Homemade Canned Cherry Pie with Flaky Crust

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

I’m collecting my mother’s favorite pie recipes and sharing them here. After publishing her lemon meringue and banana cream pies, I’m now sharing her classic cherry pie—my oldest brother’s favorite. This recipe uses canned cherries for year-round convenience and adds a touch of almond extract to brighten the flavor.

This is a straightforward recipe, ideal when you want a reliably delicious cherry pie without fresh cherry pitting. Follow along—it’s easier than you might think.

Homemade Cherry Pie with Canned Cherries

Ingredients for Cherry Pie (using canned cherries)

• 3 ½ cups drained, pitted canned cherries
• ¾ cup granulated sugar (adjust to taste for sweeter or less-sweet cherries)
• ¼ cup all-purpose flour
• ¼ teaspoon almond extract
• ½ cup cherry juice (reserved from the drained cherries)
• 1 tablespoon unsalted butter, cut into small pieces
• 2 unbaked pie shells (bottom and top), 9-inch

Notes on ingredients

• Pie crust: Use homemade or store-bought pie shells. If using a previously frozen homemade crust, thaw fully before rolling.
• Canned cherries: Use drained, pitted canned cherries (not pre-made cherry pie filling). Bing cherries are common and work well; sour or “pie” cherries give a tangier filling if you have them.
• Almond extract: A small amount brings out a lovely, complementary cherry flavor—considered the secret touch in this recipe.
• Butter: Dotted on top of the filling before you add the top crust helps reduce bubbling and adds richness.

Instructions for Easy Homemade Cherry Pie

1. Preheat the oven to 425°F (220°C). Roll out the first pastry and line a 9-inch pie pan with it. Keep the second pastry ready for the top crust.
2. For the filling: In a medium saucepan, whisk together the sugar and flour. Stir in the cherry juice and almond extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Place the drained cherries in a large bowl. Pour the hot sauce over the cherries and stir gently to coat evenly.
4. Pour the cherry filling into the prepared bottom crust. Dot the filling with small pieces of butter.
5. Place the top crust over the filling. Cut slits in the top crust to vent, or create a lattice or decorative top if you prefer. Trim, seal, and flute the edges.
6. 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 a 2-inch strip of foil or a pie shield.
7. Cool the pie on a wire rack for at least 30–60 minutes so the filling sets. Serve slightly warm with vanilla ice cream or whipped cream.

Baking tips and variations

• Make a lattice top or cut decorative shapes from the top crust for visual appeal. Small pastry “roses” and leaves can be baked separately and added on top after baking for even color and crispness.
• If you prefer a less-sweet pie, reduce the sugar by a few tablespoons. Taste the cherries first if possible.
• Use leftover cherry juice to make a quick glaze by mixing a few tablespoons with powdered sugar and a drop of almond extract; drizzle over the cooled pie or the serving plates for a pretty presentation.
• Watch the oven during the final 10 minutes and cover crust edges if they brown too fast.

How to serve cherry pie

Cherry pie is best served slightly warm, not piping hot. The classic pairing is a scoop of vanilla ice cream. Other serving ideas:

• Sprinkle a touch of cinnamon on the ice cream
• Serve with lightly sweetened whipped cream instead of ice cream
• Drizzle melted chocolate over the slice for a richer dessert

Nutrition (approximate per serving)

• Calories: 243
• Total Fat: 5 g (Saturated Fat: 2 g)
• Sodium: 84 mg
• Carbohydrates: 49 g (Sugar: 34 g, Fiber: 2 g)
• Protein: 2 g

What’s your favorite way to enjoy cherry pie? Serve it classic with ice cream, or try a drizzle of cherry glaze and a sprig of mint for a modern touch. This easy canned-cherry version makes a dependable, delicious pie any time of year.

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