If you know how to make a good cherry pie with the right ingredients, your lunch is covered. Here is one you should try with just a few ingredients. It is quite easy to prepare and takes about 25 minutes to bake. Its ingredients are:

  • Get 1 box of Pillsbury™ refrigerated pie crusts, follow the instructions as seen on the box to soften it.
  • 1 teaspoon of milk
  • 2 cans (21 oz each) cherry pie filling
  • 1 teaspoon sugar

How to make canned cherry pie filling taste better


Be sure to heat the oven to 427 degree F. Check the directions on how to make pie crusts and follow the instructions for two crust pie. Use a 9-inch glass pie plate.

Get a crust-lined plate and Scoop the pie filling into the plate. Add the crust again the second time, seal the edge and flute it. Pour the milk into a bowl, get a brush then use the tip of the brush to scoop the milk on the top of the crust, then sprinkle the sugar. After all that, make slits on the crust on different parts.

Take it into the oven, bake for 15 to 20 minutes, then take it out and cover the edges of the crust with strips of  foil so that the edges won’t be burnt or too brown. Return it back to the oven and bake for 20 to 25 minutes. That is 40 to 45 minutes in total. Leave it to cool off for 1 hour before consumption.

Here are some canned cherry pie fillings recipes

  • Chocolate cherry crepes: this recipe is very easy to prepare. Here the crepes and filling are prepared in advanced; they are assembled together in a place after which the topping is added before the meal is served.

Ingredients are:

– 1 can of cherry pie filling “21 ounces”

-2/3 cup of 2% milk

-1 teaspoon of almond extract

-2 large eggs

-1/4 cup of blanched ground almonds,

-2 tablespoons of melted butter

-1/4 cup of all-purpose flour

The following are ingredients of fillings that will be added:

-1 cup of heavy whipping cream

-3 ounces of semisweet chocolate, which is melted and cooked

-1/4 cup of toasted slivered almonds

  • Cherry Bars: this takes just 20 minutes to prepare. Using staple ingredients and cherry pie filling.

Ingredients are:

-2 cans of cherry pie filling“21 ounces each”

-1 cup of softened butter

-1 teaspoon of salt

-2 cups of sugar

-4 eggs ,make sure they are of room temperature and they should be big

-1 teaspoon of vanilla extract

-1/4 teaspoon of almond extract

-3 cups of all-purpose flour

The following are what you need to prepare the glaze:

-1/2 teaspoon of almond extract

-1/2 teaspoon of vanilla extract

-1 cup of confectioners’ sugar

-2 or 3 tablespoons of whole milk

  • Homemade cherry crisp: here is a very simple to make snack, as the name suggests, it can be made at home and takes a short time to prepare. Its ingredients are:

-1 can of cherry pie filling “21 ounces”

-1 cup of all-purpose flour

-1 teaspoon of lemon juice

-3/4 teaspoon of ground cinnamon

-1/4 teaspoon of ground allspice

-1/4 cup of packed brown sugar

-1/3 cup of cubed cold butter

-1/2 cup of walnuts “chopped”

-Vanilla ice cream

  • Glazed Cherry Coffee Cake: this snack has very crunchy streusel topping and a nice layer of cherries. Usually made for breakfast or used as dessert. It s ingredients are:

– 1 can of cherry pie filling “21 ounces”

       – 1 cup of the all-purpose flour

       -1 package of “regular sized” yellow cake mix, should be divided

       – 2/3 cup of warm water, boiled to (120 degree to 130 degrees)

        -1 package of active dry yeast “1/4 ounces”

        -2 large eggs of room temperature which is lightly beaten

        – 1/3 cup of melted butter

The following are the ingredients you need to prepare the glaze:

-1 cup of confectioners’ sugar

-1 tablespoon of corn syrup

-1 to 2 tablespoons of water

  • Cherry Danish: for this snack, apple pie filling can be used and it will give the same excellent result. Its ingredients are:

-1 can of cherry pie filling “21 ounces”

-4 to 4-1/2 cups of all-purpose flour

-1 package of active dry yeast “1/4 ounce”

-1/4 cup of warm water, ranging from 110 degrees to 115 degrees

-1 cup of warm 2% milk, ranging from 110 degrees to 115 degrees

-3/4 cup of shortening, it should be divided

-1/3 cup of sugar

-3 large eggs at room temperature, it should be divided

-1 teaspoon of salt

-1/4 teaspoon each of ground lemon extract, mace and vanilla extract

The following are the ingredients you need to prepare the glaze

-1-1/2 cups of confectioners’ sugar

-1/2 teaspoon of vanilla extract

-2 to 3 tablespoons of 2% milk

-1/3 cup of almond, it should be chopped.

  • Cherry-Chocolate Pudgy Pie: this pie is usually good when you go camping or you are out of the house having a cookout. Its ingredients are:

-3 tablespoons of cherry pie filling

-2 slices of white bread

-1 tablespoon of chopped almonds

-1 tablespoon of semisweet chocolate chips


  1. To prevent it from getting too brown, you need to get strips of foil ready to serve as shields for the pie crusts. The strips of foil should be positioned on top of the edges of the pastry. While being careful, do not under bake the pie, as you may have a gummy crust if you do.
  2. To have a glazed top crust, add enough cream using the brush to spread it all over the surface. You can add sparkling sugar too, sprinkle on top before you bake. For beautification, get a cookie cutter to cut out splits as it will serve as vents from which steam will be released.
  3. For fillings, you can substitute the cherry pie filling with two cans of apple pie filling.
  4. You need a large foil to be placed on the lower oven rack just so that any juice it produces will fall on the foil.
  5.  The split you cut out as mentioned earlier do not only serve as vents, they also help to give it a pizza-like look. Use a knife or a small cookie cutter.
  6. To achieve well made crimps in your pie crust, get a spoon made of wood, turn it down ways and use the handle to mark out sections that are spaced equally, then use your fingers to pinch the crust that is around the handle.


This pie is a lot of people’s favorite during summer when they have to eat a lot of fresh fruit desserts. It is made with the homemade pie crust, but not strictly this, you can choose to use the frozen cherry if you want to, also made with a little of balsamic vinegar to give it a bit of an orange flavor, fresh or frozen pitted cherries, acid to reduce the sweetness and a buttery crumb topping is added too.


As stated earlier, one can use the fresh cherry or the frozen pie based on individual preference when making the cherry pie. But there is a little difference between these two, the pie made with the frozen cherry gives a mushy consistency while the pie made with fresh cherry on the other hand retains its individual cherries. Here is a tip; when mixing, if you want to use the fresh cherries, add fewer cornstarch to the bowl and bake in the oven for a longer time. When using the frozen cherries, do the exact opposite, which is, add more cornstarch and bake it in the oven for a shorter time.

The ingredients for cherry pie with crumb topping include:

For the Pie Dough;

-2 ½ cups of flour

-1/2 teaspoon of salt

-2 tablespoons of sugar

-8 tablespoons of cold unsalted cubed butter

-8 tablespoons of cold vegetable shortening

-6 to 8 tablespoons of chilled vodka

For the Crumb Topping;

-1/2 cup of flour

-a pinch of salt

-1/2 cup of brown sugar

-1/4 cup of softened butter

-1/4 cup of rolled oats

For the Cherry Filling;

-5 cups of fresh or frozen pitted cherries

-4 tablespoon of corn starch (note: if the cherries are fresh, use half of it)

-2 tablespoon of balsamic vinegar

-2/3 cup of sugar

-1/4 teaspoon salt

How to prepare:

The Dough: get a food processor; pour the flour, the sugar, the salt, the butter and shortening as instructed into the processor. Once you notice the mixture is looking like a coarse crumb, stop.

-the next thing to do is to add the chilled vodka, don’t just pour everything at once, take it one tablespoon at a time until the dough sticks together.

-take the dough out of the processor, make it into oval discs and put it in a plastic wrap. For later use, you can freeze the portion you won’t use for a month. The other part that will be consumed can be refrigerated for 30 minutes.

The Crumb Topping: get a small bowl, pour all the ingredients or the topping in it, mix all properly and create a coarse crumble using a fork. Put this aside.

The Cherry Filling: get another bowl, pour all the ingredients for the cherry filling in it, mix together properly and make sure the cherries are coated without any space revealing them.

Time to bake

-As usual, preheat the oven to 375 degree F

-Take out the refrigerated dough into a plate. Get a chopping board or a flat surface, pour some flour on the Surface and spread it. Put the dough on that floured surface and roll it out to become 1/4 inches thick.

-After rolling out the dough, put the dough unto the flat surface, roll it. Put it in a pie pan unrolled. Press the dough down to the bottom, and up sides of the pan. If you notice excess dough flagging out, trim it off and crimp.

-grab the cherry filling, pour it into the pie crust, after which you sprinkle the crumb topping on it. Put a lined baking sheet beneath the mixture, put it in the oven and bake it for 35-40 minutes.


How to make a Cherry pie filling

The ingredients:

-3 cups of pitted sour cherries “1 1/2 lbs”. You can use another fruit too

-1 cup of sugar “8 oz”, this depends on how sour the fruit is

-1 teaspoon of lemon juice

-2 heaped teaspoons of corn starch. Add water then mix

-Get a pot, pour the fruit in it and add sugar. The fruit you are using will determine the amount of sugar to add to the fruit,  for instance, the peach fruit is sweet naturally, if you are using this fruit, you need less sugar here, but if it is the rhubarb, you definitely need a lot of sugar because it isn’t naturally sweet.

-Get a small bowl, pour your starch in it and mix with enough water, mix it properly then add the cornstarch into the pot before the fruit boils properly to avoid lumpiness.

-Keep stirring with a wooden spoon until it becomes glossy and boils properly. Then take it off the fire.


Ingredients are:

-homemade pie crust: this should be two layers, one up and the other for the bottom.

-4 and 1/2 halved pitted fresh cherries

-2/3 cup of granulated sugar, it should be 135g

-1/4 cup of cornstarch, it should be 28g

-1 tablespoon of lemon juice, it should be 15ml

-1/4 teaspoon of almond extract

-1 teaspoon of pure vanilla extract

-1 tablespoon of cold unsalted butter, it should be 14g, make sure to cut it into small cubes

-1 tablespoon of milk, of about 15ml

-1 large egg

-coarse sugar, this is usually sprinkled on top of the crust. Though some people do not use it.

How to prepare:

-Pour ingredients in a bowl and mix properly

-The dough, fillings and the mixed ingredients should be cold every time. The mixed ingredients should be refrigerated an hour before you bake it. Even the filling should be cold before usage.

-To make the crust, get a flat surface sprinkled with flour, put the cold dough on it and roll out a flat surface with the dough, one that looks like a disc. Keep rolling the disc until you have a circle of 12inches in diameter. Get a 9×2 inches pie pan, and put the dough in it. Use your fingers to kneed it properly to ensure it is smooth in the pan and make sure it covers the whole pan.

-To make the filling: get a large bowl, pour the cherries, sugar, cornstarch, vanilla, lemon juice, almond extract into the bowl one at a time, stir continuously until it is properly mixed. When it is ready, place it in the refrigerator to allow it chill while you preheat the oven.

Preheat the oven to 400 degree F (204 degree C)

-Take the filling out of the refrigerator and Scoop it into the crust in the pan and if there is any juice at the bottom of the bowl, pour it away, do not pour it together with the filling into the crust. Place dots of butter on the top of the filling

-Recall that you have another cold dough disc in the refrigerator, take it out and roll it into a circle of 12inches in diameter. Get a pastry wheel, a knife and a pizza cutter; use it to cut dough into 4 strips making it 2 inches wide. If you are cutting two strips, make it 1 inch wide. Now you have to be creative, make a sequence of connections with the strips carefully over and beneath each strip. Weave the strips firmly and put the edges of the strips into the edges of the inner pie crust, press together to seal. In case there is excess dough, use a knife to trim it off. For beautification, use a fork to crimp the edges.

-the egg wash becomes useful here; use a brush to lightly spread the egg wash over the top of the pie in a minute quantity. Also, sprinkle coarse sugar on it.

-time to bake: of course you need a large baking sheet, put the pie on it and take into the oven, bake it for 20 minutes. Place a crust shield on the edges of the pie to avoid over browning. Do remember that the oven is at 400 degree F, now you have to reduce the temperature to 375 degree F (190 degree C) then bake for another 30-35 minutes.

-do not serve the pie immediately; you should leave it for 3 hours at room temperature so that the fillings can become thick.


-Sunburst cherry blossom pie: this takes 20 minutes to prepare and 60 minutes to cook.

-Chocolate-Cherry Lattice Slab Pie: this takes 60 minutes to prepare and 55 minutes to cook. It can serve about 12 people.

-Midnight blueberry muffin pie: it takes 20 minutes to prepare and 55 minutes to cook. It can serve about 8 people

-Grandma’s secret apple pie: it takes 15 minutes to prepare and 40 minutes to cook, and it can serve 8 people.


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