Cherry Pie From Canned Fruit – Simple Homemade Dessert

This recipe for canned cherry pie utilizes readily available canned cherries, eliminating the need for pitting; it is a traditional homemade cherry pie enhanced with almond extract, best enjoyed warm alongside ice cream.

I have been collecting my Mom's pie recipes, having already shared her lemon meringue pie and banana cream pie. Today's cherry pie recipe is a favorite of my oldest brother, representing a classic American dessert served warm with a scoop of ice cream.

Join me in the kitchen as we prepare this; it is quite simple to make!

Ingredients for Homemade Cherry Pie with Canned Cherries:

• This homemade cherry pie requires only a small selection of components. (Refer to the printable recipe card below for precise measurements.)
• Canned cherries, drained and pitted
• Sweetener
• Flour
• Almond extract
• Cherry juice (drained from the cherries)
• Butter
• Unbaked pie shell

While the ingredient list for this cherry pie is short, some items warrant further detail.

• Pie Shells: While I used homemade pie crusts that I previously prepared and froze, store-bought shells offer a convenient time saver. If using my stored, frozen shells, ensure they are completely thawed on the counter before attempting to roll them.
• Canned Cherries: Please note these are distinct from pre-made cherry pie filling cans. Look for actual canned cherries in the canned fruit aisle alongside canned pineapple chunks and canned mandarin oranges. I used Bing cherries—a popular variety—and needed 3 cans. My mom used her own home-canned sour or “pie cherries,” which are seasonal and only available fresh at specific times of the year.
• Almond extract: I consider this the key to an exceptionally delicious cherry pie; the gentle almond note elevates the flavor beautifully!
• Sweetener: Since Bing cherries are sweet, if you prefer a less sugary pie, you should reduce the amount of sugar slightly.
• Butter: My research revealed that dotting butter over the filling helps prevent it from overflowing the pie shell.

Steps for Simple Homemade Cherry Pie

1. Set your oven temperature to 425 degrees, then line a 9-inch pie pan with your first pie shell, keeping the second pastry ready for the top.
2. In a saucepan, combine the sweetener, flour, almond extract, and cherry juice; cook over medium heat, stirring continuously, until it thickens and boils. Pour this hot mixture over your drained cherries in a large bowl and mix gently, then transfer the entire contents to the prepared pie shell.
3. Cut vents into the top pastry (or opt for a lattice or creative design, like pastry roses!), cover the filling with it, and crimp and flute the edges. Bake for 35-45 minutes until the crust is golden and the filling is bubbling; monitor the edges and cover with foil if they brown too quickly. Let it cool on a wire rack and serve slightly warm with a scoop of ice cream.

(To accurately determine your pie pan size, measure the interior rim from one edge to the opposite edge.)

An alternative approach to the upper crust involves cutting the pastry into strips and weaving them into a lattice pattern. I found a helpful guide demonstrating how to achieve this look. This time, I shaped leftover dough into a rectangular form, sliced it into strips, and rolled them up to create three ‘roses’. With a small blade, I fashioned three leaf shapes. I transferred them to a separate baking sheet to ensure they cooked evenly, allowing me to simply position them on the finished pie. It was a huge success! I didn't note the exact baking duration—just keep a close watch on them.

The pie reaches perfection when the exterior turns a golden hue and the center becomes lively with bubbles.

Monitor the pie as it bakes. Should the perimeter darken excessively, shield it with a two-inch aluminum foil strip or a dedicated pie cover.

Allow the dessert to rest on a cooling rack once finished.

Presentation tips for cherry pie

This dessert is most enjoyable when served at a mild temperature, avoiding the scalding heat straight from the oven! Traditionally, the classic American cherry pie is enjoyed warm alongside a scoop of frozen treat.

Further suggestions consist of:

• dusting cinnamon over the dairy frozen treat,
• substituting freshly whipped dairy for the frozen treat,
• or pouring chocolate sauce over the summit.

Given the abundance of cherry essence remaining, I opted to craft a cherry reduction using a portion of the liquid, confectioner's sugar, and merely a hint of nut extract. I applied a portion of the reduction to the dish and then over the pie. It creates a lovely rosy display—naturally, accompanied by a scoop of frozen treat, of course!

What is your preferred method for enjoying this dessert?

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