Perfectly buttery and flaky, this Classic Homemade Canned Cherry Pie Recipe is sweet, tangy, and bursting with luscious cherries! This quick, simple, and great dessert for any occasion is made with canned cherry pie filling. For the best delight, serve it warm beside vanilla ice cream or whipped cream.
Table of Contents
Why You Would Like This Recipe
- It is quick and easy and made with Pillsbury pie crusts and a canned cherry pie filling.
- Perfectly Sweet & Tart balances the cherry taste with traces of vanilla and almond.
- Golden, buttered crust bakes flaky and crisp with a lovely golden top.
- Excellent for Every Situation – A traditional dessert for holidays, get-togethers, or weekday snacks.
Ingredients
Regarding the Pie Fill-in:
- An easy shortcut to a great filling is canned cherry pie filling.
- The vanilla extract improves the sweetness.
- Optional almond extract brings depth and a subdued nutty taste.
- Optional cornstarch helps thicken the filling if needed.
Regarding the Crust:
- One flaky, perfect crust choice is Pillsbury Refrigerated Pie Crusts.
- Beaten eggs (for an egg wash) give the crust a lovely golden hue.
- On top, for more sweetness and texture, sprinkle ground sugar.
- Butter (Optional, Cubed) : Dotting the filling enriches the stuffing.
👉 The complete ingredient list with measurements is in the recipe card below!
If you want a foolproof homemade crust, check out this guide on Crisco Pie Crust Recipe.
Making Canned Cherry Pie: Methods
First step: Preheat the Oven
Set your oven to 375°F (190°C).
Second step: Get the Pie Filling Ready
Combine canned cherry pie filling, vanilla, and almond extracts in a mixing dish. Mix in one spoonful of cornstarch to help thicken a filling that is too watery.
Third Step: Roll Out the Dough
Fit one pie crust carefully in a 9-inch pie plate.
Fourth step: Top the Pie
Load the cherry pie filling into the crust. Dot extra richness with butter cubes.
Step Five: Top the Pie
Over the filling lay the second pie crust.
Edge crimp to seal.
Cut little openings on top for steam escape.
For a decorative display, instead, design a lattice pattern.
Sixth step: Sugar Topping and Egg Wash
For a crispy, golden finish, brush the top crust with beaten egg, then scatter with granulated sugar.
Third step: Bake
Arrange the Pie on a baking sheet and bake until the filling bubbles and the crust are golden brown for forty to forty-five minutes.
Step 8: Cool and Present
At least two hours should pass before cutting the Pie. Present warm together with vanilla ice cream or whipped cream!
Pro Advice on Creating the Recipe
- Use cornstarch if needed; stir a bit if your cherry filling is too runny.
- Before rolling out a Flakier Crust, chill the pie dough.
- Avoid a soggy bottom by lightly brushing the bottom crust with egg white before adding the contents.
- Customize It: Add cinnamon or a few drops of lemon juice for a better taste.
Serving Techniques
- A popular combo that accentuates the warm cherry taste is vanilla ice cream.
- Whipped cream is light and creamy for the ideal harmony.
- As a breakfast treat, have a piece of coffee first thing in the morning.
- Drizzling chocolate sauce can give a rich variation.
Make Ahead and Organization for Storage
Reserving Leftovers
Store for up to two days at room temperature in an airtight container; refrigerate for up to four days.
Freezing
Freeze the unbaked Pie covered firmly in foil and plastic wrap for up to two months. Bake frozen at 375°F for 50 to 55 minutes.
Retaking
Reheat slices in the microwave for thirty seconds or in the oven set at 350°F for ten minutes.
Frequencies of Questions
Can I use a Homemade Cherry Pie Filling?
Sure! To prepare your filling from fresh or frozen cherries, boil them with sugar and cornstarch.
Might I Substitute Puff Pastry for Pie Crust?
Correct! The flakier, lighter crust produced by puff pastry will reflect this.
Suppose I Run Out of Almond Extract
You could add more vanilla essence or skip it.
Could I Turn This into Little Hand Pies?
Certainly! Cut out little dough circles, stuff with cherry filling, and bake till brown.
Conclusion
Easy and great, this canned cherry pie provides traditional homemade tastes with little work involved. You’re making it for a simple evening treat or a holiday; this Pie is usually a crowd-pleaser. Good times! 🍒✨
Canned Cherry Pie
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Baking sheet
Ingredients
Pie Filling
- 2 cans cherry pie filling 21 oz each
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional for extra flavor
- 1 tbsp cornstarch if a thicker filling is desired
Pie Crust
- 2 Pillsbury refrigerated pie crusts or homemade pie dough
- 1 egg beaten, for egg wash
- 1 tbsp granulated sugar for topping
- 1 tbsp butter cubed, optional for extra richness
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine canned cherry pie filling, vanilla extract, and almond extract. If the filling is too runny, mix in 1 tablespoon of cornstarch.
- Place one pie crust into a 9-inch pie dish, pressing gently to fit.
- Pour the cherry pie filling into the crust. Dot with butter cubes for extra richness.
- Place the second pie crust over the filling, crimp the edges to seal, and cut small slits on top for steam to escape. Alternatively, create a lattice pattern for a decorative look.
- Brush the top crust with beaten egg and sprinkle with granulated sugar for a golden, crispy finish.
- Place the pie on a baking sheet and bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling.
- Let cool for at least 2 hours before slicing. Serve warm with vanilla ice cream or whipped cream!