What Is The Recipe For The Cherry Dessert On The Can Of No Sugar Added Comstock Cherry Pie Filling

Duncan Hines/Comstock No Sugar Added Pie Filling & Topping at Netrition.com.

Substitutions:If you do not care for almond extract, you may use entirely vanilla extract; however, I feel that using half and half gives it a wonderful flavor. If you prefer a different flavor of pie filling, you can substitute it. Freezing Instructions: Make sure the bars have cooled fully before cutting into them. Place on a baking sheet that will fit into the freezer in a uniform layer. Allow for 1 hour of freezing time before transferring to a freezer container large enough to accommodate stacking.

254 kcal|36 g carbohydrates|2 g protein|12 g fat|7 g saturated fat|1 g trans fat|31 mg cholesterol|9 mg sodium|74 mg potassium|1 g fiber|13 g sugar|433 IU vitamin A|1 mg vitamin C|17 mg calcium|1 mg iron|434 kcal calories|36 g carbohydrates|2 g protein|12 g fat

Easy Cherry Pie

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.


  • 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


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.

®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

Comstock Cherry Pie Filling Recipes

(Recipes from the Top 500)

  • Cuisine:
  • Course:
  • Dietary:
  • Preparation Time:
  • Total Time:
  • Category:
  • Cuisine:
  • Occasion:
  • Calories:
  • Fiber:g
  • Carbohydrates:g
  • Fat:g
  • Protein:g
  • Occasion:
  • Only recipes with images will be displayed
  • Only editors’ picks will be displayed.

Member Recipes for Comstock Cherry Pie Filling

Exceptionally Well Done 4.7 out of 5 (9 ratings) Angel Food Cake with Cherries The dessert with the least amount of guilt 569 calories, 0 grams of fat, 0.4 grams of protein, 13.7 grams of carbohydrate, and 0.3 grams of fiber Exceptionally Well Done 4.2 out of 5 (5 ratings) Crumble with cherries GOOD FOR YOU CALORIES: 153.8|FAT: 2.8 g|PROTEIN: 1.3 g|CARBS: 5.9 g|FIBER: 0. g 3.9 out of 5 (42 ratings) Salad de Fleur de Cherry A dessert-type salad that is perfect for gatherings of all kinds. The following are the calories: 201.7; the following are the fat grams: 5; the following are the proteins: 1.2; the following are the carbohydrates: 37.7; and the following are the fiber grams: 0.

  1. Dessert that is quick, simple, and delicious 125 calories|4.2 grams of fat|0.5 grams of protein|19.1 grams of carbohydrates|0.5 grams of fiber Exceptionally Well Done 4.8 out of 5 (10 ratings) Cherry snack cake is a dessert that is made with cherries.
  2. 105 calories|1.1 g of fat|1.5 g of protein|22.9 g of carbohydrates|0.5 g of fiber Incredible!
  3. Excellent mini-dessert.
  4. 125.9 calories|5.1 grams of fat|3 grams of protein|16.8 grams of carbohydrates|0.3 grams of fiber Exceptionally Well Done 4.8 out of 5 (5 ratings) Chocolate Cherry Cake is a dessert that is rich in chocolate and cherries.
  5. calories: 203.8|fat: 4.3 g|protein: 3.2 g|carbohydrates: 37.8 g|fiber: 1 g CALORIES: 203.8|FAT: 4.3 g|PROTEIN:3.2 g Exceptionally Well Done 4.1 out of 5 (22 ratings) Cherry Pie is a delicious dessert.
  6. The following are the calories: 303.3; the following are the fats: 11.9 g; the following are the proteins: 2.3 g; the following are the carbohydrates: 48.1 g; and the following are the fibers: 1.7 g.
  7. Amount of Calories:96.8|Amount of Fat:0.8 g|Amount of Protein:0.9 g|Amount of Carbohydrates:17.2 g|Amount of Fiber:0.3 g Exceptionally Well Done 4.3 out of 5 (4 ratings) Almond Cherry Pie, made by Graham A unique combination of flavor components combined to make a delightful summer pie!

This wonderful summer dessert is made with fresh cherries that are now in season.

Salad de crème et de fluff CALORIES:131.7|FAT:0 g|PROTEIN:1.5 g|CARBS:24.4 g|FIBER:0.8 g|PROTEIN:1.5 g|CARBS:24.4 g|FIBER:0.8 g Exceptionally Well Done 4.4 out of 5 (17 ratings) Pineapple Dump Cake is a delicious dessert.

It’s a big hit with my family.

It’s finally here!

It’s very delicious!

CALORIES:97.6|FAT:1.5 g|PROTEIN:0.2 g|CARBS:22.8 g|FIBER:1.2 g CALORIES:97.6|FAT:1.5 g|PROTEIN:0.2 g|FIBER:1.2 g Exceptionally Well Done 4.4 out of 5 (30 ratings) Pumpkin Spice Muffins are a delicious way to start the day.

2 g fat |

24.3 g carbohydrates |

Dessert that is low in fat and sugar.

132.4 calories|0.1 gram fat|2 gram protein|31.1 gram carbohydrates|0.1 gram fiberIncredible!

These are a delightful and reasonably priced way to indulge in tiny portions of cheese cake.

I changed this recipe from the original, which was created by Paula Deen of the Food Network, to suit my tastes.

It’s a rich and delicious soup.

389.3 calories, 21.5 grams of fat, 8.9 grams of protein, 40.6 grams of carbohydrates, and 0.5 grams of fiber.

Always a popular at get-togethers or just as a treat at home, this recipe is a winner.

CALORIE CONCENTRATIONS:103.7|FAT:0.3 g|PROTEIN:6.3 g|CARBS:20.5 g|FIBBER:3.6 g CALORIE CONCENTRATIONS:103.7 Exceptionally Well Done 4.4 out of 5 (5 ratings) Carolyne’s Apple Stuff (Caroline’s Apple Stuff) I’m certain that there is nothing slightly nutritious about this dish, but the holidays are approaching!

178 calories|3.3 grams of fat|1.7 grams of protein|35.5 grams of carbohydrates|0 grams of fiber Exceptionally Well Done 4.3 out of 5 (4 ratings) Simple apple cobblerThis quick cobbler may be made with any fruit, including sweet potatoes or crushed pineapple, and it is quite versatile.

THE NUTRITIONISTS recommend that you consume 357.2 calories per day, 17.5 grams of fat, 1.5 grams of protein, 50.2 grams of carbohydrates, and one gram of fiber.

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.

You won’t achieve the ideal “crispy” quality of the topping if the topping becomes creamy and the consistency of cake batter after it is baked.

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.

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.
  • 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!
See also:  How Many Calories And Carbs In Dessert Pie With Fruit

Duncan Hines Comstock – No Sugar Added Pie Filling and Topping – Cherry – 20 oz

Made with the freshest, best quality fruits available – picked and stored at their peak to provide you with great texture and taste. Can is 20 ounces in size. Water, cherries, and modified food starch are the main ingredients. Contains no more than 2 percent of the following ingredients: sucralose, citric acid, erythorbic acid (to aid in color retention), artificial color (red 40). Nutritional Information: a third cup (85 g): Calories: 30; fat: 0 g; saturated fat: 0 g; trans fat: 0 g; cholesterol: 0 mg; sodium: 20 mg; carbohydrate: 7 g; fiber: 0 g; sugar: 3 g; protein: 0 g Usage Recommendation: CHERRY PIE IN ITS ORIGINAL FORM: 1 double crust for a 9-inch tart “1 pie (homemade or purchased), 1 egg white (beaten), 2 cans of pumpkin pie filling (20 oz) No sugar is added to Comstock® or Wilderness®.

  • Topping for apple pie filling Preheat the oven to 425 degrees Fahrenheit.
  • The second crust should be placed on top.
  • slits or shapes should be cut into various locations on the top crust to allow for ventilation.
  • Bake for 40-45 minutes, or until the top is golden brown.
  • Allow to cool entirely on the wire rack.

Amazon.com : Duncan Hines Comstock No Sugar Added Pie Filling & Topping, Cherry, 20 Ounce (Pack of 12) : Pie And Pastry Cherry Fillings : Everything Else

The review will take place in the United States on August 4, 2020. Simply Cherry Pie Filling is the flavor that was purchased and verified. Yes, you are correct – if I had the opportunity, I would have given this item a zero-star rating if it was available. Unfortunately, I ordered a number of cans of this product and ended up throwing out the entire lot of it. Totally inedible, with a horrible, gelatinous texture, only a few cherries (all of which looked extremely shabby), was too sugary, and had a flavor you would not want to repeat.

  • If you enjoy cherries as much as I do, please do not succumb to the temptation of purchasing this fake food equivalent.
  • Lite Cherry Pie Filling is the name of the flavor.
  • This is something I’ve done in the past and it has always worked for me.
  • My cherry pies are in high demand, and everyone wants one.
  • After all, my filling comes from a can, and I tweak it to make it taste better.
  • Why?
  • In addition, the cherries were mushy.

That is, until I got an allergic response to it, and then I understood that it is present in the vast majority of NORMAL food products, but not in candy or other non-food things in general.

I’m not even allowed to eat stuffing or cranberry sauce.

Fortunately, the remaining cans of these are resting on the floor of my storage room, out of sight and out of mind as I contemplate what I’m going to do with cherries next year.

More Fruit Cherry Pie Filling is the name of the flavor.

It is the second time I have purchased from this company, and both times I have received multiple damaged cans, and once I did not even receive the sort of cherry pie filling that I had requested.

It’s quite delicious.

UPDATE: I’ve been consuming cherry pie filling for an inordinate amount of time.

This holds true for Duncan Hines as well.

However, for those who enjoy the taste of real cherry, this is a disappointment.

Original Cherry Pie Filling is the flavor of this product.

This pie is one that I prepare almost every time my family is together.

The Comstock brand is the only one I use for this pie, and it is my personal favorite.

The taste and quality that my family has grown to expect from me are present in this dish.

When it comes to “value for money,” there is no value if the food is not consumed.

When I use Comstock, I have never had to throw out any of my pies.

Despite the fact that purchasing it from Amazon was quite simple and convenient.

I would never use another brand for my pies if I could help it.

The product was reviewed in the United States on September 19, 2020.

This is really fantastic.

I’m not sure what they’re talking about when they inquire about warmth because this is not a product that provides warmth.

The fact that the cans are usually damaged is a disadvantage.

I’d like to see the manufacturer go to the tab pull opening cans instead of the screw-on lids.

The flavor name is Original Cherry Pie Filling, and the purchase was verified.

My husband and son are huge fans of cherry pie, and after experimenting with numerous different varieties, I’ve discovered that my family enjoys COMSTOCK.

You can also stack it in desserts such as parfaits or trifle bowls; the red cherries are both visually appealing and delicious.

The product was reviewed in the United States on November 18, 2018.

Don’t make the mistake of conflating Wilderness cherries with Comstock cherries.

And to make matters worse, the cherries we received were labeled as “No Sugar Added,” but they were actually laden with Sucrose and other sugar substitutes.

On March 21, 2020, a review was conducted in the United States.

Purchase that has been verified The tastes might have been bolder and more tart, but they were still good.

The color and plumpness of the cherries were both really disappointing.

I’m going to stick with the Aldi brand this time.

On March 21, 2020, AndiWill39;sMom posted a message.

If I hadn’t previously prepared my pie crusts for the ingredients of the pie, I’m not sure I would have made use of them.

The color and plumpness of the cherries were both really disappointing. Flavors were just a little off the mark! I’m going to stick with the Aldi brand this time. The photographs in this review

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


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.
  • Serve while still warm, topped with a dollop of vanilla ice cream.
  • These affiliate links assist with the maintenance and operation of this website.
  • Thank you very much for your contribution to One Hundred Dollars a Month.

Homemade Cherry Pie Filling Recipe

Homemade Cherry Pie Filling is simple to make and takes only a few minutes to prepare. Toss a tablespoon over a stack of fresh, crispy waffles for a delectable breakfast or brunch treat. At this time of year, I begin counting down the days until the arrival of spring. I understand that it is only January. What does it matter? I am eager for warmer weather and the ability to stop spending 11 hours wrapping Elle in blankets every time we have to leave the home. Moms with small children, I’m sure you understand what I’m saying.

  1. Cherries are one of Elle’s and my favorite fruits, and I love them as well.
  2. What I can say is that the girl knows how to have a good time with some cherries.
  3. They claim that the tool can also be used to pit olives, but I’m not a big fan of olives unless they’re stuffed with some sort of cheese, which I don’t do much.
  4. If you’ve ever tried to pit a cherry with a straw, you’ll understand what I’m talking about.

During the summer, Elle and I can frequently be seen paring cherries, sometimes as many as 5 pounds at a time, in our backyard. Some will be used for eating, some will be frozen, and the remainder will be used to make batches of handmade cherry pie filling.


For many years, I have been preparing my own cherry pie filling. In fact, I initially posted this recipe back in 2011 — the text and photographs have only undergone a few minor improvements since then. This cherry pie filling is really simple to make and only calls for a few simple ingredients. And if you don’t want to bother with pitting cherries or if fresh cherries aren’t in season, you can entirely substitute frozen, pitted cherries from the store, which will yield excellent results. Making Homemade Cherry Pie Filling is a simple process that takes only around 20 minutes.

In addition, because you cooked your own filling from scratch, you can surely get away with using a store-bought pie crust if you so choose, okay?


Naturally, this Homemade Cherry Pie Filling is excellent for use in pies. Everything is ready to go in a 9-inch pie plate, so the only thing left to do is choose your favorite pie crust recipe! Beyond pie, it also creates a fantastic apple crumble; nevertheless, it is just as delicious as a garnish for yogurt parfaits and other desserts like as waffles, pancakes, ice cream, and so on. Not to mention my Nana’s Cherry Cheesecake, Cherry Cheesecake Cookies, Cherry Cheesecake Cupcakes, and Mini Cherry Almond Cheesecakes, to name a few of my favorite cheesecake recipes.

If you want to create a large amount and keep it for a lengthy period of time, you’re in luck since my Homemade Cherry Pie Filling freezes nicely and can be used to fill pies on demand.


  • 5 to 6 cups fresh pitted cherries (about 2 1/2 to 3 pounds)
  • 1/2 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 2/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • Optional: 1/4 teaspoon almond essence
  • 5 to 6 cups fresh pitted cherries (approximately 2 1/2 to 3 pounds)


  1. In a medium-sized saucepan, boil the cherries, water, lemon juice, sugar, and cornstarch until the cherries are soft. Boil for approximately 10 minutes, then lower the heat to a low setting and continue to simmer, stirring constantly. If you’re using almond extract, mix it in well. Allow to cool somewhat before applying as a garnish.


  • If you’re using sour cherries, you’ll want to reduce the quantity of sugar you use. I’d recommend beginning with around a third of a cup and working your way up if you need additional sweetness
  • For up to 3 days, store leftover fresh cherry pie filling in an airtight container in the refrigerator. This dish freezes really well.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I receive money when people make purchases via my links. There is an affiliate link in this post.

Cherry Pie Bars – a simple recipe with just four ingredients!

Cherry pie in the form of a bar! These are stuffed with luscious cherry pie filling and created with only three ingredients thanks to a simple 3-ingredient crust. Have any of you been out and about recently? I’m talking about going to a store. With lovely decorations for your home? Like a store that sells home décor? It is not something I would suggest. Since the beginning of June, Hobby Lobby has had Christmas decorations on display. Michael’s has been beautifully adorned for the season. The fall merchandise is available at HomeGoods and Pier 1.

I’m usually on the lookout for Halloween décor that will be available in mid-August, but I can never seem to locate it anyplace.

In the month of July.

Yes, I realize it’s cliche and overused to bemoan the fact that businesses are getting into this market so early, but consider this: I feel like summer has only just begun, yet every time I see a Christmas tree, I genuinely feel like I’m about to puke. Can’t we just say no?

These cherry bars are beyond easy!

This summer, I’m doing my hardest to think positive and sunny things, which is why I’m here today with delicious cherry pie treats. The taste of cherry pie always reminds me of summer to me, especially when it’s in bar form and you can eat it by the pool with your hands. There was no mess, save for a few errant crumbs. This recipe just calls for four ingredients, my friends. You’re going to enjoy how simple it is, as well as how absolutely delicious it is. Allow them to cool completely before picking them up with your hands to make a portable handheld pie.

  • Whatever the case, this thing is fantastic.
  • These are just as wonderful, if not better, and far less complicated!
  • Having spent the last few hours with you, I must now return to my poolside duties.
  • Prep10minutes Cook1hour10minutes Total1hour20minutes
  • 12tablespoonsbuttercut into cubes
  • 21ouncecan cherry pie filling
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • Preheat the oven to 350 degrees Fahrenheit. To make the crumbs, combine the flour, sugar, and butter in a medium mixing bowl and chop the butter into the flour and sugar with a pastry cutter or two knives until the mixture resembles coarse crumbs. As an alternative, combine the flour, sugar, and butter in the bowl of a food processor and pulse just until coarse crumbs are formed. It is important not to overmix. Half of the dough should be used to line the bottom of a 7×11 or 9×9 baking dish. Bake for 10 minutes at 350°F. Using a spatula, carefully lift off the crust and distribute the cherry filling on top. Sprinkle the remaining crust mixture over the filling in an equal layer. Return the pan to the oven for another 50-60 minutes, or until the crust is beginning to turn golden around the edges. Remove from heat and allow to cool fully before cutting and serving.
See also:  How Long Does Pumpkin Pie Ice Cream Dessert Have To Chill For

350 calories per serving (18 percent ) carbohydrate content: 51 g (17 percent ) 2 g of protein (4 percent ) |Fat: 15 g | (23 percent ) |9g of saturated fat (56 percent ) |Cholesterol: 40 milligrams (13 percent ) | Sodium: 145 milligrams (6 percent ) |Potassium is 96 milligrams (3 percent ) |Sugar (grams): 16 g (18 percent ) |Vitamin A: 600 International Units (12 percent ) |Vitamin C: 2.4 milligrams (3 percent ) |Calcium is 15 milligrams (2 percent ) |Iron:1.1 milligrams (6 percent ) The course is DessertThe cuisine is AmericanThe keywords are: simple bar recipes, easy desserts recipes, holiday desserts, etc.


The following are my TOP 5 KITCHEN HACKS to help you save time, eat healthier, and enjoy life more!

Reader Interactions

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. These gimmicks are effective. Cherry pie filling from a can now has the flavor of handmade pie filling. Even the pickiest eaters will be taken in by this trick.

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.

  1. The cherry filling from other manufacturers had a diluted flavor.
  2. Furthermore, the hue of the Market Pantry cherries was pleasing to the eye.
  3. The canned cherry pie filling from the Kroger grocery store had a pleasant flavor, as well.
  4. 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.


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:

There is more syrupy gel in every brand of cherry pie filling than there are cherries. This is true regardless of whether you measure in volume or weight. The finest cherry pie is one that is stuffed full of cherries. Bottom line: If you don’t want a goopy cherry pie, be sure you include some additional fruit. If you’re cooking a no-bake pie, use solely canned fruit as an ingredient. Fresh or frozen fruit should not be included. The consistency of the fruit will not be consistent if this is not done.

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

Mangos. Make it simple by using frozen or chopped cups of mangoes;

  • 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.
See also:  Why Is Dr. Oetker Organics Lemon Pie Filling And Dessert Mix So Expensive

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:

  1. Fill the pie crust with the cherry pie filling
  2. 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.

  1. Directions:

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.

  1. 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
  2. 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
  3. 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.


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?

No sweetened condensed milk is used in this recipe for cherry fluff. Making a potluck side dish like this is the simplest thing you could ever do. Everyone will like this treat since it combines the flavors of cherry, marshmallow, and Cool Whip. Because, let’s face it, who doesn’t need a little pink fluff to brighten their day?

Cherry Pie

Are you looking for a fruit dessert to satisfy your sweet tooth? Then have a look at this delectable pie with cherry filling – a refreshing treat!


  • 4 to 6 tablespoons cold water
  • 2 cups Gold MedalTM all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup + 2 teaspoons shortening


  • 1 1/3 cups sugar
  • 1/2 cup Gold MedalTM all-purpose flour
  • 6 cups pitted sour cherries
  • 2 tablespoons butter or margarine, if preferred
  • 1 1/3 cups butter or margarine, if desired

Gold Medal Flour is used in this recipe.


  • 1Preheat the oven to 425 degrees Fahrenheit. In a medium-sized mixing basin, combine 2 cups flour and the salt. Remove shortening from the mixture using a pastry blender (or by dragging two table knives through the mixture in opposing directions) until the shortening is the size of tiny peas. Add cold water, 1 tablespoon at a time, stirring with a fork, until all flour is soaked and pastry almost leaves the edge of the bowl (1 to 2 teaspoons additional water can be added if required)
  • 2 bake for 30 minutes at 350°F. Make a ball out of the pastry. Divide the pastry in half and cut it into two circles. Wrap the flattened rounds of pastry in plastic wrap and place them in the refrigerator for approximately 45 minutes, or until the dough is firm and cold but still malleable. Turn an upside-down 9-inch glass pie dish upside-down and roll out the crust on a lightly floured board with a floured rolling pin into a circle 2 inches bigger than the pie pan. Fold the crust into fourths and set it in the pie plate
  • Alternatively, roll the pastry loosely around a rolling pin and place it in the pie pan. Place pastry in a pie dish, pushing firmly against the bottom and sides of the plate while being cautious not to stretch the crust, which will result in it shrinking when cooked
  • 4 Sugar and 1/2 cup flour should be combined in a large mixing dish. Add in the cherries and mix well. Pour into a pie pan that has been lined with dough. Butter should be cut into small pieces and sprinkled over the cherries. Cover with a top pastry that has slits cut into it
  • Seal and flute the edges of the pastry. Cover the edge with a 2- to 3-inch strip of aluminum foil to avoid excessive browning
  • Remove the foil during the final 15 minutes of baking. 45 minutes, or until crust is golden brown and juice begins to bubble out of slits in crust, depending on how large your pie pan is. Allow at least 2 hours of chilling time on a cooling rack before serving.

Tips from the Betty Crocker Kitchens

  • Tip 1: Cherries are available in two varieties: sweet and sour. Sour cherries, also known as pie cherries, sour cherries, or tart red cherries, are excellent for baking and making pies. Sweet cherries are delicious when eaten fresh, but they are not suitable for pies. substitute 6 cups frozen unsweetened pitted red tart cherries, thawed and drained, or 3 cans (14.5 oz each) frozen unsweetened pitted red tart cherries, thawed and drained, in place of the fresh cherries


540 calories, 22 grams of total fat, 5 grams of protein, 81 grams of total carbohydrate, and 49 grams of sugar

Nutrition Facts

Calories540 190 calories come from fat 22g33 percent of total fat 5g27 percent of total fat is saturated fat. 3 1/2 g of Trans Fatty Acids Cholesterol0mg0 percent Cholesterol0mg0 percent Sodium300mg 12 percent of the population Potassium290mg 8% of the population Carbohydrates in total (81g27 percent) Dietary Fiber4g15 percent of total calories Sugars49g Protein5g Amount of vitamin A in the body: 0 percent Vitamin C6 (as a percentage of total) 6 percent calcium2 percent calcium2 percent calcium2 percent calcium2 percent 2% of the population 10 percent iron, 10 percent chromium


2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat; 0 Vegetable; 0 Vegetable; 0 Vegetable; 0 Vegetable; 0 Vegetable; 0 Vegetable; 0 Vegetable; 0 Vegetable;

Carbohydrate Choice

5 1/2 percent (percentage) The 2,000-calorie diet is used to calculate the Daily Values.

More About This Recipe

  • In the event that you have access to some fresh, tart cherries, make haste for the oven
  • Otherwise, this is a pie you won’t want to miss! Actually, you don’t even need fresh cherries
  • Frozen or canned cherries can suffice just as well. If you are using frozen cherries, you will need 6 cups total. Make careful to defrost and drain the frozen pie crust before using it to avoid a wet pie. You’ll need 3 (14.5 oz) cans of pitted, red, tart cherries for this recipe if you’re using canned cherries. Make sure to drain the cherries before using them. Traditionally, sour cherries are used in the preparation of cherry pie rather than sweet cherries
  • Conserve your sweet cherries for eating. Another element that contributes to the success of this dish is its flaky pie crust, which is produced entirely from scratch. If you’re a novice baker, don’t be put off by the task at hand. In this helpful lesson on how to create pie crust, Betty will lead you through the whole process, from rolling out the dough to creating a lattice crust and everything in between. You can’t go wrong with this tried-and-true pie recipe, whether you’re baking it for the Fourth of July or simply because it’s delicious. And this is only the beginning for pie fiends with this recipe! Betty’s practically limitless collection of pie and tart recipes will provide you with all of the pie recipes you could ever want.

®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

Leave a Comment

Your email address will not be published. Required fields are marked *