This cherry pie recipe uses canned cherry pie filling for a dessert that comes together in minutes but tastes like it took hours. The sweet-tart filling pairs with a buttery, flaky crust, making it a reliable choice for beginners and busy bakers alike. Because the filling is already thickened and sweetened, you skip the pitting, juicing, and reducing steps—just assemble, bake, and enjoy a classic American pie.
Ingredients
- 1 box (14.1 oz / 400 g) refrigerated pie crusts (2 crusts), or homemade double crust
- 1 can (21 oz / 595 g) cherry pie filling (about 2 cups)
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon cornstarch (if you want a thicker filling)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Preheat your oven to 425°F (220°C). Place one pie crust into a 9-inch (23 cm) pie pan, pressing it gently into the bottom and sides. Trim the overhang to about 1/2 inch (1 cm) beyond the rim.
- In a medium bowl, stir the cherry pie filling with the almond extract (if using) and cornstarch (if using). The cornstarch helps thicken the filling if it seems too runny—this is especially helpful if you like a firmer slice. Pour the filling into the prepared crust, spreading it evenly.
- Place the second crust over the filling. You can simply lay it flat, or cut it into strips for a lattice top. If using a full top crust, crimp the edges with your fingers or a fork to seal. Cut 4-5 small slits in the top to let steam escape.
- Brush the top crust lightly with the beaten egg, then sprinkle with sugar. This gives a golden, shiny finish.
- Place the pie on a baking sheet to catch any drips. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the crust edges brown too quickly, cover them with foil or a pie shield.
- Cool on a wire rack for at least 2 hours before slicing. This allows the filling to set; cutting too early will result in a runny mess.
Tips
- Thicken the filling: Canned pie filling is already thickened, but some brands are juicier than others. If you prefer a firm slice, stir in 1 tablespoon of cornstarch before baking. You can also add a squeeze of lemon juice to brighten the flavor.
- Prevent soggy bottom: Bake the pie on the lowest oven rack for the first 15 minutes to help the bottom crust crisp up. Using a glass pie dish also helps you check browning.
- Substitute crust: If you don’t have refrigerated crusts, use a frozen deep-dish pie shell for the bottom and a crumb topping (streusel) instead of a top crust—just reduce the bake time by 5 minutes.
- Common mistake: Don’t skip the cooling time. The filling needs to set; if you cut too soon, it will run out. Also, do not overmix the filling with cornstarch—just fold it in gently.
Serving Suggestions
Serve warm (but not hot) with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream. For a classic diner feel, pair it with a slice of sharp cheddar cheese—a tradition in some parts of the U.S. It’s also delicious with a cup of coffee or cold milk.
Variations
- Lattice top: Cut the second crust into 1-inch strips and weave them over the filling for a rustic look.
- Streusel topping: Mix 1/2 cup flour, 1/2 cup brown sugar, and 4 tablespoons cold butter until crumbly; sprinkle over the filling instead of a top crust.
- Add spices: Stir in 1/4 teaspoon cinnamon or nutmeg with the filling for extra warmth.
- Mini pies: Use a muffin tin and small rounds of crust to make hand-held cherry pies; bake for 20-25 minutes at 375°F (190°C).
Storage and Reheating
Store leftover cherry pie loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual slices for 20-30 seconds. The crust will lose some crispness in the microwave, so oven reheating is preferred. You can also freeze the baked pie for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a homemade crust instead of refrigerated? Absolutely. Use your favorite double-crust recipe—just make sure it’s chilled before rolling. The baking time remains the same.
Should I pre-bake the bottom crust? No, this recipe does not require blind baking because the filling is already thickened and the bake time is long enough to cook the bottom crust thoroughly.
Why is my pie runny after baking? This usually happens if the pie wasn’t cooled long enough, or if the filling was too thin. Let it cool for at least 2 hours, and next time add 1 tablespoon of cornstarch to the filling before baking.
Can I use fresh cherries instead of canned filling? Yes, but you’ll need to make a stovetop filling first: cook 4 cups pitted fresh cherries with 1/2 cup sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice until thickened. Then proceed with the recipe.
Do I need to refrigerate the pie after it’s baked? If you have leftovers, refrigerate them after 2 hours at room temperature. The filling contains sugar, but refrigeration helps prevent spoilage, especially in warmer climates.
Can I make this ahead of time? Yes, you can assemble the pie (without the egg wash) and refrigerate it for up to 24 hours before baking. Add the egg wash just before baking, and add 5 minutes to the bake time.
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- Brioche vs Challah: What’s the Difference?
- Brioche in English: A Step-by-Step Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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