Are you dreaming of a delicious slice of cherry pie but are intimidated by baking? Try making this fool-proof Cherry Pie Recipe. It features premade graham cracker crust, canned cherry pie filling, and a buttery streusel topping.
When the cravings for cherry pie are intense, reach for canned cherry filling. Like in these cherry cream cheese danish pastries, storebought filling takes much of the prep work out of the equation. There is no need to pit fresh cherries or wait for the pie filling to cool.
Similarly, the premade graham cracker crust requires no effort at allājust a quick five-minute bake in the oven. The streusel topping mimics a cherry crumble dessert. The crunchy yet soft crumble contributes a warm flavor and a desirable texture.
This easy pie recipe is suitable for experienced and novice bakers alike. Pie is traditionally served on holidays or special occasions, but this pie's simplicity means it can be made any day of the week.
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Cherry Pie Recipe with Canned Pie Filling and Streusel Topping
Cherry pie is a classic American dessert. This pie is a slight modification of the traditional recipe. It has three separate elements: pie crust, cherry filling, and crumb topping. Utilizing premade, storebought filling and crust saves time and energy without compromising taste.
- Premade Graham Cracker Crust: With its time-saving easability and affordable price tag, I am always partial to using storebought graham cracker crust versus homemade.
- Cherry Filling: Juicy cherries sit in a sweet syrup for a delicious filling that requires zero effort. Vanilla extract adds a subtle touch of flavor to the already tasty cherry concoction.
- Crumb Topping: Buttery streusel covers the top of the pie. The crunchy topping creates a homemade feeling to this semi-homemade pie.
Ingredients
- Graham Cracker Crust (storebought or homemade): Graham cracker crust replaces the flaky pastry crust used in most cherry pie recipes.
- Cherry Pie Filling: Storebought, canned cherry filling saves ample time.
- Pure Vanilla Extract: Vanilla adds an oomph of flavor to the filling, giving it a homemade taste.
- All-Purpose Flour
- Light Brown Sugar (packed): While light brown sugar is preferred for the streusel, you can also use dark brown or granulated sugar.
- Salt
- Ground Cinnamon
- Unsalted Butter (softened)
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
- Preheat the oven to 350Ā°F. Bake the {storebought} graham cracker crust in the preheated oven for 5 minutes.
- Make the streusel topping.
- Mix the vanilla extract with the cherry pie filling in a large bowl until combined. Pour pie filling into the prepared graham cracker crust. Evenly disperse the crumb topping over the filling until everything is covered. Bake the pie for 40-45 minutes until the topping is golden brown and the filling is bubbly.
- Cool the pie at room temperature before refrigerating.
Make Your Own Graham Cracker Crust
To make a homemade graham cracker crust, pulse 11 graham crackers in a food processor until graham cracker crumbs form. Combine crumbs with 2-3 tablespoons of sugar (granulated or brown) and 6 to 7 tablespoons of melted unsalted butter. Press the graham cracker mixture into a 9-inch pie pan and bake at 350Ā°F for about 10 minutes, until set and lightly golden brown.
Variations
- Swap Extracts: Substitute almond extract for the vanilla. Use Ā¼ to Ā½ teaspoon of almond extract. A little goes a long way.
- Add Spice: The crumb topping contains ground cinnamon, but that doesn't mean you cannot add more warm spices to the filling. Stir in ground cinnamon, nutmeg, or ground ginger. Start with Ā½ teaspoon and taste the filling before adding more.
Try this apple variation that uses canned filling and premade graham cracker crust, too.
Serving Suggestions
Cherry pie is delicious a la mode with a scoop of vanilla ice cream. Garnish slices with homemade {or storebought} whipped cream, Chantilly cream, or Cool Whip. Drizzle pie slices with Creme anglaise or chocolate sauce for added indulgence and flavor. Enjoy cherry pie cold, at room temperature, or warm.
Storage
Wrap the pie tightly in aluminum foil or transfer the slices to an airtight container. Store the pie at room temperature for up to 2 days or in the refrigerator for up to 3 days. The pie will stay firmer when stored in the refrigerator. After the third day, it will start to soften.
Delicious PieĀ Recipes
- Chocolate Chess Pie
- No-Bake Peanut Butter Pie
- No-Bake Lemon Curd Pie
- Pumpkin Cream Cheese Pie
- 3-Ingredient Key Lime Pie
Expert Tips
- Bake the graham cracker crust for about 5 minutes before adding the filling. If there are cracks in the crust, press them in while it is still hot.
- Watch the pie as it gets as the baking time approaches 40 minutes to prevent over-browning.
- Chill the pie before cutting into it for cleaner slices.
- Serve cherry pie with a scoop of vanilla ice cream for the ultimate treat.
Frequently Asked Questions
Transfer pie slices to a freezer-safeĀ airtight container. Freeze the pie for up to 3 months; thaw it in the refrigerator before consuming it.Ā
Prebaking the bottom crust, whether graham cracker-based orĀ classic pastryĀ pie crust, is recommended to prevent a soggy crust for anyĀ fruit pie filling.Ā
To liven up canned pie filling, you can add extracts like vanilla or almond. Ground spices are another delicious addition. Try ground cinnamon, nutmeg, or ginger. Start with a small amount and taste the filling before adding more.
Your localĀ grocery store should carry canned cherry pie filling. It is in the baking aisle next to the other canned items.
If you make the recipe, remember to rate it and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
š Recipe
Cherry Pie with Graham Cracker Crust
Equipment
Ingredients
- 1 9-inch graham cracker crust storebought or homemade
- 2 21-oz cans of cherry pie filling
- 1 teaspoon pure vanilla extract
Crumble Topping
- 1 cup all-purpose flour
- Ā½ cup light brown sugar packed
- Ā½ teaspoon salt
- Ā½ teaspoon ground cinnamon
- Ā½ cup unsalted butter softened
Instructions
- Preheat the oven to 350Ā°F. Bake the {storebought} graham cracker crust in the preheated oven for 5 minutes.
- Make the crumble topping: Whisk flour, light brown sugar, salt, and ground cinnamon in a medium bowl. Cut the softened butter into the dry ingredients using two forks or a pastry blender until coarse crumbs form.
- Mix the vanilla extract with the cherry pie filling in a large bowl until combined. Pour pie filling into the prepared graham cracker crust. Evenly disperse the crumb topping over the filling until everything is covered.
- Bake the pie for 40-45 minutes until the topping is golden brown and the filling is bubbly.
- Let the pie cool at room temperature for 2 hours at room temperature before transferring it to the refrigerator to set it completely.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Katie
I made this recipe but made a homemade graham cracker crust cause had a box I wanted to use up. I also used Costco sweet frozen cherries and made the filling with that and some cornstarch added to the cherry juice to thicken and a little sugar. All assembled with your crumb topping was one of best desserts Iāve made!!
Katelyn Theofanis
Katie, this is the best comment! I am so happy to hear that you enjoyed this recipe so much and that it was easily modified. Thank you for the positive review!
Marilyn Herro
I made this recipe as directed . The taste was quite good with the addition of the vanilla. The pie baked beautifully, but when cooled-it was very sloppy,didnāt keep any shape. I feel only 1 can & 1/2 can should be used only. 2 cans of cherries is too much cherry filling.