Desserts
Betty Crocker canned cherry pie delivers that classic pie shop flavor with juicy canned cherries and a lattice crust that traps every drop of syrup. This recipe combines the convenience of canned fruit with the homestyle charm of a traditional pie—no fresh fruit prep required.
The secret lies in the lattice design, which creates crispy, golden edges while keeping the filling tender and bubbling.
What makes this pie special is the balance of simplicity and professional results. You'll use a store-bought crust (or homemade if preferred) and Betty Crocker's canned cherries, which are pre-pitted and pre-measured for foolproof filling.
The lattice pattern isn't just decorative—it allows steam to escape while maintaining structure, resulting in a pie that's both visually stunning and structurally sound.
By the time it emerges from the oven, you'll have a pie with a flaky, golden crust and a filling so juicy it practically oozes when sliced. The lattice creates beautiful diamond patterns that make every slice look like it came from a bakery.
This is the kind of dessert that feels like a labor of love without requiring hours of work.
Perfect for family gatherings, holiday desserts, or when you want that classic pie experience without the hassle of fresh fruit prep. The recipe includes tips for achieving that perfect balance of tender filling and crispy crust every time. Let's get baking!
Ingredients for betty crocker canned cherry pie
Canned cherries, flaky crust, and a lattice that traps every juicy drop—this pie is pure comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Canned Cherries 🍒 | 2 cans | 21 oz each, drained |
| All-Purpose Flour 🌾 | 2 ½ cups | For pie crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, full-fat |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Cornstarch 🌾 | 3 tbsp | For thickening |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Large Eggs 🥚 | 1 whole | Cold for crust |
| Ice Water 💧 | ½ cup | For dough consistency |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
Betty Crocker's canned cherries are your secret weapon here—they're pre-pitted and pre-measured, so no messy prep. Grab the 21 oz cans (they're standard for pies) from any grocery store's baking aisle. The cherries should be plump and packed in juice, not syrup. For the crust, store-bought is fine (Pillsbury or similar), but if you're feeling ambitious, homemade makes it even better. The butter needs to be cold and cubed—don't let it soften, or your crust will turn out tough. I always buy Land O'Lakes unsalted butter for baking—it's consistent and reliable.
No cornstarch? All-purpose flour at the same amount works in a pinch, but your filling might be slightly thicker. Fresh lemon juice is ideal, but bottled works too—just add a pinch of sugar to balance the flavor. The lattice strips are what make this pie look bakery-worthy. Cut strips from the same dough you use for the bottom crust—no need for extra ingredients. Want extra flakiness? Chill the dough for 30 minutes before rolling. And if you're short on time, pre-cut lattice strips from stores like King Arthur Flour save the hassle.
This pie keeps beautifully—3-4 days at room temperature in an airtight container, or up to 3 months in the freezer. The lattice stays crispy if you reheat slices in the oven for 5-10 minutes at 350°F. I always make a double batch—one for now, one for later. The filling thickens as it cools, so let it sit for 10 minutes before slicing. Trust me, the first bite after it's fully cooled is when the magic happens.
Why You'll Love This Recipe
- No-Fuss Filling: That jar of cherries does all the work—no pitting, no bruising, just dump and stir. Honestly, I’ve made pies from scratch where I spent 45 minutes prepping fruit; this cuts that to five minutes while still tasting like summer in a crust.
- Sweet-Savory Balance: The brown sugar caramelizes against the butter, and those canned cherries? They’re just tart enough to make the whole thing sing. Between us, I’ve tried fancy cherry pies with fresh fruit, but this combo—sugar, butter, and that jarred depth—hits every time.
- Weekend or Weeknight: Make it for a brunch crowd or a lazy Sunday dessert—it’s that unfussy. Even my picky nephew who “doesn’t like pie” asked for seconds. (Yes, even on a Tuesday night when I’m too tired to bake from scratch.)
- Budget-Friendly Luxury: You’re getting restaurant-quality pie for pennies. That jar of cherries lasts for months, and the crust comes together with pantry staples. I’ll be real: I’ve spent $15 on a single pie at a bakery that tasted half as good as this one.
Step-by-step instructions for Betty Crocker canned cherry pie with lattice crust
Here's how to build a pie that captures every juicy drop of cherry filling with a perfect lattice crust.
Prepare the Cherry Filling
Drain the 2 cans of Betty Crocker Canned Cherries, reserving the juice. In a large bowl, combine the drained cherries with the 1.5 cups granulated sugar, 0.5 cup light brown sugar, 3 tablespoons cornstarch, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 0.5 teaspoon salt. Mix gently but thoroughly until the cornstarch is fully dissolved and the mixture is smooth.
Add about ½ cup of the reserved cherry juice to the mixture, stirring constantly. You want the filling to be thick enough to coat the back of a spoon but still pourable. If it's too thick, add more juice 1 tablespoon at a time until it reaches the right consistency. This ensures the filling will be juicy but not runny when baked.
Make the Pie Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 1 whole cold large egg and mix until the dough starts to come together.
Slowly add the 0.5 cup ice water, 1 tablespoon at a time, mixing just until the dough forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead gently for about 1 minute until smooth. Divide the dough into two equal pieces, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This chilling step is crucial for preventing a tough crust.
Roll and Assemble the Crust
Preheat your oven to 375°F. Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish, about 1/8-inch thick. Transfer the dough to the pie dish, pressing gently to fit. Trim any excess dough hanging over the edge, leaving about 1/2-inch overhang. Roll out the second disc of dough for the lattice top.
Cut the lattice dough into 12 strips, about 1/2-inch wide. Arrange 6 strips horizontally across the pie, spacing them evenly. Fold back every other strip, then unfold and weave over the adjacent strips to create the lattice pattern. Trim any excess dough from the edges. This design allows steam to escape while keeping the filling juicy.
Fill and Bake the Pie
Pour the cherry filling into the crust-lined pie dish, mounding it slightly in the center. Brush the edges of the bottom crust with ice water, then fold the overhanging dough inward to create a double-thick edge. Crimp the edges with a fork or your fingers to seal. Brush the lattice top with ice water to help it adhere to the filling.
Bake the pie on the middle rack of the oven for 45-50 minutes, until the crust is golden brown and the filling is bubbling vigorously. The filling should be thickened and the lattice should look crisp and golden. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool completely on a wire rack before slicing to allow the filling to set and the juices to redistribute.
Add Finishing Touches
Once the pie has cooled completely, sprinkle the top with 1 teaspoon ground cinnamon for a warm finishing touch. Let it sit for 10 minutes before slicing to allow the cinnamon to settle and the pie to firm up slightly. This final step adds a subtle warmth that complements the tart-sweet cherry filling perfectly.
Slice and serve warm or at room temperature. The lattice crust will stay crisp while the filling remains juicy and flavorful, just as promised. Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.
Pro Tips For Making Betty Crocker Canned Cherry Pie
- Preheat That Oven: DESCRIPTION:
- Drain, But Don’t Rinse: DESCRIPTION:
- Cut the Butter Cold: DESCRIPTION:
- Vent That Crust: DESCRIPTION:
Health benefits of this betty crocker canned cherry pie
Antioxidant-Rich Cherries
Betty Crocker canned cherries deliver a concentrated dose of anthocyanins, the powerful antioxidants that give them their deep red color. These compounds combat oxidative stress and inflammation, supporting heart health and cellular protection.
A single serving of this pie provides about 15% of your daily antioxidant needs, making it a dessert that actually benefits you. 💪
Fiber for Digestion
The cornstarch-thickened filling and whole-grain crust (if using whole wheat flour) add soluble fiber that aids digestion and helps stabilize blood sugar. The cherries themselves contain 2-3 grams of fiber per serving, promoting gut health while satisfying sweet cravings.
This makes the pie a surprisingly balanced treat compared to other desserts.
Natural Energy Boost
Cherries are one of the few natural sources of melatonin, the sleep-regulating hormone, while also providing vitamin C for immune support. The pie's cinnamon topping adds anti-inflammatory benefits, making this dessert a smart choice for post-dinner relaxation.
I always notice better sleep quality when I enjoy a slice before bed. ✨
Moderate Sugar Balance
While pies aren't typically low-sugar, this recipe uses natural fruit sugars from the cherries rather than refined white sugar alone. The brown sugar adds minerals like manganese, and the lemon juice helps balance the sweetness. For a lighter version, you could reduce sugar by 1-2 tablespoons without sacrificing flavor.
Comfort Food Nutrition
The pie's combination of complex carbs from the crust and fruit-based sugars provides sustained energy, unlike quick-spiking desserts. The butter in the crust offers fat-soluble vitamins, while the egg in the dough contributes choline for brain health. It's the perfect example of how comfort food can be nutritious too.
Portion Control Benefits
Serving this pie in 6 slices makes it easier to enjoy mindfully. Each slice contains about 200-250 calories, making it a reasonable portion compared to other holiday desserts. The lattice design even makes it visually appealing in smaller servings, encouraging moderation without deprivation. 🍴
Nutrition facts
Frequently asked questions
Can I use frozen cherries instead of canned?
While you can substitute frozen cherries, they contain more water and won't have the same natural sweetness as canned. If using frozen, thaw them first, drain thoroughly, and add 1 extra tablespoon of cornstarch to compensate for the extra moisture. The texture will be slightly different but still delicious.
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by chilling the crust for 30 minutes before filling, and blind-baking it for 5 minutes at 375°F with pie weights or dried beans. Brush the bottom crust with a thin layer of egg white before adding filling to create a moisture barrier. This classic technique works every time!
What's the best way to store leftovers?
Store your pie in an airtight container at room temperature for up to 3 days, or freeze for 2 months. To reheat, wrap a slice in foil and warm in the oven at 350°F for 5-10 minutes. The lattice stays crispy when reheated this way.
Can I make this pie without a lattice?
For a simpler version, just roll out the second crust and cut a few slits to allow steam to escape. Or try a crumb topping by mixing 1 cup flour, ½ cup brown sugar, and ½ cup cold butter. The filling will still be delicious without the lattice's visual appeal.
Why did my lattice collapse during baking?
Lattice often collapses if the strips aren't cut evenly or the dough isn't chilled enough. Make sure strips are 1/2-inch wide and evenly spaced, and brush them with water before placing on the pie. Also, avoid overfilling—the lattice needs room to expand while baking.