canned cherry pie recipe
The Best canned cherry pie recipe
I love this recipe because it’s versatile—you can serve it straight from the oven, let it cool slightly for a firmer texture, or even freeze it for later. It’s perfect for holidays like Thanksgiving or Christmas, but honestly, it’s just as good for everyday meals. The cherries are packed with antioxidants, and the natural sweetness cuts through the richness of the pie, making it feel lighter than you’d expect. Plus, it’s a great way to use up a whole can of cherries, whether they’re fresh-picked from a local farm or frozen from a trusted brand. My husband always says it’s the only dessert he’ll eat with his pie, and I get why—it’s that good.
Classic Canned Cherry Pie with Vanilla Cream
A delightful pie featuring canned cherries in a tangy sauce, topped with a creamy vanilla filling. Perfect for a warm dessert.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold water
- ½ cup unsalted butter, cold and cubed
- 2 cans (20 oz each) pitted canned tart cherries, undrained
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1 tbsp all-purpose flour
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp cold water
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Combine flour, salt, sugar, and cold butter in a bowl. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water and mix until dough forms. Chill dough for 30 minutes. -
2
Roll out the dough on a lightly floured surface to fit your pie dish. Prick the bottom and sides with a fork. Place dough in the pie dish and chill again for 10 minutes. -
3
In a saucepan, combine cherries, sugar, lemon juice, vanilla extract, cornstarch, and flour. Simmer over medium heat for 10 minutes, stirring until thickened. Cool slightly. -
4
Whisk heavy cream, sugar, and cornstarch together in a bowl. Gradually add cold water while whisking. Cook over low heat until thickened. Cool before whipping with vanilla extract. -
5
Pour cherry filling into the prepared pie crust. Top with whipped vanilla cream. Bake at 375°F (190°C) for 45–50 minutes, or until the crust is golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry brush
- Pie dish (9-inch)
- Mixing spoon
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter crust, use a pre-made pie crust or a store-bought one.
- Adjust sugar to taste; tart cherries may need less sweetener.
- Whip the vanilla cream just before adding it to the pie for a fluffier texture.
Substitutions
- Replace heavy cream with half-and-half for a lighter option.
- Use frozen cherries (thawed) if canned cherries are unavailable.
Watch Video Of How Classic Canned Cherry Pie with Vanilla Cream Works
❓ Frequently Asked Questions About Canned Cherry Pie with Vanilla Cream
What is the best way to prepare canned cherries for cherry pie?
To prepare canned cherries for cherry pie, start by draining them well and reserving the juice. Rinse the cherries under cold water to remove any remaining syrup or impurities. If the cherries are pitted, do so now or use pre-pitted ones. For a lighter texture, you can drain the cherries through a fine-mesh strainer and squeeze out any excess moisture. Stir the reserved juice back in if you want a richer flavor.
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Can I substitute fresh cherries for canned cherries in a cherry pie recipe?
Yes, you can substitute fresh cherries, but they require a different approach. Fresh cherries should be washed, pitted, and cooked with a bit of sugar and lemon juice to soften them. A common method is to simmer them in a mixture of water, sugar, and a splash of lemon juice until they break down. Fresh cherries can be used directly in the pie filling, but they may need additional time to cook and thicken properly.
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How do I ensure my cherry pie filling is perfectly thick?
To achieve a perfectly thick cherry pie filling, follow these key steps:
1. Cook thoroughly: Simmer the cherries with sugar and lemon juice until they break down and form a jam-like consistency.
2. Adjust sugar: Add sugar gradually—start with the recipe’s amount, then taste and add more if needed. The filling should coat the back of a spoon.
3. Use a roux (optional): For extra thickness, mix 1 tablespoon of flour with 2 tablespoons of cold water, then stir into the simmering filling.
4. Let it rest: After baking, let the pie cool slightly before serving to allow the filling to set further.
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Why does my cherry pie filling sometimes turn out too runny?
A runny cherry pie filling can happen due to a few common reasons:
– Insufficient cooking time: Ensure the cherries are fully broken down and thickened. Simmer for at least 15–20 minutes, stirring occasionally.
– Too little sugar: Check the recipe and adjust sugar levels if needed—too much water evaporates, leaving a thinner filling.
– Overmixing: Stirring too much while cooking can release more liquid. Stir only when necessary.
– Lack of acidity: If the cherries are too sweet or lack lemon juice, the filling may not thicken properly. Balance sweetness with acidity.
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How can I prevent the pie crust from becoming soggy?
To keep your pie crust firm and prevent sogginess:
1. Chill the crust before filling: Place the unbaked pie crust in the fridge for at least 1 hour before adding the filling.
2. Use a small amount of filling: Fill the crust no more than halfway to reduce moisture exposure.
3. Bake with a pie shield: Use a pie shield or aluminum foil to cover the top crust during the first 15–20 minutes of baking to prevent direct heat from melting the crust.
4. Pre-bake the crust: Bake the crust alone for 10–12 minutes before adding the filling to ensure it’s firm.
5. Cool properly: Let the pie cool in the oven for 1–2 hours before serving to allow the filling to set.
