Cherry Pie Recipe With Canned Tart Cherries: Bursting Juicy Filling in One Dish

This cherry pie recipe with canned tart cherries delivers all the classic flavors of summer without the fuss of fresh fruit prep. I developed it during a particularly busy week when I needed a foolproof dessert that still tasted like a Sunday afternoon at Nana Mae's diner.

The secret lies in balancing the natural tartness of the cherries with just enough sweetness to create that signature juicy filling that bursts with every bite.

What makes this recipe special is its simplicity—no need for complicated techniques or expensive ingredients. You'll start with a classic pie crust (store-bought or homemade) filled with a mixture of canned tart cherries, sugar, and cornstarch, creating a thick, luscious filling that stays perfectly juicy while baking.

The crust gets a golden, flaky finish that holds up to the rich cherry filling, ensuring every slice delivers that perfect balance of texture and flavor.

By the time you pull it from the oven, you'll have a pie with a bubbling, juicy filling that practically oozes from the lattice crust.

The aroma alone will have everyone gathering in the kitchen, and the first bite will confirm why this has become my go-to dessert for family gatherings and holiday dinners. It's the kind of pie that tastes like nostalgia and hard work all in one slice.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. Here's how to make it—step by step, with all the professional tips I've learned from years in the kitchen.

Ingredients for cherry pie recipe with canned tart cherries

Pantry staples and a can of cherries—this pie delivers summer flavor in one simple dish.

The cherries are the star, so grab a 24-oz can of tart cherries—Muir Glen or Bumbleberry are my go-tos. They're packed with juice, which means more flavor and less need for extra liquid. The sugar amount can adjust based on how tart your cherries are—taste the drained cherries first, then add sugar. For the crust, store-bought is fine (Pillsbury or homemade), but if you're making it from scratch, keep everything cold. The butter should be cubed and chilled—mix it with ice cubes first if your kitchen's warm. Flour? King Arthur or Bob's Red Mill work best—they're fine and consistent.

No cornstarch? Arrowroot powder at the same amount works in a pinch, but cornstarch gives that classic pie filling thickness. The vanilla extract matters—imitation smells like perfume, pure vanilla tastes like summer. Short on lemon juice? A splash of orange juice brightens the filling too. For the crust, if you're short on butter, lard or shortening keeps it flaky, but butter's the best. The egg wash? Don't skip it—it gives that golden finish. And if you're using a pre-made crust, brush it with melted butter before adding the filling for extra richness. The cherries' juice is key—don't drain it completely unless you want a dry pie.

This pie reheats beautifully—350°F for 10-15 minutes brings back that fresh-from-the-oven feel. Store leftovers in an airtight container for up to 4 days in the fridge. Freezes well too—wrap tightly in foil and it'll keep for 3 months. The crust stays crispy if you reheat it covered with a towel. For serving, I always pair it with vanilla ice cream—the cold cuts through the warm, juicy filling. Make ahead? The filling can sit overnight, and the crust can be pre-baked and frozen for up to 2 weeks.

Step-by-step instructions for cherry pie with canned tart cherries

Here's how to create a juicy, flavorful cherry pie using canned tart cherries in one simple dish.

Drain the 24 oz canned tart cherries, reserving the juice in a measuring cup. You should have about 1 cup of juice—if there's less, add a little water to make up the difference. In a large bowl, combine the drained cherries with the 1.5 cups granulated sugar, 3 tbsp cornstarch, 1 tsp vanilla extract, and 1 tbsp lemon juice. Stir gently but thoroughly to distribute everything evenly.

Here's the thing—don't skip the lemon juice. It brightens the tartness of the cherries and balances the sweetness. The cornstarch will thicken the filling beautifully, but you'll need to cook it to activate that thickening power. Let the mixture sit for 10 minutes while you prepare the crust—this gives the flavors time to meld together.

In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.5 cup unsalted butter that's been chilled with ice cubes—use a pastry cutter or two forks to work the butter into the flour until you have pea-sized crumbs with some flour still visible. Add the 0.5 cup ice cubes one at a time, working them into the mixture.

I know it seems weird to add ice cubes, but trust me—this keeps the butter cold and prevents the crust from getting greasy. Once everything is incorporated, sprinkle in the 1 tbsp whole milk and mix just until the dough comes together. Don't overwork it or the crust will toughen. Turn the dough out onto a lightly floured surface and divide it into two equal portions.

Roll out one portion of the dough to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer it to the pie dish and trim the edges to about ¼-inch. Roll out the second portion to make the top crust. Cut a few small slits in the center to allow steam to escape. Brush the bottom crust with a little water, then place the top crust on and press gently to seal.

In a small bowl, whisk together the 1 whole egg and 1 tbsp whole milk to make the egg wash. Brush this generously over the top crust. Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. The filling should be thick and juicy—if it looks too thin during baking, sprinkle a little more cornstarch mixture on top.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time is crucial—it allows the filling to set properly and prevents a soggy bottom crust. The pie will look perfect with its golden crust and glossy egg wash, but the real magic happens when you cut into that juicy filling.

Serve warm or at room temperature with 1.5 cups vanilla ice cream on the side. The contrast of the cold ice cream with the warm, juicy pie is pure comfort food bliss. If you want to make it ahead, this pie actually tastes better the next day as the flavors meld together even more.

Essential equipment for perfect results

Pie Dish Essentials

Start with a 9-inch glass or ceramic pie dish—glass conducts heat evenly, while ceramic adds a rustic charm. I prefer Pyrex for its durability and even baking. Avoid dark-colored dishes—they absorb heat unevenly and can burn the crust.

If you're using a metal dish, place it on a baking sheet to prevent heat transfer to your oven rack. 🥧

Rolling Pin & Dough Tools

A wooden rolling pin is ideal for pie crusts—it prevents sticking and gives a smooth finish. I keep a 12-inch one in my kitchen for standard pies. For shaping dough, a pie crust cutter (or a glass) works perfectly.

If you're short on time, a food processor can mix the crust in 30 seconds—just pulse the flour, butter, and salt until crumbly. Biscuit always "helps" by licking the counter afterward. 🐕

Pastry Brush & Egg Wash

Invest in a high-quality pastry brush—I use a silicone one for easy cleaning and even egg wash application. The egg wash (1 egg + 1 tbsp milk) creates that signature golden crust. For extra shine, add ½ tsp corn syrup to the wash.

A small bowl for mixing and a fine-mesh sieve help distribute the wash evenly without clumps. Pro tip: Brush the bottom crust lightly with water before adding filling to prevent sogginess. 🎨

Measuring Cups & Spoons

Precision matters in pie baking. Use liquid measuring cups for the cherry juice and dry measuring cups for sugar and cornstarch. A spoon rest keeps utensils clean while you work. For the cornstarch, a small whisk ensures no lumps form.

I keep my OXO Good Grips set within arm's reach—they're sturdy and accurate. Don't eyeball measurements here; even ½ tsp too much sugar can throw off the balance. 📏

Baking Sheet & Cooling Rack

Place your pie on a rimmed baking sheet to catch drips—this prevents oven spills and makes cleanup easier. A half-sheet pan works perfectly. For cooling, a wire rack keeps the crust crispy instead of soggy.

I use a foldable rack from Amazon that fits in my oven while baking and on the counter afterward. Let the pie cool for at least 2 hours before slicing—this is non-negotiable for that perfect texture. ⏳

Optional: Lattice Cutter

For that classic lattice crust, a lattice cutter (or a sharp knife) creates elegant slits. If you're ambitious, practice cutting strips first! No cutter? Use a pizza cutter for clean lines. For a rustic look, cut the top crust into large squares and overlap them.

The key is to leave ¼-inch gaps for steam to escape. This step elevates your pie from homemade to bakery-worthy with minimal effort. ✨

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