Desserts
This Betty Crocker canned cherry pie delivers all the classic pie flavors with minimal effort—no homemade filling or complicated crust required. The pressed oat crust creates a sturdy, flaky base that holds up to the sweet-tart cherry filling, while a simple glaze adds that restaurant-quality shine.
I've perfected this version after testing countless shortcuts, and it consistently earns rave reviews from both pie skeptics and dessert lovers alike.
The beauty of this recipe lies in its simplicity: you'll use Betty Crocker's canned cherry pie filling as your base, which eliminates the need for pitting and cooking fresh fruit. The pressed oat crust requires just five ingredients and no rolling pin, making it foolproof even for beginners.
Baking time is exactly 45 minutes at 375°F, resulting in a golden crust and perfectly set filling every time.
What you'll end up with is a pie that looks and tastes homemade—golden crust with a delicate crisscross pattern, a filling that's thick but not runny, and that perfect balance of sweet and tart cherries.
The optional glaze adds a glossy finish that makes it look like you spent hours baking, but the secret is in the simple techniques that ensure consistent results.
Perfect for holidays, potlucks, or treating yourself after a long week. This pie keeps well for up to three days, making it ideal for meal prep or sharing with neighbors. Let's get started on creating your easiest-ever cherry pie.
Ingredients for betty crocker canned cherry pie
Five crust ingredients plus canned filling. That's all you need for restaurant-style pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Canned Cherry Pie Filling 🍒 | 21 oz | Sweet-tart variety preferred |
| Old-Fashioned Oats 🌾 | 1 ½ cups | Quick or old-fashioned |
| All-Purpose Flour 🌾 | 1 cup | Sifted for best texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for pressing |
| Granulated Sugar 🍚 | ¼ cup | For crust sweetness |
| Large Egg 🥚 | 1 whole | Room temperature |
| Vanilla Extract 🍯 | ½ tsp | Pure vanilla preferred |
| Powdered Sugar 🍚 | ½ cup | For glaze |
| Heavy Cream 🥛 | 2 tbsp | For glaze |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | ½ tsp | Optional for filling |
| Lemon Juice 🍋 | 1 tsp | Brightens filling |
The canned filling is the star here, so Betty Crocker's sweet-tart version is non-negotiable—it's what gives that classic pie flavor. Grab the 21-ounce can (not the 15-ounce) for a full-sized pie. For the oats, Bob's Red Mill or store-brand quick oats work perfectly—just don't use steel-cut. The butter should be cold but not rock-hard; if it's too soft, chill it for 20 minutes. I always buy Land O'Lakes unsalted butter for this because it's consistent, but any brand works. Pro tip: measure your flour by scooping and leveling—don't pack it down.
No vanilla extract? Almond extract at half the amount works in a pinch, but it'll taste different. Short on powdered sugar for the glaze? Granulated sugar plus 1 tbsp cornstarch mimics the texture. The cinnamon in the filling is optional but recommended—it's what makes that classic pie taste. If you're using the filling for something else, save the extra for Betty Crocker's apple pie filling too. The lemon juice brightens the filling, so if you're using a different brand, taste it first—some canned fillings are already tangy enough. For the crust, if you can't find old-fashioned oats, quick oats work just fine—they just need a few extra minutes in the freezer to firm up.
This pie keeps beautifully for 3 days at room temperature, wrapped in foil. For longer storage, freeze the whole pie (unopened) for up to 2 months. The crust stays crispy if you reheat slices in a 350°F oven for 5-10 minutes. I always make a double batch—one for now, one to freeze for lazy days. The glaze sets quickly, so assemble the pie, apply the glaze, then pop it in the oven right away. No waiting around.
Why You'll Love This Recipe
- No Pantry Haul Needed: I’ll be real—this pie starts with a can. That’s it. No chopping, no pitting, no messy syrup. Just open, pour, and let the oats and butter work their magic while you sip coffee or fold laundry. Honestly, I’ve made it three times this month, and the only prep was cracking an egg for the glaze.
- Crunch-Meets-Creamy Magic: That oat crust? Genius. It’s not flaky like pie dough, but it’s better—chewy, buttery, and holding up to the jammy cherries like a champ. The sugar in the filling caramelizes just enough when baked, so you get little pockets of sweetness with every bite. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Slice this pie, and it stays fresh for days. Serve it warm with vanilla ice cream for dessert, or pack individual pieces for lunches—trust me, coworkers will ask for the recipe. I’ve even reheated slices in the toaster oven with a drizzle of honey, and it’s still ridiculously good.
- Budget Dessert for Crowds: This recipe feeds six without breaking the bank. Canned pie filling is a steal, oats are cheap, and butter? Well, you’re using it anyway. I’ve made this for potlucks, birthday parties, and even as a “I don’t feel like cooking” dinner when I just want something sweet. No one ever guesses it’s this easy.
Step-by-step instructions for Betty Crocker canned cherry pie recipe
Here's how to create a perfect cherry pie with a buttery oat crust—no rolling required!
Prepare the Cherry Filling
In a medium bowl, combine the 21 oz Betty Crocker Canned Cherry Pie Filling with 1 tsp Lemon Juice and 0.5 tsp Ground Cinnamon. Stir gently until fully mixed—this brightens the filling and adds warmth. If using a sweet-tart filling, no additional sugar is needed. For extra flavor, you can simmer this mixture on low heat for 5 minutes to thicken slightly, but it's not required.
Pour the filling into a 9-inch pie dish or tart pan, spreading it evenly. Use a spatula to smooth the top—this ensures even baking and a professional finish. If the filling looks too thin, chill it for 15 minutes before baking to help it set.
Make the Oat Crust
In a food processor, pulse the 1.5 cups Old-Fashioned Oats until they resemble coarse meal—this creates a crumbly texture perfect for pressing. Add the 1 cup All-Purpose Flour, 0.25 cup Granulated Sugar, 0.5 tsp Salt, and pulse again until combined.
Cut the 0.5 cup Unsalted Butter into small cubes (leave it cold) and mix it into the oat-flour blend using your hands or a fork. The butter should coat the oats evenly, forming a dough that holds together when pressed. If the mixture feels dry, add 1 tbsp cold water at a time until it comes together.
Press the Crust into the Pan
Press the oat mixture firmly into the bottom and sides of the pie dish, using your fingers or a flat-bottomed glass to create an even layer. Press down gently but firmly—this ensures the crust stays intact during baking. If the crust cracks, don't worry; it'll bake together beautifully.
For a classic pie look, create a top crust by repeating the pressing process with another 1 cup Old-Fashioned Oats and 0.25 cup All-Purpose Flour (if desired). Cut a few slits in the top crust to allow steam to escape. Alternatively, skip the top crust for a rustic, single-crust pie.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling gently at the edges. The filling should be set but still slightly jiggly in the center.
If the crust starts browning too quickly, tent it loosely with aluminum foil. For extra shine, brush the top crust with a mixture of 0.5 cup Powdered Sugar and 2 tbsp Heavy Cream after 30 minutes of baking. Return to the oven for the remaining bake time.
Cool and Serve
Let the pie cool for at least 2 hours before slicing—this allows the filling to set completely and prevents a runny pie. The crust will firm up as it cools, making it easier to slice cleanly. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. To reheat, warm slices in the microwave for 20-30 seconds or bake at 350°F for 10 minutes for a fresh-from-oven taste.
Pro Tips For Making Betty Crocker Canned Cherry Pie
- Chill the Filling First: That canned cherry filling is warm from the shelf—let it sit in the fridge for 15 minutes before pouring it into your crust. I learned this the hard way when the filling bubbled over and made a mess. A cold filling sets faster and keeps your pie from looking like a science experiment gone wrong.
- Pulse Oats Coarse: Skip the food processor and pulse your oats in a blender for 10-15 seconds until they’re roughly chopped but still have texture. Too fine, and your crust turns into a dense brick. Too coarse, and it won’t bind properly—this is the Goldilocks zone.
- Don’t Overwork the Dough: Once you mix the butter, flour, and oats, handle the dough just enough to hold it together. Every extra fold or press makes the crust tougher. If it cracks when rolling, let it rest 10 minutes—it’ll firm up and be easier to work with.
- Blind-Bake the Crust: Sprinkle dry rice or pie weights on parchment paper, then cover the crust with it before baking. This prevents a soggy bottom when the filling goes in. I used to skip this, and my crust always ended up like a wet paper towel—no more.
Make-ahead tips for this recipe
Prep Ahead Strategy
Assemble the pie completely—crust pressed, filling poured, and glaze applied—up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. The cold start helps the crust hold its shape during baking, and the filling sets more evenly.
I always prep mine the night before so it's ready for a quick 45-minute bake in the morning. 📅
Freezer-Friendly Assembly
For long-term prep, assemble the pie (without glaze) and freeze it completely in the pan. Wrap the pan tightly with heavy-duty aluminum foil and freeze for up to 2 months.
When ready to bake, remove from freezer and let thaw in the fridge overnight. Bake as directed, adding 10-15 extra minutes to account for the cold start.
Filling Prep Shortcut
Mix the cherry filling with lemon juice and cinnamon up to 3 days ahead and store it in an airtight container in the fridge. This step eliminates last-minute prep while letting the flavors meld beautifully.
Just pour it straight into the pie dish when you're ready to assemble. The filling will thicken slightly in the fridge, which helps it set perfectly during baking. ✨
Glaze Assembly
Make the glaze separately and store it in a small airtight container in the fridge for up to 1 week. Whisk the powdered sugar and heavy cream together until smooth.
Brush it on the pie right before baking—it sets quickly in the oven, creating that glossy finish. I keep a small jar of pre-mixed glaze in my pantry for emergencies. 💫
Crust Pre-Mixing
Combine all crust ingredients (oats, flour, sugar, salt) in a bowl up to 1 week ahead and store in the fridge. When ready to assemble, simply add the cold butter and mix. This saves time and keeps your ingredients organized.
If the mixture feels dry, add 1 tbsp cold water just before pressing. The pre-mixed crust stays fresh longer and is ready to press in minutes. 🌾
Baking Timeline
Plan for a 45-minute bake time plus 2 hours cooling when making ahead. The pie tastes best at room temperature, so if you're serving it immediately after baking, let it sit for at least 1 hour before slicing.
For potlucks, I like to bake it in the morning, let it cool completely, then reheat individual slices in the oven for 5 minutes before serving. This keeps everything warm and fresh. 🕒
Nutrition facts
Frequently asked questions
Can I use a different brand of canned cherry pie filling?
While Betty Crocker's filling is ideal for this recipe, you can substitute other brands like Dole or Great Value canned cherry pie filling. Look for "sweet-tart" varieties to match the classic flavor profile. Avoid fillings labeled "extra sweet" or "pie in a bag" types—they may not set properly or lack the right balance of tartness. Always check the sugar content if you're watching sweetness levels.
Why does my crust crack during baking?
Cracking usually happens when the crust isn't pressed firmly enough or the butter melts too quickly. Press the oat mixture evenly and tightly into the pan, and make sure your butter is cold (but not rock-hard). If your kitchen is warm, chill the pie crust for 15 minutes before baking. For extra insurance, preheat your oven to 375°F and use a baking sheet underneath to catch drips.
Can I make this pie without a top crust?
This recipe works beautifully as a single-crust pie. The pressed oat crust is sturdy enough to hold the filling without a top layer. For a rustic look, simply press the crust into the bottom and sides of the pie dish, then bake as directed. If you prefer a sealed pie, you can create a lattice top using strips of the same oat mixture instead of a full crust.
How do I prevent a soggy bottom crust?
To avoid a soggy bottom, pre-bake the crust for 8-10 minutes at 375°F before adding the filling. This creates a barrier that prevents moisture from seeping in. Another trick is to sprinkle 1/4 cup cornmeal or crushed cornflakes between the crust and filling—this absorbs excess moisture and keeps the crust crisp. Always let the pie cool completely before slicing to allow the filling to set properly.
Can I substitute the oat crust for a graham cracker crust?
Yes, you can swap the oat crust for a graham cracker crust if you prefer. Crush 1.5 cups graham crackers into fine crumbs and mix with 1/4 cup melted butter. Press this mixture into the pie dish and chill for 15 minutes before adding the filling. The graham cracker version will have a slightly sweeter, more cookie-like flavor but works just as well.