cherry pie recipe with canned cherries

The Best cherry pie recipe with canned cherries

Classic Canned Cherry Pie with Buttery Crust

4.9 from 1962 votes

A comforting, no-fuss cherry pie made with canned cherries and a flaky, golden crust. Perfect for a quick dessert that feels like a special occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

• 2 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• 1 tbsp ice water

For the Filling

• 2 (20 oz) cans pitted tart cherries, undrained
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

👨‍🍳Directions

1. 1
   Preheat oven to 375°F. In a large bowl, combine flour and salt. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. 2
   Add ice water 1 tablespoon at a time, mixing until the dough just comes together. Divide dough into two equal pieces, flatten slightly, and wrap each in plastic. Chill for 30 minutes.
3. 3
   Preheat oven to 425°F. Roll out one dough piece to fit a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough, crimp edges, and chill while preparing the filling.
4. 4
   In a saucepan, combine cherries, sugar, vanilla, and lemon juice. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened. Cool slightly before pouring into the crust.
5. 5
   Roll out the second dough piece and place on top of the pie. Trim any excess, then cut slits in the top crust to allow steam to escape. Bake for 45–50 minutes until the crust is golden and the filling is bubbling.

🔧Equipment

• Mixing bowls
• Rolling pin
• Pie dish (9-inch)
• Whisk
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 35🧂Sodium: 550🌾Total Carbs: 55🥦Dietary Fiber: 3🍬Sugars: 45🥩Protein: 5

📝Notes

Tips: For extra richness, brush the crust with melted butter before baking. If the filling is too thick, add a splash of water or apple juice to loosen it. Serve warm with vanilla ice cream or whipped cream.

❓ Frequently Asked Questions About Canned Cherry Pie with Buttery Crust

How do I adjust the sweetness if my cherries aren’t as tart as I’d like?

Use a 1:1 ratio of vanilla sugar or brown sugar to replace the granulated sugar in the crust. For example, if the recipe calls for 1 cup sugar, add ½ cup brown sugar and ½ cup vanilla sugar. Taste as you go—start with less sweetness and add gradually.

Can I use fresh cherries instead of canned?

Yes, but you’ll need to adjust the method. Rinse and drain fresh cherries, then simmer them in a little water with a splash of lemon juice until they soften (about 10 minutes). Drain well before filling the pie. If you prefer, you can also use a mix of fresh and canned for a balance of tartness and texture.

What if my pie crust turns out too crispy?

A crispy crust is normal, but if you want it slightly softer, brush the bottom with a little melted butter or a thin layer of cream cheese before adding the filling. Alternatively, chill the pie for at least 2 hours before serving to let the crust set.

How can I make this pie extra gooey?

For a richer texture, sprinkle a pinch of cinnamon or a dash of nutmeg over the filling before baking. Another trick is to add a swirl of whipped cream or a dollop of mascarpone cheese in the center before baking. Both methods create a lighter, fluffier crust.