Canned Tart Cherry Pie Recipe: Tart-Sweet Filling With Flaky Lattice Top

This canned tart cherry pie recipe delivers the perfect balance of tart-sweet filling and flaky lattice top—a classic dessert that feels like a hug from grandma.

The beauty of using canned cherries means no pitting or prepping, just rich, juicy fruit that transforms into a velvety filling with minimal effort. I've perfected this recipe over years of holiday baking, ensuring the crust stays crisp while the lattice adds that elegant crisscross pattern.

The secret to a foolproof tart cherry pie lies in the filling's texture—thickened just enough to hold its shape when sliced, but still bursting with cherry flavor. A simple cornstarch slurry binds the fruit while preserving that bright, tangy taste that makes this pie unforgettable.

The lattice crust, made from the same dough, creates a delicate yet sturdy topping that bakes to golden perfection without overpowering the filling.

By the time it emerges from the oven, you'll have a pie with a flaky, buttery crust that contrasts beautifully with the glossy, jewel-toned filling.

The lattice pattern adds visual appeal while keeping the pie light enough to serve with a dollop of whipped cream or a scoop of vanilla ice cream. This is the kind of dessert that tastes even better the next day, making it perfect for gatherings or a cozy family dinner.

Whether you use a store-bought crust for convenience or roll out your own pie dough, this recipe delivers restaurant-quality results with minimal fuss. Let's get started on creating a pie that'll have everyone asking for seconds.

Ingredients for canned tart cherry pie

Nine simple ingredients transform into a showstopping pie with minimal effort.

The cherries are the star—Burt's or Muir Glen cans are my go-tos for that perfect tart-sweet balance. Grab the extra-firm cherries if you can, but any will work. The butter matters too: Plugrá or Land O'Lakes unsalted keeps the crust flaky. For the lattice, I use a pastry brush to paint the dough with egg wash—it makes all the difference. The cornstarch is key here; don't skip it—it's what gives the filling that perfect velvety texture without being gluey.

No cornstarch? Arrowroot powder at the same amount works just fine. Running short on butter? Shortening works too, though the crust won't be quite as flaky. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. For the lattice, if cutting strips feels overwhelming, use a fork to crimp the edges—it still looks gorgeous. And if you're using a store-bought crust, just brush it with egg wash before adding the filling to keep it crisp.

The filling keeps for 2 days in the fridge before baking—great if you're prepping ahead. The baked pie reheats beautifully in the oven at 350°F for 10 minutes to crisp up the crust. Store leftovers in an airtight container for 4 days or freeze for 3 months. I always make an extra lattice crust to freeze for future pies—it's the ultimate shortcut.

Step-by-step instructions for canned tart cherry pie

Here's how to build a pie with a buttery crust and lattice that shatters at the touch.

Drain the 24 oz canned tart cherries, reserving the juice in a measuring cup. In a large bowl, combine the drained cherries with the 1.25 cups granulated sugar, 0.25 cup cornstarch, 1 tablespoon lemon juice, and 0.5 teaspoon vanilla extract. Stir until the cornstarch dissolves completely—this prevents a gummy filling later.

Add ½ cup of the reserved cherry juice to the mixture and stir well. The filling should be thick but still pourable. If it's too thick, add more juice 1 tablespoon at a time until it reaches a consistency like thick pudding. Let it sit for 15 minutes while you prepare the crust—this allows the flavors to meld and the cornstarch to fully activate.

Cut the 1.5 cups unsalted butter into ½-inch cubes and place them in the freezer for 10 minutes to firm up slightly. In a large bowl, combine the 3 cups all-purpose flour, 1 teaspoon coarse salt, and 0.25 teaspoon ground black pepper. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Add 2 tablespoons ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together when pressed. Be careful not to overwork it—this dough should be cold and slightly crumbly. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic, and refrigerate for 1 hour. The cold dough is essential for that signature flaky texture.

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, about ⅛-inch thick. Transfer it to a 9-inch pie dish, pressing gently to shape it to the bottom and sides. Trim any excess dough hanging over the edge.

Roll out the second dough disk into another 12-inch circle for the lattice top. Using a sharp knife or pizza cutter, cut the top crust into 1-inch strips. Place the strips in a lattice pattern over the filling, alternating directions for a classic look. Brush the lattice strips with the beaten egg (from the 1 whole large egg) for a golden finish.

Pour the prepared filling into the bottom crust, mounding it slightly in the center. Brush the edges of the bottom crust with the remaining egg wash to create a seal. Place the lattice-topped pie on a baking sheet to catch any drips, then bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling gently.

The pie is done when the lattice is crisp and the filling is thickened but still slightly jiggly in the center. Let it cool completely on a wire rack before slicing—this allows the filling to set properly and prevents a runny pie. The contrast between the flaky lattice and the tender cherry filling will be worth the wait.

Flavor customization for canned tart cherry pie

Spiced Vanilla Twist

Infuse the filling with warmth by adding ½ teaspoon ground cinnamon and ¼ teaspoon ground cardamom alongside the vanilla. The spices complement the tart cherries beautifully, creating a cozy, aromatic depth. I also like adding 1 teaspoon orange zest for a bright citrus note that cuts through the richness. 🌸

Boozy Cherry Elevation

For an adult-friendly version, stir in 2 tablespoons brandy or cherry liqueur when mixing the filling. The alcohol cooks off during baking, leaving behind a subtle, sophisticated depth.

I recommend Cherry Heering for its perfect balance of sweetness and tartness. For a stronger kick, add 1 tablespoon bourbon alongside the brandy.

Citrus Zing Boost

Brighten the filling with an extra 1 tablespoon lemon juice and 1 teaspoon lime zest. This adds a refreshing tang that enhances the cherries' natural acidity. I also like adding 1 tablespoon honey to the sugar measurement for a subtle floral note that pairs beautifully with the tartness.

The result is a filling that feels lighter yet more vibrant. 🍋

Herbal Infusion

Add freshness with 1 tablespoon chopped fresh rosemary or thyme leaves to the filling. The herbs add an earthy, aromatic quality that contrasts wonderfully with the sweet-tart cherries.

For a more pronounced herbal note, steep 1 teaspoon dried lavender in ¼ cup hot water, strain, and add the liquid to the filling. Use sparingly—lavender can be overpowering.

Caramelized Topping

For a decadent twist, sprinkle ½ cup chopped pecans or walnuts over the lattice before baking. Toast them in a dry skillet over medium heat for 3-4 minutes until golden, then toss with 1 tablespoon brown sugar and ½ teaspoon cinnamon before adding to the pie.

The caramelized nuts add crunch and a buttery richness that complements the cherries perfectly.

Salted Caramel Drizzle

Elevate your pie with a salted caramel drizzle after baking. Heat ½ cup heavy cream and ½ cup granulated sugar in a saucepan over medium heat until the sugar dissolves, then simmer until thickened.

Stir in 2 tablespoons butter and ¼ teaspoon flaky sea salt. Drizzle over the cooled pie just before serving for a luxurious finish. 💫

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