Description
This Easy Canned Cherry Pie Recipe is a quick and delicious way to enjoy a classic cherry dessert using canned tart cherry pie filling. The recipe features a buttery pie crust with a sweet-tart cherry filling thickened perfectly with cornstarch and flavored with a hint of almond extract. Perfect for any occasion, it yields a beautifully golden, bubbling pie that’s ready in under an hour of baking time.
Ingredients
Scale
For the Filling:
- 1 (21 oz) can of tart cherry pie filling
- 1/2 cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch (or flour as a thickener)
- 1 teaspoon lemon juice (for brightness)
- 1/4 teaspoon almond extract (optional but recommended)
For the Crust:
- 1 pre-made double pie crust (or homemade, if preferred)
- 1 egg (beaten, for egg wash)
- 1 tablespoon sugar (optional, for sprinkling on the crust)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and position a rack in the center for even baking.
- Prepare the Filling: In a saucepan, combine the canned tart cherry pie filling, granulated sugar, and lemon juice. Mix the cornstarch with 2 tablespoons of water to create a smooth slurry, then stir this into the filling mixture. Heat over medium heat, stirring constantly until the filling thickens slightly. Remove from heat and stir in almond extract if using. Allow the filling to cool completely.
- Prepare the Crust: Roll out the bottom pie crust and press it firmly into a 9-inch pie pan. Trim edges, leaving about 1/2 inch overhang. Prick the bottom crust gently with a fork to prevent bubbling during baking.
- Assemble the Pie: Pour the cooled cherry filling evenly into the crust-lined pie pan. Roll out the second pie crust and cover the pie fully or create a lattice design by weaving strips of dough on top. Cut small vents in the top crust if covering fully. Crimp the edges to seal the pie well.
- Add Finishing Touches: Brush the top crust evenly with the beaten egg to achieve a glossy, golden finish. Sprinkle with sugar if desired for added sweetness and texture.
- Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling bubbles through the vents.
- Cool and Serve: Allow the pie to cool completely on a wire rack for at least 2 hours so the filling sets properly. Slice and serve plain or with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Adjust sugar in the filling according to your preference for sweetness or tartness.
- If cornstarch is unavailable, all-purpose flour can be used as a thickener but may require slightly longer cooking time.
- Let the filling cool completely before adding to the crust to prevent soggy dough.
- Chilling the assembled pie for 30 minutes before baking can help maintain crust shape, especially if making a lattice crust.
- Use a baking sheet under the pie to catch any bubbling filling spills and protect your oven.
- Leftover pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
