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Easy Canned Cherry Pie Recipe

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Transform simple canned cherries into a bakery-worthy pie! This canned cherry pie recipe proves that convenient ingredients can create extraordinary desserts. Perfect for year-round baking when fresh cherries aren't in season.

canned cherries pie with enhanced filling recipe that combines cherry pie filling, fresh lemon, and almond extract, all baked in a buttery homemade
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A slice of canned cherry pie with a golden-brown crust and glossy red cherry filling on a white plate, placed on a white kitchen counter.
A slice of canned cherry pie with a golden-brown crust and glossy red cherry filling on a white plate, placed on a white kitchen counter.

More Than Just Filling

This cherry pie recipe with canned cherries goes beyond just opening a can. We're enhancing store-bought filling with fresh flavors that make it taste homemade. Whether you're a beginner baker or pie pro, this recipe delivers consistent, delicious results.

Why You Will Love This Recipe

Our canned cherry pie filling recipe succeeds where others fail - no soggy bottom, no runny filling, no bland taste. Using specific techniques and key additions, we transform basic canned filling into something special. Plus, it's perfect for last-minute dessert needs!

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Ingredients for Canned Cherry Pie

For the Filling:

  • Canned cherry pie filling
  • Fresh lemon juice
  • Almond extract
  • Vanilla extract
  • Cornstarch
  • Ground cinnamon
  • Pinch of salt

For the Crust:

  • All-purpose flour
  • Cold butter
  • Ice water
  • Salt
  • Sugar
  • Egg (for wash)

For Enhancement:

  • Cherry preserves
  • Turbinado sugar
  • Butter for dotting
Measured Canned cherry pie recipe ingredients in glass bowls on a white countertop, including canned cherry pie filling and spices.

Why These Ingredients Matter:

This cherry pie recipe from canned cherry pie filling relies on key additions. Fresh lemon brightens flavors, almond extract adds depth, and cornstarch ensures perfect thickness. These simple additions transform basic canned filling into something special.

See recipe card for quantities.

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How To Make Canned Cherry Pie Recipe

Crust Preparation

  1. Make the dough:
    • Cut cold butter into flour
    • Add ice water gradually
    • Form into discs
    • Chill 1 hour
  2. Roll and fit:
    • Roll bottom crust
    • Fit into pie plate
    • Trim edges
    • Chill while preparing filling
Mixing bowl with cold butter cubes being cut into flour for pie crust preparation.

Filling Enhancement

  1. Mix together:
    • Canned filling
    • Fresh lemon juice
    • Extracts
    • Cornstarch
    • Spices
  2. Layer flavors:
    • Add filling to crust
    • Dot with butter
    • Brush edges with egg
    • Add top crust

Final Steps

  • Cool completely
  • Finish pie:
  • Create vents
  • Brush with egg wash
  • Sprinkle sugar
  • Chill 15 minutes
  • Baking:
  • 425°F for 15 minutes
  • Reduce to 375°F
  • Bake 35-40 minutes

Substitutions

Core Swaps:

  • Regular canned filling → Premium brand
  • Almond extract → Vanilla
  • All-purpose flour → Pastry flour
  • Fresh lemon → Bottled juice

Crust Options:

  • Homemade → Store-bought
  • Butter → Shortening
  • White flour → Whole wheat
  • Regular → Gluten-free blend

Thickener Choices:

  • Cornstarch → Tapioca flour
  • Regular starch → Clear gel
  • Flour → Instant ClearJel

Dietary Needs:

  • Regular crust → Graham cracker
  • Butter → Plant-based
  • Sugar → Sugar alternatives
  • Egg wash → Plant milk

Pro Tip: When using store-bought crust with this canned cherry pie recipe, dock the bottom crust well and pre-bake for 10 minutes.

Recipe Variations

Classic Twists:

  • Cherry-Berry: • Mix with blueberries • Add raspberries • Include strawberries • Balance sweetness
  • Chocolate Cherry: • Add cocoa powder • Chocolate drizzle • Dark chocolate chunks • Chocolate crust
  • Almond Cherry: • Almond paste layer • Sliced almonds top • Amaretto glaze • Almond crust

Special Editions:

  • Holiday Style: • Add cranberries • Orange zest • Warming spices • Star cutouts
  • Cherry Crumble: • Streusel topping • Oat crunch • Brown sugar blend • Nuts optional

Equipment

Essential Tools:

  • 9-inch pie dish
  • Rolling pin
  • Mixing bowls
  • Pastry cutter
  • Sharp knife
  • Measuring tools
  • Pastry brush
  • Cooling rack

Pro Baking Tools:

  • Pie shield
  • Glass pie plate
  • Pastry mat
  • Dough scraper
  • Pie weights
  • Rolling guides
  • Lattice cutter

Storage Needs:

  • Airtight containers
  • Plastic wrap
  • Aluminum foil
  • Pie keeper

How To Store Canned Cherry Pie Recipe

Room Temperature:

  • 2 days covered
  • Use pie keeper
  • Away from heat/sun
  • Consume fresh if possible

Refrigeration:

  • Up to 5 days
  • Cover loosely
  • Avoid plastic wrap
  • Keep away from strong odors

Freezing:

  1. Unbaked:
    • Wrap thoroughly
    • Freeze up to 3 months
    • Bake from frozen
    • Add 15-20 minutes
  2. Baked:
    • Cool completely
    • Double wrap
    • Freeze up to 2 months
    • Thaw in fridge

Reheating:

  • Oven: 350°F, 15 minutes
  • Individual slices: 10 minutes
  • Add foil if browning
  • Cool slightly before serving

Remember: This canned cherry pie recipe freezes beautifully - make two and freeze one for later!

A Cherry Pie Secret Worth Sharing

Let me share something special about my cherry pie journey that transformed this simple canned cherry pie recipe. During a holiday baking marathon, I ran out of almond extract and, in desperation, steeped some cherry pits (saved from summer cherries) in warm cream for 30 minutes. After straining, I added this infused cream to the canned filling.

That happy accident led to the deepest, most complex cherry flavor imaginable - it added that elusive "fresh cherry" note that canned filling often misses. Now I keep a jar of dried cherry pits year-round just for this purpose. If you can't find cherry pits, a split vanilla bean steeped in the cream works beautifully too.

Note: Whether using cherry pits or vanilla bean, strain the cream thoroughly and let it cool before adding to your cherry pie filling recipe with canned cherries.

Ready to Bake Some Magic?

Now you're equipped to transform canned cherries into a pie that tastes like it's made from fresh fruit! Whether you're baking for a special occasion or just craving something sweet, this canned cherry pie recipe delivers bakery-worthy results. Remember the cream-steeping trick - it's what elevates this pie from good to unforgettable.

For more baking inspiration, try our Puff Pastry Apple Tart, or warm up with our classic Chocolate Pound Cake.

Share your pie creation with us! we'd love to see your take on this cherry classic!

Do not forget to pin the image and save it for later and leave us your honest review

FAQs

Should I add anything to canned pie filling?

Yes! Enhance your cherry pie recipe with canned cherries by adding:
Fresh lemon juice (brightens flavor)
Almond extract (deepens cherry taste)
Extra thickener if needed
Pinch of salt
Vanilla extract These additions make canned filling taste homemade.

How do you keep the bottom crust of a cherry pie from getting soggy?

For a crisp bottom crust in your canned cherry pie recipe:
Prebake bottom crust (blind bake)
Use glass pie dish
Bake on preheated baking sheet
Add cornstarch to filling
Don't overfill

How do you thicken canned fruit pie filling?

Thicken your cherry pie filling canned recipe by:
Adding 1-2 tablespoons cornstarch
Mixing in tapioca flour
Using ClearJel
Simmering filling briefly
Draining excess liquid first

Can I use canned cherries instead of fresh?

Absolutely! Canned cherries work perfectly for pie, especially when fresh aren't in season. This cherry pie recipe from canned cherry pie filling is specifically designed for canned cherries, offering consistent results year-round. Just remember to enhance the filling with extra flavoring for that homemade taste.

How to serve a canned cherry pie?

For the perfect serving of your cherry pie recipe with canned cherries, let it cool completely for 3 hours after baking, then warm individual slices slightly before serving. Top with a scoop of vanilla ice cream or freshly whipped cream - the contrast of warm pie and cold topping creates an irresistible combination. For clean, picture-perfect slices, use a sharp knife warmed in hot water and wiped clean between cuts. A dusting of powdered sugar or sprinkle of toasted almonds adds an elegant finishing touch that makes this canned cherry pie recipe feel extra special.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve withcanned cherry pie recipe:

A slice of canned cherry pie with a golden-brown crust and glossy red cherry filling on a white plate, placed on a white kitchen counter.

Easy Canned Cherry Pie Recipe

canned cherries pie with enhanced filling recipe that combines cherry pie filling, fresh lemon, and almond extract, all baked in a buttery homemade
4 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Amish dessert, canned cherries, canned cherry pie, cherry pie, homemade Swiss baking
Prep Time: 30 minutes
Cook Time: 50 minutes
1 hour 15 minutes
Total Time: 2 hours 35 minutes
Servings: 8
Calories: 410kcal
Cost: 15$

Equipment

  • 1 9-inch pie dish (Glass preferred for even baking)
  • 1 Rolling Pin
  • 1 Mixing bowls
  • 1 Pastry cutter
  • 1 Sharp knife
  • 1 Measuring tools
  • 1 Pastry brush
  • 1 Cooling rack

Ingredients

  • 2 cans 21 oz each cherry pie filling - Premium brand recommended
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt

For the Crust:

  • 2.5 cups all-purpose flour
  • 1 cup cold butter
  • 4-6 tablespoons ice water
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 egg - for wash

For Enhancement:

  • 2 tablespoons cherry preserves
  • 2 tablespoons turbinado sugar
  • 2 tablespoons butter for dotting

Instructions 

Make the Dough

  • Cut cold butter into flour mixture
  • Add ice water gradually
  • Form into discs
  • Chill for 1 hour

Prepare the Filling

  • Mix all filling ingredients
  • Let stand for 10 minutes

Assemble Pie

  • Roll bottom crust
  • Add filling
  • Top with second crust
  • Crimp edges

Final Steps

  • Brush with egg wash
  • Cut vents
  • Chill 15 minutes

Bake

  • 425°F for 15 minutes
  • Reduce to 375°F for 35-40 minutes

Nutrition

Serving: 185g | Calories: 410kcal (21%) | Carbohydrates: 56g (19%) | Protein: 4g (8%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg (18%) | Sodium: 300mg (13%) | Potassium: 175mg (5%) | Fiber: 2g (8%) | Sugar: 30g (33%) | Vitamin A: 615IU (12%) | Vitamin C: 3mg (4%) | Calcium: 25mg (3%) | Iron: 2mg (11%)

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4 from 1 vote (1 rating without comment)

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