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How to Make Cherry Pie with Cherry Pie Filling

How would it feel to show up at a potluck or other gathering with a fresh homemade pie in your hands? You can imagine that, right? You’ll hear screams of “Oh MY GOODNESS!” “YOU made a pie?” We won’t tell anyone that it is because you learned how to make cherry pie with cherry pie filling. It will be our secret!

You absolutely can play out that very scene by following these simple and easy instructions for how to make a cherry pie with cherry pie filling because it is, in fact, easy as pie!

There are just a few tricks you will want to try that will send the recipe for How to make cherry pie with cherry pie filling  right over the top making this dish taste totally homemade and no one will be the wiser, unless, of course, you tell them.

CHECK OUT THIS QUICK VIDEO OF WENDI MAKING PIES LIKE THIS CHERRY PIE

 

 

If you hang around Loaves and Dishes any time at all, you will know that I like to make things from scratch, which is absolutely the case with cherry pie. That said, unless you take advantage of the two weeks per year when sour pie cherries are perfect for canning and then spend at least one full afternoon performing the canning, then forget it. 

Your next best bet is to make a homemade cherry pie with cherry pie filling just like I’ll show you how today! You just need to know  How to make cherry pie with cherry pie filling.

You might have a few questions about the pie in question and I’ll do my best to answer those questions here.

A close up of the crust of How to make cherry pie with cherry pie filling

Hello yummy pie!

CAN YOU USE A STORE BOUGHT CRUST?

Yes, for this recipe you can use either a homemade crust or a store bought crust. Personally, I think the store bought refrigerated crusts from Pillsbury are excellent. Do NOT get the frozen pie crusts, those have a taste that everyone recognizes as “NOT HOMEMADE”.

A shot from above forHow to make cherry pie with cherry pie filling

How to make cherry pie with cherry pie filling

HOW LONG CAN CHERRY PIE SIT OUT?

Place your cherry pie in the refrigerator within two hours of setting it out for the best results. That said, my grandmother always left pie out on the counter covered with plastic wrap. I recommend the fridge though.

HOW LONG IS CHERRY PIE GOOD FOR?

Your Cherry Pie is good for about a week, but I’m sure that you will finish scarfing it down long before a week has passed!

CAN I MAKE CHERRY PIE USING FROZEN CHERRIES OR OTHER CANNED CHERRIES?

Yes, you can definitely make a cherry pie using frozen cherries or other canned cherries, but that is the topic for a different post. Check back with Loaves and Dishes frequently for more great pie recipes!

Some filling oozing up from the pie forHow to make cherry pie with cherry pie filling

A little yummy oozing! How to make cherry pie with cherry pie filling

WHAT GOES GOOD WITH CHERRY PIE?

When serving your cherry pie, it will be fine to serve it simply and plain, just warm it up a tad.

  • Cherry pie is excellent with a vanilla ice cream (use a good quality ice cream).
  • Whipped cream or even cool whip is good too.

If you want an excellent meal that you can fix yourself and end the meal with your cherry pie then, I recommend the following:

  1. This simple Pot Roast that will WOW your friends and family (and couldn’t be easier! You can throw a few things in a crockpot, right).
  2. These green beans that taste absolutely homemade.
  3. How about some Scalloped Potatoes? We all love those!
  4. Use a nice roll or loaf of bread and tell your guests to save room for your fabulous dessert!

How To Use Cherry Pie Filling

Cherry Cobbler

Homemade Cherry Cobbler

Cherry Hand Pies

Cherry Pie with Cherry Pie Filling

A picture of 6 pies cooling on a countertop

One of the Pie Palooza! How to make cherry pie with cherry pie filling

TIPS AND TRICKS FOR HOW TO MAKE CHERRY PIE WITH CHERRY PIE FILLING

  • Empty the pie filling into a medium sized bowl and add the flavorings and then mix ever so gently until mixed in. You don’t want to destroy your cherries or bust them up while stirring.
  • The pie always tastes just fine if you forget to paint with an egg wash at the end BUT it will look much prettier and finished with the egg wash. The egg wash browns the top of the pie perfectly.
  • Same thing goes for the sugar on the top of the crust, the pie will taste just fine without it but it will look much prettier and will have a delightful crunch that makes people smile
  • If you only have one can of pie filling, that is fine, it will make a fine pie, the pie will simply be thinner.
  • Always place a baking sheet under your pie in the oven because sometimes pies drip and no one wants a mess in their oven.
  • Feel free to cup pretty designs into your pie top. If this is your FIRST cherry pie, you might want to go with simple slits. Don’t forget the slits because steam has to escape and that is how it gets out.
  • You can also cut your upper pie crust into strips and weave the top for a nice effect.
  • Turbinado sugar is the same thing as raw sugar. It is kind of brown colored but has a wonderful grain to it and will hold up to the baking. Don’t substitute brown sugar, it doesn’t work that same.

YALL HELP ME OUT, OK?

If you enjoyed this recipe, tried it or are thinking of trying it, please leave me a 5 STAR comment below! That helps all of the internet know where to come and find cherry pie! Also, if you make this pie, I hope you will take a picture and send it to me by email or tag me on social media so that I’ll see it! ok? Great!

THE RECIPE FOR HOW TO MAKE CHERRY PIE WITH CHERRY PIE FILLING

Some filling oozing up from the pie forHow to make cherry pie with cherry pie filling

How to Make Cherry Pie with Cherry Pie Filling

This is a simple and easy recipe guaranteed to wow your friends and family with your homemade baking powers!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: canned cherry pie filling, how to make cherry pie
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 330kcal
Author: Wendi Spraker

Ingredients

  • 2 refrigerated pie crusts the kind that comes rolled up. I use Pillsbury. Don’t use the store brand.
  • 2 21 oz can of cherry pie filling
  • 1 tsp real almond extract
  • 1 egg white
  • 1 tsp Turbinado or Raw Sugar

Instructions

  • Preheat the oven to 425.
  • Line a 9” pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
  • Pour the cherry pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
  • Using your rubber spatula, gently mix the almond extract into the cherry pie filling.
  • Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate.
  • Use the other pie crust and lay it over the surface of the cherry pie filling, centering it so that the edges come together.
  • Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren’t sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
  • Use a sharp knife to cut slits in the pie crust
  • Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely and then sprinkle the teaspoon of sugar so that it covers the top crust.
  • Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
  • Remove from the oven and allow to cool well before serving.

Notes

  • Empty the pie filling into a medium sized bowl and add the flavorings and then mix ever so gently until mixed in.  You don’t want to destroy your cherries or bust them up while stirring.
  • The pie always tastes just fine if you forget to paint with an eggwash at the end BUT it will look much prettier and finished with the egg wash.  The eggwash browns the top of the pie perfectly.
  • Same thing goes for the sugar on the top of the crust, the pie will taste just fine without it but it will look much prettier and will have a delightful crunch that makes people smile
  • If you only have one can of pie filling, that is fine, it will make a fine pie, the pie will simply be thinner.  
  • Always place a baking sheet under your pie in the oven because sometimes pies drip and no one wants a mess in their oven.
  • Feel free to cup pretty designs into your pie top.  If this is your FIRST cherry pie, you might want to go with simple slits.  Don’t forget the slits because steam has to escape and that is how it gets out.
  • You can also cut your upper pie crust into strips and weave the top for a nice effect.
  • Turbinado sugar is the same thing as raw sugar.  It is kind of brown colored but has a wonderful grain to it and will hold up to the baking.  Don’t substitute brown sugar, it doesn’t work that same.

Nutrition

Nutrition Facts
How to Make Cherry Pie with Cherry Pie Filling
Amount Per Serving
Calories 330
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

A VERSE TO SHARE.

You know, there is one thing that is repeated over and over and over in the bible. I think the number of times something is repeated bears witness to how important it is.

Throughout the Bible, old Testament and New, we are told to “Love our Neighbor”.

Jesus teaches the parable of the Good Samaritan to demonstrate WHO is your neighbor (if you don’t know the story, the end result is “everyone” is your neighbor).

With that, I thought I would share this verse from John. I encourage to go read the entire passage.

John 13: 34-35

A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another. By this all people will know that you are my disciples, if you have love for one another.

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Recipe Rating




How To Make Canned Cherry Pie Filling Taste Better | Recipe

Tuesday 28th of July 2020

[…] of prep, this easy cherry filled dessert for just anyone to carry out, both novice bakers and seasoned pie […]

Lori

Tuesday 30th of June 2020

Amazing cherry pie recipe and tips...best with ED Smith Cherry Lori

Wendi Spraker

Wednesday 1st of July 2020

Hi Lori, Thanks so much for leaving me a comment! I'm so glad you enjoyed the recipe!

Sharon Martin

Sunday 7th of June 2020

Excellent! Just what I needed for a quick dessert. Thank you!

Wendi Spraker

Monday 8th of June 2020

Perfect! I'm glad I had what you needed. :)

Angie Daries

Thursday 14th of May 2020

This came out great. I did deep dish so I used 1 can 30 oz. n one can 21 oz. Filled the pie n used the lattice work crust on top!

Wendi Spraker

Friday 15th of May 2020

Hi Angie, Thanks for taking the time to come back and leave a comment! Sounds like you did great with your pie! I bet it was beautiful!

Debra ROESSER

Thursday 16th of April 2020

How do you keep the bottom crust from getting soggy .and being too runny.

Wendi Spraker

Thursday 16th of April 2020

Hi Debra, I haven't had this problem using the Pillsbury refrigerated crusts. Everything bakes up lovely. If you are worried about it, you can always prebake the pie crust for a few minutes first (be sure to use pie weights so the crust doesn't shrink up) and poke a few holes with a fork in the bottom first.

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