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Some filling oozing up from the pie forHow to make cherry pie with cherry pie filling
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5 from 10 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: canned cherry pie filling, how to make cherry pie
Servings: 8 servings
Calories: 330kcal
Author: Wendi Spraker


  • 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


  • 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.



  • 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.


Calories: 330kcal