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Slice of cherry pie lifted from the pan, showing thick cherry filling and flaky layers of crust.
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Cherry Pie with Canned Cherries

A simple cherry pie made with both canned and frozen cherries for rich flavor, balanced sweetness, and a beautifully thick slice every time.
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings 8 slices
Author Deb Clark

Ingredients

  • 1 can 21 ounces cherry pie filling
  • 2 cups frozen pitted cherries don’t thaw
  • ¼ cup granulated sugar adjust depending on tartness of frozen cherries
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional, but adds magic
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 2 prepared pie crusts store-bought or homemade
  • 1 tablespoon butter cut into small pieces
  • 1 egg beaten with 1 tablespoon water (for brushing the top crust)
  • Coarse sugar for sprinkling

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl, stir together the canned pie filling and frozen cherries.
    Cherry pie filling mixed with canned cherries and frozen cherries in a white bowl with cornstarch, sugar, and vanilla nearby.
  • Add sugar, cornstarch, vanilla, almond extract, lemon juice, and salt. Mix gently until the cherries are coated — it’ll look glossy and gorgeous.
    Cherry pie filling fully mixed in a bowl, showing thickened juices and whole cherries before adding to the crust.
  • Roll out one pie crust and place it in a 9-inch pie plate. Pour in the cherry mixture and dot with butter.
    Cherry pie filling poured into an unbaked pie crust with small pieces of butter placed on top before baking.
  • Top with the second crust (or make a lattice if you’re feeling fancy). Trim and crimp the edges to seal. Brush the top with the egg wash and sprinkle with coarse sugar.
    The top of an unbaked pie crust being with egg wash before baking.
  • Place the pie on a foil-lined baking sheet (to catch juicy overflow) and bake for 20 minutes at 400°F.
  • Lower the heat to 350°F and bake another 35–40 minutes, until the crust is golden brown and the filling is bubbling through. Keep an eye on the crust, cover with foil if it's getting too brown.
  • Cool at least 3 hours before slicing — it needs time to set up. (I know, the waiting is the hardest part.)

Notes

This pie freezes well - baked or unbaked. 
  • Unbaked: Assemble the pie, wrap tightly, and freeze. Bake straight from frozen, adding about 15–20 extra minutes. Tent with foil if the crust is getting too brown.
  • Baked: Cool completely, wrap well, and freeze up to 3 months. Thaw overnight in the refrigerator and warm slightly in the oven before serving.
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