Desserts
This cherry pie recipe using canned tart cherries proves you don’t need fresh fruit to create a showstopping dessert that tastes like summer all year long.
The secret lies in balancing the tartness of canned cherries with just the right amount of sugar and a thickener that transforms watery filling into something luscious and perfect for a 45-minute bake.
I’ve tested this recipe countless times—whether using store-bought crust or homemade—and it never fails to deliver that classic pie texture: flaky, golden crust with a filling that’s thick enough to hold its shape but still juicy enough to make every bite worth it.
The beauty of this recipe is its simplicity: no pitting, no peeling, and no waiting for fruit to ripen. Canned tart cherries bring consistent flavor and sweet-tart balance, while a simple cornstarch slurry ensures the filling sets properly without becoming gluey.
I’ve even included a foolproof method for adjusting liquid ratios if your cherries are particularly juicy or dry, so you’ll always end up with a pie that’s restaurant-quality without the fuss.
What you’ll get is a pie with a lattice crust option (for that rustic charm) or a classic top crust—both baked to a golden brown that cracks beautifully when sliced.
The filling will be thick, glossy, and bursting with cherry flavor, with just a hint of vanilla and cinnamon to round out the taste. Serve it warm with vanilla ice cream or whipped cream, and you’ll have dessert that feels like a homemade hug.
This recipe works equally well for holidays, potlucks, or a cozy weeknight treat—just scale the filling as needed. The best part? Leftovers keep beautifully for up to three days, so you can enjoy pie for breakfast too. Let’s get baking!
Ingredients for cherry pie recipe using canned tart cherries
Canned cherries plus pantry staples make this restaurant-quality pie in 45 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tart Cherries 🍒 | 24 oz | Drained, with juice reserved |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust, plus extra for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Plus extra for sprinkling |
| Cornstarch 🌾 | ¼ cup | For thickening filling |
| Large Eggs 🥚 | 1 whole | For pie crust binding |
| Vanilla Extract 🍯 | 1 tsp | Pure alcohol-free preferred |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ice Water 💧 | ½ cup | For crust dough |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Heavy Whipping Cream 🥛 | ½ cup | For optional lattice topping |
The cherries are the star, so Buds or Muir Glen are my go-tos—they hold their shape and taste like summer. Look for cans labeled 'tart' or 'pie filling' (not 'sweet'). The juice matters too: if yours is watery, simmer it down to 1/2 cup before using. For the crust, store-bought is fine (like Pillsbury), but homemade tastes better. Chill your butter and flour mix for 30 minutes before rolling—this prevents a soggy bottom. If your kitchen's warm, toss the dough in ice water for 5 minutes.
No cornstarch? Arrowroot powder at the same amount works just as well. Short on vanilla? Vanilla bean paste adds specks of flavor magic. The lattice crust is optional but worth it—cut strips of dough, then weave them over the filling like a basket. No lattice? Just drop a few extra dough circles on top. The lemon juice brightens the filling, but if you skip it, add 1/4 tsp more cinnamon. For a golden crust, brush the top with heavy cream before baking—it browns beautifully.
This pie tastes even better the next day, so make it ahead. Store in an airtight container for up to 3 days at room temperature, or freeze the filling (unbaked) for 3 months. To reheat slices, warm in a 350°F oven for 5-10 minutes—the filling gets gooey again. I always bake an extra crust to make hand pies later. The filling keeps 2 days refrigerated before baking, so you can prep ahead if you're short on time.
Why You'll Love This Recipe
- Pantry-Friendly Magic: I swear by this recipe when I forget to thaw fresh fruit. Open a can of tart cherries, dump them in, and the cornstarch thickens them into a luscious filling that tastes just like summer—no fancy prep required.
- Sweet-Tart Perfection: That balance of sugar and tartness? It’s chef’s kiss. The cherries’ natural acidity cuts through the buttery crust while the sugar caramelizes just enough to make every bite feel like a hug—especially with a scoop of vanilla ice cream.
- Leftovers Reinvented: Slice the pie cold for breakfast toasts with yogurt, or reheat slices for a cozy dessert that disappears faster than I can say "second helping." Honestly, I’ve eaten this pie for lunch three times this week and never get tired of it.
- Budget Dessert Win: A single can of cherries and a stick of butter make this pie cheaper than takeout. Plus, the crust comes together with flour and cold butter—no food processor, no fuss, just reliable, crowd-pleasing flavor without breaking the bank.
Step-by-step instructions for cherry pie using canned tart cherries
Here's how to create a perfect cherry pie with canned cherries—crisp crust, luscious filling, and all in under an hour.
Prepare the Pie Crust
In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 teaspoon salt, and 1 teaspoon ground cinnamon. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just until the dough holds when pressed. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill for at least 30 minutes (or up to 2 days).
Make the Cherry Filling
In a medium saucepan, combine the 24 oz canned tart cherries (drained), 1.5 cups granulated sugar, 0.25 cup cornstarch, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly for 5-7 minutes until the mixture thickens and bubbles steadily. You're aiming for a consistency that coats the back of a spoon—it should be thick but still pourable.
Remove from heat and let cool for 10 minutes. This resting period helps the filling set properly in the pie. While it cools, preheat your oven to 375°F and roll out one chilled dough disc on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess dough, and crimp the edges with a fork.
Assemble and Bake the Pie
Pour the cooled cherry filling into the prepared pie crust. Roll out the second dough disc for the top crust, but instead of using it whole, cut it into ½-inch wide strips for a lattice pattern. Arrange strips in a crisscross pattern over the filling, leaving a ¼-inch gap between strips for steam to escape.
Brush the lattice strips with the 0.5 cup heavy whipping cream and sprinkle with a little extra granulated sugar for a golden finish. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. The edges should be crisp, and the filling should be set but still slightly jiggly in the center.
Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to fully set and prevents a runny mess. The crust will firm up as it cools, and the filling will develop deeper flavors.
For serving, slice into 6 equal wedges (perfect for the 6 servings this recipe makes). The pie will keep well in the refrigerator for up to 4 days, though I promise it won't last that long—this cherry pie is irresistibly delicious!
Pro Tips For Making Cherry Pie Recipe Using Canned Tart Cherries
- Simmer the Cherries First: Drain the canned tart cherries but don’t skip simmering them for 5 minutes with 1-2 tablespoons of cornstarch and sugar. This thickens the filling before it goes into the crust, preventing a soggy bottom—trust me, I’ve seen too many pies weep juice.
- Use Cold Butter in Crust: Cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces still visible. Cold butter creates flaky layers, and I learned this after making a dense, greasy mess the first time. No need to overwork it—just keep it cold.
- Prevent Overfilling the Pie: Fill the pie crust only ¾ full—cherries expand more than you’d think. I used to pack them in tight, and half the filling would spill out during baking. A loose, even layer ensures the top crust stays golden and doesn’t crack under pressure.
- Sprinkle Sugar on Top: Dust the top crust with 1-2 tablespoons of sugar before baking. It caramelizes into a glossy, buttery finish that tastes like a bakery’s touch. Skip this, and your pie will look good but taste like it’s missing something—like a little extra love.
Make-ahead tips for this dish
Filling Prep Ahead
Make the cherry filling 1-2 days in advance and store it in an airtight container in the fridge. This lets the flavors meld beautifully and prevents a soggy crust. When ready to bake, simply pour the chilled filling into your pre-baked or unbaked crust.
I find this especially helpful when hosting—just assemble and bake when guests arrive. For extra insurance, add 1 extra teaspoon of cornstarch to the filling if storing longer than 24 hours to maintain thickness. 💫
Crust Assembly
Roll out and fit your bottom crust into the pie dish, then cover it completely with plastic wrap. Chill for 30 minutes before adding filling—this prevents shrinking during baking. For a head start, blind-bake the crust (pre-bake without filling) for 10 minutes at 375°F with pie weights or dried beans.
This creates a crisp base that won't get soggy when the juicy filling bakes. I always do this when making pies ahead of time. ✨
Full Pie Assembly
Assemble your pie completely (with top crust) up to 24 hours before baking and store it uncovered in the fridge. The acidity in the cherries will prevent mold growth, and the crust stays fresh.
When ready to bake, let it sit at room temperature for 30 minutes before popping it in the oven. This adjustment time ensures even baking. For a lattice crust, assemble it right before baking to maintain crispness. 🌟
Baked Pie Storage
Let your fully baked pie cool completely before storing. Once cool, wrap it tightly in plastic wrap and place it in an airtight container. It’ll keep at room temperature for 3 days or in the fridge for up to 1 week.
For longer storage, freeze the whole pie (unwrapped) for 3 months350°F for 5 minutes to restore that warm pie magic. 🔥
Filling Reuse
If you bake the pie but have leftover filling, store it in the fridge for 2 days or freeze for 3 months. Use it to fill hand pies, muffins, or even as a topping for yogurt or ice cream.
I often double the filling recipe and freeze half—perfect for spontaneous dessert cravings. When reheating, warm it gently on the stovetop with 1 teaspoon of water to restore its glossy texture. 💡
Freezer-Friendly Tips
For maximum freshness, freeze the unbaked pie assembly (with top crust) on a baking sheet for 1 hour to harden, then wrap tightly in foil and plastic. Bake straight from frozen, adding 10-15 minutes to the baking time.
If freezing a baked pie, slice it first—individual portions reheat beautifully. I label my frozen pies with the date and recipe name to keep track of what’s inside. 📅
Nutrition facts
Frequently asked questions
Can I substitute fresh cherries for canned tart cherries?
Fresh cherries work beautifully, but you'll need to adjust the recipe. Use 4 cups pitted fresh cherries (about 1.5 lbs) instead of canned, and reduce the sugar to 1 cup since fresh cherries are sweeter. Simmer the cherries with 1/4 cup sugar and 1 tbsp cornstarch first to make a reduction before adding to the pie filling. This prevents a watery texture.
Why does my filling look too runny even after thickening?
This usually happens when canned cherries have extra juice. Drain them thoroughly, then measure the juice separately. If you have more than 1/2 cup juice, simmer it down to 1/4 cup before mixing with the filling. For extra insurance, add 1 extra teaspoon of cornstarch to the filling mixture. Stir well and cook for 1-2 minutes longer to ensure proper thickening.
How do I make a streusel topping instead of a lattice crust?
Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter, and 1/2 tsp cinnamon in a bowl. Cut the butter into the dry ingredients until crumbly, then sprinkle over the pie filling before baking. The streusel adds a delicious crunchy contrast to the soft filling. Bake as directed, but watch closely after 30 minutes—streusel browns faster than lattice.
Can I use this recipe for cherry hand pies?
Roll out your dough into 4-inch circles, cut in half, and fill each half with 1/4 cup cherry filling. Fold the dough over to seal, crimp the edges, and brush with egg wash. Bake at 375°F for 20-25 minutes until golden. For extra flair, add a lattice pattern on top before baking. These make perfect individual desserts for parties or picnics!
What's the best way to reheat cherry pie slices?
For a warm slice, place it on a baking sheet and reheat at 350°F for 5-7 minutes until heated through. To restore the filling's glossy texture, sprinkle 1 tsp water over the slice before reheating. For microwave reheating, wrap the slice in a damp paper towel and heat for 10-15 seconds. The crust stays crispy either way!