Let’s be honest – making a homemade cherry pie from scratch can feel like a huge task, especially when you’re juggling work deadlines or trying to put together a last-minute dessert for unexpected guests. Between pitting fresh cherries and getting the filling consistency just right, it’s enough to make anyone reach for the store-bought option instead.
That’s why this cherry pie recipe using canned filling is such a game-changer: it’s quick and reliable, gives you that classic cherry pie taste everyone loves, and lets you skip the most time-consuming steps without sacrificing flavor.
Why You’ll Love This Cherry Pie
- Quick preparation – Using canned filling and pre-made pie crusts means you can have this pie ready for the oven in just 15 minutes – perfect for last-minute dessert needs.
- Beginner-friendly – With just 4 ingredients and simple assembly steps, this recipe is perfect for novice bakers or anyone who wants to avoid complicated baking processes.
- Year-round availability – No need to wait for cherry season – you can make this classic pie any time of year thanks to the convenience of canned filling.
- Reliable results – Using pre-made components takes the guesswork out of baking, giving you consistent, delicious results every time you make it.
What Kind of Cherry Filling Should I Use?
When it comes to canned cherry pie filling, you’ll typically find two main varieties at the grocery store: regular sweet cherry and tart cherry (sometimes labeled as “sour cherry”). The tart cherry filling tends to have a deeper, more complex flavor that many bakers prefer, while sweet cherry filling offers a more mellow, kid-friendly taste. Both options work perfectly fine in this recipe, so choose based on your personal preference. If you’re shopping for filling, look for cans that are packed full of whole cherries rather than mostly sauce – you can usually tell by gently shaking the can to feel how many whole cherries are inside. For an extra special touch, you can even mix one can of each type to create a balanced sweet-tart flavor profile.
Options for Substitutions
This simple cherry pie recipe can be adapted with several easy swaps:
- Store-bought pie crusts: While pre-made crusts are super convenient, you can use a homemade pie crust if you prefer. You’ll need enough dough for a bottom and top crust. If you’re in a real pinch, you could even use frozen puff pastry, though the texture will be different.
- Canned cherry filling: You can swap the canned filling with other fruit pie fillings like apple, blueberry, or mixed berry. If using a different filling, keep the amount the same (42 oz total).
- Milk: For the wash on top of the pie, you can use beaten egg instead of milk – this will give you a shinier, more golden brown crust. Heavy cream works too.
- Sugar: The sugar topping is flexible – try coarse sugar for extra crunch, or cinnamon sugar for a warm spice note. You can even skip it if you prefer a less sweet crust.
Watch Out for These Mistakes While Baking
The biggest challenge when making a cherry pie with canned filling is preventing a soggy bottom crust – preheating your baking sheet in the oven and placing the pie directly on it helps create a crispy base that holds up to the filling. A common error is not venting your top crust properly, so be sure to cut several slits or decorative holes to let steam escape during baking, preventing a bubble-up mess or soggy result. To avoid a pale, undercooked crust, brush the top with milk and sprinkle with sugar before baking, and don’t forget to bake until you see the filling bubbling through the vents – this usually takes about 45-50 minutes at 375°F. For the best results, let your pie cool for at least 3 hours before slicing, as this allows the filling to set properly and gives you clean, photo-worthy slices.
What to Serve With Cherry Pie?
Cherry pie is one of those desserts that’s great on its own, but adding a few simple sides can make it even better! A scoop of vanilla ice cream is the classic choice – the cold, creamy ice cream creates such a nice contrast with the warm pie and sweet cherries. If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even a drizzle of warm vanilla sauce works great too. For a morning or afternoon treat, serve your cherry pie with a hot cup of coffee or tea to balance out the sweetness.
Storage Instructions
Counter Storage: Your freshly baked cherry pie can hang out on the counter for about 2 days when covered with foil or plastic wrap. Just make sure it’s completely cooled before covering it up to prevent condensation from making the crust soggy.
Refrigerate: For longer storage, pop your pie in the fridge where it’ll stay good for up to 5 days. Cover it well with plastic wrap or place it in an airtight container to keep it fresh and prevent it from absorbing other flavors from the fridge.
Freeze: This pie freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 4 months. When you’re ready to enjoy it, thaw overnight in the fridge.
Warm Up: If you like your pie warm, pop individual slices in the microwave for 20-30 seconds, or place the whole pie in a 350°F oven for about 15 minutes. Just keep an eye on it to make sure the crust doesn’t get too brown!
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 10-15 g
- Fat: 70-80 g
- Carbohydrates: 230-250 g
Ingredients
- 1 package (14.1 oz) chilled pie crusts (2 pieces), softened per package instructions
- 2 cans (21 oz each) cherry filling for pie
- 1 teaspoon milk
- 1 teaspoon sugar
Step 1: Prepare the Pie Crusts
Start by preheating your oven to 425°F.
Follow the instructions on the box to prepare the pie crusts for a Two-Crust Pie, utilizing a 9-inch glass pie plate.
Ensure the bottom crust is nicely fitted inside the pie plate and is ready to hold the filling.
Step 2: Add the Pie Filling and Top Crust
Spoon your desired pie filling into the crust-lined plate evenly.
Place the second crust over the top, then seal the edges by pressing them together.
Flute the edges for a decorative touch if desired.
Brush the top crust lightly with milk and sprinkle with sugar for additional flavor and a beautiful finish.
Use a sharp knife to carefully cut slits in several places on the top crust to allow steam to escape during baking.
Step 3: Bake the Pie
Place the pie in the preheated oven and bake for 40 to 45 minutes, or until the crust is golden brown.
To prevent excessive browning of the crust edges, cover them with strips of foil after the first 15 to 20 minutes of baking.
This will ensure an evenly browned pie.
Step 4: Cool and Serve
Once baked to perfection, remove the pie from the oven and allow it to cool for at least 1 hour before serving.
This cooling period helps the filling set and makes the pie easier to slice.
Enjoy your homemade pie!