Cherry Pie with Canned Cherries
Indulge in the timeless charm of a homemade **Cherry Pie with Canned Cherries**, a dessert that combines convenience with irresistible flavor. This classic recipe uses sweet-tart canned cherries, ensuring year-round accessibility, and a luscious, glossy filling that’s thickened with cornstarch and enhanced with hints of vanilla and lemon juice for a delightful balance of sweetness and tang. A buttery, flaky double crust—homemade or store-bought—encases the vibrant filling, with the option of a decorative lattice top to elevate its visual appeal. Topped with a golden egg wash and sprinkled with coarse sugar for a delicate crunch, this pie bakes to perfection in under an hour. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this easy cherry pie is a nostalgic treat that’s sure to impress your family and guests alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Canned cherries (pitted, in water or light syrup)
- 0.75 cups Granulated sugar
- 0.25 cups Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter
- 2 9-inch rounds Pie crust (homemade or store-bought)
- 1 large Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
Drain the canned cherries, reserving 1/2 cup of the liquid.
In a medium saucepan, combine the reserved cherry liquid, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Whisk well to combine.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble, about 5-7 minutes.
Remove the saucepan from heat and gently stir in the drained cherries. Let the cherry filling cool for 10-15 minutes.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any overhang to about 1 inch.
Pour the cooled cherry filling into the prepared pie crust. Dot the top of the filling with small pieces of unsalted butter.
Roll out the second pie crust and place it over the filling. You can leave it whole and cut slits for ventilation, or create a lattice top for a decorative finish.
Trim and crimp the edges of the pie crust to seal. If desired, brush the top crust with the beaten egg for a glossy finish and sprinkle with coarse sugar.
Place the pie on the middle rack of the oven and bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges of the crust brown too quickly, cover them with aluminum foil halfway through the baking time.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
Slice and serve your cherry pie with whipped cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
3720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 508.6 g | 185% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 251.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 142 mg | 11% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
