17 Quick Cherry Pie Recipes with Canned Cherries

Many of us love cherry pie but don’t have time for fresh fruit prep. That’s where canned cherries come to the rescue! These 17 quick recipes deliver all the sweet, tangy comfort of homemade pie without the fuss. Perfect for busy weeknights or last-minute dessert cravings, they prove canned cherries are a pantry superstar. Keep reading for your new favorite cherry pie!

Classic Cherry Pie

Zesty and timeless, a classic cherry pie brings comfort from scratch. This recipe walks you through each step—from flaky pastry to sweet cherry filling—so you bake a pie that looks and tastes like a farmhouse kitchen.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

For the Pastry Crust

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 1 cup (2 sticks) cold unsalted butter, cut into tiny cubes
• 6–8 tablespoons ice-cold water

For the Cherry Filling

• 2 cans (15 ounces each) pitted tart cherries packed in water
• 1/2 cup reserved cherry liquid (from cans)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon pure almond extract
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 farm-fresh large egg
• 1 tablespoon milk
• 1 tablespoon sparkling coarse sugar

Instructions

1. Whisk flour, salt, and sugar. Cut in cold butter until pea-sized. Add ice water, mix until dough holds. Divide in half, flatten into discs, wrap, and refrigerate 1 hour. (Tip: Keep butter cold for flakiness.)
2. Drain cherries, reserve 1/2 cup liquid. In saucepan, whisk sugar and cornstarch; stir in reserved liquid and almond extract. Cook over medium, stirring, until thick and bubbly. Remove from heat; stir in cherries and butter. Cool to room temperature. (Tip: Cooling filling prevents soggy crust.)
3. Preheat oven to 425°F. Roll one dough disc to 12-inch circle; fit into 9-inch pie plate. Roll second disc; cut slits for steam.
4. Pour filling into crust. Place top crust; trim and crimp edges.
5. Beat egg with milk; brush over crust. Sprinkle with coarse sugar.
6. Bake at 425°F for 15 minutes. Reduce to 375°F; bake 40-45 minutes until golden and bubbly. Cover edges with foil if browning too fast. (Tip: Use foil strips to protect edges.)
7. Cool pie completely on rack, at least 3 hours, before slicing.

Dense with cherries and framed by a buttery crust, each slice balances tart and sweet. Serve warm with ice cream or cool for clean wedges.

No-Bake Cherry Cheesecake Pie

For a dessert that delivers all the creamy, tangy goodness of cheesecake without any oven time, this No-Bake Cherry Cheesecake Pie is your answer. The buttery graham cracker crust sets the stage for a luscious, silky filling, topped with glossy canned cherry pie filling for a classic finish.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 1 ½ cups finely ground graham cracker crumbs (from about 12 whole crackers)
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 16 oz (two 8-oz blocks) full-fat cream cheese, softened to room temperature
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup cold heavy whipping cream (at least 30% fat)
• 1 can (21 oz) premium cherry pie filling

Instructions

1. In a medium bowl, combine the finely ground graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand and holds together when pressed. Tip: Press the crust firmly into the pie plate using the bottom of a measuring cup to ensure an even, compact layer.
2. Transfer the crumb mixture to a 9-inch pie dish. Press firmly into the bottom and up the sides. Place in the refrigerator to set while you prepare the filling, at least 15 minutes.
3. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl.
4. Add the powdered sugar and pure vanilla extract to the cream cheese. Beat on low speed until combined, then increase to medium and beat for another 30 seconds until light and fluffy. Tip: Make sure the cream cheese is at room temperature to avoid lumps; if it's too cold, the filling will be grainy.
5. In a separate cold mixing bowl, pour the cold heavy whipping cream. Using clean beaters, whip the cream on high speed until stiff peaks form—when you lift the beaters, the cream stands upright and doesn't flop over.
6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold until no white streaks remain, being careful not to deflate the airy cream.
7. Spoon the creamy filling into the chilled graham cracker crust. Spread evenly with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the pie is fully set and firm.
8. Just before serving, spoon the cherry pie filling evenly over the top of the chilled cheesecake. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Because this pie is no-bake, it's wonderfully forgiving and perfect for warm weather or busy schedules. The contrast of the velvety filling with the buttery crust and the bright, jewel-like cherries makes every bite irresistible. Serve chilled, straight from the fridge, and watch it disappear.

Cherry Hand Pies

Using canned cherries for these hand pies is a smart shortcut that yields a wonderfully gooey filling. This methodical recipe walks you through every step, from rolling the dough to achieving a perfectly golden crust. By the end, you'll have a batch of handheld treats that are ideal for snacking or dessert.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 1 can (14 oz) premium tart cherries in syrup, drained well
• 1/2 cup (100g) fine granulated sugar
• 1 teaspoon (2g) fragrant ground cinnamon
• 1 tablespoon (8g) cornstarch
• 1 tablespoon (15 ml) fresh lemon juice
• 1 box (14 oz) refrigerated flaky pie crust (2 rounds)
• 2 tablespoons (28g) cold unsalted butter, cut into tiny cubes
• 1 large farm-fresh egg, beaten with 1 tablespoon water

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the drained cherries, 1/4 cup sugar, cinnamon, cornstarch, and lemon juice. Stir gently until evenly coated. Set aside for 5 minutes to allow the flavors to meld.
3. On a lightly floured surface, unroll both pie crust rounds. Use a 4-inch round cutter to stamp out 8 circles (4 per round). Reroll scraps if needed.
4. Place 4 circles on the prepared baking sheet. Spoon about 1½ tablespoons of the cherry filling onto the center of each circle, leaving a 1/2-inch border. Dot each with a few tiny butter cubes.
5. Brush the edges of the filled circles with a little beaten egg. Top each with one of the remaining circles. Press down gently to seal, then crimp the edges with a fork. Cut 2 small slits on top for steam vents.
6. Brush the tops of all pies with the remaining egg wash. Sprinkle each with the remaining 1/4 cup sugar mixed with any leftover cinnamon.
7. Bake for 18–20 minutes, until the crust is deep golden brown and the filling is bubbly. Let cool on the baking sheet for 10 minutes before serving.
8. Tip: For an extra glossy finish, brush with melted butter immediately after baking. Tip: To avoid soggy bottoms, always drain the cherries thoroughly. Tip: If the dough becomes too soft while working, chill it for 5 minutes.

Really, the contrast between the buttery, flaky crust and the jammy cherry filling is a pure delight. Serve these hand pies warm with a scoop of vanilla ice cream, or dust them with powdered sugar for a prettier presentation. They're also surprisingly good cold the next day—if any last that long.

Cherry Crumble Bars

There's something irresistible about the combination of sweet-tart cherry filling and buttery oat crumble. This recipe layers a simple press-in crust with rich cherry pie filling and a crunchy streusel topping, resulting in bars that are both easy to make and impressive to serve.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup cold unsalted butter, cut into small cubes
• 1 teaspoon vanilla extract
• 1 (21 oz) can cherry pie filling

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. Add 3/4 cup cold unsalted butter cubes and 1 teaspoon vanilla extract to the dry mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse, pebbly crumbs. Work quickly to keep the butter cold—this ensures a flaky crust.
4. Press half of the crumb mixture evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or glass to press firmly and create a compact base layer.
5. Spread the entire 21-ounce can of cherry pie filling evenly over the crust, making sure to distribute the cherries and syrup evenly.
6. Sprinkle the remaining crumb mixture evenly over the cherry layer, covering it completely.
7. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the filling is bubbly around the edges. Rotate the pan halfway through for even baking.
8. Allow the bars to cool completely in the pan on a wire rack, about 1 hour. For cleaner slices, refrigerate for 30 minutes after cooling. Then lift the bars using the parchment overhang and cut into 16 squares.

Once cooled, these bars slice beautifully, revealing a tender oat crust and a vibrant cherry center. The buttery streusel provides a delightful crunch, while the sweet-tart cherries keep each bite balanced. Serve them with a scoop of vanilla ice cream for an indulgent summer dessert.

Cherry Chocolate Lava Pie

Perhaps you've been searching for a dessert that combines rich chocolate with a hint of fruit—this Cherry Chocolate Lava Pie delivers a molten center with swirls of sweet cherries. It's a foolproof recipe that feels fancy but comes together with simple ingredients.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 14 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for greasing ramekins
• 6 ounces high-quality semi-sweet chocolate, finely chopped
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 1/2 cup canned cherry pie filling (preferably with whole or halved cherries)

Instructions

1. Preheat the oven to 425°F. Generously butter four 6-ounce ramekins and dust them with a little cocoa powder or flour; set aside.
2. In a medium heatproof bowl set over a pot of barely simmering water, melt together 1/2 cup unsalted butter and 6 ounces chopped semi-sweet chocolate. Stir frequently until completely smooth. Remove the bowl from the heat and let cool for about 5 minutes.
3. In a separate large bowl, whisk together 2 whole eggs, 2 egg yolks, and 1/4 cup granulated sugar until thick, pale, and doubled in volume, about 2 minutes. (Tip: room-temperature eggs incorporate better and create a lighter batter.)
4. Gradually pour the melted chocolate mixture into the egg mixture while whisking constantly until fully combined and smooth.
5. Fold in 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and a pinch of fine sea salt using a rubber spatula. Mix only until no streaks remain—overmixing can deflate the batter.
6. Divide half of the batter evenly among the prepared ramekins, filling each about one-third full.
7. Spoon about 2 tablespoons of canned cherry pie filling into the center of each ramekin on top of the first layer of batter.
8. Top with the remaining batter, dividing it equally and covering the cherry filling completely. The ramekins should be about three-quarters full.
9. Using a toothpick or a small knife, gently swirl the cherry filling into the batter in a figure-eight motion—do not over-swirl, or the cherries will sink.
10. Place the ramekins on a baking sheet and bake for 12–14 minutes. The edges should be set and slightly puffed, but the center should jiggle when you gently shake the ramekin. (Tip: For a gooier center, bake on the shorter side; for a firmer set, add a minute.)
11. Remove from the oven and let cool in the ramekins for exactly 1 minute. Run a thin knife around the edges to loosen, then invert each ramekin onto a plate. Tap gently if needed to release. Serve immediately.

For a stunning presentation, dust the inverted pies with powdered sugar and garnish with a few fresh cherries or a mint sprig. The molten chocolate will flow as you break through the delicate crust, creating a luscious contrast with the sweet-tart cherry swirl. This dessert is sure to impress any chocolate lover.

Vegan Cherry Pie

Vegan baking can be just as rewarding as traditional, especially when you nail a classic cherry pie using plant-based swaps. This recipe uses a flaky coconut oil crust and velvety plant-based butter to create a dessert that's every bit as indulgent. Perfect for beginners, it relies on canned cherries for a consistent, juicy filling.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

Crust

• 2 ½ cups all-purpose flour, spooned and leveled
• 1 tablespoon organic cane sugar
• 1 teaspoon fine sea salt
• ½ cup chilled virgin coconut oil, cut into small cubes
• ½ cup chilled plant-based butter (such as Earth Balance), cubed
• 6–8 tablespoons ice-cold water, plus more if needed

Filling

• 2 cans (15 ounces each) tart cherries in water or juice, well drained
• ¾ cup organic cane sugar
• ¼ cup cornstarch
• 1 tablespoon fresh lemon juice
• ½ teaspoon almond extract
• 1 tablespoon plant-based butter, cut into small pieces (for dotting)

For assembly

• 1 tablespoon unsweetened plant-based milk (such as almond or oat)
• 1 teaspoon organic cane sugar (for sprinkling)

Instructions

1. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt.
2. Add the chilled coconut oil and plant-based butter cubes. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse meal with pea-sized bits. Tip: Keep the fats cold; if they soften, refrigerate the bowl for 10 minutes.
3. Drizzle 6 tablespoons ice water over the mixture and stir with a fork until the dough starts to clump. Add more water, 1 tablespoon at a time, just until the dough holds together when squeezed.
4. Divide the dough into two disks (one slightly larger for the bottom crust), wrap in plastic wrap, and refrigerate for at least 1 hour. Tip: Chilling relaxes the gluten and prevents shrinking.
5. Meanwhile, make the filling: In a large bowl, combine the drained cherries, ¾ cup sugar, cornstarch, lemon juice, and almond extract. Stir gently to coat; set aside. Tip: Let it stand for 10 minutes to thicken the juices.
6. Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch drips.
7. On a lightly floured surface, roll the larger dough disk into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie dish, easing it into the corners without stretching. Trim overhang to ½ inch.
8. Pour the cherry filling into the crust, spreading evenly. Dot the filling with 1 tablespoon plant-based butter pieces. Tip: Dotting with butter adds richness and helps thicken the filling.
9. Roll the remaining dough disk into an 11-inch circle. Cut into ¾-inch strips for a lattice top, or place whole and cut slits for steam vents. Arrange over filling, crimp the edges, and fold the overhang under. Brush the top crust with plant-based milk and sprinkle with 1 teaspoon sugar.
10. Bake at 400°F for 20 minutes, then reduce oven temperature to 375°F and bake for 35–40 more minutes, until the crust is golden and the filling bubbles in the center. Tip: Check at 30 minutes; if edges brown too quickly, cover with a pie shield or foil. Cool completely on a wire rack before slicing—this sets the filling so it isn't runny.

How wonderful is it to pull a picture-perfect pie from the oven? The coconut oil crust yields a delicate, flaky crumble, while the cherries stay plump in a glossy, not-too-sweet syrup. Serve warm with a scoop of vanilla coconut ice cream—it's vegan comfort food at its finest.

Gluten-Free Cherry Pie

Nothing beats a classic cherry pie, and this gluten-free version with an almond flour crust is just as satisfying. Using canned cherries keeps it easy, while tapioca starch gives the filling a perfect, glossy set. Follow these steps for a tender, nutty crust and a bright, not-too-sweet cherry filling.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• 1 ½ cups finely ground almond flour
• ¼ cup tapioca starch, plus 2 tablespoons for filling
• ¼ teaspoon fine sea salt
• 3 tablespoons cold unsalted butter, cubed
• 1 large egg, lightly beaten
• 2 cans (14.5 oz each) tart cherries in water, drained well
• ½ cup granulated sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the almond flour, ¼ cup tapioca starch, and salt.
3. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Pour the beaten egg over the mixture and stir with a fork until the dough comes together. It should hold together when squeezed.
5. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. Use a measuring cup to make the bottom flat and even. Tip: For a sturdier crust, chill the formed crust for 15 minutes before filling.
6. In a medium saucepan, combine the drained cherries, sugar, remaining 2 tablespoons tapioca starch, lemon juice, and vanilla. Stir well.
7. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5–7 minutes. The filling should look glossy and bubble slowly.
8. Pour the hot cherry filling into the prepared crust. Spread it evenly.
9. Bake the pie on the center rack for 45–50 minutes, until the crust is golden brown and the filling is bubbly at the edges. Tip: Place a baking sheet on the rack below to catch any drips.
10. Cool the pie completely on a wire rack, at least 3 hours. The filling will set as it cools. Tip: Slicing too early will cause the filling to run.

Don't rush the cooling process—this pie needs time for the tapioca to fully gel, giving you clean slices. The almond flour crust stays beautifully tender and slightly nutty, complementing the tart cherries. Serve with vanilla ice cream or a dollop of whipped cream for a perfect summer dessert.

Cherry Icebox Pie

Canned cherry pie filling makes this no-bake dessert a breeze, but it's the creamy whipped topping and buttery graham cracker crust that turn it into a classic icebox pie. Perfect for warm days when you want something sweet without turning on the oven.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Crust

• 1 ½ cups finely crushed graham cracker crumbs (from about 10 full sheets)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted and slightly cooled

Filling

• 1 can (21 oz) premium cherry pie filling
• 1 teaspoon fresh lemon juice
• ¼ teaspoon almond extract

Topping

• 1 ½ cups heavy whipping cream, very cold
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Instructions

1. In a medium bowl, stir together the finely crushed graham cracker crumbs, granulated sugar, and melted unsalted butter until evenly moistened. The mixture should hold together when pressed.
2. Transfer the crumb mixture to a 9-inch pie plate. Using the bottom of a measuring cup, press the crumbs firmly and evenly into the bottom and up the sides. Tip: Press firmly to prevent a crumbly crust later. Place in the refrigerator while you prepare the filling.
3. In a separate bowl, combine the cherry pie filling, fresh lemon juice, and almond extract. Stir gently until just combined. Set aside.
4. In a large chilled bowl, pour the cold heavy whipping cream. Using an electric mixer on medium-high speed, beat until soft peaks form. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
5. Remove the crust from the refrigerator. Spread the cherry mixture evenly over the crust.
6. Spoon the whipped cream over the cherry layer, spreading gently to cover completely. Use a spatula to create swirls or peaks for a decorative look.
7. Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the pie to set and the flavors to meld. Tip: Chilling overnight yields the best texture—firm and sliceable.
8. Before serving, you can top with additional chopped nuts or chocolate shavings if desired, but it’s delicious as is.

Every spoonful delivers a velvety, chilled creaminess that contrasts beautifully with the sweet-tart cherry filling and the crunchy, buttery crust. For a fun twist, serve slices with a dollop of extra whipped cream and a sprinkle of toasted almond slivers.

Cherry Cream Pie

You are about to discover the perfect dessert for any occasion: Cherry Cream Pie. This delightful pie combines a crunchy vanilla wafer crust with a smooth, baked cream cheese filling and a light cherry mousse topping. It's a showstopper that's easier than you think.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups crushed vanilla wafers (from about 30 wafers)
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened to room temperature
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for filling)
• 1 can (21 oz) cherry pie filling
• 1/2 cup heavy cream (for mousse)

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine crushed vanilla wafers and melted unsalted butter. (Tip: For even distribution, stir until all crumbs are moistened.)
3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. (Tip: Use the bottom of a measuring cup to press evenly.)
4. Bake the crust for 8 minutes, or until lightly golden. Let cool completely on a wire rack.
5. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
6. Add sweetened condensed milk, lemon juice, and vanilla extract; beat until combined and creamy.
7. In a separate bowl, beat 1 cup heavy cream with an electric mixer on high speed until stiff peaks form. (Tip: Chill the bowl and beaters for best results.)
8. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. (Tip: Fold in three additions, cutting through the center and sweeping up the sides, until no white streaks remain.)
9. Pour the filling into the cooled crust and spread evenly with a spatula.
10. Bake for 10-12 minutes, until edges are set and center jiggles slightly when shaken. Let cool to room temperature, then refrigerate for at least 4 hours, until firm.
11. In a clean bowl, beat 1/2 cup heavy cream until soft peaks form.
12. In another bowl, combine cherry pie filling with the softly whipped cream. Fold gently until well incorporated to make a mousse. (Tip: Do not overmix; a few streaks are fine.)
13. Spread the cherry mousse evenly over the chilled cream filling.
14. Refrigerate for at least 30 minutes before slicing. Garnish with extra crushed vanilla wafers if desired.

With its silky cream layer and fluffy cherry mousse, this pie offers a delightful contrast of textures. The tangy lemon in the filling balances the sweetness of the cherries perfectly. Serve it chilled for the ultimate refreshing dessert.

Air Fryer Cherry Pies

Craving a quick dessert that tastes like you spent hours in the kitchen? These air fryer cherry pies use pantry staples and deliver golden, flaky results in minutes. Perfect for a last-minute treat or a fun baking project with kids.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Pies

• 1 sheet frozen puff pastry (thawed but still cold)
• 1 can (21 oz) premium cherry pie filling
• 1 large egg (beaten for egg wash)
• 1 tablespoon coarse sparkling sugar

Instructions

1. Preheat your air fryer to 375°F (190°C) for about 3 minutes.
2. On a lightly floured surface, gently roll out the puff pastry sheet to a 12-inch square. Cut the square into 4 equal rectangles (each about 3×6 inches).
3. Spoon about 2 tablespoons of cherry pie filling onto the center of each pastry rectangle. Tip: Don't overfill, or the pies may leak during cooking.
4. Brush the edges of the pastry with beaten egg. Fold each rectangle in half over the filling to create a pocket. Press the edges firmly with a fork to seal, then cut two small slits on top for steam to escape.
5. Brush the tops of the pies with the remaining egg wash and sprinkle each with about 1/2 teaspoon of sparkling sugar. This creates a golden, crunchy crust.
6. Place the pies in a single layer in the air fryer basket, leaving at least 1 inch of space between them (cook in batches if needed). Air fry at 375°F for 8–10 minutes, until puffed and deep golden brown. Tip: Rotate the basket halfway through for even browning.
7. Let the pies cool in the basket for 2 minutes, then transfer to a wire rack to cool slightly before serving.

Result? A perfectly flaky, golden crust with warm, jammy cherry filling that bursts with fruity sweetness. Serve these mini pies with a scoop of vanilla ice cream or a drizzle of powdered sugar glaze for an irresistible dessert.

Cherry Pie in a Jar

Perhaps you've never considered layering a classic cherry pie in a jar, but it's a delightful way to enjoy this timeless dessert in individual portions. Follow these steps for a foolproof dessert that looks as good as it tastes.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

For the Crust

• 1 1/2 cups finely crushed graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1/8 teaspoon fine sea salt

For the Cherry Filling

• 2 cans (14.5 oz each) tart cherries in juice, drained (reserve 1/2 cup juice)
• 1/2 cup reserved cherry juice
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice

For the Whipped Cream

• 1 cup cold heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: In a medium bowl, combine the crushed graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand.
2. Step 2: Divide the crumb mixture evenly among six 8-ounce mason jars (about 1/4 cup each). Use the bottom of a small glass to press the crumbs firmly into an even layer. Refrigerate the jars while you prepare the filling.
3. Step 3: In a small saucepan, whisk together the reserved cherry juice, granulated sugar, and cornstarch until smooth. Add the drained cherries and lemon juice.
4. Step 4: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 4-5 minutes. Boil for 1 minute, then remove from heat. Let the filling cool to room temperature, about 15 minutes.
5. Step 5: Once the filling has cooled, spoon it over the crusts in the jars, dividing evenly. Leave about 1/2 inch of space at the top for the whipped cream.
6. Step 6: In a chilled medium bowl, combine the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Avoid overbeating—stop when the cream holds its shape but is still fluffy.
7. Step 7: Top each jar with a generous dollop of whipped cream. Serve immediately, or refrigerate for up to 4 hours before serving.

Just a few simple steps yield a charming dessert that's perfect for picnics or parties. The contrast of crunchy crust, sweet-tart cherries, and fluffy cream is utterly satisfying. You can even add a sprinkle of cinnamon on top for extra warmth.

Keto Cherry Pie

Let's dive into making this Keto Cherry Pie, a low-carb twist on a classic dessert. With a nutty almond flour crust and a sweet-tart cherry filling sweetened with erythritol, it's perfect for satisfying your pie cravings without the carbs.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• 2 cups finely ground almond flour
• 1/4 cup melted unsalted butter (or coconut oil for dairy-free)
• 1 large farm-fresh egg
• 3 tablespoons powdered erythritol
• 1/2 teaspoon finely ground sea salt

Filling

• 3 cups pitted canned cherries in water, drained well (reserve 1/4 cup liquid)
• 1/2 cup granulated erythritol
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup finely ground golden flaxseed meal (or xanthan gum)
• 1/4 teaspoon finely ground sea salt

Instructions

1. Preheat your oven to 350°F. In a medium bowl, whisk together the almond flour, melted butter, egg, powdered erythritol, and sea salt until a dough forms. Press the dough evenly into a 9-inch tart pan with a removable bottom, covering the bottom and sides. Use a flat-bottomed measuring cup to press firmly for a compact crust. Prick the bottom with a fork to prevent bubbles.
2. Bake the crust for 10-12 minutes until it's just lightly golden. Remove from oven and set aside to cool slightly while you prepare the filling. This pre-baking ensures a crispy bottom.
3. In a medium saucepan, combine the drained cherries, reserved 1/4 cup cherry liquid, granulated erythritol, lemon juice, vanilla extract, flaxseed meal, and sea salt. Stir to combine. Bring the mixture to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring frequently, until the filling has thickened visibly and coats the back of a spoon. It will continue to thicken as it cools.
4. Pour the warm cherry filling into the pre-baked crust, spreading evenly. Return the pie to the oven and bake for 18-22 minutes, until the filling is bubbly at the edges and the crust is deep golden brown. Tip: Place a baking sheet under the tart pan to catch any drips.
5. Remove the pie from the oven and let it cool completely on a wire rack, at least 2 hours. Refrigerating for 30 minutes before serving helps set the filling for cleaner slices. Enjoy at room temperature or chilled.

For a beautiful finish, serve each slice with a dollop of unsweetened whipped cream or a scoop of keto vanilla ice cream. The nutty, buttery crust and the bright cherry filling create a delightful contrast in textures and flavors.

Cherry Almond Frangipane Tart

Perhaps the most delightful way to showcase canned cherries is in a Cherry Almond Frangipane Tart. This elegant dessert combines buttery shortcrust, nutty almond filling, and sweet-tart cherries, finished with crunchy sliced almonds. Follow these steps closely for a bakery-worthy treat.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/4 cup powdered sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large farm-fresh egg yolk
• 1-2 tablespoons ice water
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large farm-fresh eggs
• 1 teaspoon pure almond extract
• 1 cup finely ground almond flour
• 1 tablespoon all-purpose flour
• 1 can (15 ounces) pitted cherries in syrup, well drained
• 1/4 cup sliced almonds
• Optional: powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9-inch tart pan with a removable bottom.
2. Make the crust: In a medium bowl, whisk together 1 1/4 cups all-purpose flour and 1/4 cup powdered sugar. Use a pastry blender or your fingertips to cut in 1/2 cup cold cubed unsalted butter until the mixture resembles coarse meal with some pea-sized butter pieces. Add 1 large egg yolk and 1 tablespoon ice water; stir with a fork until the dough starts to clump. If too dry, add another tablespoon of ice water, one teaspoon at a time. Press the dough evenly into the bottom and up the sides of the tart pan. Prick the bottom with a fork. Freeze for 15 minutes.
3. Bake the crust: Place the tart pan on a baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for 5 more minutes until the crust is lightly golden. Set aside to cool slightly.
4. Make the frangipane filling: In a medium bowl, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon almond extract. Gently fold in 1 cup almond flour and 1 tablespoon all-purpose flour until just combined; do not overmix.
5. Assemble the tart: Spread the frangipane evenly over the pre-baked crust. Arrange the drained cherries on top, pressing them gently into the filling. Sprinkle 1/4 cup sliced almonds evenly over the surface.
6. Bake the tart: Return the tart to the oven and bake at 375°F for 30 to 35 minutes, until the frangipane is puffed, set, and golden brown, and a toothpick inserted into the center comes out clean. If the almonds brown too quickly, tent the tart loosely with aluminum foil.
7. Cool the tart: Let the tart cool in the pan on a wire rack for 15 minutes. Carefully remove the sides of the pan and allow the tart to cool completely. Dust with powdered sugar just before serving, if desired.

Zesty with almond flavor, this tart balances sweet cherries and nutty frangipane in every bite. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a truly memorable dessert.

Cherry Pie Bites

Canned cherries and cream cheese join forces in these mini pastries that deliver big flavor. Each bite features a buttery, flaky crust cradling a tangy-sweet filling. Perfect for parties or a simple sweet craving.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Cream Cheese Filling

• 4 oz full-fat cream cheese, softened
• 2 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract

For the Cherry Topping and Assembly

• 1 (21 oz) can premium cherry pie filling
• 1 package (14.1 oz) refrigerated pie crusts (2 crusts, at room temperature)
• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• Optional: coarse sugar for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with nonstick spray.
2. On a lightly floured surface, unroll both pie crusts. Using a 3-inch round cutter, cut out 24 circles. Reroll scraps if needed.
3. Press each circle into a mini muffin cup, gently fitting the dough to the bottom and sides. Leave the edges slightly flared.
4. In a small bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Spoon about 1 teaspoon of the mixture into each dough-lined cup.
5. Tip: Don't overfill the cream cheese layer—it will spread during baking.
6. Spoon about 1 tablespoon of cherry pie filling over the cream cheese in each cup.
7. Tip: Use a slotted spoon to drain excess syrup from the cherries to prevent soggy crust.
8. Gently fold the overhanging dough edges over the filling, pinching to create a rustic crimp. The center remains open.
9. Brush the exposed dough edges with the egg wash. Sprinkle with coarse sugar if desired.
10. Bake for 15–18 minutes, until the crust is golden brown and the filling is bubbling.
11. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The bites will firm up as they cool.
12. Tip: Allow the bites to cool completely on the rack; the filling will thicken and set as it cools.

You can serve these Cherry Pie Bites warm or at room temperature. Each one offers a creamy, tangy center balanced by sweet cherry goodness and a flaky crust. They're irresistible little treats that disappear fast.

Cherry Pie Pancakes

Venture into a delightful breakfast that combines the comfort of pancakes with the nostalgic flavors of cherry pie. These Cherry Pie Pancakes feature fluffy buttermilk-style stacks topped with a luscious canned cherry compote and billowy whipped cream. It's a simple yet impressive treat that feels like dessert for breakfast.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 ½ cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 can (21 oz) cherry pie filling
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract (for whipped cream)
• Additional unsalted butter for greasing the griddle

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; a few lumps are fine. Do not overmix.
4. Let the batter rest for 5 minutes while you prepare the griddle. This hydrates the flour for fluffier pancakes.
5. Preheat a griddle or large nonstick skillet over medium heat (350°F). Lightly grease with additional butter.
6. For each pancake, pour ¼ cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip the pancakes and cook until golden brown on the other side, about 1–2 minutes. Transfer to a plate and keep warm. Repeat with remaining batter.
8. While the pancakes cook, pour the cherry pie filling into a small saucepan and warm over low heat, stirring occasionally, until heated through, about 3–4 minutes.
9. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes.
10. To serve, stack pancakes on plates, spoon warm cherry compote over the top, and finish with a generous dollop of whipped cream.

Dive into this stack of Cherry Pie Pancakes and experience the perfect balance of fluffy, tender pancakes and bright, fruity compote. The tart cherries cut through the richness of the whipped cream for a breakfast that feels like a celebration. For an extra indulgence, drizzle with maple syrup or add a sprinkle of cinnamon.

Cherry Pie Ice Cream

Dive into a decadent no-churn Cherry Pie Ice Cream that captures the essence of a classic cherry pie without turning on the oven. This simple ice cream features tangy cherry swirls from canned pie filling and buttery, flaky pie crust pieces for a delightful crunch. Perfect for hot summer days, it comes together in minutes and requires zero cooking.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Ice Cream Base

• 2 cups cold heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon high-quality pure vanilla extract
• 1/4 teaspoon fine sea salt

For the Cherry Swirl and Crunch

• 1 (21-ounce) can premium cherry pie filling (with whole cherries and thick syrup)
• 1 cup crushed buttery pie crust pieces (store-bought or homemade, roughly 1/2-inch chunks)

Instructions

1. Chill a large metal or glass bowl and the beaters of your stand mixer or hand mixer in the freezer for at least 10 minutes. This helps the cream whip faster and hold its shape.
2. Pour the cold heavy cream into the chilled bowl. Whip on medium-high speed until soft peaks form, about 2–3 minutes, then increase to high speed and whip until stiff peaks hold, about 1–2 minutes longer. Be careful not to over-whip into butter.
3. In a separate large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until smooth and well combined.
4. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula. Use a slow, sweeping motion from the bottom up to preserve as much air as possible. Fold just until no white streaks remain; the mixture should be light and creamy.
5. Pour half of the ice cream base into a 9×5-inch loaf pan or an 8-inch square baking dish, spreading it into an even layer.
6. Dollop half of the cherry pie filling (about 1 cup) over the base in spoonfuls, spacing them apart. Use a butter knife or skewer to gently swirl the cherries through the cream, creating ribbons of cherry without completely mixing in.
7. Sprinkle half of the crushed pie crust pieces over the cherry swirl layer.
8. Pour the remaining ice cream base over the top, spreading carefully to cover the first layer. Repeat the dolloping and swirling with the remaining cherry pie filling, then top with the remaining pie crust pieces.
9. Cover the pan tightly with plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Alternatively, use an airtight lid.
10. Freeze for at least 6 hours or overnight until completely firm. For best texture, let it freeze for at least 8 hours.
11. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Scoop into bowls or cones.

With its creamy, dreamy base punctuated by luscious cherry swirls and buttery pie crust crunch, this no-churn ice cream is like a slice of pie à la mode in every spoonful. You can also serve it over a warm brownie or in a waffle cone for extra indulgence. Whether for a holiday barbecue or a simple weeknight treat, it's a guaranteed crowd-pleaser.

Cherry Pie Muffins

Vibrant cherry pie filling meets tender muffin batter in these delightful Cherry Pie Muffins, crowned with a buttery streusel. Perfect for a quick breakfast or dessert, they capture the essence of cherry pie in a portable, handheld form.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup whole milk, room temperature
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup canned cherry pie filling
• For the streusel topping:
• 1/3 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners, or lightly grease the cups with nonstick spray.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined. Set aside.
3. In a large bowl, whisk together the room-temperature whole milk, melted unsalted butter, large egg, and pure vanilla extract until smooth and fully incorporated.
4. Pour the dry ingredients into the wet ingredients and stir with a spatula just until combined. Do not overmix; a few lumps are okay. The batter should be thick and slightly lumpy.
5. Gently fold in the canned cherry pie filling using a spatula, being careful not to crush the cherries too much. Mix just until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. A cookie scoop helps keep portions consistent.
7. Prepare the streusel topping: In a small bowl, combine the all-purpose flour, packed light brown sugar, granulated sugar, and ground cinnamon. Stir with a fork until mixed.
8. Cut the cold unsalted butter pieces into the streusel mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Avoid overworking; you want some pea-sized butter pieces for a crumbly texture.
9. Generously sprinkle the streusel topping over each muffin, pressing gently so it adheres. Use about 1 tablespoon per muffin.
10. Bake for 18 to 22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center (avoiding a cherry) comes out clean. Rotate the pan halfway through for even baking.
11. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins will be delicate while warm.

A perfect balance of sweet-tart cherries and buttery streusel, these muffins are best enjoyed warm. Serve them with a dollop of whipped cream for an extra indulgence, or simply on their own for a satisfying treat.

Conclusion

Cherry lovers, these 17 quick recipes make the most of canned cherries. Try one tonight, then drop a comment with your favorite. Don’t forget to share this article on Pinterest for fellow bakers!

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