Ingredients for Cherry Pie With Canned Cherries
- Pie Crusts
- Tart Cherries
- 1/2 cup granulated sugar
- Cornstarch
- 2 tablespoons butter
- 1 teaspoon almond extract
- Red Food Coloring
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How to Make Cherry Pie With Canned Cherries
- Preheat oven to 425°F (220°C). Drain a 21-ounce can of cherries, reserving 1 cup of the cherry juice.
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 2 tablespoons cornstarch.
- Gradually whisk in the reserved 1 cup of cherry juice until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 1-2 minutes).
- Remove from heat and stir in 2 tablespoons of butter, until melted. Add the drained cherries, 1 teaspoon almond extract, and a few drops of red food coloring (optional).
- Pour the cherry filling into your prepared 9-inch pie crust.
- Top with your favorite pie crust (either a vented top crust or a lattice crust).
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
131g
Fat
23g
Carbs
19g