Desserts
Betty Crocker’s canned cherry pie recipe delivers the nostalgic comfort of a classic American dessert with minimal effort and maximum flavor. The secret lies in a molasses-kissed crust that balances perfectly with the sweet-tart burst of canned cherries—no fresh fruit required.
I’ve refined this recipe over years to ensure a foolproof crust that stays crisp yet tender, while the filling achieves that signature "bursting" texture everyone loves.
What makes this recipe special is its balance of tradition and convenience. You’ll use canned cherries for consistent quality and ease, while a simple molasses glaze on the crust adds depth without overpowering the fruit.
The lattice topping (optional but recommended) creates elegant windows for steam to escape, ensuring a golden, flaky finish. Professional results come from precise techniques—like pre-cooking the filling to avoid a soggy bottom—that transform this into a showstopper dessert.
By the time you pull this pie from the oven, you’ll have a dessert that looks like it came from a bakery: a golden crust encasing juicy, bubbling cherries with a caramelized edge.
The molasses glaze adds a subtle richness that complements the tartness of the fruit, while the lattice topping adds visual appeal. Serve warm with whipped cream or vanilla ice cream for the ultimate comfort food experience.
This recipe scales beautifully for gatherings or meal prep—just adjust the pie dish size. Whether you’re baking for a holiday dinner or craving a slice of nostalgia, this pie delivers restaurant-quality results with minimal fuss. Let’s get started on creating your perfect cherry pie.
Ingredients for betty crocker canned cherry pie
Pantry staples plus a few specialty touches—this pie tastes like childhood nostalgia.
| Ingredient | Amount | Notes |
|---|---|---|
| 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 lattice |
| Light Brown Sugar 🍚 | ½ cup | Packed for molasses glaze |
| Molasses 🍯 | ¼ cup | Dark, not light syrup |
| Large Eggs 🥚 | 1 whole | Cold for flaky crust |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure, not imitation |
| Canned Tart Cherries 🍒 | 2 cups | With juice, drained |
| Cherry Pie Filling 🍒 | 1 can | 21 oz, unsweetened |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
| Lemon Juice 🍋 | 1 tbsp | Fresh, brightens flavor |
| Whipped Cream 🍦 | 1 cup | For serving, optional |
The crust is where the magic happens. Cold butter is non-negotiable—cut it into tiny cubes and keep it chilled until mixing. I grab Plugrá butter from the store—it’s always cold and perfect for pie crusts. For the molasses glaze, use dark molasses (not blackstrap)—it’s sweeter and adds that classic pie shop flavor. If your cherries are canned in syrup, drain them well but save the juice for extra richness. The lattice topping? Use pie crust strips—just cut the dough into 1-inch strips and weave them over the filling. No fancy tools needed, just a knife and steady hands.
No canned cherries? Frozen works in a pinch—thaw and drain them well. Short on molasses? Maple syrup at half the amount gets you close, but it lacks that deep, caramel-like flavor. The pie filling can be store-bought (just add a splash of lemon juice to brighten it), but homemade is worth it. Mix the cornstarch with cold water first to avoid lumps—trust me on this. For the lattice, if you mess up the pattern, no one will know. The pie will still taste amazing. And if you’re feeling fancy, brush the lattice strips with a little egg wash before baking for extra golden color.
This pie reheats beautifully—just warm slices in the oven for 5 minutes. Store leftovers in an airtight container for up to 3 days, or freeze for 2 months. The crust stays crispy if you reheat it covered with foil, then uncovered to crisp. I always make two pies when company’s coming—one for today, one for tomorrow. The filling thickens as it cools, so if it seems too runny while baking, just add a little more cornstarch. And save the cherry juice? Freeze it in ice cube trays for future pies or cocktails.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this recipe when I’m too tired to measure three separate ingredients. Just toss the flour, butter, sugars, and molasses into a bowl, mix it up, and roll it out—no fuss, no stress.
- Molasses Magic: That little splash of molasses? It’s what turns this pie from good to ridiculously good. It deepens the flavor without overpowering, giving the crust a subtle richness that pairs perfectly with the canned cherries.
- Weeknight or Holiday: Honestly, this pie works for everything. Need a quick dessert for a potluck? Done. Craving something special for Thanksgiving? Still done. The canned cherries keep it simple, but the crust feels like you slaved over it.
- Budget-Friendly Luxury: Between us, this recipe costs less than $5 and feeds six. The butter and brown sugar make it feel indulgent, but the canned cherries keep it affordable—perfect for when you want to impress without breaking the bank.
Step-by-step instructions for Betty Crocker's canned cherry pie
This pie delivers a perfect balance of flaky molasses-kissed crust and sweet-tart cherry filling.
Make the Molasses Crust
In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 tsp salt, 0.75 cup granulated sugar, and 0.5 cup light brown sugar. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Add the 0.25 cup molasses and 1 tsp vanilla extract, then mix until just combined. The dough will be slightly sticky, but don't add extra flour—it needs moisture for that signature molasses flavor. Press the dough into a 12-inch pie dish, creating a 1-inch overhang. Chill in the refrigerator for 30 minutes while you prepare the filling.
Prepare the Cherry Filling
In a medium bowl, combine the 1 can cherry pie filling, 2 cups canned tart cherries (with juice), 2 tbsp cornstarch, and 1 tbsp lemon juice. Mix thoroughly until the cornstarch is fully dissolved. The filling should be thick enough to coat the back of a spoon but still pourable. If it's too thin, add 1 more tablespoon of cornstarch mixed with 1 teaspoon of cold water.
Here's the thing—don't skip the lemon juice. It brightens the cherries and balances the molasses sweetness in the crust. The filling should have a glossy appearance, indicating proper thickening. If you're using canned cherries that came with their own juice, drain them first to avoid a soggy pie.
Assemble and Bake the Pie
Preheat your oven to 375°F. Remove the chilled crust from the refrigerator and prick the bottom all over with a fork to prevent puffing. Pour the prepared cherry filling into the crust, spreading it evenly. The filling should come about 1 inch from the top edge of the crust.
Cut the remaining dough into strips about 1 inch wide. Weave them over the top in a lattice pattern, leaving the center open for steam to escape. Brush the lattice with a little water, then sprinkle with the extra 2 tablespoons of granulated sugar. This creates a beautiful caramelized crust on top. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbly.
Finish and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to set properly and prevents the crust from getting soggy. The pie will look even more stunning after cooling—those caramelized sugar spots on the lattice will be irresistible.
Serve slices warm or at room temperature with 1 cup whipped cream on the side. The contrast between the sweet-tart filling, molasses-kissed crust, and cool whipped cream makes every bite perfect. Store any leftovers in the refrigerator for up to 3 days, but I doubt it will last that long!
Pro Tips For Making Betty Crocker Canned Cherry Pie
- Chill the Dough First: I learned this the hard way—rolling out that butter crust straight from the fridge leads to a sad, greasy mess. Pop the dough between two sheets of parchment and freeze it for 15 minutes before cutting. The butter stays firm, the layers stay crisp, and you won’t end up with a soggy bottom (yes, even if you’re impatient like me).
- Drain and Pat the Cherries: Canned cherries are wet—like, syrup-drenched wet. Drain them well, then spread them on a paper towel and let them air-dry for 5 minutes. This keeps your filling from turning into a syrup pool, and your crust won’t get soggy halfway through baking. (Your future self will thank you.)
- Don’t Overmix the Crust: The second you start overworking that butter crust, you’re turning it into a tough, flaky disappointment. Cut the butter into the flour with a pastry cutter or your fingers until it’s just pea-sized—no smaller. Overmixing = chewy crust, and nobody wants that with canned cherry pie.
- Bake with a Pie Shield: Sounds weird, but it works: Cover the edges of your pie with aluminum foil or a pie shield the first 20 minutes of baking. This prevents the crust from turning brown too fast while the filling’s still liquid—no last-minute broiler fixes needed. (I skip this when I’m lazy, but the crust is noticeably better when I don’t.)
Dietary considerations for these flavors
Gluten-Free Adaptations
For a gluten-free version, replace the all-purpose flour in the crust with a 1:1 gluten-free flour blend like Bob's Red Mill 1-to-1. Add ½ tsp xanthan gum to the mix to mimic gluten's binding properties.
Chill the dough for 45 minutes longer to prevent shrinking. The filling remains unchanged, but use tamari instead of soy sauce if you're avoiding gluten entirely. 🌾
Lower Sugar Options
Reduce the granulated sugar in the crust by ¼ cup and replace it with ¼ cup unsweetened applesauce for moisture. In the filling, swap 2 tbsp cornstarch with 1 tbsp arrowroot powder for gentle thickening.
Use Montebello brand unsweetened cherry pie filling—it has less added sugar than many store brands. The molasses glaze can be halved and sweetened with 1 tsp maple syrup instead.
Dairy-Free Crust
Replace the butter in the crust with 1 cup dairy-free margarine like Earth Balance Buttery Sticks (keep it cold). For extra flakiness, add 1 tbsp cold coconut oil to the dough.
The filling stays the same, but if you're avoiding all dairy, serve with coconut whipped cream instead of traditional whipped cream. The molasses glaze remains unchanged—it's naturally dairy-free.
Nut-Free Kitchen
This recipe is naturally nut-free, but always check your Betty Crocker canned cherry pie filling label for cross-contamination warnings. Use a clean workspace and tools to prevent any accidental exposure.
The molasses glaze and whipped cream toppings are also safe for nut-free diets. For extra caution, bake the pie on a parchment-lined tray to avoid cross-contact with shared surfaces.
Vegan Modifications
For a vegan version, replace the egg in the crust with 1 tbsp ground flaxseed mixed with 3 tbsp water (let it sit for 5 minutes). Use vegan butter (like Miyoko's) and ensure your molasses is certified vegan.
The filling remains the same, but serve with dairy-free vanilla ice cream or cashew cream instead of whipped cream. The lattice topping can be brushed with plant-based milk before baking for shine.
Allergy-Friendly Tips
If anyone has fruit allergies, omit the canned cherries and use 1 can blueberry pie filling instead. For egg allergies, use the flaxseed egg substitute mentioned above.
Always double-check labels on store-bought pie fillings for hidden allergens. When serving, offer alternative toppings** like crushed graham crackers or toasted coconut for guests with dietary restrictions. 💡
Nutrition facts
Frequently asked questions
Can I use frozen cherries instead of canned cherries in this recipe?
Frozen cherries work perfectly—just thaw them completely first and drain any excess liquid. For best results, pat them dry with a paper towel to prevent a soggy crust. The texture will be slightly different but still delicious.
How do I prevent the crust from getting soggy?
Prevent sogginess by pre-cooking the filling for 5-7 minutes before pouring it into the crust. Also, prick the bottom of the crust with a fork and blind-bake it for 10 minutes at 375°F before adding the filling. This creates a barrier that keeps the crust crisp.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For a fully baked pie, let it cool completely, then store in an airtight container for 3-4 days. Reheat slices in the oven for 5-10 minutes to restore crispness.
What's the best way to store leftovers?
Store slices in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. For longer storage, freeze individual slices wrapped in plastic for 2 months. Reheat covered with foil to maintain moisture.
How do I make the lattice topping look more professional?
Use a ruler or straightedge to guide your cuts when making the lattice strips. Brush them lightly with egg wash (1 egg + 1 tbsp water) before baking for extra golden color. Start in the center and work outward to create clean, even lines.