Homemade Cherry Pie Recipe with Canned Cherries

This easy cherry pie uses canned cherries—no pitting required. It’s a classic homemade cherry pie with a touch of almond extract, best served warm with a scoop of ice cream.

I’m collecting my mom’s pie recipes, and this homemade cherry pie is my oldest brother’s favorite. It’s an all-American classic that’s simple to make and comforting to serve—especially warm with a scoop of vanilla ice cream.

Using canned cherries makes this pie quick and convenient. Follow these clear steps and a few small tips and you’ll have a flaky, fruit-filled pie with a delicate almond note that makes the flavor shine.

ingredients for cherry pie with canned cherries — Canned cherries for pie are found in the canned fruit aisle of the grocery store.

Ingredients for Homemade Cherry Pie (using canned cherries)

3 ½ cups drained, pitted canned cherries
¾ cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon almond extract
½ cup cherry juice (reserved from the cans)
1 tablespoon butter (to dot on top of filling)
2 unbaked pie shells (9-inch pie plates)

Notes on key ingredients

Pie crust: You can use a homemade pie crust or store-bought pie shells. If using frozen homemade crust, thaw completely before rolling.
Canned cherries: Use actual canned cherries from the canned fruit aisle—not the premade pie filling. I used canned Bing cherries here; if you use sour or “pie” cherries, you may want less added sugar.
Almond extract: A small amount enhances cherry flavor—this is a subtle but important touch.
Butter: Dotting the filling with butter helps the filling finish with a glossy surface and can reduce bubbling over during baking.

Easy Homemade Cherry Pie Instructions

Preheat the oven to 425°F (220°C). Roll out one pastry shell and line a 9-inch pie pan. Keep the second shell ready for the top.
Make the cherry sauce: In a small saucepan combine the sugar, flour, almond extract, and the reserved cherry juice. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil.
Place the drained cherries in a large bowl. Pour the hot sauce over the cherries and stir gently to coat without crushing the fruit.
Pour the hot cherry filling into the prepared bottom crust. Dot with tablespoon-sized pieces of butter around the top of the filling.
Cover with the top crust. Cut a few slits for steam, or make a lattice or decorative cutouts. Crimp or flute the edges to seal.
Bake at 425°F for 35–45 minutes, until the crust is golden brown and the filling is bubbly. If the crust edges brown too quickly, shield them with foil or use a pie shield.
Cool on a wire rack until the filling sets slightly. Serve warm or at room temperature—excellent with vanilla ice cream or whipped cream.

Process steps for how to make cherry pie — A simple hot sauce is poured over the drained cherries to form the filling. Use either homemade or store-bought pie crusts.

Tips, variations and finishing ideas

Make a lattice top or get creative: strips, cutouts, or small decorative “roses” made from leftover dough add a beautiful finish. Bake small decorations on a separate sheet to ensure even baking, then place them on the pie when it’s done.
If you have leftover cherry juice, whisk it with powdered sugar and a drop of almond extract to make a light cherry glaze—drizzle over slices or the serving plate for a pretty presentation.
Serving ideas: sprinkle a touch of cinnamon on the ice cream, use whipped cream instead of ice cream, or lightly drizzle chocolate for contrast.
Watch the edges of the crust while baking and shield them if they darken too soon.

Unbaked homemade cherry pie ready to put in the oven — You can cut any shape or design into the top crust—lattice, vents, or decorative cutouts all work well.

Storage and reheating

Store leftover pie covered at room temperature for a day or in the refrigerator for up to 3–4 days. Reheat individual slices in a preheated 350°F oven for 8–12 minutes until warm, or serve cold—both taste great depending on your preference.

Homemade cherry pie out of the oven — Decorative rolled dough roses and leaves are a pretty finishing touch—bake them separately so they brown evenly.

How to serve

Cherry pie is best served slightly warm so the filling is soft but not too hot. A scoop of vanilla ice cream is the classic pairing; you can also serve it with whipped cream or a thin drizzle of chocolate or cherry glaze.

A slice of homemade cherry pie made with canned cherries with a scoop of ice cream on it. — This cherry pie pleases every cherry lover—serve warm with ice cream for a comforting dessert.

What’s your favorite way to enjoy cherry pie? Try the classic warm-and-scooped approach or experiment with glazes and decorative tops to make it your own.