Description

This Easy Canned Cherry Pie recipe offers a quick and delicious way to enjoy a classic dessert using convenient canned cherry pie filling. With a flaky double crust and a luscious, sweet-tart cherry filling thickened to perfection, this pie is perfect for any occasion. The recipe includes simple steps to prepare the filling, assemble the pie with a traditional or lattice crust, and bake it to golden perfection. Serve warm or cooled with whipped cream or vanilla ice cream for a satisfying treat.

Ingredients

Scale

For the Filling:

1 (21 oz) can of tart cherry pie filling
1/2 cup granulated sugar (adjust to taste)
2 tablespoons cornstarch (or flour as a thickener)
1 teaspoon lemon juice
1/4 teaspoon almond extract (optional)

For the Crust:

1 pre-made double pie crust (or homemade, if preferred)
1 egg (beaten, for egg wash)
1 tablespoon sugar (optional, for sprinkling on the crust)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and place a rack in the center position to ensure even baking of the pie.
Prepare the Filling: In a saucepan over medium heat, combine the canned tart cherry pie filling, 1/2 cup granulated sugar, and 1 teaspoon lemon juice. Mix 2 tablespoons of cornstarch with 2 tablespoons of water to form a slurry, then stir it into the filling mixture. Cook while stirring constantly until the filling thickens slightly. Remove from heat and stir in 1/4 teaspoon almond extract if using. Allow the filling to cool completely before assembling.
Prepare the Crust: Roll out the bottom pie crust and gently press it into a 9-inch pie pan. Trim the edges, leaving about 1/2 inch of overhang. Prick the bottom of the crust with a fork to prevent bubbles from forming during baking.
Assemble the Pie: Pour the cooled cherry filling into the prepared bottom crust. Roll out the second crust and place it on top. You can either cover the pie fully and cut small vents to allow steam to escape or create a decorative lattice crust by weaving strips of dough. Crimp the edges to seal the pie well.
Add Finishing Touches: Brush the top crust with the beaten egg wash to promote a golden, shiny finish. Sprinkle 1 tablespoon sugar over the top if desired for extra sweetness and sparkle.
Bake the Pie: Place the assembled pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes. Bake until the crust is golden brown and the filling is bubbling through the vents.
Cool and Serve: Remove the pie from the oven and let it cool completely for at least 2 hours. This allows the filling to set properly. Serve slices with whipped cream or vanilla ice cream for an extra special touch.

Notes

Adjust the sugar in the filling to your taste depending on the sweetness of the canned cherry filling.
Using cornstarch helps to thicken the filling, but flour can be substituted if preferred.
The almond extract is optional but adds a nice depth of flavor that complements the cherries.
Pricking the bottom crust prevents bubbling and ensures an even bake.
Allowing the pie to cool fully is essential for clean slicing and proper filling consistency.
Using a baking sheet under the pie helps catch any filling spills and keeps your oven clean.