Desserts
A cherry pie recipe with canned tart cherries delivers that perfect balance of sweet-tart flavor without the fuss of fresh fruit. I developed this version during a particularly busy week when I needed dessert that tasted homemade but didn't require peeling or pitting hundreds of cherries.
The lattice top adds that classic pie aesthetic while keeping the filling perfectly balanced—never too sweet, never too tart.
The beauty of using canned tart cherries is their consistent quality and convenience, but the real magic happens in the filling. A simple cornstarch slurry thickens the juice just enough to create a glossy, jammy texture without turning it into syrup.
My no-fuss lattice top technique ensures crisp edges and tender centers, plus it looks impressive enough for company without requiring advanced pastry skills.
By the time you pull this pie from the oven, you'll have golden-brown crust edges, a lattice pattern that catches the light, and a filling that's sweet enough to satisfy but still lets the tartness of the cherries shine through.
The aroma alone will have everyone gathering in the kitchen, and the texture—juicy, tender, and perfectly set—makes every bite worth the wait.
Serve it warm with a scoop of vanilla ice cream or whipped cream for that classic pie experience. This recipe scales beautifully for gatherings, and the leftovers? They're even better the next day. Let's get baking—your taste buds will thank you.
Ingredients for cherry pie recipe with canned tart cherries
Six ingredients transform canned cherries into showstopping pie with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Tart Cherries 🍒 | 2 cans | 15 oz each, drained |
| All-Purpose Flour 🌾 | 3 ½ cups | Plus 2 tbsp for lattice |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Plus 2 tbsp for lattice |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Cornstarch 🌾 | 2 tbsp | For perfect thickening |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Granulated Sugar (for lattice) 🍚 | 2 tbsp | Extra for lattice pattern |
| Heavy Cream 🥛 | ½ cup | Optional, for serving |
| Vanilla Ice Cream 🍦 | 2 cups | For serving (optional) |
The cherries are the star, so grab Muir Glen or Bumbleberry—they're the most consistent brands. Look for cans with no added sugar or preservatives; those clear juice cans work best for the filling. If you're using the syrup, reduce it first to thicken it up. The cornstarch is non-negotiable here—it gives that perfect glossy texture without making the filling gluey. For the crust, butter should be cold when you cut it into the flour. Use a food processor for flaky layers, or two forks if you're doing it by hand. I always make extra dough—it freezes beautifully for next time.
No cornstarch? Tapioca starch at the same amount works, but cornstarch is the classic choice. Running short on cherries? Substitute canned black cherries or even pitted fresh cherries (though that defeats the no-fuss purpose). The lattice top can be made with just dough strips, but adding that 2 tbsp sugar to the strips before baking gives it that gorgeous golden color. For the filling, if you prefer less sweetness, reduce the sugar to 1 cup total. The vanilla extract matters here—imitation will taste off, so grab the good stuff. No ice cream? Whipped cream works just as well.
This pie tastes even better the next day, so make it ahead if you can. Store the filling separately from the crust if prepping early—just assemble and bake when ready. The crust keeps 3 days wrapped in the fridge or 3 months frozen. Filling can be made 1 day ahead and stored in the fridge. When reheating, cover the pie loosely with foil to prevent over-browning. Leftovers? Perfect for breakfast toast or ice cream topping—trust me, it's even better cold.
Why You'll Love This Recipe
- No Pantry Haul Needed: I’ll be real—this pie starts with a can of cherries. No pitting, no bruised fruit, no last-minute grocery runs for fresh berries. Just open, drain, and dump. The butter and sugars are probably already in your fridge, and flour? Well, you bake, right?
- Sweet-Tart Magic: That first bite of warm crust with the cherries—tart enough to cut through the sugar, but sweet enough to make you close your eyes—is chef’s kiss. The brown sugar caramelizes just enough to give it depth, while the butter in the crust keeps it rich without being heavy. It’s the kind of pie that makes you want to skip dessert.
- Weeknight or Holiday: Between us, I’ve served this to my book club over coffee and as the centerpiece of my Thanksgiving table. It’s unfussy enough for a Tuesday but feels special enough for company. Swap the ice cream topping for whipped cream, and suddenly it’s a brunch star.
- Leftovers? Best Part: Honestly, the pie itself is so good, but the next day? Even better. The filling thickens just right, the crust stays crisp, and you can slice it straight from the fridge for breakfast toast. Plus, it’s cheap to make—canned cherries stretch, and you’ll use up that butter before it goes bad. Win-win.
Step-by-step instructions for cherry pie with canned tart cherries
Here's how to create a perfectly balanced cherry pie with a no-fuss lattice top.
Prepare the Cherry Filling
In a large mixing bowl, combine the drained canned tart cherries, all 1.5 cups granulated sugar, the 0.5 cup light brown sugar, and the 2 tablespoons cornstarch. Stir until the sugar is completely dissolved and the mixture is smooth. This ensures your filling won't be grainy when baked.
Add the 2 tablespoons lemon juice and 1 teaspoon vanilla extract, mixing well to combine. The lemon juice brightens the flavor while the vanilla adds depth. Let the mixture sit for 10 minutes at room temperature—this allows the cornstarch to fully hydrate and thicken properly. You'll notice the mixture will become slightly syrupy, which is exactly what we want for that perfect pie filling consistency.
Make the Pie Crust
In a food processor, combine the 3.5 cups all-purpose flour, the 0.5 teaspoon salt, and the 1 cup cold cubed unsalted butter. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add 4-6 tablespoons ice water, 1 tablespoon at a time, until the dough just comes together when pressed.
Turn the dough onto a lightly floured surface and divide it into two equal discs. Wrap each in plastic wrap and refrigerate for at least 1 hour. Chilling prevents the dough from shrinking during baking and makes it much easier to roll out. I like to press the dough gently with my fingers to check for even consistency—it should hold together but still be pliable.
Assemble the Pie
Preheat your oven to 375°F. Roll out one pie dough disc to fit a 9-inch pie dish, leaving a ½-inch overhang. Gently press it into the dish, trimming any excess dough. Pour the prepared cherry filling into the crust, mounding it slightly in the center. This creates a beautiful dome shape when baked.
Roll out the second pie dough disc for the lattice top. Cut it into 1-inch strips, then cut every other strip in half to create the alternating pattern. Arrange the strips in a lattice pattern over the filling, pressing gently at the intersections. Sprinkle the 2 tablespoons granulated sugar for lattice evenly over the top—this adds a beautiful caramelized finish to the crust.
Bake to Golden Perfection
Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling vigorously at the edges. The lattice should look crisp and the filling should be set but still slightly jiggly in the center—this indicates it's perfectly thickened.
Let the pie cool on a wire rack for at least 2 hours before serving. This resting time allows the filling to fully set and the flavors to meld together. The contrast between the warm pie and the 2 cups vanilla ice cream or the 0.5 cup heavy cream makes this dessert truly special. Serve with a dollop of whipped cream if desired, but the pie is delicious on its own too.
Pro Tips For Making Cherry Pie Recipe With Canned Tart Cherries
- Drain and Sweat Cherries: Canned cherries come packed in syrup—don’t just dump them in. Drain them, then simmer in a saucepan for 3-4 minutes to evaporate excess liquid and concentrate the flavor. This keeps your filling thick and jammy instead of soupy, and it cuts down on baking time.
- Pre-Cook the Filling: Skip the raw dough-in-filling mess: thicken your cherry mixture on the stove first. Mix the drained cherries with sugars and cornstarch (if using), then cook until it bubbles and coats the back of a spoon. This guarantees a clean, stable filling that won’t leak or turn gummy in the oven.
- Vent the Top Crust: If you’re using a full top crust, cut a few 1-inch slits before baking. Yes, it’s less Instagram-perfect, but those vents let steam escape—no soggy bottom crust or bubbling syrup overflow. I learned this after cleaning syrup off my oven rack for the third time.
- Chill the Dough: Roll out your pie dough straight from the fridge, and keep it cold while assembling. Warm dough shrinks like sad laundry, making your pie look like a deflated balloon. Wrap it in plastic and press it between two sheets of parchment for even thickness—no sticking, no tears.
Flavor customization for this recipe
Sweet-Tart Balance
Adjust the sugar to tartness ratio based on your preference. If your cherries taste particularly tart, reduce the granulated sugar to 1 cup total. For a sweeter pie, add an extra 2 tablespoons of sugar to the filling.
I often taste the cherries right from the can—if they're very tart, I'll cut the sugar slightly and add 1 extra tablespoon of lemon juice for brightness. The key is finding that perfect equilibrium where the cherries still shine through. 🍒
Spiced Cherry Twist
Warm spices elevate this pie to new heights. Add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, or even a pinch of cardamom to the filling. For a boozy touch, stir in 1 tablespoon brandy or bourbon along with the vanilla.
I once made a version with ½ teaspoon almond extract—it added a sophisticated nutty depth that surprised my dinner guests. Just be sure to taste as you go!
Creamy Lattice Upgrade
For a richer lattice, brush the strips with egg wash (1 egg + 1 tbsp water) before baking. This gives the crust a golden, almost caramelized finish. I also love sprinkling crushed amaretto cookies or toasted pecans over the lattice before baking for extra crunch.
The contrast of textures makes every bite more exciting. Save a few cookies for garnishing after baking too!
Vanilla Bean Luxury
Swap the vanilla extract for 1 vanilla bean, split and scraped. The seeds add flecks of vanilla that look stunning in the pie. For an even more decadent version, infuse ½ cup heavy cream with the vanilla bean and scrapings, then whip it into the filling.
This creates a silky, custard-like texture that's pure comfort food. The extra effort is worth it for special occasions. 💫
Citrus Zest Boost
Brighten the filling with 1 teaspoon orange or lime zest along with the lemon juice. The citrus oils elevate the cherries' natural tartness beautifully. I once added ½ teaspoon grated ginger for a spicy kick that balanced the sweetness perfectly.
Just be mindful—zest can be potent, so start with less and adjust to taste.
Nutty Crust Variation
For a nutty twist, replace ½ cup of the flour in the crust with ½ cup finely chopped walnuts or pecans. This adds a delightful crunch and earthy flavor that pairs wonderfully with the sweet-tart filling.
I've also experimented with 1 tablespoon cornmeal in the crust for a slightly grainier texture that holds up beautifully. The nuts add richness without overpowering the cherries.
Nutrition facts
Frequently asked questions
Can I use frozen tart cherries instead of canned?
Yes, but with a few adjustments. Thaw frozen cherries first, then drain them well to remove excess moisture. You may need to add 1 extra tablespoon of cornstarch to thicken the filling properly. The texture will be slightly different since frozen cherries often have more juice. For best results, use 15 oz frozen cherries (about 3 cups) instead of canned.
How do I prevent a soggy bottom crust?
Prevent soggy crust by blind-baking the bottom crust for 8-10 minutes at 375°F before adding filling. Place a pie weight or dried beans in the crust, then bake. Another trick is sprinkling 1 tablespoon cornstarch or crushed graham crackers between the crust and filling. Chill the pie for 30 minutes before baking to help the filling set faster.
What's the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual slices tightly in plastic wrap, then place in the container. Reheat slices in a 350°F oven for 10-12 minutes with foil covering the lattice to maintain crispness. Freeze slices for up to 3 months—thaw overnight in the fridge before reheating.
Can I make this pie ahead of time?
Assemble the pie (without baking) and refrigerate for up to 24 hours. For best results, bake it 4 hours before serving to let flavors meld. The filling will thicken more during this time. If making the crust ahead, wrap it tightly and freeze for up to 3 months. Thaw completely before using. The lattice can be pre-cut and stored separately for up to 2 days.
Why did my lattice turn out uneven?
Uneven lattice usually happens when strips aren't cut uniformly or pressed firmly at intersections. Use a ruler to cut 1-inch strips and alternate full/half strips precisely. Press the strips gently at the crossings to seal them. If the lattice looks lopsided, trim excess dough before baking. For extra stability, brush strips with egg wash before arranging them.