Cherry Pie Recipe With Canned Tart Cherries: Deep Dish Crunch and Juicy Swirls

This cherry pie recipe with canned tart cherries proves you don’t need fresh fruit to make a showstopping dessert. 🌟 My first attempt at this deep-dish version came from Nana Mae’s old recipe book—she swore canned cherries delivered just as much flavor when cooked right.

The secret lies in balancing the tartness with a buttery crust and a touch of cornstarch to thicken the filling properly.

What makes this recipe special is its simplicity—store-bought crust cuts prep time, while canned cherries eliminate the need for pitting or prepping fresh fruit. A simple glaze of powdered sugar and cream cheese ties everything together, creating that signature glossy finish.

David’s first bite always confirms we’ve nailed it when he asks for seconds before the pie even cools.

By the time you pull this pie from the oven, you’ll have a golden crust filled with juicy, bubbling cherry filling that’s neither too runny nor too dry. The deep-dish design holds all that luscious filling, while the lattice top adds a rustic crunch.

Serve warm with vanilla ice cream, or let it cool slightly for clean slices that reveal perfect layers of flavor.

This recipe works year-round, but it’s especially perfect for summer picnics or holiday gatherings when you want a classic dessert without the fuss. The filling keeps well in the fridge, so you can assemble ahead and bake when guests arrive. Let’s get baking!

Ingredients for cherry pie recipe with canned tart cherries

Pantry staples and canned cherries transform into Nana Mae’s legendary deep-dish pie.

The cherries are the star—Muir Glen or Del Monte are my go-tos, but any canned tart cherries work. Drain them well but save that juice—it’s packed with flavor. For the crust, Pillsbury refrigerated dough saves time, but homemade is worth it if you’ve got 10 minutes. The key is keeping the butter cold—cut it into tiny cubes and mix just until the dough comes together. If it feels too sticky, add a splash more ice water. The filling’s magic comes from balancing sugar and cornstarch—too much sugar and it’ll be cloying; too little and it’ll be runny.

No cornstarch? Arrowroot powder works 1:1. Short on cherries? Substitute canned black cherries or even blueberries—just add an extra tablespoon of lemon juice. The vanilla extract is non-negotiable here—imitation smells like soap. For the glaze, if you’re out of cream cheese, Greek yogurt thinned with milk gives similar creaminess. And if you’ve got homemade cherry pie filling from the store, use that—just adjust the sugar to taste since store-bought fillings vary wildly.

Assemble the pie ahead and refrigerate for up to 24 hours—the flavors meld beautifully. Bake it just before serving so the crust stays crisp. Leftovers keep for 4 days in the fridge, but honestly, it disappears faster than that. The glaze sets quickly, so apply it right after baking. For a lattice top, cut strips from the same dough—weave them in an over-under pattern for that classic look. Freeze unbaked pies for 3 months—just add 10 minutes to the baking time.

Step-by-step instructions for cherry pie with canned tart cherries

Here's how to create that perfect balance of buttery crust and juicy cherry filling everyone will beg for.

In a large bowl, combine the 3 cups all-purpose flour, 1 tsp salt, and 1.5 cups cold unsalted butter (cubed). Use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs with some flour still visible. This texture is crucial—it ensures flaky layers.

Add the 1 whole large egg and 0.5 cup ice water gradually, mixing just until the dough comes together. Divide it into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. The cold dough prevents spreading and makes rolling easier. I press down gently on the discs during the first minute—this prevents them from curling when you roll them out.

In a medium bowl, mix the 24 oz drained canned tart cherries, 1.5 cups granulated sugar, 0.5 cup cornstarch, 1 tsp vanilla extract, and 1 tbsp lemon juice. Stir until the sugar and cornstarch dissolve completely—this prevents lumps in your filling. The lemon juice brightens the tartness of the cherries, balancing their natural acidity.

Cook the mixture in a saucepan over medium heat, stirring constantly for 5-7 minutes until it thickens enough to coat the back of a spoon. You're looking for a consistency that's thick but still pourable—not gluey. Remove from heat and let it cool slightly while you prepare the pie dish. If it thickens too much while cooling, just stir in a splash of the reserved cherry juice.

Roll out one dough disc on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Gently fold the overhang under itself to create a neat edge. Pour in the cooled cherry filling, then roll out the second dough disc and place it on top. Trim and crimp the edges with a fork or your fingers for that classic pie look.

Cut 3-4 slits in the top crust to allow steam to escape—this prevents a soggy bottom. I like to brush the top crust with a little ice water before baking to help it brown beautifully. Place the pie on a baking sheet (to catch any drips) and bake at 375°F for 50-55 minutes, until the crust is golden brown and the filling is bubbling through the slits.

While the pie bakes, make the glaze by beating the 8 oz softened cream cheese with the 0.5 cup powdered sugar until smooth. This glaze adds that professional touch and balances the tart cherries with sweet, creamy richness. The cream cheese needs to be softened but not melted—just press it gently with your finger and it should dent slightly.

After removing the pie from the oven, let it cool for 10 minutes (this prevents the glaze from melting too quickly). Then, carefully drizzle or spread the glaze over the entire top crust. Return the pie to the oven for 5-7 minutes just to set the glaze slightly. Serve warm or at room temperature for the best texture contrast—crisp crust, juicy filling, and that cool glaze.

Essential equipment for this dish

Pie Dish Essentials

For this deep-dish cherry pie, a 9-inch glass or ceramic pie dish is ideal—it distributes heat evenly and prevents burning. I prefer Corelle stoneware because it handles temperature shifts without warping.

If you're short on time, a Pyrex baking dish works just as well. Avoid dark metal pans—they can make the crust overbrown. 🌟

Rolling Pin & Dough Tools

A wooden rolling pin is my go-to for pie crusts—it prevents sticking and gives you better control. For extra leverage, I use a 12-inch heavy-duty rolling pin from OXO. If you're making lattice strips, a sharp chef's knife or pizza cutter works best for clean cuts.

For shaping edges, a fork or pie crust crimper creates those classic fluted seams.

Measuring & Mixing

Precision matters with pie dough, so invest in a stainless steel measuring cups set—I love the Farberware Classic for its durability. A pastry cutter (like the Kitchy brand) makes incorporating cold butter easier than fingers.

For the filling, a medium saucepan with sloped sides prevents spills while thickening. A fine-mesh strainer helps remove any cherry pits if you're using whole canned cherries.

Baking & Cooling

Your oven needs a pie cooling rack to prevent soggy bottoms—place it under the pie dish during the last 10 minutes of baking. A digital instant-read thermometer (like Thermoworks Smoke) ensures your filling reaches 205°F for perfect doneness.

For glaze application, a small offset spatula gives you smooth, even coverage. Let pies cool for at least 2 hours before slicing to set the filling properly.

Optional Upgrades

Want restaurant-quality results? A pie bird (available at Sur La Table) helps steam escape evenly if you skip the slits. For lattice tops, pie dough strips cut with a cookie cutter create uniform shapes.

A pie weights set prevents puffing if you're making a single-crust version. And for serving, individual pie plates elevate presentation—great for picnics or potlucks!

Frequently asked questions