Cherry Pie From Canned Cherries

Simple and delicious cherry pie recipe made using canned cherries! This easy to make recipe produces a classic cherry pie flavor using only common ingredients.

Who doesn’t love cherry pie? If you are looking for a simple and amazing tasting cherry pie recipe using canned cherries then this is the one for you.

Cherry pie is one of me and my husband’s favorites so we make it year-round. So when cherries aren’t in season, using canned cherries is a great way to go.

And for this recipe, you can use whichever type of cherries you prefer. I tend to go with tart cherries, but if you have a sweet tooth, canned sweet cherries can be used too.

Aside from the canned cherry, this recipe only requires a handful of kitchen staples, so you probably already have everything you need in your pantry.

You will find the simple step by step instructions below, as well as some tips that will help you make a flavor packed cherry pie.

How to Bake Cherry Pie using Canned Cherries

So like I was saying, you can use any brand and type of canned cherries you have on hand, but I do prefer using tart cherries.

The flavor really pops and tastes just like a classic cherry pie made with fresh cherries. If you do go with sweet cherries, taste test your filling after using half the called for sugar and add more according to taste.

That way you will avoid going too sweet with your cherry filling.

Related: How long does cherry pie last

Ingredients

The recipe instructions below call for premade pie crust. But you can absolutely make homemade crust for this recipe.

It really comes down to how much time you have to make your pie. If you want to make a homemade crust, this recipe is one of my favorites.

But other than that, this recipe is super easy and straight forward. Make sure to save it or pin it because you will be wanting to make this recipe again and again.

• Canned cherry
• Granulated sugar
• Cornstarch
• Salt
• Almond extract or Vanilla extract
• Butter
• Pie crusts

Substitutions and Alternatives

While I made sure to go with common ingredients for this recipe, there still may be something you are all out of.

Here are some of the most common ingredients I get asked to provide substitutions for. Keep in mind that they all will work in this recipe, but they may alter the texture or flavor a bit.

Cornstarch: Cornstarch is used to provide thickness to your cherry pie filling. Without a thickener, your filling will be way too runny. So if you are out of cornstarch use all-purpose flour, cassava flour, tapioca flour, or even coconut flour instead.

Unsalted Butter: If you only have salted butter you can use it in your pie. But you will want to omit the added salt. You can also go with ghee or margarine in a pinch.

Sugar: Sugar gives your pie that wonderful sweetness that pairs so well with tart cherries. So if you are out of granulated sugar, you will want to use an alternative sweetener. You can use palm sugar, cane sugar, and even brown sugar in a pinch.

Almond Extract: In the ingredient list you will find both almond extract and vanilla extract as options. Almond extract is my recommendation but this is the most frequent ingredient I am asked to provide a substitute for. So if you have vanilla extract, that can be used instead. You can also use any other nut extract if you have it one hand.

More Ideas: Substitutes for almond extract in cherry pie

Instructions

This recipe yields one 9″ pie. Prep time is around ten to fifteen minutes and bake time is about forty-five minutes.

To make this recipe, you will need a sauce pan, 9″ pie pan, and a wooden spoon. So once you have all your ingredients and tools it’s time to get baking!

Step 1: Preheat oven to 425 degrees.

Step 2: Pour entire contents of canned cherries into sauce pan along with your cornstarch, salt, and granulated sugar. Stir until your cherries are completely coated.

Step 3: Bring sauce pan to medium high heat. Continue to cook your cherry mixture until it has bubbled for at least one minute while stirring constantly. Stove temperatures vary, but this usually takes me about ten minutes. Your cherry pie filling should now be thick. Remove from heat.

Step 4: Stir in your almond extract until well combined.

Step 5: Add one pie crust to pie pan. Trim excess dough from edges.

Step 6: Pour pie filling into crust.

Step 7: Add slices of butter evenly to top of pie filling.

Step 8: Add second pie crust to the top of your pie. Pinch together edges using your fingers. Add tinfoil to edges of pie crust.

Note: You can either cut slits, vent holes, or do a lattice top crust. The choice is your, but your pie needs at least slits cut before baking.

Step 9: Bake for 10 minutes. Reduce the heat to 350 degrees and bake for an additional 30-35 minutes. Your pie is done when your crust is golden brown and your filling is bubbling up.

Step 10: Carefully remove from oven and cool on a wire rack. Serve warm and enjoy!

Recipe Notes

When using canned cherries, the final color of your pie filling will not be as bright red as those made with premade filling. It doesn’t effect the taste but if you want to get red in your filling you have a couple options.

You can throw in a handful of blueberries or raspberries when making your filling, or go with red food coloring. If using food coloring, add a few drops when stirring in your extract until desired color is achieved.

Related: How to freeze cherry pie

This pie is perfect for serving topped with ice cream or whipped cream. Simply add your ice cream or whipped cream right before serving.

This pie can be stored covered in your refrigerator for up to five days. And it can be stored at room temperature, covered, overnight.

Related: How to reheat cherry pie