap the cooled pie in 2 layers of plastic wrap and then foil. Freeze for 4 months.
Store in the freezer for about 4 months. Defrost overnight in the refrigerator.
To serve the pie warm, reheat the pie at 350°F / 180°C / gas mark 4 for about 15 minutes or until warmed through.
More pie recipes
- Pumpkin Pie
- Sweet Potato Pie
- Key Lime Pie
- Chocolate Cream Pie
- Butterscotch Pie
- Lemon Meringue Pie
- Coconut Cream Pie
- Pumpkin Custard Pie
- Nutter Butter Pie
- Pumpkin Apple Pie by The Picky Eater
- 2 refrigerated pie crusts (1 bottom + 1 top crust)
- 1 can (14.5 oz / 411 g) pitted dark sweet cherries, drained
- 1 can (14.5 oz / 411 g) pitted red tart cherries, drained
- 3/4 cup / 150 g / 5.3 oz granulated sugar
- 1/4 cup / 30 g / 1 oz cornstarch
- 3/4 cup / 175 ml / 6 fl oz cherry juice (reserved from the drained cherries)
- 2 tbsp butter
- 1 tbsp lemon juice
- 1/2 tsp almond extract
- 1 large egg, set 2 tbsp egg white aside
- 1 tbsp milk
- 1 tbsp Turbinado sugar
- Preheat oven. Preheat your oven to 400°F / 200°C / gas mark 6.
- Thicken cherry juice. In a medium saucepan, whisk together the cornstarch and granulated sugar. Add the cherry juice and stir until combined. Stirring constantly, warm the mixture over medium-high heat and gently boil for 1 minute, until the cherry juice thickens and looks glossy. Remove from the heat and stir in the almond extract, lemon juice, and butter until melted and incorporated.
- Combine canned cherries and cherry juice. Place the drained canned cherries into a large mixing bowl. Add the thickened cherry juice and stir until well combined and the cherries are well coated. Set aside to cool while you prepare the pie crust.
- Prepare pie crust. Prepare the bottom crust by placing the bottom crust into a deep-dish 9-in / 23 cm pie plate. Let the dough overhang and don't crimp or flute the edges for now. Brush the bottom with a little egg white to protect the dough from becoming soggy later.
- Add cherry pie filling. Pour the cherry pie filling into the pie crust and spread out evenly with a wooden spoon.
- Create lattice pie topping. Use the other pie crust to arrange a lattice topping on top of the cherry pie filling. Use a pastry wheel to cut the rolled-out crust into strips. Then, thread the strips together, going over and under, to create the pattern. Trim the strips as needed once the lattice is on the pie. Finally, use the bottom crust edges to seal the lattice. Press the edges with the tines of a fork or flute/crimp as desired.
- Egg wash. Mix the egg and milk until smooth. Then lightly brush over the lattice crust and sprinkle with the Turbinado sugar.
- Bake cherry pie. Bake the pie for 20 minutes at 400°F / 200°C / gas mark 6. Then reduce the heat to 350°F / 180° / gas mark 4 and continue baking the pie for an additional 25 to 35 minutes. You want the crust to brown and the filling bubbling through the lattice.
Tip: If the edges of the crust brown too quickly, cover the pie with a pie shield or strips of aluminum foil halfway through baking.
- Cool & chill. Remove the canned cherry pie from the oven and let cool at room temperature for the filling to thicken, for at least 4 hours. The longer the pie sits, the thicker the fruit filling will be. Refrigerate the pie until ready to serve.
- Serve. Cut the pie into slices and serve with ice cream or sweetened whipped cream. You can eat cherry pie cold, at room temperature, or warm. Enjoy!
- Store. Store leftovers well covered and refrigerated and enjoy it within 4 to 5 days. If you'd like to rewarm it, heat a slice in the microwave for 15 to 20 seconds.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 187mgCarbohydrates: 41gFiber: 1gSugar: 21gProtein: 3g