Canned Cherry Pie
A classic cherry pie featuring sweet canned cherries and a flaky crust, perfect for dessert or a special occasion that appeals to fruit lovers and comfort food fans.
Ingredients
Instructions
- Mix sugar, flour, cinnamon, cherry juice, and pitted cherries in a saucepan.
- Cook over medium heat, stirring constantly, until mixture thickens and boils.
- Pour the hot thickened cherry mixture over the pitted cherries in the prepared pie crust.
- Dot the filling with 1 tablespoon of butter.
- Cover with the top crust, cutting slits in it for steam to escape.
- Bake until the crust is nicely browned and the juice begins to bubble through the slits.
- Cover the edges of the pie with aluminum foil to prevent over-browning.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider using a mix of tart and sweet cherries. If you want to reduce sugar, substitute with agave syrup or honey, adjusting to taste. To enhance the filling, add a splash of almond extract or lemon juice. Make sure to let the pie cool slightly before slicing to help the filling set better. This pie is perfect for serving alongside Vanilla Ice Cream or a slice of Cinnamon Cheesecake Squares.
Serving Suggestions
Serve the cherry pie warm, optionally topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs wonderfully with a side of Greek Yogurt Shake (Fat Free) for a refreshing drink. For a cozy gathering, consider offering slices alongside coffee or herbal tea, enhancing the dessert experience.
Storage & Reheating
Store leftover cherry pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Cherry Pie contains roughly 728 calories, with 1g protein, 10g carbohydrates, and 76g fat. It is a good source of vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, you can use frozen pitted cherries for this recipe. Just make sure to thaw and drain them well to remove excess moisture before mixing them with the other ingredients. This will help prevent a watery filling.
How do I prevent the crust from burning?
To prevent the crust from burning, cover the edges with aluminum foil during the baking process, especially if you notice it browning too quickly. You can remove the foil in the last 10-15 minutes of baking to allow the top crust to brown nicely.
Can I make the pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Just cover it and refrigerate until you're ready to bake. This makes it convenient for gatherings, allowing you to serve fresh cherry pie with minimal last-minute effort.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).