New recipes

Delicious cherry pie recipe

Delicious cherry pie recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Cherry pies and tarts

This delicious cherry pie has is an egg-free base which is light and crumbly. Enjoy with some vanilla ice cream or thick double cream.

42 people made this

IngredientsServes: 8

  • 55g margarine
  • 35g brown sugar
  • 1 teaspoon vanilla extract
  • 60g porridge oats
  • 100g plain flour
  • 45ml water
  • 300g fresh cherries, pitted
  • 100g caster sugar

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Preheat the oven to 220 C / Gas 7. Lightly grease a 23cm pie dish.
  2. To make the base, cream together the margarine, brown sugar and vanilla extract. Stir in oats, flour and water. Then press mixture into the base of the prepared pie dish.
  3. In a medium bowl, stir together the cherries and caster sugar. Pour over the base.
  4. Bake in preheated oven for 12 minutes, until piping hot. Remove from the oven and serve.


If you would like to make the pastry even healthier, add a few tablespoons of wheatgerm when you are mixing the base.

Recently viewed

Reviews & ratingsAverage global rating:(24)

Reviews in English (23)

I think the person who posted this recipe has made a drastic mistake because this pie turned out to be horrible! In my opinion, the base should be cooked before the topping is put on! It ended up soggy and I had to give it to the crows!!! Needless to say I won't be making it again!-13 Aug 2014

by Pam Ziegler Lutz

I made several changes to this recipe to make it a 5 star recipe. For that reason I give it 4 stars. The changes I made were: I pre-baked the crust for 8 minutes, I cooked the filling on the stove top and added 1 tsp. almond extract, 2 TBS water and 2 TBS flour to thicken. 2 cups of filling was clearly not going to be enough, so I tossed in 1 cup of blueberries just before pouring into the pie shell. I also made extra crust and crumbled it over top of the pie before baking for about 12 minutes. I would suggest greasing the pie plate or using cooking oil spray, as the pie was difficult to remove from the plate.-21 Jul 2009

by Monica W.

I loved this recipe! My husband and I try to eat healthy foods all the time, and this is our new favorite. I doubled the crust recipe to make a top crust as well. I also heated the cherries with 3/4 cup of Splenda (sugar substitute) and 4 Tbl. of organic flour to a boil in a pot to thicken up a bit before cooking. We made an apple pie in addition to the cherry, which worked just as well. The cooking time was a bit more than 12 minutes, but worth it. 5 stars....-07 Aug 2003

A Tasty Cherry Pie Recipe

1. Preheat the oven to 400 degrees Fahrenheit.

2. Place the bottom crust in pie pan and set the top crust aside.

3. In a large mixing bowl, combine the tapioca, salt, sugar, cherries, and extracts. Let it stand for 15 minutes. Turn it out onto the bottom crust and dot with butter.

4. Cover with the top crust, flute edges, and cut vents in top. Place the pie on a foil-lined cookie sheet &ndash in case of drips.

5. Place in the oven and bake for 50 minutes, until golden brown. Let it cool for several hours before slicing.

Expert tips

  • Like I have already mentioned, I am using homemade pie pastry, but you can use a store-bought if you want to. Just note that this is cherry crumble pie is smaller in size (yields 4 generous portions or 6 smaller ones).
  • If you want to feed more people, it’s easiest to make 2.
  • Making pie crust from scratch is easy. There are some things that need to be followed to achieve the best results though. Never skip chilling as it reduces shrinking. If you are still worried that it will shrink, leave a slight overhang over the sides of the tart pan.
  • Cherry pie filling can be substituted with a homemade filling of any flavor! I have made this crumb pie with blueberry pie filling, strawberries,…

Special diet information:

What does this recipe for cherry crumb pie contain?
Gluten: YES (pastry + topping)
Nuts: YES (topping)
Refined sugar: YES
Dairy: YES (pastry + topping)

Is Canned Cherry Pie Filling Gluten Free?

As you’re searching for ingredients to make pie, you may be wondering “is canned cherry pie filling gluten free?” The good news is that most cherry pie filling you find on the shelf of your grocery store is gluten free! You can use any of these gluten free cherry pie filling brands:

  • Comstock
  • Great Value (Wal-mart Brand)
  • Wilderness (Duncan Hines)
  • Lucky Leaf
  • Market Pantry (Target Brand)
  • Baker’s Corner (Aldi Brand)
  • Kroger Brand

If you find a cherry pie filling brand that isn’t on my list, make sure to check the label before purchasing, just to be sure!

10 Amazing Recipes Using Cherry Pie Filling

You must be logged in to add a private note. Login | Register

My Notes

Share This Link

We are adding the recipe to your Recipe Box.

This was added to your Recipe Box.

You must be logged in to add a recipe. Login | Register

Cherry desserts are so delicious, and canned cherry pie filling makes it easy to whip up a tasty recipe in no time at all.

These amazing recipes using cherry pie filling cover a wide variety of tastes and preferences. We have no bake recipes for days when you don't want to turn on the oven. We have chocolate and cherry desserts for people who love that classic flavor combination. And of course we have recipes with cream cheese and cherry flavor, which will appeal to anyone who's a big fan of cherry pastries!

No matter what type of sweet treat you like best, we've got a recipe that you will love. Plus, every recipe on this list is easy to make.

So, keep scrolling to find some amazing cherry dessert ideas. Whether you're cooking for just yourself or for your family, we think you'll find a new favorite recipe.

Cherry Angel Food Cake

From the RecipeLion Test Kitchen! This amazing dessert recipe is made using just two ingredients! That's right. All you need is a box of angel food cake mix and a can of cherry pie filling, and you can bake up this sweet, delicious cherry dessert recipe. We love the almost candy-like cherry flavor and fluffy cake texture of this cake.

Couldn't Be Easier Cherry Pie Recipe

I make 3 pies for Thanksgiving dinner. It doesn't matter how many guests are coming, nor who they are.

Thanksgiving isn't Thanksgiving without a slice of cherry pie.

And I make all 3 of them myself, usually on the Tuesday before Thanksgiving.

Everyone always raves about all that work I did to make three pies, but all three are so easy that it's embarrassing.

See, I buy two boxes of pre-made pie crusts. It doesn't matter whether they're Pillsbury or the store brand they're all flaky and delicious. So I buy the crusts, roll them out into my pretty pie pans, and then I cook the pies. It does take a bit of work, but one evening after work, I take care of it and then it's done.

To contrast, I make a chocolate cherry cheesecake for Christmas dinner, and I think that is more work than the three pies.

This cherry pie is by far the easiest of the three pies I bake, and it's a great place for my young daughter to feel like she's helping.

What type of cherries should I use?

My Mom’s famous cherry pie is always made with canned red tart cherries. Want to switch it up? Check out my recommendations below!

  • If using dark, sweet cherries instead of tart cherries, reduce the sugar in the filling from 1 cup to 1/2 cup. Taste the filling and adjust according to your taste. Canned sweet cherries have more than double the amount of sugar, which is why I recommend reducing the added sugar in the filling.
  • I do not recommend using sour cherries in this recipe.
  • I do not recommend using fresh cherries. This recipe uses the liquid from the canned cherries to prepare the filling, therefore it will not work with fresh cherries.
  • I also do not recommend using frozen cherries, as they don’t seem to hold their shape and texture as well as canned cherries. They also do not provide the liquid from the can to prepare the filling.

Cherry Pie Recipe – The Easiest & BEST Cherry Pie!

A super easy and delicious Cherry Pie recipe – Made with delicious, juicy, fresh cherries. The perfect summer time dessert with from scratch filling for the best Cherry Pie. Include a lattice top if you’d like, and it looks beautiful too!

This post was sponsored by Waitrose. Thank you for supporting the blog.

Summer is actually, finally, here! The children break up for the school holidays on Friday and I cannot wait. We are all limping towards this holiday, so ready for a rest. Imagine, no morning rush, no lost shoes and dragging of scooters (for a while a least).

Our first job of the holidays is one we did last year and worked really well. The children each make a wish list for the holiday. It’s really fun to see the things that they are looking forward to and also gives me some inspiration to fill the days with.

Last year their wants were fairly simple and sweet an adventure with the family, a trip to the beach, flying a kite. We managed to tick them all off an chart our progress on Instagram which was fun.

This year, H has already told me that her first wish is to go fruit picking. Strawberries are just ending at our local farm and raspberries haven’t started quite yet. So in the meantime, I stocked up on our favourite cherries from Waitrose. They love cherries so much and the little red faces after they’ve eaten them always make me smile.

Waitrose asked me to come up with a recipe using their seasonal cherries and let you know a little bit more about what makes them so special. So, after thoroughly taste testing a couple of packs, I made some more into this pie Cherry Pie recipe (anyone else think of Twin Peaks?)

Waitrose cherries (and in fact, all of their British fruit and vegetables) comply with the LEAF marque standards. The LEAF (Linking Environment and Farming) marque is a guarantee to consumers that the producer operates their business and production techniques in an environmentally responsible way.

So you can happily eat cherry pie made with Waitrose cherries, and feel that you’re helping the environment!

Find out more about the The Waitrose Way by clicking on this link and follow the hashtag #TheWaitroseWay on Instagram and Twitter.

  • How to Pit Cherries? If you don’t have a cherry pitter, read about other tricks here and choose your favorite one. I use a small round tip and it works like a charm.
  • Fresh or Frozen Cherries? I always prefer using fresh cherries for the best flavor and texture, but if you can’t, use thawed frozen cherries or a canned jar and drain the juices well.
  • What kind of Cherries? For this cherry pie filling recipe, you can use either sweet cherries for a sweet cherry pie or tart cherries for a sour cherry pie. As you’ll see in the recipe, the only difference between them is the amount of sugar and lemon juice.

Adjust the sugar to your taste. I use 1 cup for sour cherries and ¾ cup for sweet cherries. Once all the ingredients for the filling are mixed, you can taste it and decide if you want to add more sugar.

Serve each slice with whipped cream or ice cream for the ultimate treat.

Cherry pie

Preheat the oven to 200°C/gas mark 6. Roll out half the pastry on a surface lightly dusted with icing sugar to about 3mm and use to line a 20-22cm round pie dish.

Drain off any excess liquid from the defrosted cherries and discard. Add the cherries to a medium bowl along with the sugar, cornflour, lemon juice and almond extract. Stir to combine.

Combine the egg yolk with 1 tbsp cold water and brush the base and sides of the pastry . Sprinkle 1 tbsp demerera sugar on to the base and sides of the pastry. Using a slotted spoon, spread the cherry mixture over the bottom of the lined tin.

Roll out the remaining pastry and stamp out pastry hearts using a 3cm heart-shaped cutter . Place the hearts on top of the cherry filling, overlapping each slightly, until the top is completely covered. Brush all over with the eggwash and sprinkle with the remaining demerara sugar.

Bake in the oven for 40-45 minutes until the pastry is golden. Remove from the oven and cool on a rack for at least 5 minutes before serving.


  1. Wait

    the graceful message

  2. Berti

    finally appeared an atom was already waiting

  3. Cole

    I think you are wrong. Enter we'll discuss it. Write to me in PM, we will handle it.

Write a message