Desserts
Betty Crocker canned cherry pie delivers that nostalgic, comforting dessert with minimal effort—just a buttery crust, spiced filling, and a golden lattice top. The secret lies in balancing the canned cherries' sweetness with warm cinnamon and nutmeg, creating a filling that's rich yet approachable.
I've perfected this recipe over years of baking, ensuring the lattice stays crisp while the filling remains tender and flavorful.
What makes this pie special is how it transforms simple ingredients into something restaurant-quality. The lattice crust adds visual appeal and a delightful crunch, while the spiced filling delivers that classic cherry pie taste without requiring fresh fruit.
Baking at 375°F ensures a perfect golden-brown finish in about 50 minutes, with a filling that's just thick enough to hold its shape.
By the time it emerges from the oven, you'll have a pie with a flaky, buttery crust, a lattice pattern that looks like it came from a bakery, and a filling bursting with cherry flavor.
The aroma alone will have everyone gathering around the kitchen, and the first slice will taste like a trip back to childhood dessert tables. This is the kind of pie that feels like a hug in dessert form.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. The lattice design also makes it perfect for gifting—just slice and serve. Let's get baking!
Ingredients for betty crocker canned cherry pie
Six simple ingredients transform into a nostalgic dessert that tastes like childhood memories.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Canned Cherry Pie Filling 🍒 | 1 can | 16 oz, unsweetened preferred |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | Plus 2 tbsp for filling |
| Light Brown Sugar 🍚 | ¼ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for lattice |
| Cornstarch 🌾 | 1 tbsp | For filling thickness |
The canned cherry pie filling is the heart of this recipe, and Betty Crocker's unsweetened version works best—it has the perfect balance of tartness and sweetness without added sugars. For the crust, Land O'Lakes unsalted butter is my go-to; it stays cold longer for flakier layers. If you're in a rush, Whole Foods bulk flour section has pre-sifted all-purpose flour, saving you a step. The secret to that perfect lattice is using room-temperature eggs—they whip up lighter for a sturdier crust. For the spice blend, Penzeys Spices sells pre-ground cinnamon and nutmeg, but the grocery store versions work fine if they're fresh.
No unsalted butter? European-style butter like Plugrá works in a pinch, but add an extra pinch of salt to compensate. Running low on vanilla? Pure almond extract at half the amount adds depth, though it changes the flavor slightly. The heavy whipping cream can be swapped for cool heavy cream if that's what you have, but keep it cold—warm cream won't whip properly. For the filling, if your canned cherries are too sweet, reduce the sugar by 1 tbsp. The cornstarch is non-negotiable here—it keeps the filling from turning into syrup. If you're making this ahead, pre-mix the dry ingredients and store them separately for up to 1 week.
This pie keeps beautifully for 4-5 days in the fridge, though the crust gets softer after the first day. For gifting, wrap individual slices in parchment and tie with twine—they stay fresh for 3 days at room temperature. The lattice crust freezes well too; just reheat slices at 350°F for 10 minutes to crisp it up. I always make a double batch—one for the family, one to freeze for lazy weeknights. The aroma alone will have your house smelling like a bakery, and the first slice? Pure comfort.
Why You'll Love This Recipe
- No-Roll-Out Crust: I swear by this shortcut—just mix flour, butter, and a pinch of sugar until it crumbles like sand, then press it into the pan. No rolling, no stress, and that buttery, flaky texture still happens. (Yes, even I can do it without a mess.)
- Sweet-Tart Magic: That canned cherry filling? It’s already balanced—juicy, spiced, and just sweet enough to make you forget you’re using a shortcut. The brown sugar in the crust ties it all together with a caramelized edge that’s dangerously good.
- Holiday or Weeknight: This pie works for Thanksgiving dessert or a lazy Sunday breakfast with ice cream. I’ve even served slices at potlucks—no one questions the shortcut when it tastes this solid.
- Budget-Friendly Leftovers: A single pie costs less than takeout and keeps for days. I freeze extra slices, then reheat them with a drizzle of honey—because nothing says “I care” like homemade dessert that doesn’t break the bank.
Step-by-step instructions for Betty Crocker canned cherry pie recipe
This method delivers a perfect balance of buttery lattice crust and spiced cherry filling every time.
Prepare the Cherry Filling
In a medium saucepan, combine the 1 can Betty Crocker canned cherry pie filling with the 0.25 cup light brown sugar, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 tablespoon cornstarch. Stir until the cornstarch is fully dissolved and the mixture is smooth. Cook over medium heat for 5-7 minutes, stirring constantly, until the filling thickens to a consistency where it coats the back of a spoon.
Remove from heat and stir in the 1 teaspoon vanilla extract. Let the filling cool completely before pouring it into your pie crust. This cooling step is crucial—it prevents the crust from becoming soggy when the warm filling is added. I like to spread the filling evenly into the crust, leaving about 1 inch of space around the edges for the lattice to sit.
Make the Pie Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour, 0.75 cup granulated sugar, 0.5 teaspoon salt, and cut the 1 cup unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 1 whole large egg and 0.5 cup heavy whipping cream, mixing just until the dough comes together.
Divide the dough into two equal portions and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. This chilling step firms up the dough, making it easier to roll out and preventing shrinking during baking. I always press the dough disks flat before wrapping to maintain even thickness.
Roll and Assemble the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disk into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish and press gently into the bottom and up the sides. Roll out the second disk for the lattice top, but leave it whole for now.
Cut the top crust disk into 1-inch wide strips, leaving some strips whole for structural support. Arrange the strips in a lattice pattern over the filling, alternating whole and cut strips. Crimp the edges of the bottom and top crusts together using a fork or your fingers to seal tightly. Brush the lattice with a bit of egg wash (1 egg beaten with 1 tablespoon water) for a golden finish.
Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling gently. The lattice should be crisp and the filling set but still juicy. If the edges brown too quickly, cover them loosely with aluminum foil after 30 minutes.
Remove from the oven and let the pie cool completely on a wire rack before slicing. This cooling period allows the filling to set properly and the crust to firm up. Serve warm or at room temperature with vanilla ice cream for the ultimate cherry pie experience. The lattice pattern creates beautiful visual contrast while maintaining that perfect balance of buttery crust and spiced filling.
Pro Tips For Making Betty Crocker Canned Cherry Pie
- Chill the Filling First: The canned cherry pie filling is thick and syrupy straight from the can. Give it 10 minutes in the fridge before pouring it into your crust—this thins it just enough to prevent a soggy bottom while keeping the texture luscious. I learned this the hard way when my first pie leaked like a sieve.
- Cut Butter in Cold: When mixing the crust, use ice-cold butter cut into ½-inch cubes. Pulse it in the food processor or work it into the flour with a fork until it’s pea-sized—no bigger. Warm butter melts too fast, and you’ll end up with a dense, greasy mess instead of flaky layers. (Yes, even if you’re impatient like me.)
- Pre-Bake the Crust: Skip the "no-bake" shortcut and blind-bake the bottom crust for 10 minutes at 375°F before adding the filling. Sprinkle a single layer of parchment over it and weigh it down with dried beans or pie weights—this prevents puffing and guarantees a crisp base. Your future self will thank you when the pie doesn’t turn into a cherry pudding.
- Sprinkle Sugar on Top: After adding the filling, dust the top crust with a mix of 1 tablespoon granulated sugar and 1 teaspoon light brown sugar before sealing. Brush the edges with a little water or milk, then sprinkle more sugar on the lattice cutouts if you’re fancy. The caramelization during baking adds a subtle crunch and depth that changes the whole experience. (It’s worth the extra 30 seconds.)
Make-ahead tips for this betty crocker canned cherry pie
Prep Ahead Strategy
Assemble the entire pie—crust, filling, and lattice—up to 24 hours before baking. Store it uncovered in the fridge to prevent condensation from making the crust soggy. I like to wrap the assembled pie tightly in plastic wrap and refrigerate it overnight.
This allows flavors to meld beautifully while keeping the dough firm for easy rolling. 💫
Filling Prep Shortcut
Make the spiced cherry filling 3 days in advance and store it in an airtight container in the fridge. The cornstarch helps it maintain its thickness, so it’s ready to pour straight into your crust when you’re ready to bake.
Just reheat the filling gently in a saucepan for 2-3 minutes before assembling—this ensures it’s warm enough to set properly in the crust.
Crust Pre-Rolling
Roll out both crust disks and wrap them individually in plastic wrap. Place them in a freezer bag and freeze for up to 1 month. When ready to bake, thaw the crusts in the fridge for 2-3 hours before rolling.
This method saves time and prevents the dough from sticking to surfaces. I always label the bags with the date to track freshness.
Lattice Template
Create a lattice pattern template by cutting strips from parchment paper and arranging them on a baking sheet in your desired design. Place the template on top of your pie before adding the crust strips—this ensures perfect, even cuts every time.
I use a 1-inch-wide strip for consistent results. Store the template in a flat container for reuse with other pies. ✨
Freezer-Friendly Slices
Bake the pie fully, then cool completely before slicing into individual servings. Wrap each slice tightly in plastic wrap and place in a freezer bag, removing as much air as possible. These slices keep for up to 3 months.
To reheat, bake at 350°F for 10-12 minutes until the lattice is crisp and the filling is warm. The texture stays just as good as fresh!
Gift-Worthy Assembly
For gifting, assemble the pie in a disposable aluminum pie pan. After baking, let it cool completely, then wrap the entire pie in parchment paper and tie with twine. Store in a cool, dry place for up to 3 days.
The lattice stays crisp, and the filling remains flavorful. I’ve sent these to friends for holidays, and they always rave about how bakery-fresh it tastes. 💛
Nutrition facts
Frequently asked questions
Can I use Betty Crocker's canned cherry pie filling without adding extra spices?
The canned filling already has some seasoning, but adding 2 teaspoons cinnamon and ½ teaspoon nutmeg enhances the warm, spiced flavor that makes this pie special. The spices help balance the natural sweetness of the cherries, creating that classic pie taste. If you prefer milder flavor, reduce the spices to 1 teaspoon cinnamon and ¼ teaspoon nutmeg.
Why does my lattice crust turn soggy instead of crisp?
Soggy lattice usually happens when the filling is too hot when poured into the crust. Always let the filling cool completely before assembling. Another trick is to pre-bake the bottom crust for 10 minutes at 375°F before adding filling—this creates a barrier that keeps the lattice crisp. Also, avoid overfilling; leave at least 1 inch of space around the edges.
Can I make this pie without a lattice top? How would I modify it?
For a simpler top crust, roll out the second dough disk to cover the pie and cut a few slits for steam to escape. Brush with egg wash and bake as directed. If you prefer no top crust at all, press extra dough strips around the edges for a rustic border. The filling will still be delicious—just without the decorative lattice pattern.
How do I store leftovers to keep the crust crisp?
Store slices in an airtight container with parchment paper between them to prevent sogginess. For extra crispiness, reheat individual slices at 350°F for 8-10 minutes before serving. The lattice will regain its crunch, and the filling will warm through. Avoid keeping the whole pie refrigerated longer than 4 days—the crust softens over time.
What's the best way to adjust this recipe for a deep-dish pie?
For a deep-dish version, increase the crust dough by 50% (use 3.75 cups flour and 1.5 cups butter) and use a 10-inch pie dish. The filling quantity stays the same, but bake at 350°F for 55-60 minutes, covering the edges with foil if they brown too quickly. The deeper crust needs lower heat to cook evenly.