Cherry Pie

This was a fun way to use canned cherries. You can use ones canned in syrup (from a light to a heavy syrup) or those canned in juice (such as apple juice). Either way works. Both commercial and home canned work well.

It’s an easy way to pull together a pie when the mood strikes.

Cherry Pie


  • 2 pie crusts, chilled
  • 2 16-ounce cans/jars canned pitted cherries
  • ¼ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 lemon, zested and juiced, reserve 1 Tbsp juice
  • ¼ cup cornstarch
  • Pinch fine sea salt


Drain the cherries into a tall saucepan, reserving the cherries.

Bring the cherry juice to a boil, simmer over medium high heat until it reduces to a ¼ cup or so left.

Lower to medium, add in cherries, lemon juice and zest, sugars, cornstarch, and salt. Mix well, but gently, until the pie filling is thick and glossy. A spatula scraper works best here.

Transfer to a bowl and chill till cold, stirring often. This can take up to an hour or longer.

Preheat oven to 375°

Once chilled, take bottom pie crust and fit into a glass pie pan. Use a standard pan, not a deep dish.

Scrape chilled filling in and smooth out.

Place second crust on top, fitting it and pinching it to close. Make slits on top. Or do as I did, and use fancy cutters to cut out a few spots before you put the crust on the pie.

Place pie on a rimmed baking sheet, place in oven. Bake for 50 to 60 minutes, until golden on top. Let rest on a rack, chill once cut, covered loosely.