Easy Canned Cherry Pie Recipe

You don’t need a summer farmer’s market haul or a pie contest ribbon to make an insanely good cherry pie. What you do need? A can opener, a chilled pie crust, and a craving for something sweet and sticky with just the right hit of tart.

This cherry pie is for people who want dessert to hit hard and come together fast. It’s no-fuss, no-pit, and dangerously easy to throw together. But let me be clear: just because we’re skipping the cherry pitting doesn’t mean we’re skipping the flavor. We’re layering in subtle almond, a little lemon for brightness, and just enough cinnamon to round everything out.

And the crust? Flaky. Buttery. Golden. Like it was made in a bakery, not your apartment kitchen after a long day.

Let’s get into it.

What You’ll Need

Here’s everything you’ll need to make this pie happen. If you’ve got a stocked pantry, chances are you already have most of it.

Ingredients

For the filling:

Ingredient	Amount	Notes
Cherry pie filling	2 cans (21 oz each)	Look for one without high fructose corn syrup
Lemon juice	1 tbsp	Fresh is great, bottled is fine too
Almond extract	¼ tsp	Optional, but highly recommended
Ground cinnamon	⅛ tsp	Just a touch for warmth

For the crust (or store-bought if that’s your vibe):

Ingredient	Amount	Notes
All-purpose flour	2½ cups	Don’t scoop, spoon and level
Unsalted butter	1 cup, cold and cubed	Keep it cold for flakiness
Vegetable shortening	¼ cup	Adds tenderness
Salt	½ tsp	Always
Ice water	6–8 tbsp	Add slowly
Egg	1, beaten	For brushing the crust
Coarse sugar	2 tbsp	For that golden sparkle

Tools You’ll Need

• 9-inch pie dish (ceramic or glass holds heat well)
• Rolling pin
• Pastry blender or food processor (or your fingers)
• Mixing bowls
• Measuring cups and spoons
• Pastry brush
• Fork (for crimping the edges)
• Baking sheet
• Cooling rack

How to Make It

Step 1: Make the crust

If you’re making your crust from scratch, start here. If you’re using pre-made crusts, jump to the filling section.

1. In a large bowl, combine the flour and salt.
2. Cut in the cold butter and shortening using a pastry cutter or your fingers until the mixture looks like coarse breadcrumbs. You want little pea-sized bits of fat throughout.
3. Add the ice water, one tablespoon at a time, mixing gently with a fork. Stop when the dough just comes together.
4. Divide the dough in two, flatten into discs, wrap in plastic wrap, and chill in the fridge for at least 1 hour (or up to 2 days).

Step 2: Make the filling

1. In a bowl, mix together the cherry pie filling, lemon juice, almond extract, and cinnamon. That’s it. Nothing fancy, just a little balance and depth added to the canned filling.
2. Give it a gentle stir so you don’t crush the cherries. Set aside.

Step 3: Roll and assemble

1. Preheat your oven to 375°F.
2. Roll out one of the dough discs on a floured surface into a 12-inch circle. Transfer it to your pie dish, pressing gently into the bottom and sides.
3. Pour the filling into the crust.
4. Roll out the second dough disc. You can do a full top crust, a lattice, or even cut out shapes with cookie cutters. Whatever feels good to you.
5. Place the top crust over the filling. Trim any excess dough, tuck the edges under, and crimp with a fork or your fingers.
6. Brush the top crust with the beaten egg and sprinkle with coarse sugar.
7. Cut 4–5 small slits in the top if using a full crust to let steam escape.

Step 4: Bake

1. Set your pie on a baking sheet (to catch any bubbling overflow).
2. Bake at 375°F for 45 to 50 minutes, or until the crust is golden and the filling is bubbling.
3. If the edges are browning too fast, cover them with foil or a pie shield about halfway through.

Step 5: Cool

1. Let the pie cool on a wire rack for at least 3 hours before slicing. This part is hard. Yes, it smells amazing. But slicing too soon = runny mess.

Pro Tips

1. Keep everything cold. That means your butter, shortening, even the flour if your kitchen runs hot. A cold dough gives you flaky layers.
2. Don’t overmix. Once your dough starts to come together, stop. Too much handling = tough crust.
3. Prevent a soggy bottom. You can brush the bottom crust with a bit of egg white before adding the filling.
4. Chill the pie before baking. Once assembled, pop the whole pie into the fridge for 15–30 minutes. This helps the crust set and reduces shrinkage.
5. Let it cool completely. Cutting in too early = soupy filling. Give it time to firm up for clean slices.

Substitutions and Variations

Need a swap?	Try this:
No shortening?	Use all butter. The crust will still be great, just a little less tender.
Want it vegan?	Use a plant-based butter and crust. Skip the egg wash or sub with non-dairy milk + maple syrup.
No almond extract?	Try vanilla. Not the same depth, but still nice.
Want a crumble topping?	Swap the top crust for a mix of oats, brown sugar, butter, and flour.
Gluten-free?	Use a 1:1 gluten-free flour blend. Texture may vary slightly.

Make Ahead Tips

• You can make the crust dough up to 2 days in advance and keep it chilled.
• The whole unbaked pie can be assembled, wrapped tightly, and frozen for up to 1 month. Bake from frozen, adding an extra 10–15 minutes.
• Want to freeze baked slices? Go for it. Wrap well and they’ll keep for about 3 months.

Leftovers and Storage

• Cover leftovers and keep them at room temperature for 1–2 days.
• For longer storage, refrigerate for up to 5 days.
• To reheat, pop a slice in the oven at 350°F for 10 minutes. It crisps up beautifully.
• Avoid the microwave if you want to keep that flaky crust intact.

Additional Details

Nutrition Breakdown (per slice, approx. 1/8 of pie):

Nutrient	Amount
Calories	390
Fat	18g
Carbs	55g
Sugar	26g
Fiber	2g
Protein	3g

Values vary slightly based on exact ingredients used.

Diet Notes:

• Vegetarian as written.
• Easily adapted for vegan or gluten-free diets.
• For a lower sugar version, use no-sugar-added cherry filling and reduce the crust sugar topping.

Pairing Suggestions:

• Vanilla bean ice cream (classic, of course)
• Whipped cream with a touch of almond extract
• Coffee with oat milk
• Tart lemony tea to contrast the sweetness

FAQ

Can I use homemade cherry filling instead of canned?
Totally. Just make sure it’s thickened with cornstarch or flour so it sets up well when baked.

My filling bubbled over—what happened?
That’s normal! It means the fruit was juicy and the pie is extra delicious. Using a baking sheet underneath saves your oven floor.

Can I make this in a tart pan instead of a pie dish?
You can, but you’ll likely need to reduce the filling slightly to avoid overflow. Also, bake time may vary a bit depending on the pan depth.

Why is my crust pale on the bottom?
Try placing your pie on the lower third rack of the oven to ensure the bottom gets enough heat.

Can I make mini pies with this recipe?
Yes! Just use muffin tins or small tart pans. Bake time will reduce to around 20–25 minutes.

Wrap Up

If you’re someone who’s ever wanted to bake a pie without needing to channel Martha Stewart or buy fresh fruit at peak season, this is your recipe. It’s easy, flexible, and actually fun to make. Plus, you get a pie at the end. A real one. With flaky crust and sweet cherry filling and that moment when the fork cuts through and the juices spill just slightly. That’s what we’re going for.

So make it, tweak it, and let me know how it turned out. Did you use store-bought crust? Try a crumb topping? Add some extra lemon? I want to hear it all. Drop your tips, questions, or triumphs in the comments—I read every single one.

Now go grab those cans of cherries and make something delicious.