In this quick guide, we’ll look at “how to make canned cherry pie filling taste better”, as well as other frequently asked questions concerning canned cherry pie filling.

There’s nothing like a delicious cherry pie, and this one is fantastic! This easy cherry-filled dessert can be made by anybody, from newbie bakers to seasoned pie masters, using just four distinctive ingredients and 25 minutes of prep time.

Prep time: 25 Minutes

Total time: 1 Hour 10 Minutes

Required ingredients: 4

Yields: 8 servings


1. 1 box Pillsbury refrigerated pie crusts, softened as directed on box

2. 2 cans (21 oz each) cherry pie filling

3. 1 teaspoon milk

4. 1 teaspoon sugar


1.Preheat the oven to 425 degrees Fahrenheit. Once that’s done, use a 9-inch glass pie plate to prepare pie crusts as recommended on the box for a two-crust pie.

2. Spoon pie filling into a plate lined with pie crust. Carefully place the second crust on top, then seal and flute the edge. After that, brush the top crust with milk and then sprinkle with sugar for a delectable taste. Make slits in the top crust in various places.

3. Bake for at least 40 minutes, but no less than 45 minutes, until the crust is golden brown. Cover the crust edge with strips of foil after 15 to 20 minutes of baking. This is done to avoid browning too much. Allow at least 1 hour for cooling before serving.


1. Prepare foil strips or aluminum pie crust protectors. This is done to prevent the pastry from browning too much around the edges. You don’t want to underbake the pie, since if you do, you’ll end up with a gummy bottom crust.

2. Cover a lower oven rack with a large piece of heavy-duty foil. This is done in order to capture any fluids that may overflow.

3. To acquire a decorative look, use a small cookie cutter to cut out miniature shapes (maybe any form) that create vents to release steam before placing top crust over the filling. Brush cream over the top and sprinkle coarse sparkling sugar on top to achieve a more glazed top crust. It’s important to note that this should be done before putting it in the oven.

4. It’s worth noting that the two apple pie filling cans can be swapped out for cherry pie filling.

5. To enhance the flavor of the cherry filling, add 1 teaspoon almond extract to the mixture.

6. All you have to do to get beautiful crimps in your pie crust is use the handle of a wooden spoon to mark equally spaced areas, then pinch the dough around the handle with your fingers.

  • If you want a stronger cherry flavor, add a teaspoon of almond essence to the filling.

How to make canned cherry pie filling taste better

Canned cherries recipe

If you’ve never tried canning before, cherries are a great place to start. The procedures are simple and easy to understand. I’m going to give you a step-by-step guide on how to do it here. All you have to do is try to follow the directions as closely as possible.


Preparing ahead of time, especially if you’re working alone, is the greatest approach to prevent becoming overly excited during the canning process.

Fill your canner halfway with warm water and set it over medium-low heat to start simmering.

Obtain a small pot, complete with lids and rings. Simmer for 10 minutes (do not boil) to sterilize everything and soften the covers’ seal.

Obtain a larger pot of syrup. For 7 quarts, use 4 12 cups of sugar and 10 12 cups of water (one canner). It’s a matter of personal preference in this circumstance. If you wish, you might use as little as 34 cups of sugar and 6 12 cups of water. The syrup aids in the preservation of the fruit’s color, flavor, and texture.

Bring the mixture to a boil until the sugar has completely dissolved. Keep it at a gentle simmer over medium-low heat until that’s done.

Wash, stem, and drain the cherries thoroughly until they are free of dirt and debris. Each quart may carry between 2 and 12 pounds of cherries. It’s worth noting that each canner contains 7 quarts.

As a result, you’ll need a total of 18 pounds of fruit. For pints, cut the amounts in half.

You have the option of leaving the cherry pits in or removing them. If you don’t pit your cherries, you should pierce each one to keep them from exploding in the jar, according to the study.

Clean the cherries and put them in the jars.

Shake the jars gently to settle the cherries, leaving 12 inches of headroom at the top, near the jar threads.

Fill each jar with enough hot syrup to cover the cherries while leaving 12 inches of headroom. After you’ve finished, you’ll have some syrup leftover.

Gently slide a non-metallic tool along the inside of the jar with it. This is done to get rid of any air bubbles that have been trapped.

After that, wipe the jar rims with a clean towel before placing the hot lids and rings on each jar and finger-tightening them.

Place each jar into your hot water canner using a jar lifter. Make sure the jars are still heated from the preheating and that the hot syrup, as well as the canner water, are simmering. The angle should be around 180 degrees. It’s not a good idea to put cold jars in boiling water. This is because your pots are prone to crack, resulting in the loss of all your hard work.

To keep things hot, operate cautiously, fast, and carefully.

Place the lid on the canner and make sure your jars are covered by 1-2 inches of water.

Bring the water to a boil. Both the pints and the quarts should be cooked for at least 25 minutes (you should start timing once the water is boiling).

When the timer goes off, make sure the heat is turned off before removing the scanner cover. Allow the jars to remain in the canner for a few minutes after that. Carefully transfer each hot pot to a cooling rack using the jar lifter.

The lids of each of the jars should seal and make a popping sound as they cool. When it’s cool, rub your finger over the cover to make sure it’s pulled in and sealed properly. Any jars that don’t seal properly can be frozen, reprocessed, or kept in the refrigerator.

Remove the rings and rinse the jars once each one has cooled completely (approximately 12-24 hours).

Keep the container cool, dry, and dark.

Best cherry pie recipe

This recipe is simple to prepare and does not take long to prepare. You will, however, discover that the effort spent is well worth the excellent taste!


1. Homemade pie crust (this recipe makes two crusts; 1 for the bottom 1 for the top)

2. 4 and ½ cups halved pittedfresh cherries

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3. ⅔ cup (135g) granulated sugar

4. ¼ cup (28g) cornstarch

5. 1 tablespoon (15ml) lemon juice

6. 1 teaspoon pure vanilla extract

7. ¼ teaspoon almond extract

8. 1 Tablespoon (14g) cold unsalted butter, cut into small cubes

9. Egg wash: 1 large egg beaten with one tablespoon (15ml) milk

10. Optional: coarse sugar for sprinkling on crust


My first piece of advice is to keep the dough, filling, and prepared (unbaked) pie as cold as possible. Before baking, chill the prepared pie for up to an hour. Also, keep the filling refrigerated until you’re ready to use it. Make sure everything is kept chilled at all times.

To make the filling:

Stir together the cherries, vanilla, lemon juice, sugar, cornstarch, and almond extract in a large mixing bowl until well blended. As the oven heats up, place the filling in the refrigerator. This is done to allow the filling to settle.

Preheat oven to 400°F.

On a floured work surface, carefully roll out the cold pie dough. One of the cold dough discs should be rolled out, while the other should be kept in the refrigerator. After that, turn the dough over (should be about a quarter turn after every few rolls). Repeat until you have a 12-inch-diameter circle. Place the dough in a 9-inch pie dish with care. Tuck it in with your fingertips to ensure that it is smooth. After that, ladle the filling into the crust and discard any remaining liquids in the bowl’s bottom. The butter pieces can be dotted on top of the filling.

To make the lattice, follow these steps:

Remove the second disc of cold pie dough from the refrigerator with care, then roll it into a 12-inch-diameter circle. Cut the dough strips with a pastry wheel, a pizza cutter, or perhaps a sharp knife. I cut four 2 inch broad strips and two 1 inch wide strips. After then, weave the strips over and under one another with care. To do so, peel back strips as needed to weave. To seal the strips, push their edges into the bottom pie crust’s edges. Trim any excess dough with a little paring knife. If desired, flute or crimp the edges with a fork.

Lightly brush the top of the pie crust with the egg wash, then sprinkle with coarse sugar (they is if you are using).

Bake for at least 20 minutes after placing the pie on a large baking pan. Turn the heat down to 375°F and bake for another 30-35 minutes, leaving the pie in the oven. I use a pie crust shield on top of the pie after the first 20 minutes of baking is finished to keep the edges from browning too soon.

Allow the pie to cool at room temperature for at least 3 hours before serving. This is done to allow for the thickening of the filler. Make sure leftovers are properly covered and stored in the refrigerator for up to 5 days.

Lucky leaf cherry pie filling

This recipe not only looks delicious, but it also tastes just as amazing. It is simple to prepare as long as you follow the steps in order.

Yields: 10 servings


1. 1 prepared pastry for a 2-crust pie (not baked)

2. 2 14.5-ounce cans lucky leaf® red tart pitted cherries

3. 1 cup sugar

4. 3 tablespoons corn starch

5. 1 tablespoon butter or margarine

6. 3 drops red food coloring if desired


1. Preheat the oven to 425 degrees Fahrenheit.

2. Remove the cherries and set aside 1 cup of juice. After that, in a small heavy pot, combine the sugar and corn starch. Stir in the saved juice gradually until it is smooth.

3. Cook, stirring constantly until the mixture begins to boil over medium heat. Cook for 1 minute more, or until it thickens and clears, then remove from heat.

4. Add the butter, food coloring, and cherries to the mixture. Fill prepared crust with filling and top with vented or lattice top crust.

  • Bake for no less than 10 minutes at 425°F. Reduce the heat to 350 degrees Fahrenheit and bake for 25-35 minutes, or until golden brown.
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Other FAQs about Canned cherry pie which you may be interested in.

Does canned cherry pie filling have to be cooked?

There is no necessity to bake or otherwise heat canned pie fillings for health reasons. To set the filling and kill microorganisms, they’re canned hot and precooked. Manufacturers precook canned pie fillings, so it’s not necessary. They also make sure it’s hot enough to solidify the pie filling and kill all the bacteria.

Is canned cherry pie filling any good?

Nothing surpasses a fresh cherry pie cooked from scratch, which offers little room for error. Furthermore, canned pie filling is delightful.

Is it safe to eat canned cherry pie filling?

The commercially packaged cherry pie filling will often have a “Best By,” “Best if Used By,” “Best Before,” or “Best When Used By” date, but this is not a safety date; rather, it is the manufacturer’s estimate of how long the cherry pie filling will remain at peak quality.

What is the best canned cherry pie filling?

We obtained every brand of cherry pie filling we could locate and baked all of the pies with the same dough. Market Pantry Cherry Pie Filling & Topping is the best-canned cherry pie filling.

Market Pantry Cherry Pie Filling & Topping

The only pie filling that received no negative feedback was Market Pantry, which is Target’s in-house brand. The cherries tasted and felt real, and the texture of the filling was much better. Lucky Leaf is certainly the way to go if you prefer less tartness. If you’re seeking a tart and tasty cherry pie filling, though, a Target run is in order.

How long will canned cherry pie filling last?

The exact answer is highly dependent on storage conditions; to extend the shelf life of cherry pie filling, keep it cold and dry. In the refrigerator, cherry pie filling can last up to 14 days.

What enhances cherry flavor?

Almond extract has a powerful flavor that can be used to complement the cherry flavor.

How do you thicken canned cherry pie filling?

Flour, cornstarch, and tapioca are the most popular thickeners used in pie fillings. These starches are all effective at thickening pie filling fluids, but not in the same way. All thickeners have benefits and drawbacks. After the pie is baked, the challenge is to use precisely the appropriate amount to obtain the desired thickness.

How do you thicken chocolate pie filling?

To thicken the chocolate pie filling in this recipe, combine egg yolks and cornstarch. Tempered egg yolks are added to the hot pudding filling to help thicken it. Cornstarch adds a thickening ingredient to the pie, allowing it to set up even better.

How do you fix a runny pie filling?

How to Thicken Up Runny Pie Filling

It’s possible that your pie isn’t cool enough.

It’s possible that your pie didn’t get hot enough in the oven or didn’t have enough time to boil.

Add a package of instant pudding to the mix.

Tapioca — To thicken things up, use tapioca flour rather than granules.

Corn Starch – Corn starch can be added to your pie filling.

Can you freeze canned pie filling?

Yes, as long as it has been properly stored, the package has not been tampered with, and there are no symptoms of deterioration. To extend the shelf life of items that have passed their best-by date, place them in the freezer.


In this brief guide, we answered the question “how to make canned cherry pie filling taste better?” with an in-depth analysis of other FAQs about canned cherry pie filling.


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