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    See More:   Comfort Food Desserts Holiday Meals Raising Foodie Kids Recipes for Beginners

    Last Modified: Mar 12, 2025 by Tara Gerner 34 Comments

    Couldn't Be Easier Cherry Pie Recipe

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    This easy cherry pie recipe takes about three minutes to assemble and then 45 minutes to bake. There is no easier and more delicious cherry pie out there. You're going to love it!

    a cherry pie from a slight anglePin

    I make 3 pies for Thanksgiving dinner. It doesn't matter how many guests are coming, nor who they are.

    Thanksgiving isn't Thanksgiving without a slice of cherry pie.

    And a slice of pumpkin pie.

    And a slice of pecan pie.

    It just isn't.

    And I make all 3 of them myself, usually on the Tuesday before Thanksgiving.

    Are you impressed?

    Everyone always raves about all that work I did to make three pies, but all three are so easy that it's embarrassing.

    See, I buy two boxes of pre-made pie crusts. It doesn't matter whether they're Pillsbury or the store brand; they're all flaky and delicious. So I buy the crusts, roll them out into my pretty pie pans, and then I cook the pies. It does take a bit of work, but one evening after work, I take care of it and then it's done.

    To contrast, I make a chocolate cherry cheesecake for Christmas dinner, and I think that is more work than the three pies.

    This cherry pie is by far the easiest of the three pies I bake, and it's a great place for my young daughter to feel like she's helping.

    What makes this cherry pie so easy?

    The secret to this cherry pie is that everything is pre-made, and I don't mean that you make it ahead of time. I mean that you buy it.

    Is that cheating? Maybe it is, but who cares? The pie will be baked, and it will taste good.

    So you take two refrigerated pie crusts and two cans of cherry pie filling, and you plop it all in a pie plate and bake it. Voilร , you've got an impressive cherry pie with all the flavor you love, and it took you 5 minutes to prep.

    What you'll need to make an easy cherry pie

    Equipment

    The equipment for this pie is standard to any pie. You'll need a 9-inch pie dish (preferably a deep one), a rolling pin, and a pie shield.

    A mini cookie cutter makes it easier to cut vent holes in the top crust of the pie, but if you don't have one, you can just cut diamonds or even plain slits in the top crust.

    Ingredients

    See the printable recipe card at the bottom of the page for all measurements.

    • Prepared pie crustsย - I always buy pie dough in the dairy case pre-made. I am normally a make-it-from-scratch kind of girl, but on Thanksgiving, there's so much to do already, without making homemade pastry dough. I have gotten the store brand and the Pillsbury, and both come out very nicely.
    • Cherry pie fillingย - I have used both the regular and the lower sugar. These days I use all regular or some of each. Using all lower sugar with Splenda makes the pie come out tasting odd. Also, try to find cherry pie filling that has extra cherries and fewer juices/syrup. If you look, you can usually find some labeled "30% more cherries!" or something like that. Go for that stuff; it's better.
    • Almond extract - You don't have to add this, but I think it makes an ordinary cheater cherry pie go over the top of the delicious scale.
    • Milk
    • Granulated white sugar

    How to make this easy homemade cherry pie recipe

    Instructions

    1. Preheat the oven to 425ยบF.
    2. Roll one pie crust out to an 11-inch circle. Place that dough circle in a deep dish pie plate. Use your fingers to press it into the bottom, sides, and especially the corners of the plate. (Yes, pie plates are round and don't have corners. I mean the place where the sides connect to the bottom. That's kind of a corner.)
    3. Open the cans of pie filling and scrape it into the pie plate. Add the almond extract and mix it with the cherries and juice. Smooth it all out with a spatula.
    4. Lay the remaining pie crust on a large cutting board (or directly on the counter). Roll it out to about 10 inches. Make four cut outs (these will allow the steam to leak out of the pie; without them, the top crust will have big air bubbles trapped under it). If you don't have a cookie cutter, you could cut a couple of Xs or even a couple of slits with a sharp knife after you've put the top crust on the pie.
      Alternately, if you're feeling fancy and have a few extra minutes, you could cut the pie crust into strips and make a lattice on top of the pie. You just lay a few strips on direction, and lift up the strips to weave in a few strips going the other direction. Here's a YouTube video explaining the lattice crust process.
    5. Carefully lay the second pie crust on top of the pie filling, and press the edges together. You may need to use a bit of water or egg to get them to stick together nicely. Cut the top crust so that it's even with the bottom crust, and finish the edge however you want. The easiest way is to crimp the top and bottom crusts together with your fingers, squishing them together as you go around.
    6. Brush the top crust with milk and sprinkle with sugar. This is just to make it pretty and not at all necessary. Place pie in the oven on top of a baking sheet, just in case there are drips.
    7. Bake until the crust is golden brown and the filling is bubbling, about 40-45 minutes. After the first 15 minutes, cover the outer edge of the pie with aluminum foil or a pie shield to make sure it doesn't get too brown. (See link in notes for a pie shield.)
    8. Cool at least an hour before serving. The filling will set up as the pie cools.
    9. Top with a scoop of vanilla ice cream and serve.
    a cherry pie viewed from a low anglePin

    What is a pie shield and why should you use one to bake a homemade cherry pie?

    A pie shield is a lightweight (aluminum) ring that sits on the outside edge of a pie crust, protecting it from the heat and preventing it from getting too brown.

    The best way to use a pie shield is either to put it on right at the beginning or to bake the pie for 10-15 minutes and then put it on. If you wait until the edge of the crust is getting too brown, it will be too late. You can still use it, but it won't keep the crust from burning in that case.

    If you don't have a pie shield, fold aluminum foil into a ring and place that over the edge of the pie.

    How to store a cherry pie

    You can leave this pie, fully cooked, at room temperature for a day or two. After cutting the pie, you should cover it tightly with plastic wrap and store it in the refrigerator for up to 5 days.

    If you prefer to eat your pie warm, unwrap the pie and place the whole pan in a 250ยบF oven for about 20 minutes or until warm.

    THE REST OF OUR THANKSGIVING MENU

    We don't get creative with our Thanksgiving menu. We like routines. We like the comfort of the same old food.

    • Roast Turkey
    • Creamy Crockpot Mashed Potatoes
    • Candied Sweet Potatoes
    • Roasted Vegetable & Cornbread Stuffing
    • Old-Fashioned Chestnut Stuffing Recipe
    • Slow Cooker Sweet Potato Casserole
    • Traditional Green Bean Casserole
    • Fluffy Cranberry Fruit Salad with Pineapple
    • Homemade Orange Cranberry Sauce
    • Praline Pumpkin Pecan Pie
    • The Worlds' Best Pecan Pie
    • Couldn't Be Easier Cherry Pie
    • No Church Pumpkin Pie Ice Cream

    And for the leftovers, try one of these delights:

    • Turkey & Stuffing Muffins
    • Turkey Enchilada Casserole
    • Turkey Salad
    • Turkey Quesadillas

    You can read more about my easy and traditional Thanksgiving menu.

    Recipe

    a cherry pie from a slight angle

    Couldn't Be Easier Cherry Pie Recipe

    This easy cherry pie recipe takes about three minutes to assemble and then 45 minutes to bake. There is no easier and more delicious cherry pie out there. You're going to love it!
    4.75 from 78 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 45 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 4 slices
    Calories 732 kcal

    Equipment

    • Pie pan
    • Pie shield
    • Rolling Pin
    • Mini cookie cutters

    Ingredients
      

    • 2 unbaked pie crust I always buy these in the dairy case pre-made. I am normally a make-it-from-scratch kind of girl, but on Thanksgiving, there's so much to do already, without making homemade pastry dough. I have gotten the store brand and the Pillsbury, and both come out very nicely.
    • 2 cans cherry pie filling I have used both the regular and the lower sugar. These days I use either 2 cans of regular or one of each. (Two cans of lower sugar with Splenda makes the pie come out tasting odd.), with Splenda
    • 1 teaspoons almond extract
    • milk
    • sugar

    Instructions
     

    • Preheat oven to 425.
    • Place one pie crust in a deep dish pie plate. Allow your little helper to use her fingers to press it into the bottom, sides, and especially the corners of the plate. (Yes, pie plates are round and don't have corners. I mean the place where the sides connect to the bottom. That's kind of a corner.)
    • Open the cans of pie filling and scrape it into the pie plate. Add the almond extract and mix it with the cherries and juice. Smooth it all out with a spatula.
    • Lay the remaining pie crust on a large cutting board (or directly on the counter). Help your helper to make four cutouts (these will allow the steam to leak out of the pie; without them, the top crust will have big air bubbles trapped under it). If you don't have a cookie cutter, you could cut a couple of Xs or even a couple of slits with a sharp knife after you've put the top crust on the pie.
      Alternately, if you're feeling fancy and have a few extra minutes, you could cut the pie crust into strips and make a lattice on top of the pie. You just lay a few strips on direction, and lift up the strips to weave in a few strips going the other direction. Here's a YouTube video explaining the lattice crust process.
    • Carefully lay the second pie crust on top of the pie filling, and press the edges together. You may need to use a bit of water or egg to get them to stick together nicely. Cut the top crust so that it's even with the bottom crust, and finish the edge however you want.
    • Brush the top crust with milk and sprinkle with sugar. This is just to make it pretty and not at all necessary.
    • Bake until the crust is golden brown, about 40-45 minutes. After the first 15 minutes, cover the outer edge of the pie with aluminum foil or a pie shield to make sure it doesn't get too brown. (See link in notes for a pie shield.)
    • Cool at least an hour before serving. The filling will set up as the pie cools.

    Notes

    If the crust gets too brown on the edges, use a ring of aluminum foil so that the center continues to brown while the edge is protected. Better yet, invest in a couple of pie shieldsย before the holidays so that youโ€™ll be prepared for that and donโ€™t end up trying to make an aluminum foil ring while your pie crust is turning black.

    Nutrition

    Calories: 732kcal | Carbohydrates: 124g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 401mg | Potassium: 395mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 3mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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    Reader Interactions

    Comments

      4.75 from 78 votes (72 ratings without comment)

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      Recipe Rating




    1. Joyce says

      November 13, 2009 at 12:59 pm

      I would like to use the can cherries with the splenda but I agree they have a strange taste. I never thought to mix a can of regular with the splenda ones. I will try that.
      Joyce

      Reply
      • Jo says

        November 25, 2020 at 6:32 pm

        How do you store the pie

        Reply
        • Tara Ziegmont says

          November 25, 2020 at 10:12 pm

          I just store mine on the counter. It will stay good for about three days.

          Reply
    2. OnePerfectBite says

      November 13, 2009 at 9:09 am

      I love the pies that you've made part of your holiday. The cherry pie sounds delicious.

      Reply
    3. jean says

      November 13, 2009 at 9:58 am

      This is my daughter's favorite pie so she always makes it and brings it to Thanksgiving dinner. Enjoy your cherry pie!

      Reply
    4. Emily says

      November 13, 2009 at 4:35 pm

      My, it doesn't get any easier than this! And boy would I like to have a piece of that cherry pie right now! Thanks for sharing with us. ๐Ÿ™‚

      Reply
    5. Anita@theycallmejammi says

      November 13, 2009 at 4:35 pm

      Looks yummy and so colorful. Thanks for the recipe.

      Reply
    6. Geri@heartnsoulcooking says

      November 13, 2009 at 4:51 pm

      No one knows this but when I don't have time to make dessert this is my favorite way to make a cherry pie. My family think I spent all afternoon make one of they favorites.
      Geri

      Reply
    7. FeelsLikeHomeBlog says

      November 13, 2009 at 12:41 pm

      Joyce - Given a choice, I usually go with the all sugar ones. They just taste better. Mixing it one can of each is much less noticeable, but still not as good as the original. (Isn't that always the case?)

      Reply
    8. FeelsLikeHomeBlog says

      November 13, 2009 at 12:42 pm

      It'll be our secret. ๐Ÿ˜‰

      Reply
    9. live.love.eat says

      November 13, 2009 at 1:03 pm

      Definitely sounds easy. And looks beautiful!

      Reply
    10. thediaperdiaries says

      November 14, 2009 at 7:34 am

      That looks delicious!!

      Reply
    11. Shan @ the fairy blogmother says

      November 15, 2009 at 7:30 am

      Shortcuts in baking are good. And nobody ever has to know.

      Reply
    12. Shan @ the fairy blogmother says

      November 15, 2009 at 3:30 pm

      Shortcuts in baking are good. And nobody ever has to know.

      Reply
    13. Nicci says

      November 21, 2012 at 1:06 pm

      I also make three pies, regardless of how many guests we are having: pumpkin pie, cherry pie, and Vermont Maple Apple Pie (YUM). My cherry pie always fails, so I was going to give up and buy a frozen pie this year, but I think I can handle your recipe. ๐Ÿ™‚

      Reply
    14. Nedra Crouse says

      October 22, 2017 at 2:49 pm

      So easy my husband is making it right now. Thanks for sharing.

      Reply
    15. Debi says

      November 22, 2017 at 5:54 pm

      There must be an error...14 minutes to bake?!!!

      Reply
      • Tara Ziegmont says

        November 23, 2017 at 6:38 am

        You're right. It should have been 40-45. Not sure where 14 came from!

        Reply
    16. Karla says

      November 14, 2020 at 8:48 pm

      Is the baking the same time for a homemade crust? Thank you โ˜บ๏ธ

      Reply
      • Tara Ziegmont says

        November 14, 2020 at 9:09 pm

        I'm not sure what you're asking? If you have a homemade crust recipe, you should follow those instructions.

        Reply
    17. Katie says

      December 30, 2020 at 11:21 am

      5 stars
      Thank you! This is exactly the type of recipe I was looking for! After all of the Thanksgiving and Christmas baking I just wanted a super simple cherry pie recipe! Youโ€™re the best!!

      Reply
    18. Marianne says

      June 15, 2021 at 2:57 pm

      Please help. When I cut the pie cherries run everywhere Iโ€™m wondering if maybe a teaspoon of cornstarch or tapioca or something would help. Even after I let it sit on the counter for hours as soon as I cut it the pies run all over it taste delicious it just doesnโ€™t look professional

      Reply
      • Tara Ziegmont says

        June 15, 2021 at 3:07 pm

        If your filling is very saucy, there's no way to avoid that. You could certainly mix a tablespoon of cornstarch with some water and mix that into the sauce before you cook it, but it would be a lot of work to get the sauce out of the cherries, mix in the cornstarch, and then mix the sauce back in. You would probably be further ahead to make a filling from scratch and limit the amount of liquid in the recipe.

        My best suggestion would be to drain off or scrape off as much of the liquid as possible from the filling before filling the pie. That should help the pie to stay together a little more. But really, the filling runs out of most pies when they are cut. Get a pie gate, and use it after you cut the pie. That will keep the filling in where it's supposed to be.

        Reply
      • Tara Ziegmont says

        June 17, 2021 at 9:26 am

        I've been thinking more about this. I wonder what would happen if you mixed the canned filling, cherries and all, with 1/4 to 1/2 cup of quick cook tapioca before putting it in the pie? That might thicken it up enough that it wouldn't run. It's worth a try if you have time to experiment.

        Reply
    19. Brenda says

      September 05, 2021 at 6:46 pm

      5 stars
      I like to add one half teaspoon abstract to the cherry pie fillingโ€ฆdelicious!

      Reply
      • Brenda says

        September 05, 2021 at 6:47 pm

        5 stars
        I meant to say Almond Extract.

        Reply
    20. Kris says

      May 11, 2022 at 11:48 pm

      What can you do to so bottom crust isn't doughy after baking?

      Reply
      • Tara Ziegmont says

        May 12, 2022 at 10:04 am

        It sounds like it needed to bake longer. If the top looks done, just cover it with foil so it doesn't get too brown.

        Reply
    21. Dina Gaspari says

      March 05, 2023 at 5:54 pm

      Thank you for the recipe! Iโ€™m making it today, without the almond extract. With so many children having severe nut allergies these days, hidden nut ingredients can be terrifying. Almond extract is especially dangerous as people donโ€™t always remember the baked good has tree nuts in it. Since this is a recipe many will make for the holidays, you could save families from a tragic accident just by adjusting to exclude the almond extract. Thanks kindly!

      Reply
    22. Donna says

      April 29, 2023 at 4:32 pm

      5 stars
      I made this today but I used clear vanilla instead of the almond (I didn't have lol) looks and smells great!! thank you!!

      Reply
    23. Linda says

      December 25, 2023 at 11:44 pm

      4 stars
      Made this tonight. I recommend using only 1/2 t of almond extract. A full teaspoon is Too much!

      Reply
    24. Leslie Coffey says

      December 26, 2023 at 11:44 am

      5 stars
      Followed recipe exactly except didnโ€™t brush anything on top. Made a lattice over top with the second crust to top instead of a whole crust.. Did use the almond extract and sprinkled a random amount of sugar over filling, mixed it in, sprinkled sugar over the lattice top. Baked 45 minutes. Came out perfectly.

      Reply
    25. liz says

      December 20, 2024 at 1:09 am

      large can or regular can of cherries?

      Reply
      • Tara Gerner says

        December 20, 2024 at 8:13 pm

        Large can

        Reply

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