In reply to Danielle.

I only said that because I see so many recipes that require cooking down the filling first and they include cornstarch and/or pectin. So many people still complain about it not working with other recipes. I’ve never made a fresh fruit pie before out of fear of letting so much fruit go to waste, so this was a first for me, but I liked that your recipe didn’t have a bunch of extra ingredients.

I tried it out and it worked super well! I did add about an extra TBSP cornstarch since my cherries were super ripe. I also let the pie cool in the fridge for 24 hours after it cooled on the counter too! I’ll be making this again for sure

Not sure what’s so hard to believe? There’s plenty of cornstarch in the filling and it thickens up just fine in the oven, there’s no need to cook the filling on the stove first.

You would need to use something to remove the pits. If you don’t have one you can use a sturdy straw or something similar. There’s a lot of tutorials online for ways to pit cherries without a pitter.

You can, but I’d follow the directions on the can since it will be different than this recipe.

Can I use canned pie filling?

Hi, Toby! If you cut into it while it’s still warm it will be a bit runny, it should set up as it cools. If you waited for it to cool and it was still runny, you can try adding another tablespoon of cornstarch. I hope that helps!

Hi Danielle,
You are my go-to for baked dessert treats! Thank you so much for the great recipes. I made this for my husband for Father’s Day. The taste was great but it was runny. I followed recipe exactly and used 5 cups (liquid measuring cup) for the cherries. Do you think that could be what went wrong? Will definitely plan to make this again! Thanks, ~Toby

I wouldn’t recommend it for this recipe, the filling may not set up properly if you do.