I love the contrast of sweet cherry filling, flaky pastry crust, and a simple lattice top in this Duncan Hines cherry pie. Prepared filling keeps the work manageable, and a little butter, egg white, and optional sugar finish the pie.

The bright fruit and crisp crust make it an easy dessert to serve with coffee, whipped cream, or vanilla ice cream. The filling is already thickened, so this recipe focuses on shaping the pastry and baking it thoroughly.

Allow about 20 minutes for assembly, up to 50 minutes for baking, and at least 2 hours for cooling: around 3 hours 10 minutes altogether. Read the filling and pastry notes before starting, because the listed filling amount makes a shallow layer.

About this cherry pie

Duncan Hines produces baking mixes, frostings, and prepared fruit fillings. For this pie, use a product labeled cherry pie filling and topping. It contains cherries in a sweetened, thickened sauce; plain canned cherries or cherry juice will not behave the same way in the crust.

The original recipe lists 14.5 ounces of filling for a 9-inch pie. That is a small amount for a covered pie, so expect a thin fruit layer and a generous proportion of pastry. Measure the stated weight rather than assuming that every can contains that amount. Current packages may be larger.

The lattice method also needs two pastry rounds: one for the bottom and one for the top. Choose a single package that contains both rounds. A package containing only one crust, or one frozen shell already in a pan, does not supply the pastry needed for this method.

Kitchen Equipment You Will Need

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• Nine-inch pie plate
• Rimmed baking sheet
• Small bowl
• Measuring spoons
• Chef’s knife
• Pastry wheel
• Cooling rack
• Pastry brush
• Aluminum foil
• Fork
• Kitchen scale
• Spoon

Preparation Tips

A pastry brush spreads the egg white gently over the lattice.

Choose an oven-safe plate rated for 425°F and follow its manufacturer’s handling directions.

Ingredients

• 14.5 ounces Duncan Hines cherry pie filling, measured from a larger can
• 1 package unbaked pie crust containing two rounds for a 9-inch pie
• 1 tablespoon butter, diced
• 1 tablespoon granulated sugar (optional, for sprinkling)
• 1 egg white, beaten (for brushing)

Ingredient notes

Cherry filling: Stir the prepared filling gently before measuring so the cherries and sauce are distributed evenly. Do not drain it; that thick sauce is part of the filling. This version contains no added flour or cornstarch, so avoid adding juice or water to stretch a small amount.

Pastry: Let refrigerated dough soften only as directed on its package, until it can unfold without cracking. Keep the second round cool while fitting the first. Homemade pastry is an option if it supplies two rounds for a 9-inch pie, but its preparation time is additional.

Butter, egg white, and sugar: Cut the tablespoon of butter into small pieces so it is scattered across the fruit. Beat the egg white lightly with a fork before brushing. The optional tablespoon of sugar belongs on the pastry surface; it is not additional sweetener for the filling.

How to make Duncan Hines cherry pie

Prepare the oven and pan

Preheat the oven to 425°F (220°C) with a rack near the center. Set out a standard 9-inch pie plate and a rimmed baking sheet. The pastry package must contain two rounds for the bottom crust and lattice.

Fit the bottom crust

Fit one pastry round into the pie plate, easing it into the bottom corners without stretching. Leave enough overhang to join it to the lattice later. Keep the second round cool until needed.

Add the cherry filling

Spoon the listed 14.5 ounces of cherry pie filling into the crust and spread it evenly. This quantity forms a shallow fruit layer; do not add water or juice to increase its volume.

Dot with butter

Scatter the tablespoon of diced butter over the cherry filling, spacing the pieces evenly.

Weave the lattice

Unroll the second pastry round and cut it into even strips. Lay half across the filling. Fold back alternate strips, lay a crosswise strip over the others, and unfold them. Repeat with alternating strips until the lattice covers the pie.

Seal the rim

Trim excessive pastry overhang, join the lattice ends to the bottom crust, and pinch or crimp the rim to seal it. Leave the lattice openings clear for steam to escape.

Brush with egg white

Brush a light layer of beaten egg white over the pastry strips and rim. Avoid pooling egg white in the lattice openings. Discard any unused wash after brushing.

Add optional sugar

If using the optional granulated sugar, sprinkle it evenly over the brushed pastry.

Bake until golden

Set the pie on the rimmed baking sheet and bake for about 45–50 minutes. Start checking earlier because ovens and pastry vary. The crust should be golden and baked through, with filling bubbling through the lattice. Shield the rim with foil if it browns before the rest is done.

Cool before slicing

Move the pie to a cooling rack and leave it for at least 2 hours before slicing. The filling will firm as it cools. Allow additional cooling if the center is still hot and loose, then cut the pie into the original six servings.

Tips for a neat lattice and baked crust

Spread the filling evenly. Keep the fruit level from the center to the edge rather than piling it in one spot. With a shallow filling layer, uneven spreading leaves some slices mostly pastry. Use the back of a spoon gently so the cherries keep their shape.

Keep the pastry workable. Dough that snaps is too cold to bend easily; dough that feels greasy is too warm. If the strips soften as you weave, refrigerate the dough briefly until it is easier to handle. Add this extra chilling time to your baking plan.

Watch the rim. The thin outside edge often colors first. Loosely cover that edge with foil while leaving the center exposed. If the entire lattice is darkening too quickly, lay a loose foil tent over the top. Do not press foil into the soft filling.

Let the pie finish cooling. A bubbling pie straight from the oven will not cut cleanly. The two-hour rest is part of the recipe, not optional decoration time. Set the plate on a rack or a dry heat-safe surface, away from cold water and sudden temperature changes.

Serving suggestions

A scoop of vanilla ice cream is a simple partner for cherry pie. Add it to each plate after cutting so the rest of the pie stays easy to store. Whipped cream gives a lighter topping, and coffee or hot tea balances the sweet filling.

For a dessert table, offer smaller slices alongside lemon meringue pie for a citrus option. If your guests prefer chocolate, chocolate chess pie makes a different choice. Keep each pie’s cooling and storage needs in mind when planning ahead.

For another fruit-filled bake, try peach pie on a separate occasion. Serve cherry pie on individual plates for a picnic or gathering, and add dairy toppings just before eating rather than packing them onto the whole pie.

Storage and reheating

Once the pie has cooled, cover and refrigerate it at 40°F (4°C) or below for up to 3–4 days. Keep whipped cream and ice cream separate. Covering a piping-hot pie traps steam and softens its crust, so let the initial heat escape on the rack first.

For longer storage, wrap cooled portions well and freeze for up to 2–3 months for best quality. Thaw covered in the refrigerator. Rewarm a slice gently if desired; a microwave is quick but softens the pastry, while a moderate oven keeps more of its crisp texture. Follow your pie plate’s temperature-change restrictions.

Frequently asked questions

Can I use fresh cherries instead?

Fresh fruit is not a direct substitute for this prepared filling. It needs its own sugar, thickener, and cooking method. Use a recipe written for fresh cherries instead of exchanging equal weights here, because this pie depends on the consistency of a ready-made filling.

Can I use a different prepared filling?

Apple, blueberry, and peach fillings make different pies, but package weights and textures vary. Keep this method centered on the listed cherry filling. When changing fruit, use the baking directions written for that filling and the pastry you choose rather than assuming every pie needs the same time.

Why is the bottom pastry pale?

A golden rim does not always mean the base is fully baked. Use a fully heated oven, avoid stretching the pastry thin in spots, and check the whole pie before removing it. A thick ceramic dish and a thin metal pan can brown differently, so watch the pastry rather than relying only on the timer.

Why is there less filling than I expected?

The listed 14.5 ounces makes a shallow layer in a 9-inch plate. A deep-dish pan would spread it even thinner, so use a standard plate. This is a pastry-forward version; do not assume a larger can or an extra can is included in the stated ingredient amount.