How To Make Fruit Dessert With Canned Cherry Pie Filling - Sweet Nectar Dessert Kitchen

10+ Cherry Pie Filling Desserts

Do you have any cherry pie filling to use? The following are 10+ Cherry Pie Filling Desserts, including recipes for small pies, large pies, turnovers, ice cream, and other treats. Cherry pie filling is my personal favorite out of all of the fruit pie fillings available. A certain something about biting into those luscious, plump red cherries is a pleasant surprise. Almost every summer, I go cherry picking at a nearby fruit farm with my family. The year 2021 is an outlier since the farm had a particularly dismal crop, with just a few cherry available for picking.

One thing they have in common is that they are both from the United States.

It is, without a doubt, the best.

Cherry pie filling is used in more than ten different dishes.

These sweets made with cherry pie filling can be made with either homemade or canned cherry pie filling.

At one point in my life, I was really ambitious and created everything from scratch, even my own cherry pie filling (recipe follows).

It’s fairly uncommon for me to use canned cherry pie filling as a topping for a pie (particularly during the months when fresh cherries are not available).

Can you eat canned pie filling out of the can?

Yes, canned pie filling may be eaten straight from the can without having to boil it first. Because it is precooked before it is canned, it is completely safe to consume. When you want to use cherry pie filling as a topping for your 6 inch cheesecake recipe or small cheesecakes, this is a great tool to have.

How long does opened cherry pie filling last in the fridge?

Whether you use canned or handmade cherry pie filling, it will keep in the fridge for up to 2 weeks if stored properly. If you are using canned goods, make sure to store any leftovers in an airtight container. It is not recommended to keep straight in the can.

What To Make With Cherry Pie Filling

This is the most apparent cherry pie filling dessert recipe to prepare with cherry pie filling, and it’s also the most delicious. I’ll bet you didn’t see it coming, did you? Prepare either a little cherry pie for two or a cherry crumble pie for everyone to split, depending on the number of people you’ll be feeding. You’re not in the mood for pie, are you? Cherry Cobbler Bars are prepared in an 8-inch square pan with a buttery crust and frosting, and they are delicious. ThesePeach Cheesecake Crumb Bars may also be made using cherry preserves instead of peaches.

Your taste buds will be refreshed with Cherry Pie Ice Cream and Chocolate Cheesecake Dip.

Do you have a hankering for stuffing? Try making Cherry Cheesecake Wontons, Cherry Cheesecake Stuffed Cupcakes, and Peach Turnovers, all of which are delicious (substituting cherry).

What to substitute for cherry pie filling?

If you don’t like for cherries, but you still want to cook these dishes, go on. You may also use peach pie filling or apple pie filling as an alternative. Did you enjoy this post? Make sure to check out my dishes that include apple pie filling as well.

Cherry Cobbler Recipe

To enable us to deliver free recipes to you, this website may include affiliate links and other forms of advertising. Please review the Privacy Statement. Avoid the time-consuming and intricate old-fashioned recipes and choose for simplicity! When you make this easy cherry cobbler (which uses canned pie filling and topping) for a rich, sweet, wonderfully exquisite taste, you won’t be losing any flavor at all. When homemade cake is combined with cherries, the result is a deep, rich taste that is great either fresh out of the oven or allowed to cool before being poured over ice cream.

Easy Holiday Desserts, Oh My!

Ooh, the holidays are almost here, which means it’s time to start baking, dumping, mixing, and eating! (I’ll bet you can’t guess which of those things is my personal fave.) My cuisine now is mostly focused on side dishes, but there is nothing like a simple dessert that can serve a large group of people and takes no special skills to prepare. In addition, pie filling recipes are among my favorites.

Canned Pie Filling for the win!

There’s no need to chop fruit or skin fruit; simply all of the delicious sweetness is waiting for you! Plus, let’s be honest, I’m the queen of good intentions when it comes to my work. I’m going to go out and buy fruit for a pie, and then I’m going to let it go bad in a week. Canned fruit helps to reduce food waste, and because I have a variety of cans in my pantry, it is always available when I am. If you are seeking for a dump cake style cobbler that is easier than pie (WAY easier than pie), you will definitely like how simple this recipe is.

Cherry Cobbler with Pie Filling

This cherry cobbler recipe is similar to a dump cake recipe in that it eliminates the need to bake. Just a little mixing and baking in the oven results in a delightful scoopable cobbler dish that is equally excellent served on its own or topped with vanilla ice cream. This dish meets all of the criteria: it’s easy, requires little preparation time, and everyone in my family enjoyed it without complaint! *You may be wondering who would complain about dessert, but I can promise you that it has been done in our household.

The following ingredients: 1/4 cup (which is equal to 4 teaspoons) of butter
1 cup all-purpose flour, 3/4 cup white sugar, 1 teaspoon baking powder
1 cup milk
1 can (21 ounces) cherry pie filling

Related Recipes: Pumpkin Pie Dump Cake, Blackberry Cobbler, Peach Dump Cake, Blueberry Dump Cake, Apple Dump Cake, Crock Pot Dump Cake, Crock Pot Apple Dump Cake

Common Cobbler Questions

Is it possible to make the pie filling in a different flavor? Absolutely! It is possible to quickly adapt this recipe to your favorite fruit by using any of the many excellent canned pie fillings that are currently available. Choose fruits such as apple, peach, blueberry, or mixed berries for an array of tastes to add to your cuisine. What do you think about using cake mix or Bisquick as the “cobbler” dough instead?

However, while I haven’t tried using a cake mix as a substitute for this cherry cobbler recipe, I have a fairly good feeling that it would turn out just as delicious. Simply check to see that the cake mix is baked (the toothpick method seems to work well for me) and you should be set to go!

How to make Cherry Cobbler the Easy Way!

Place a 1-1/2-quart casserole dish in the freezer while you prepare the rest of the ingredients. Preheat the oven to 350 degrees and allow the butter to melt while the pan is heating up. Combine the flour, sugar, and baking powder in a large mixing basin until well combined. Stir in the milk until it is well incorporated. Once the butter has been melted, pour the batter into the pan that has the butter. Dollop dollops of cherry pie filling on top of the dough mixture. Bake the cherry cobbler for 40-45 minutes, or until the top is lightly browned.

If you’ve tried this recipe and like it, or if you’ve made any modifications that were successful, please share your thoughts in the comments section below!

~Trisha

Cherry Cobbler Recipe with Pie Filling

Cherry Cobbler made using canned pie filling is one of the simplest cobbler recipes you’ll ever come across! Simply prepared dough creates a covered cherry combination that bakes in 40 minutes and is not only holiday-friendly, but also a family favorite dessert dish. No fresh cherries are required, and no other ingredients are required. This cobbler dish, which is similar to a dump cake recipe, is much easier to make because it uses canned filling and buttered flour. There is no need for biscuit dough or difficult roll outs for this cherry cobbler, which can be made with any flavor pie filling to make the personalized cobbler flavors you choose using the fruit you enjoy eating.

The light golden brown cake crust takes around 10 minutes to assemble and is insanely simple to put together.

Preparation time: 15 minutes Cooking Time: 40 minutes Time allotted: 55 minutes CourseDessertCuisineAmericanServings 6Calories267kcal

4 tablespoons of butter
1 cup flour
3/4 cup white sugar
1 teaspoon baking powder
1 cup milk
1 can (21 ounce) cherry pie filling

Place a 1-1/2-quart casserole dish in the freezer while you prepare the rest of the ingredients. Preheat the oven to 350 degrees and allow the butter to melt. Combine the flour, sugar, and baking powder in a large mixing basin until well combined. Stir in the milk until it is well incorporated. Once the butter has been melted, pour the batter into the pan that has been greased. Using dollops of cherry pie filling, decorate the top of the cake. Bake for 40-45 minutes, or until the top is golden brown. Allow to cool before serving warm, either on its own or with vanilla ice cream on the side.

AboutTrisha Haas

SIDE DISHES ARE MY FAVORITE. When there aren’t plenty of wonderful side dishes to go around, a meal doesn’t feel complete to me. A few of my favorite things to make are keto-friendly side dishes such as green beans, seafood salads, and lots of bacon.

Recipes for side dishes are what draw everyone to the dinner table! Do you want a recipe recommendation for something delicious to try? Baked Feta Pasta, mmm, mmm, delectably delicious!

Reader Interactions

It’s time to streamline the process of making cherry pie. Use PillsburyTM Pie Crusts and canned cherries to create our Easy Cherry Pie, and you’ll have a delectable dessert in the oven in no time. This four-ingredient delicacy is excellent for holiday festivities or a family gathering at any time of the year, but especially around the holidays. Rethink your family’s favorite homemade cherry pie recipe and learn a simple method for preparing this classic delicacy.

Steps

1Preheat the oven to 425 degrees Fahrenheit. To make a Two-Crust Pie, prepare pie crusts according to package directions using a 9-inch glass pie pan
2spoon pie filling into the crust-lined pie plate. Place the second crust on top, seal the edge, and flute. Using a pastry brush, brush the top crust with milk and sprinkle with sugar. Slit the top crust numerous times with a sharp knife
3 Depending on your oven, it may take 40 to 45 minutes or until the crust is golden brown. After 15 to 20 minutes of baking, wrap the border of the crust with strips of aluminum foil to prevent it from browning excessively. Allow for at least 1 hour of cooling time before serving.

Tips from the Pillsbury Kitchens

First, prepare strips of aluminum foil or pie crust shields to keep the dough from browning too much around the edges during baking. Not underbaking the pie will result in a gummy bottom crust
Overbaking will result in a gummy top crust. A large piece of heavy-duty foil on the lowest oven rack should be used to capture any fluids that may bubble up. tip 3To give the top crust a more decorative appearance, use small cookie cutters to cut out little designs that will serve as vents to allow steam to escape before laying the top crust over the filling. Before placing the pie in the oven, brush the top crust with cream and sprinkle coarse sparkling sugar over it to create a more glazed appearance. In place of the cherry pie filling, two cans of apple pie filling can be used instead
Tip 4 To enhance the flavor of the cherry filling, consider adding 1 teaspoon almond extract to the mixture. Use a tiny cookie cutter or a knife to carve shapes out of the top crust for a more aesthetically pleasing pie. tip 7Use the handle of a wooden spoon to mark evenly-spaced portions in your pie crust, then press the dough around the handle with your fingers to create precise crimps. Add 1 teaspoon of almond extract to the filling for a richer cherry taste.

Nutrition Information

380 calories, 12 grams of total fat, 2 grams of protein, 65 grams of total carbohydrates, and 30 grams of sugar

Nutrition Facts

Calories380 110 calories come from fat 12 g of total fat (19 percent) 5 grams of saturated fat (25 percent) Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol5mg 2% of the population Sodium260mg11% of the total Potassium (160mg/5% of body weight) carbohydrate total (65 g 22 percent) Dietary Fiber2g8 percent of total calories Sugars30g Protein2g Vitamin A4 is present in 4% of people. Vitamin C2 is present in 2% of the population. Calcium is 0 percent of the total. Iron2 percent 2 percent Iron2 percent 2 percent

Exchanges:

1/2 Fruit; 3 Other Carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 Very Lean Meats; 0 Lean Meats; 0 High-Fat Meats; 2 Fat; *Percent Daily Values are based on 2,000 calorie diet.

More About This Recipe

This fast cherry pie appears to be professional in appearance, yet it is so simple to create that anybody can do it. There are no additional procedures required
Only the most basic assembling is required to prepare this famous dessert. When it comes to pie, the crust has the ability to make or ruin the whole dish. Because baking from scratch isn’t one of your talents, frozen pie crust is a quick and simple solution to ensure that your pie crust is perfectly flaky and delicious every time. You may use any leftover dough to adorn the top crust with dough cut-outs that you can make with a knife or cookie cutters if you want to get really creative with it. More cherry pie recipes are available on our site, ranging from the traditional to the miniature, as well as fresh and innovative variations.

Easy Cherry Cobbler

A biscuit and cake-like crust is placed on top of a bed of warm cherry pie filling in this Easy Cherry Cobbler recipe. To finish, top with freshly whipped cream for a spectacular dessert! This Easy Cherry Cobbler is a straightforward dish that yields a delectable dessert! Everything about this pie is delicious, and the biscuit/cake-like crust is the perfect complement to everything. It’s simple to put together and tastes fantastic. When I think of summer desserts, this cherry cobbler is usually at the top of my list.

If you’re not a great fan of cherries, you can easily use peaches or strawberries in favor of them in this recipe.

It is, in my view, an absolute necessity.

Preparation time: 10 minutes Preparation time: 45 minutes 55 minutes is the total time allotted.

1/4 cup melted butter
1 cup cake flour (all-purpose flour can be substituted)
1 cup granulated sugar
1 teaspoon baking powder
1 cup milk
1 can cherry pie filling (121 oz. can total)

Preheat the oven to 350 degrees Fahrenheit. Using your hands, spread melted butter in the bottom of a 2.5-quart baking dish
In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and milk. Whisk until everything is well-combined. Pour the batter into the baking dish on top of the butter. Don’t make a fuss
Pour the cherry pie filling over the batter and bake for another 15 minutes. Don’t make a fuss
Preheat the oven to 350°F and bake for 45-50 minutes, until the crust is golden brown. Allow for 5 minutes of resting time before serving.

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28 Tasty Ways to Use a Can of Cherry Pie Filling

Simple pantry items and cherry pie filling allow you to whip up a pan of these festive treats in about 20 minutes. Because of their simplicity of preparation and attractive hue, they are bound to become a Christmas classic. The author, Jane Kamp of Grand Rapids, Michigan Recipe 2/28 may be obtained by clicking here.

Black Forest Tart

Chocolate cookie crumbs are used to make this thick and fudgy cake, which is topped with cherry pie filling and a melted chocolate glaze. —Taste of Home Test Kitchen on March 28th, 2003

Chocolate Cherry Crepes

One of the reasons we adore this impressive-looking meal is because it is so simple to prepare and serve. It is preferable to make the crepes and filling ahead of time and then assemble them and apply the topping immediately before serving. —Taste of Home Test Kitchen on April 28th,

Cherry Cheese Cupcakes

My home-baked gift to our church’s Christmas dinner is always these lovely cupcakes, which are always a hit. The festive season served as a delicious inspiration for their colorful garnish of cherry ice cream cones. A letter from Rochester, New York resident Leanne Beagley 5/28

Homemade Cherry Crisp

This visually appealing and delectable dessert is a favorite in our household. Because it is made using handy pie filling, it can be prepared in minutes, and it only takes a few minutes to cook in the microwave. Laurie Todd of Columbus, Mississippi, sent in this photo. 6/28

Chocolate Cherry Layer Cake

This decadent cake is quite adaptable and may be enjoyed throughout the year. To celebrate Valentine’s Day, I’ve altered the design on the top to a heart, a pumpkin to celebrate fall, and a tree to celebrate Christmas. —Flo Burtnett, Gage, Oklahoma Flo Burtnett 7/28

Glazed Cherry Coffee Cake

Featuring a visually appealing layer of cherries and a crunchy streusel topping, this coffee cake is a delicious option for breakfast. Alternatively, it can be served as a dessert. Beverly Hills, Florida resident Gail Buss says: 8/28

Cherry-Chocolate Pudgy Pie

This ooey-gooey delicacy is perfect for campfires and cookouts since it is easy to make. — Josh Carter, a resident of Birmingham, Alabama 9/28

Cherry Danish

These ruby-studded pastries will be the first to vanish from your brunch table once they are placed on it. You may also use apple pie filling, which will yield similar results. 10/28/2010 —Christie Cochran of Canyon, TX

Cherry Upside-Down Bread Pudding

Bread pudding has always been a favorite of mine, and I enjoy making it for my family on a cool day. It is possible to make an entirely different dessert by substituting a different flavor of pie filling and omitting the chocolate chips. I always find it to be delectable! Ms. Ronna Farley, of Rockville, Maryland 11/28

Ricotta Cheesecake

At the time, I worked as a nurse, and my coworkers and I shared recipes on a regular basis at lunch breaks. This rich and creamy cheesecake was one of the most delicious gifts I got. Georgiann Franklin, from Canfield, in the United States 12/28

Cherry-Peach Dumplings

Even while you can create this delicious dessert on your stovetop, simmering it in an electric skillet right at the dinner table will certainly dazzle your visitors. There isn’t a more simple method to take advantage of the seasonal bounty. •Patricia Frerk from Syracuse, New York. 13/28

Black Forest Chocolate Torte

If you’re thinking of going above and beyond to create a dessert that will impress your guests, look no further. It’s impossible not to be impressed by this cherry-crowned beauty, which is composed of layered layers of chocolate cake with cream filling. Doris Grotz of York, Nebraska, sent in this message. 14/28

Cookie Swirl Cobbler

A chocolate chip cookie dough with additional chocolate chips and a crescent roll topping give this classic cherry cobbler a delicious touch.

Serve it with a dollop of vanilla ice cream on top if you want. — Jeanne Holt of St. Paul, Minnesota, is a writer. 15/28

Bohemian Kolaches

This kolache recipe was passed down to me by my mother-in-law, who had gotten it from her mother-in-law! It was a staple in their household, with a batch being prepared practically every week. These kolaches are now something I cook for my own family on special occasions. Quincy, Illinois resident Maxine Hron contributed to this article. 16/28

Black Forest Waffles

This brunch dish, which features a dark chocolate taste and a cherry and cream topping, adds a posh touch to a simple meal with little effort. —Edith Johnson, a resident of Fruita, Colorado 17/28

Chocolate-Covered-Cherry Dump Cake

When I was married, I used to make this chocolate cherry dump cake for my mother-in-law on her birthday every year, and she loved it. Now that we’ve moved away, I prepare this for my children on their mother’s birthday so that they may feel closer to her. • Angela Lively, a resident of Conroe, Texas 18/28

Cherry Dream Cake

This cherry cake is one of my favorite holiday desserts since it is both festive and simple to make. No one will ever guess that you used a container of cherry gelatin to make a boxed cake mix from scratch! Ms. Margaret McNeil from Germantown, Tennessee 19/28

Cherry Cream Cheese Dessert

These cream cheese sweets are distinguished by their attractive layers of graham cracker crumbs, delicious filling, and fruit topping. Instead of the pie filling specified in the recipe, you may use blueberry pie filling or another fruit flavor to make a wonderful variation on the theme. Ms. Mellinger, from Myerstown, Pennsylvania 20/28

Minister’s Delight

This recipe was given to me by a friend some years ago. She claimed it was made every Sunday by the wife of a local pastor, and so she called it after her — Mary Ann Potter, of Blue Springs, Missouri, is a writer. 21/28

Banana Split Fluff

This lovely pink concoction, which is packed with delectable fruit and nuts, is guaranteed to go in a flash. Dessert or salad, this is a delicious and quick delicacy that may be served as a dessert or side dish. Munford, Alabama resident Anne Powers shares her thoughts. 22/28

Cherry Gelatin Supreme

When I was growing up, this delicious, uncomplicated dessert was often on the menu at family gatherings and other special occasions. My aunt gave me the recipe many years ago, and every time I prepare it for my family, I think of her and her generosity. Brighton, Illinois resident, Janice Rathgeb 23/28

Cherry Rhubarb Jam

This tangy sweet spread is “jam-packed” with tons of cherry flavor, as well as a hint of rhubarb, and is perfect for dipping bread into. This is something my mum gives away to friends during the rhubarb season since it is so great over toast and muffins. 24-28-year-old Faye Sampson of Radcliffe, Iowa

Overnight Cherry Danish

These rolls, with their cherry-filled interiors, melt in your mouth and keep nicely in the freezer, unfrosted, for up to 3 months. Tremont, Illinois resident Leann Sauder writes: 25/28

Cherry Chewbilees

This is a delicious dish to bring to potlucks and gatherings as well. It’s a big hit at my house, too, since my husband considers it to be one of his favorite desserts of all time. Crossett, Arkansas resident Debbie Smith shared her thoughts. 26/28

Cranberry-Cherry Nut Pie

This wonderful, stress-free pie mixes cranberries with easy-to-find cherry pie filling for a taste that is both refreshing and enjoyable.

The Taste of Home Test Kitchen will be open on July 27 and 28.

Black Forest Sandwich Cookies

By utilizing chocolate wafers from the cookie aisle, you may reduce the amount of time spent preparing these sandwich cookies. When planning a party, you may even create them ahead of time to save yourself a few minutes on the day of the event. — Cooking at the Taste of Home Test Kitchen28/28

Cherry Rhubarb Crunch

When my husband and I were first married, his grandma sent me this recipe, along with a bunch of rhubarb, to try out. I had never been a fan of rhubarb before sampling this dessert, but after tasting it, I was converted. My youngsters are now digging in as well! —Sharon Wasikowski, of Middleville, Michigan, says The original publication date was July 29, 2019.

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Cherry Pie Bars

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Cherry pie in the most delicious shape imaginable: cherry pie squares! With the help of cherry pie filling, you can whip up a complete pan of these bars in minutes. They’re visually appealing, simple to prepare, and always a success when served! Some more fruity sweets are strawberry cheesecake salad and strawberry pie, to name a few.

Cherry Pie Bars

Cherry pie is my favorite pie of all time; I’ve never been a fan of pumpkin pie, therefore cherry pie is my go-to dessert during the holidays. And these cherry pies contain everything I love about cherry pie, but they’re in a more convenient bar shape! It’s like biting into both a cherry pie and a cookie at the same time. These bars are very delicious – they’re soft, chewy, and full of flavor, and the glaze on top is the perfect finishing touch to top it all off. Dessert tip: Serve these with a dollop of vanilla bean ice cream for the ultimate treat!

How do you make Cherry Pie Bars?

Butter and sugar should be creamed together. Add the eggs and thoroughly mix them together. Mix in the extracts
In a separate dish, whisk together the flour and salt. Add to the whipped mixture and stir well. Combine until everything is well-combined. 3 cups batter should be put into a 15x10x1 pan that has been greased. Spread the pie filling on top of the crust. Place the remaining batter on top of the pie filling
Repeat. Preheat the oven to 350 degrees for 30-35 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack. To make the glaze, combine all of the ingredients and drizzle over the bars.

Cherry Pie Bars Tips

Make sure your components are at the proper temperature: when eggs and butter are at room temperature, they generate an emulsion that retains air. During the baking process, the trapped air expands, resulting in a light and airy finished product. If at all feasible, use eggs that are at room temperature for this dish. In order to quickly bring chilled eggs to room temperature, place them in a basin of warm (not hot) water for about 5-10 minutes. Take your time while measuring: the flour is the most crucial measurement. You are most certainly cramming in much too much flour into a bag of flour if you press a measuring cup into the bag of flour, resulting in less delicious bars. Prepare the pan by greasing it
This will guarantee that your cherry pie bars come out easily and smoothly.

Can I use any pie filling?

Yes! This dish may be made with whatever pie filling you have on hand, including apple, strawberry, peach, and/or blueberry. Add some cinnamon and nutmeg to the filling to turn it into a fall-inspired treat!

What pan should I use?

It’s important to use a 10-by-15-inch pan for the best results and evenly cooked bars. It takes around 30-35 minutes for the bars to be completely cooked through in this pan.

Looking for more desserts to love?! Try these!

No-Bake Snickers Bar Pie, Strawberry Frozen Yogurt Pie, and the World’s Best Pumpkin Pie are all delicious options.

1 cup melted butter, 2 cups sugar, 4 eggs, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, 3 cups all-purpose flour, 1 teaspoon salt, 221 ounce cherry pie filling

Glaze

1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, 2 tablespoons milk

Butter and sugar should be creamed together. Add the eggs and thoroughly mix them together. Mix in the extracts
In a separate dish, whisk together the flour and salt. Add to the whipped mixture and stir well. Combine until everything is well-combined. Prepare a 15x10x1 pan or a 9×13 pan, depending on the size you want to use. 3 cups batter should be spread in a 15x10x1 pan (a 9×13 pan would also work, but baking time will be at least 35 minutes). Pie filling should be spread on top. Drop the remaining batter on top of the pie filling and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack. To make the glaze, combine all of the ingredients and drizzle over the bars.

Calories per serving: 26 204 kilocalories (10 percent ) 31 g of carbohydrates (10 percent ) 2 g of protein (4 percent ) Fat8g is an abbreviation for fat8g (12 percent ) Saturated 5g of fat (25 percent ) Cholesterol is 44 milligrams (15 percent ) 162 milligrams of sodium (7 percent ) Potassium 28 milligrams (1 percent ) 1 gram of fiber (4 percent ) 20 g of sugar (22 percent ) Vitamin A (255 IU) is a fat-soluble vitamin (5 percent ) Calcium (nine milligrams) (1 percent ) Iron (0.8 mg) (4 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family. CourseDessertCuisineAmerican

Easy Cherry Crisp Recipe {with Homemade Pie Filling}

Whether you are a first-time baker or a seasoned professional, this Cherry Crisp recipe is for you. This delectable cherry dessert may be made with homemade pie filling or with canned pie filling from the store. Don’t forget about the vanilla ice cream, which is the ideal complement to a warm bowl of cherry crisp.

Easy Cherry Crisp

Where have all of my cherry lovers gone? This very simple crisp dessert is begging to be made for you. Made with fresh fruit and topped with a dollop of vanilla ice cream, this dish is the ideal summer treat. Oh my goodness, this is delicious! Fruit crisp is lot simpler to create than a pie, which is something I like. There is no need to create or lay out a pie crust in this case. Simply a sweet handmade pie filling topped with a buttery oat covering, this recipe is simple and delicious. We had an extra bag of fresh cherries in our refrigerator a few weeks ago, so I decided to utilize them to create this simple cherry crisp.

I couldn’t stop eating it, especially with the ice cream melting into the fresh and simple cherry crisp.

Eventually, you too will fall in love.

With only a few ingredients, this dish is simple to prepare. It is possible to use fresh or frozen cherries in this recipe. This is a wonderful treat to prepare ahead of time.

What is the difference between cherry crisp and cherry cobbler?

Cherry crisp is made using pie filling that is covered with a mixture of oats, flour, sugar, and spices that has been blended with butter to make a crisp. As the topping bakes, it becomes “crispy,” which is a good thing. This strawberry cobbler contains pie filling baked with a batter, biscuits, or dumplings on top, similar to the way a cherry cobbler would be prepared. As an alternative, there is a cherry crumble, which is quite similar to a crisp, except that it does not have oatmeal in the topping.

Ingredients for Cherry Crisp with Pie Filling

The majority of these items are most likely already in your kitchen cabinet. Just be sure you stop by the store or a farmer’s market and pick up a large bag of fresh cherries before you start.

Cherry Pie Filling– You may create your own cherry pie filling using this recipe or purchase two cans of your favorite pie filling. Brown sugar is used to sweeten the topping. For this recipe, you may use whatever type of flour you choose, including all-purpose, oat, almond, and gluten-free. Oats– You can use either old-fashioned rolled oats or quick oats for this recipe.
Spices– A blend of cinnamon and nutmeg lends a wonderful taste to the oat topping
Unsalted butter that has been melted

How to make Cherry Crisp

This cherry crisp is a simple dessert to prepare, especially if you have visitors arriving at the last minute. Make the homemade pie filling ahead of time if you’re planning on preparing it. That way, everything is chilled and ready to go when you start working on the crisps.

Making cherry pie filling is a simple and straightforward process. Alternatively, canned pie filling may be substituted. In a medium-sized mixing bowl, combine the flour, oats, brown sugar, and spices
In a separate bowl, combine the dry ingredients and whisk until they form coarse crumbs. Cherry pie filling should be spread in the bottom of an 8-inch or 9-inch baking dish. The buttery crisp topping should be sprinkled completely over the pie filling. Bake until the mixture is heated and bubbling, and the topping is golden brown, about 30 minutes.- Serve with a spoonful of vanilla ice cream on top if desired. Thischerry vanilla ice cream would go fantastic on top of it as well

Recipe Tips

This tart cherry crisp may be made with either sweet or tart cherries. When shopping for cherries in the summer, go for Bing cherries
If using tart cherries, adjust the amount of sugar in the pie filling to your liking. If fresh pitted cherries are not available or are out of season, frozen pitted cherries can be used. Canned cherries that have been drained are likewise an option. Make this cherry crisp ahead of time to save time on the day of. Preparation is key, but baking is not one of them. Cover it with plastic wrap and place it in the refrigerator till later. During supper, place the pan of crispy in the oven to cook while you eat. Serving suggestions: Warm cherry crisp served with ice cream or simplewhipped cream for dessert
Keep any leftover cherry crisp in an airtight jar in the refrigerator for up to 3 days after making it. Before serving, reheat the cold cherry crisp in the microwave or oven until warm.

Frequently Asked Questions

Yes, it is possible. Cherry juice will be released in greater quantities if the cherries are frozen. You may either defrost them ahead of time and drain them well, or you can cook them right away. Alternatively, you might increase the amount of cornstarch in the pie filling.

Can you make gluten free cherry crisp?

If you wish to make this cherry crisp gluten free and dairy free, substitute a 1:1 gluten free baking blend and a vegan-friendly butter for the regular butter and sugar. Make certain that your oats and cornstarch are gluten-free as well.

More Cherry Recipes

The best cherry pie, cherry banana bread, cherry sweet rolls, cherry coffee cake, cherry cheesecake brownies, chocolate cherry dessert, and chocolate cherry cookie are just a few of the recipes to try.

Have you tried a recipe from Inside BruCrew Life that you liked? Please rate this dish with a 5 star rating on the recipe card below and/or write a review in the comments area further down the page.

Ingredients

3/4 cup old fashioned oats
2 teaspoons cinnamon
1 teaspoon nutmeg
6 tablespoons unsalted butter, heated
3 cups Cherry Pie Filling

Instructions

Preheat the oven to 400 degrees Fahrenheit. Preparing the baking dish: Spray an 8×8 or 9×9 baking dish with nonstick spray
Combine the brown sugar, flour, oats, cinnamon, and nutmeg in a large mixing bowl. Toss in the melted butter and completely combine
Pour the cherry pie filling into the pie pan that has been prepared. Using a fork, crumble the crisp topping on top. Heat the oven to 350°F and bake for 25 minutes, or until hot and bubbling
Transfer to a cooling rack and allow it cool for 10 minutes before serving with ice cream.

Notes

Using pie filling from a can? You will need two cans (each weighing 21 ounces)
You are welcome to substitute your preferred flavor of pie filling in place of the cherries.

Nutrition Information:

Yield:9Serving Size: 1Servings per container: Calories:339 17 g of total fat 8 g of saturated fat 0 g of Trans Fat 8 g of unsaturated fat Cholesterol:20mg Sodium:156mg Carbohydrates:46g Fiber:2g Sugar:22g Protein:3g The nutritional information provided is an estimate and cannot be guaranteed to be correct.

If you want specialized nutrition counseling, you should consult with a qualified dietician.

Cherry Crisp

Ice cream should be served with this dessert in order to balance off the richness of the dish. Because it is quite sweet and rich, but in a pleasant way, I would not eat this meal without the addition of ‘Breyers Natural Vanilla’ ice cream. In addition, unless you’re cooking for a large group of people, you shouldn’t have to double or triple the recipe. However, I’ve never heard of anyone using molten butter to create crisp, so I’d suggest using firm butter from the fridge and mashing it into the dry ingredients with a fork.

If the topping becomes creamy and has the consistency of cake batter while baking, it will remain that way when finished baking and you will not get the ideal ‘crispy’ quality of the topping when done baking it.

Most helpful critical review

I followed the recipe exactly the first time I made this. This time, though, I made a few changes. I created my own cherry pie filling and then simply threw all of the crumble ingredients into my food processor without melting any of the butter. I used 1 cup of flour, 1 cup of oats, 3/4 cup of brown sugar, 3/4 cup of butter, and a sprinkle of salt to make the muffins for this recipe. Because I used almonds in my cherry pie, I didn’t use any nuts in the crumble as well. The cinnamon and nutmeg were left out as well because I didn’t like for the way they’married’ with the cherries in the first place.

5star ratings received: 185
4star ratings received: 88 3star ratings: 24, 2star ratings: 13, and 1star ratings: 7.

If the topping becomes creamy and has the consistency of cake batter while baking, it will remain that way when finished baking and you will not get the ideal ‘crispy’ quality of the topping when done baking it.
The flavor is similar to that of a “store purchased” one, but it just takes 15 minutes to prepare and you are using canned cherries instead of fresh (or other filling).
Initially, I thought the double crisp looked strange, but it turned out to be quite delicious when tasted.
Consequently, I ended up layering approximately a third of the frozen mixed berries on top of the cherry filling and pressing them down into the filling goo to finish it.
I left out the nutmeg and used real butter instead of margarine.

Dessert that is both delicious and simple to make.

It was a huge hit with both my partner and son.
It was a touch too “nutmeggy,” but it was still delicious.
Read MoreAdvertisementThis was very delicious!
In a separate bowl, I combined 1/2 cup light cream cheese, 1 teaspoon almond extract, and 1 teaspoon vanilla extract with the cherry pie filling.
It was well complemented by freshly whipped cream.
I made a low-calorie dessert by substituting splenda for sugar and using sugar-free canned cherry pie filling.
a third cup of orange juice 1 1/4 cup sugar, plus 2 tablespoons melted butter – pour into pan and stir) and quadrupled the recipe to fit a 9×13 inch baking pan.
The recipe was sought after once I brought it to work, and I received multiple requests for it.
[Read more.] about This was quite excellent, however I thought the nutmeg flavor was a little too overwhelming.
In a separate bowl, I mixed up additional granola, flour, and sugar, which I used to press approximately half of it into the bottom of a buttered pan before pouring on the cherries and finishing with the remaining mixture and the nuts.

I followed the recipe exactly the first time I made this.

This time, though, I made a few changes.
I used 1 cup of flour, 1 cup of oats, 3/4 cup of brown sugar, 3/4 cup of butter, and a sprinkle of salt to make the muffins for this recipe.
The cinnamon and nutmeg were left out as well because I didn’t like for the way they’married’ with the cherries in the first place.
My family adored it, and I prepared it exactly as written in the recipe.
Thank you, Holly, for an excellent dessert!

Easy Cherry Cobbler Recipe with Canned Cherry Pie Filling

Making use of the leftovers from our large turkey feast on Sunday, I whipped together a simple turkey pot pie for our main meal yesterday night. The first thing I did when my father inquired about dessert was to stroll over to the cupboard and take a quick glance around to see what we had on hand. And the only thing that stood out was a can of cherry pie filling, which was a pleasant surprise. What exactly can you do with a can of cherry pie filling, you might wonder? A delicious cherry cobbler!

You can make it and toss it in the oven in less than 2 minutes, if you hurry.
BUT oh my goodness, did that taste amazing!
Because it was so delicious, the HH has already requested that I prepare it again for Thanksgiving this year.
Print

Description

What exactly can you do with a can of cherry pie filling, you might wonder? A delicious cherry cobbler! In less than 2 minutes, I was done. You can make it and toss it in the oven in less than 2 minutes, if you hurry. It will take another hour or so to bake the cake properly. 1 cup all-purpose flour1/4 cup melted butter 1 cup granulated sugar 1 tsp. baking powder (optional) 1 cup of milk 1 can of cherry pie filling (about) Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a 9-by-9-inch baking dish by placing it on the middle oven rack.

Mix the flour, sugar, and baking powder together in a medium-sized mixing basin.
DO NOT USE A STIRRING MOTOR.
DO NOT USE A STIRRING MOTOR.
Serve while still warm, topped with a dollop of vanilla ice cream.
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Thank you very much for your contribution to One Hundred Dollars a Month.

Wow Your Guests With Easy Cherry Cobbler Recipe

Nutrition Facts(per serving)
317	Calories
7g	Fat
60g	Carbs
4g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	317
% Daily Value*
Total Fat7g	9%
Saturated Fat 4g	20%
Cholesterol40mg	13%
Sodium270mg	12%
Total Carbohydrate60g	22%
Dietary Fiber 1g	3%
Total Sugars 27g
Protein4g
Vitamin C 3mg	14%
Calcium 122mg	9%
Iron 1mg	7%
Potassium 155mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Cherry cobbler is a simple and fast dish that uses cherries. In terms of texture, it’s somewhere in the middle of the two, but it’s also easier to make than any of the other two. A fast and easy batter is spooned on top of canned cherry pie filling before everything is baked in a cast-iron pan in the oven. If fresh cherries are available, you can use them to make your own pie filling instead of using canned.

It takes only minutes to prepare and bake, and everyone will enjoy this simple treat at any time of year. It’s especially delicious when served warm, topped with whipped cream or a dollop of vanilla ice cream, as shown in the photo.

2 ounces (4 tablespoons) salted butter
1 cup milk
1 big egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 can cherry pie filling (21-ounce)

Assemble all of the materials
Preheat the oven to 375 degrees Fahrenheit. Grease a medium cast-iron skillet, cake pan, or pie pan generously with butter
Microwave the butter until it has melted. Combine the melted butter, milk, egg, and vanilla extract in a large mixing bowl. Add 3/4 cup sugar, the flour, baking powder, and salt to the wet mixture and combine thoroughly. Using a whisk, mix the ingredients and produce a reasonably smooth batter. Pour the batter into the skillet that has been prepared. Pour the cherry pie filling over the top of the batter and spread evenly. Bake for 30 minutes in the preheated oven, or until the top is puffy and brown. Pour over the top of the cobbler the remaining 1/4 cup of sugar and continue baking for another 10 to 15 minutes, or until the sugar is crisped and the mixture is bubbling. Remove the pan from the oven and set it aside to cool slightly. Serve when still heated.

How to Store and Freeze

Keeping this cobbler covered and at room temperature for up to two days is recommended. Alternatively, you may preserve it in the refrigerator for up to four days
Alternatively, you can freeze this recipe in an aluminum pan for up to six months (which can be the same one you cooked the cobbler in). Simply wrap the pan with aluminum foil once it has cooled and place it in the freezer. Reheat in a preheated oven until well cooked through before serving

Recipe Variations

We used canned cherry pie filling for this recipe, but you could also create your own with fresh cherries, like we did above. You may also prepare this dish with various pie fillings
For example, you might use a strawberry or blueberry filling.

Tip

Alternatively, if you opt to prepare your own filling and you have fresh cherries, learn how to pit fresh cherries the right way.

What’s the difference between cherry pie and cherry cobbler?

Cherry pie filling is used in both cherry pie and cherry cobbler recipes. Cherry pie is often made with at least one thin, flaky crust, and it is commonly made with two crusts, the second of which is a lattice crust on top. In this recipe, cherry pie filling is baked into a cake-like batter, which bakes up fluffy and golden brown when baked in the oven. Cherry cobbler is quicker to make than cherry pie, but they are both delectable cherry dessert dishes. This recipe has received a rating. This does not sit well with me.

Yes, this will suffice.

Amazing!

Thank you for your feedback!

CHERRY PIE CRISP – Easy Recipe

It is possible that this content contains affiliate links. For further information, please see my disclaimer. Cherry pie crisp is a simple dessert dish that everyone in the family will enjoy. Canned cherry pie filling is used in this recipe, which is one of my favorites. Cherry pie crisp comes together in a matter of minutes, and the result is a delectable dessert that tastes like you spent hours preparing it. Bring this to any gathering, function, or festive occasion, and you will not have to worry about bringing any back home.

The recipe may easily be doubled.

Reheating the cherry pie crisp in the microwave or oven is a fantastic idea.

If you want to create this crisp with fresh or frozen cherries, check out our recipe for blueberry crisp, which includes instructions on how to make the pie filling from scratch using fresh or frozen fruit.

Cherry pie crisp will become a favorite when you need a dessert in a hurry.

2 cans (21 ounces) cherry pie filling (optional) half-cup all-purpose flour1 cup quick-cooking or old-fashioned rolled oats, uncooked 1/2 cup butter a half cup of brown sugar a half teaspoon of freshly ground cinnamon 8 tablespoons butter, 1/2 cup butter, or 1 stick butter 1/2 cup walnuts or pecans, finely chopped Prepare a 9-by-9-inch baking dish by spreading the cherry pie filling in the bottom.

In a large mixing bowl, whisk together the flour, oats, brown sugar, ground cinnamon, and chopped nuts.

With a spoon, moisten the mixture until it is completely moist.

This recipe serves 6 to 8 people.

Tips on Oats:Old-fashioned rolled oats are rolled whole kernels.Quick oats are cut in small pieces before being rolled. Quick oats will absorb liquids faster than the old-fashioned oats and often have sugar and salt added.

This dish is really simple to prepare and absolutely tasty! Preparation time: 5 minutes; cooking time: 35 minutes Time allotted: 40 minutes Course:Dessert Cuisine:American Cherry Pie Crisp is a keyword to remember. Servings:6servings

2 canned cherry pie filling
1/2 cup all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats uncooked
2 cups melted butter 1/2 cup brown sugar
1/2 teaspoon powdered cinnamon
8 tablespoons butter or 1/2 cup or 1 stick
1/2 cup chopped walnuts or pecans
1/2 cup chopped pecans

Prepare a 9-by-9-inch baking dish by spreading the cherry pie filling in the bottom. In a large mixing bowl, combine the flour, oats, brown sugar, ground cinnamon, and chopped nuts
Mix well. Melt the butter in the microwave or on the stovetop, then whisk it into the flour mixture until well incorporated. With a spoon, moisten the mixture until it is completely moist. The oat topping should be spread or sprinkled over the cherry pie filling and baked for 35 minutes at 375 degrees in a preheated oven until bubbling and browned on the top.

Don’t forget to pin the cherry pie crisp to the refrigerator. Are you a subscriber to Front Porch Life, our digital publication? It’s jam-packed with fresh recipes, rural living, fantastic people, southern charm, delicious cuisine, culinary techniques, and much more besides. Keep in mind that we also havecookbooks and e-books.

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8 Easy Tricks to Make Canned Cherry Pie Filling Taste Better (2022)

You have arrived to the following page: Home/Dessert/8 Simple Tricks to Improve the Flavor of Canned Cherry Pie Filling (with Pictures) (2022) Put aside the canned pie filling and make your own from scratch. Learn a few fast and simple methods that can help you improve the flavor of canned cherry pie filling. You won’t believe the difference until you see it! Affiliate links have been included in this content for your convenience. I was taken aback when I opened a can of cherry pie filling the other day.

Not only that, but it had a diluted and insipid flavor to it as well.
So I put on my detective hat and set out to find a way to improve the flavor of canned cherry pie filling, which proved to be difficult.
The most effective technique to improve canned cherry pie filling is to begin with the greatest brand of pie filling available on the market.
Final step is to spread pats of butter on top of the filling before placing the pie in the oven to bake.
Cherry pie filling from a can now has the flavor of handmade pie filling.

Trick1: Choose the Best Brand of Cherry Pie Filling

When you start with the most delicious cherry pie filling available on the market, your task becomes considerably easier. Accept nothing less than an unpalatable lump of cherry goop. Which brand of canned cherry pie filling is the best-tasting? After sampling and assessing many readily available canned cherry pie fillings, it was evident that one stood out above the rest. In terms of flavor and presentation, Target’s Market Pantry canned pie filling with tart red cherries was the best choice.

The cherry filling from other manufacturers had a diluted flavor.
Furthermore, the hue of the Market Pantry cherries was pleasing to the eye.
The canned cherry pie filling from the Kroger grocery store had a pleasant flavor, as well.
Duncan Hines Comstock, Lucky Leaf, and Solo cherry pie filling were all inferior to Target’s Market Pantry in terms of flavor and texture.

Trick2: Be Prepared to Add More Fruit

Is there a lack of cherries and an excess of goop? Have you ever heard of shrinkflation, which is inflation’s cunning younger sibling? You have seen shrinkflation if the price of an item remains the same but there is less product within the packaging. For example, shrinkflation occurs when the weight of a bag of chips decreases from 10 oz. to 9.5 oz. at no additional expense. Unfortunately, shrinkflation in canned fruit is much more difficult to detect than shrinkflation in a bag of chips. While the number of ounces in a can of fruit remains the same, the amount of fruit and syrup has decreased.

Grrr. This form of shrinkflation can also occur with cherry pie filling, as previously stated. When you open the can, you’ll discover a lot of syrupy gel and a handful of cherry, despite the fact that it’s just 21 oz.

What is the ratio of cherries to filling gel in canned filling?

Here’s how many cherries and gel there are in a regular 21 oz. can of cherry pie filling, broken down.

According to this chart, a normal 21 oz. can of cherry pie filling has the following amounts of cherries and gel:

Every brand of cherry pie filling has more syrupy gel than cherries. This holds true whether you measure by volume or weight. The best cherry pie is crammed with cherries. Bottom line – unless you want goopy cherry pie, throw in some extra fruit. If you are making a no-bake pie, add only canned fruit. DO NOT add fresh or frozen fruit. Otherwise, the consistency of the fruit won’t match. For baked pies, mix in canned, frozen, or fresh fruit.

What kinds of fruit can you add to make canned cherry pie filling taste better?

Cherry pie filling comes in a variety of flavors thanks to the complimentary fruit. It’s possible that the cherry pie connoisseur in your life might welcome some diversity. Cherry pie filling and cherries are required for a 9-inch pie, which will require two 21-ounce cans of cherry pie filling and two 12-ounce cans of cherries. This will provide around four cups of fruit filling, which you can use to fill the bottom crust of your pie pan.

Cherries. Cherries in a can or frozen work well. As do fresh tart cherries, sour cherries, and sweet cherries, to name a few options. Also, don’t forget about the maraschino cherries. Prepare to alter the amount of sugar in the pie filling if it becomes necessary. It is important to note that cherry pie filling contains red color, but some canned cherries do not. As a result, the color of your filling may not match the color of the fresh cherries.

There are other berries. The addition of blueberries, raspberries, boysenberries, and cranberries to the traditional cherry pie gives it a unique flavor.

Apples. If you use canned apples, your pie-making work will become a bit more complicated. Because canned cherry pie filling eliminates the need to peel and slice apples, it is likely that you will not need to.

Peaches or apricots are good choices. Use canned or frozen fruit to save time by not having to peel and chop the fruit

Mangos. Use frozen or chopped cups of mangoes to make a quick and simple meal.

Trick3: Don’t Forget the Extracts

Complimentary extracts are a delightful method to enhance the flavors and fragrances of canned pie filling that has become boring over time.

Almond extract is a flavoring agent. This is the most common extract to use in cherry pie filling since it has the strongest flavor. For a no-bake cherry pie, you just need 14 to 12 teaspoons of sugar per 21-ounce container. Approximately 12 to 1 teaspoon of almond extract should be used in a cooked pie.

Vanilla extract is a flavoring agent. The flavors of cherry and almond are enhanced by the addition of vanilla. Make use of 12 to 1 teaspoon of vanilla extract.

Lemon juice is a natural disinfectant. Lemon juice may enhance the flavor of cherries while also reducing the sweetness of cherry pie filling that is too sweet. Start with 1 tablespoon, taste it, and adjust the amount of juice if necessary. The addition of lemon zest is also recommended.

Trick4: Sprinkle in Some Spices

Spices are a simple and effective method to add interest and depth to canned cherry pie filling. If you’re looking for a way to spice up canned cherry pie filling, go no further than these spices.

Cinnamon. When it comes to pies, cinnamon is the most often used spice. Cloves should be used in small amounts, starting with 12 teaspoon. Cherry pie is made even better with the addition of cloves. A little goes a long way in this case. Try 1/8 to 1/4 teaspoon allspice, depending on your taste. Prepare to be blown away by the allspice in your cherry pie if you use it in your recipe. It has a toasty flavor that includes undertones of cloves, cinnamon, and nutmeg. If you just have one spice to use, allspice is a good choice. Use 1/8 to 1/4 tsp per serving.

Trick5: Sweeten, if Needed

Some canned cherry pie fillings are a little sour, and you may need to add a little sugar to balance it out. Start with 1 tablespoon of sweetness and work your way up. Taste and adjust seasonings as required. Make the cherry filling as sweet as possible; the last thing you want is a cloying filling.

Molasses (brown sugar) (or granulated sugar). The quickest and most straightforward method of sweetening canned pie filling is to use brown or white sugar. Brown sugar is my preferred choice. The amount of sugar used is entirely up to the individual. Begin with 18 cup of sugar (2 tablespoons), and work your way up from there.

A liquid sweetener such as honey, maple syrup, or corn syrup is used in place of table sugar. If you’re looking for something sweet that has less sugar, honey or maple syrup are the way to go. Add 1 tablespoon at a time, tasting after each addition before continuing. Keep in mind that liquid sweeteners have the potential to thin out the filling. It’s possible that you’ll need to thicken the filling once you’ve added the honey. For further details, see the section on how to thicken canned filling (below).

Condensed milk that has been sweetened. The addition of sweetened condensed milk sweetens the cherry filling while also making it a little more creamy. Be aware that the condensed milk can lighten the color of the cherry pie filling, so use caution when using it. If you enjoy the brightly colored red cherry pie filling, experiment with other sweeteners.

Tidbits of pineapple. Using 1 or 2 teaspoons of pineapple tidbits or crushed pineapple can sweeten the pie filling without imparting a pineapple flavor to the pie.

Cherry glaze is a sweet glaze made from cherries. The cherry glaze will sweeten the filling while retaining the natural cherry flavor of the filling. It may, however, be difficult to locate. Check out the ice cream toppings aisle at your local grocery store or make your own cherry glaze.

Cherry jam or preserves are delicious. Cherry jam can be used to sweeten and thicken the sauce. It enhances the flavor of the cherries while also keeping the color vibrant.

Fruit juice that has been concentrated. Another option for sweetening is to use fruit juice. If you want to keep the consistency of the pie filling the same, though, you should only use concentrated fruit juice. Concentrated juice is the type of juice that may be purchased in the freezer department of the grocery store. Try using pineapple juice, apple juice, or orange juice as a substitute.

Trick6: Make it Creamy

The addition of additional creaminess to the cherry pie makes a tremendous difference. It’s possible that you’ll omit this stage if you prefer the more classic baked cherry pie.

Toss with the sour cream. Sour cream cherry pie is a delectable dessert, especially if you enjoy acidic desserts. Combine the canned cherry pie filling with 12 cup sour cream and 2 teaspoons sugar in a mixing bowl. If you believe the canned filling is too sweet, sour cream is a fantastic addition.

Add in the crème fraîche and mix well. Crème fraîche has a flavor that is similar to fresh cream. It has a milder flavor and is not as tart as sour cream.

For a no-bake pie, fold in homemade whipped cream or Cool Whip until well combined. 2 cups of whipped cream should be folded into the cherry pie filling. To make the pie crust, spread a layer of mascarpone cheese on top of it before baking it. The cherry pie filling should then be placed on top. Refrigerate and serve

Using a dollop of vanilla ice cream, decorate the top of the cooked pie. A delicious combination of cold ice cream and warm pie is a surefire formula for a good time.

Trick7: Melt a Pat of Butter in the Pie

My favorite approach to improve the flavor of canned cherry pie filling is to add butter to it. It enhances the flavor and richness of practically any dish by enhancing the flavor and richness of the dish. Cherry pie is no exception to this rule. Directions:

Fill the pie crust with the cherry pie filling
Set aside. Place a few pats of butter on top of the filling and mix well. When you bake the pie, the butter will melt into the cherry filling, making it delicious.

Trick8: Top with Streusel Crumbles

If you are unable to alter the flavor of the pie filling, a lovely streusel can be used to decorate the top of the pie. This may or may not be the best method for improving the flavor of canned cherry pie filling. The delicious streusel, on the other hand, will keep you from recognizing that the filling comes from a can. Baked cherry pies can have their filling covered with a streusel topping. Due to the presence of flour in streusel, it should always be baked. Raw flour should never be consumed.

See the definitive guide to readymade graham cracker crusts for more information.

Combine the flour and brown sugar in a large mixing bowl. Using chilled butter, cut it into pieces. Using your fingers, rub (or chop) the butter into the flour until it is crumbly. The streusel topping should be placed on top of the cherry pie before baking it.

Top Crust

If you do not wish to use streusel, you may still flavor the pie with other ingredients. This recipe may be used with either homemade pie crust or pre-made pie dough.

Decide if you want a covered pie, a lattice top, or cutouts in different shapes. Using a lattice top or a cookie cutter, cut out shapes for the pie’s top. You may decorate the pie as you like
Make an egg wash to use as a base. 2 eggs, 1 tablespoon cold water, and 1 tablespoon egg whites are whisked together in a small bowl. Apply the egg wash to the pie, lattice strips, or shaped cutouts on top of the pie
Bake the dough after sprinkling it with finishing sugar.

How Do You Thicken Canned Cherry Pie Filling?

Cherry pie filling from a can might be a little too thin at times.

Remember how many cherries were missing as compared to the gel in the can? So, what is the secret to making a cherry pie filling that isn’t runny?

Increase the amount of fruit. We’ve previously talked about it, right? In order to prevent the gel from being too runny, additional fruit is added to the mix.

Add in the instant modified cornstarch and mix well. This may be used in baked pies as well as no-bake pies. Cornaby’s EZ Gel is a well-known brand of modified cornstarch that has received positive reviews. Everyone should keep a bag of this on hand at all times. It is useful for thickening a variety of dishes ranging from banana pudding to sauces. The ingredient can be used with either hot or cold foods. It functions in the same way. Furthermore, it is not necessary to mix it with water before to putting it into the filler. The disadvantage is that it might be difficult to locate at times. It may be ordered on the internet.

Thicken with a slurry of cornstarch and water. 1 tablespoon of cornstarch to 2 tablespoons of water is a good ratio. Using a whisk, create a slurry. Combine the slurry and the cherry pie filling in a mixing bowl. The filling will thicken as it bakes, so be patient.

Make use of tapioca flour. The fruit’s color is not dulled by the addition of tapioca starch. Unless you ground the tapioca pearls into powder, the tapioca pearls will be visible in the cherry pie. Make powder out of the pearls using a food processor, coffee grinder, or nut grinder
Mix in the remaining ingredients.

FAQ

Is it necessary to boil the canned cherry pie filling? Because canned cherry pie filling has already been cooked, there is no need to cook it. One of the reasons it is great for no-bake sweets is because of its low baking temperature. Is it possible to consume pie filling straight from the can? Because canned pie filling has already been cooked, it is safe to consume it directly from the can. I would suggest that you start by experimenting with some of the tips in this post to improve the taste.

What is in a Can of Cherry Pie Filling?

The following are the components for canned cherry pie filling:

Cherries. Market Pantry and Kroger brands specifically include red tart cherries, however other brands do not specify red tart cherries. The following ingredients: water
Sugar or high fructose corn syrup. Sugar and modified corn starch were utilized in the better-tasting products. Citric acid is the component responsible for the gel’s thickening. This component was not present in all products. The addition of citric acid enhances the flavor and color of the cherry. Erythorbic acid is a kind of acid. Color retention is enhanced by using this product. Red 40 is a dye. The vivid red hue of the cherries is a result of artificial coloring.

You should now know how to improve the flavor of canned cherry pie filling by following the steps outlined above. Begin with the highest-quality filler available. Increase the amount of fruit you use, as well as the amount of extracts and spices you use. Depending on your preference, sweeten as required. Pats of butter should be placed on top of the filling before it is sprinkled with streusel and baked. Is it possible for someone to detect that your pie wasn’t made from scratch? No, I didn’t believe that.

Recipes Using Canned Cherry Pie Filling

No-Bake Cherry Pie (no baking required). Try this no-bake cherry pie recipe made with canned filling and a graham cracker pie shell for a quick and simple dessert. Cherries are arranged on top of a luscious lemon cream cheese filling in a graham crust that has already been cooked. It is possible to fill and chill this delicious dessert without using the oven

Recipe for cherry fluff without the use of sweetened condensed milk: The recipe for cherry fluff salad is the simplest potluck side dish you’ll ever prepare. Everyone will like this treat since it combines the flavors of cherry, marshmallow, and Cool Whip to bring out the kid in them. Because, after all, who doesn’t need a little pink fluff in their life?

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