Cherry Pie Recipe With Canned Tart Cherries: Bursting Juicy Filling Under Crispy Lattice

This cherry pie recipe with canned tart cherries delivers the classic Southern dessert you crave—juicy, bursting filling under a crispy lattice crust. 🌟 I perfected it after years of testing, balancing sweetness and acidity to create a filling that practically oozes with flavor while staying thick enough to hold its shape.

The lattice isn't just decorative; it creates those signature golden windows that let you peek at the cherry treasure inside.

What makes this recipe foolproof is the combination of canned tart cherries with a simple cornstarch thickening agent—no need for fresh fruit or complicated pastry techniques.

You can use store-bought crust for convenience or roll out homemade dough if you prefer, and the lattice topping adds that professional bakery touch without requiring advanced skills. Baking time is about 50 minutes, giving you golden crust and perfectly set filling every time.

The result is a pie that looks like it came from a Southern bakery—crispy edges, tender lattice strips, and filling so juicy it practically melts in your mouth.

The tartness of the cherries balances perfectly with the sweetness, creating a dessert that's rich enough for company but simple enough for weeknight treats. My family always asks for seconds, and I never get tired of making it.

Serve warm with vanilla ice cream or whipped cream for the full experience, or enjoy it at room temperature for a classic pie party. The recipe scales easily, so you can make one for a small gathering or double it for a crowd. Let's get baking!

Ingredients for cherry pie recipe with canned tart cherries

Juicy cherries, crispy lattice, and foolproof filling—just 11 ingredients for Southern-style perfection.

The canned tart cherries are the star—Muir Glen or Bumbleberry are my go-tos, but any high-quality brand works. Look for cans with no added sugar; the natural tartness balances the sweetness perfectly. The juice from the cherries is key—don’t drain it completely, as it adds depth to the filling. If you're using store-bought crust, Pillsbury or Pepperidge Farm work beautifully, but I always recommend homemade for that buttery, flaky texture. For the lattice, all-purpose flour gives the perfect tender crumb—bread flour makes it too tough.

No cornstarch? Arrowroot powder works 1:1, though cornstarch gives that classic pie filling set. Short on lemon juice? Substitute 1 tbsp bottled lemon juice, but fresh is brighter. The cinnamon is optional, but I always add it—it rounds out the tartness beautifully. For the lattice, cut the strips into 1/2-inch-wide strips and weave them in a classic crisscross pattern. If you’re nervous about the lattice, just arrange the strips in parallel lines for a rustic look. The egg wash is non-negotiable—it gives that golden, bakery-style finish.

This pie keeps beautifully—3 days at room temperature under a cake dome or 5 days in the fridge covered tightly. For serving, I always warm slices for 10-15 seconds in the microwave to bring out the juices. The filling thickens as it cools, so if it seems too runny right out of the oven, let it sit for 2 hours before slicing. Freezes well too—3 months if wrapped airtight. Leftovers? Toss them in a 9-inch pie dish and reheat for cherry pie breakfast the next morning.

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

Here's how to create that perfect balance of juicy filling and crisp lattice crust.

Drain the 24 oz canned tart cherries, reserving the juice in a measuring cup. You should have about 1½ cups of juice. In a large bowl, combine the drained cherries with the 1.5 cups granulated sugar, 3 tbsp cornstarch, 2 tbsp lemon juice, 1 tsp vanilla extract, 0.5 tsp ground cinnamon, and 0.25 tsp salt.

Mix everything together until the sugar and cornstarch are completely dissolved. The mixture should be smooth and slightly thickened. Here's the thing—this step is crucial for that perfect texture. The cornstarch will thicken the filling just enough to hold its shape while still allowing it to burst with juiciness when baked. If you notice any lumps, strain the mixture through a fine-mesh sieve to ensure a silky-smooth filling.

Roll out one half of the double pie crust on a lightly floured surface to fit a 9-inch pie dish. Gently press it into the bottom and up the sides, trimming any excess dough. Here's where it gets fun—chill the crust in the fridge for 15 minutes while you prepare the filling. This prevents shrinking during baking.

Roll out the second half of the pie crust for the lattice. Cut it into ½-inch wide strips using a sharp knife or pizza cutter. You'll need about 12 strips total. The lattice creates beautiful windows while keeping the filling contained. I like to practice my lattice skills on a cutting board first to get the pattern just right before transferring it to the pie.

Pour the cherry filling into the chilled pie crust, spreading it evenly. The filling should come up to about ½ inch from the top edge. Arrange the lattice strips in a herringbone pattern, starting with two parallel strips about 1 inch from the edge. Weave the remaining strips over and under the first two, creating that classic lattice design.

Brush the lattice with the egg wash (1 egg beaten with 1 tbsp water) for a golden finish. Here's the moment that matters: press down gently on the lattice strips to ensure good contact with the filling. This prevents air pockets and helps create that beautiful golden crust. I always like to add a few extra strips around the edges to create a decorative border.

Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any filling overflow) and bake for 45-50 minutes. You'll know it's ready when the lattice is deep golden brown and the filling is bubbling gently through the openings. Don't be tempted to open the oven door early—this can cause the crust to sink.

For that extra-crisp finish, increase the heat to 425°F for the last 5 minutes of baking. This creates a beautiful contrast between the crisp lattice and juicy filling. Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and makes serving easier. Real talk: the first slice is always the hardest to wait for, but trust me, it's worth it!

Wine and beer pairings for these flavors

Red Wine Classics

For a cherry pie that sings with tart-sweet harmony, a Pinot Noir from Oregon is my go-to. The bright acidity and red fruit notes mirror the pie's juicy filling while the earthy undertones complement the cinnamon.

I always reach for a 2020 Domaine Serene—it's my favorite for balancing the pie's richness without overpowering it. If you prefer something lighter, a Gamay from Beaujolais adds a playful raspberry note that pairs beautifully with the lattice's buttery crunch. 🍷

Sweet Sparkling Pairings

Don't underestimate the power of bubbles! A Prosecco or Cava cleanses your palate between bites, making each slice taste even more vibrant. I love La Marca Prosecco for its crisp citrus finish, which contrasts perfectly with the pie's sweet-tart filling.

For something extra special, try a Moscato d'Asti—its light sweetness and peach notes enhance the cherry flavors without competing with them.

Beer Options

If you're serving pie with beer, skip the heavy stouts and go for something crisp. A Belgian Witbier like Hoegaarden offers citrus and coriander notes that cut through the richness, while a German Helles Lager provides a clean, malty backdrop.

For a local Texas twist, I often reach for Lone Star Beer's Light—its subtle sweetness and smooth finish make it a crowd-pleaser. 🍺

Coffee or Tea Finish

After a slice of pie, I always serve espresso or chai tea to balance the sweetness. The bitterness of coffee enhances the pie's flavors, while spiced chai complements the cinnamon in the filling.

For a Southern touch, I sometimes add a splash of bourbon to hot tea—just 1 oz in a 12 oz mug of black tea with a cinnamon stick. It's a dessert-and-drink combo that feels like a warm hug.

Non-Alcoholic Choices

For guests who prefer non-alcoholic drinks, a sparkling cherry soda like Jarritos or San Pellegrino Aranciata Rossa adds a festive touch. Iced tea with a splash of cranberry juice also works beautifully—just mix ½ cup cranberry juice with 1½ cups brewed tea and serve over ice.

The tartness of the cranberry echoes the pie's filling, creating a cohesive flavor experience. ✨

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