Cherries naturally have a high sugar content, but so do most fruits. This no sugar added version eliminates the insane amount of sugar most cherry pie recipes call for. If you still want the sweetness that cherry pies are known for, you can add your preferred artificial sweetener. I tried this pie with Stevia and it came out pretty decent. This recipe uses canned no sugar added pie filling and should be sweet enough without adding anything extra.
No Sugar Added canned cherry pie filling isn’t available in all grocery stores. Lucky Leaf calls this Lite Cherry No Sugar Added Pie Filling. Duncan Hines Comstock also offers the no sugar added filling but the can is 20 ounces. It will work as well as the 21-ounce Lucky Leaf filling. If Instacart is available in your area, you can probably get one or both brands delivered.
Some canned cherry pie fillings tend to be runny and lack the necessary amount of spices. We’ve rectified that by adding flour as well as the almond and vanilla extract. Some classic cherry pie recipes call for tapioca to thicken the filling. If you happen to like tapioca, you can substitute it for the tablespoon of flour.
No‑sugar‑added cherry pie with a refrigerated crust is easy to make because the two most time-consuming steps—preparing the fruit and making the dough—are completely removed from the process. The canned no‑sugar‑added cherry filling is already thickened, vibrant, and ready to pour, so there’s no pitting cherries, cooking them down, or adjusting sweetness. You simply open the can, add a couple key ingredients, spread the filling into the crust, and the pie is essentially assembled. It bakes up glossy and fragrant, giving you that classic cherry‑pie look and aroma with almost no hands‑on work.
The refrigerated crust adds to the simplicity by giving you a perfectly shaped, flaky base without any mixing, rolling, or chilling. It unrolls smoothly, fits neatly into the pie dish, and browns beautifully in the oven. Whether you leave it open‑faced, add a lattice, or top it with a crumb topping, the pie looks homemade with minimal effort. Together, the ready‑to‑use filling and premade crust make no‑sugar‑added cherry pie one of the quickest, most reliable desserts you can put together.
What You’ll Need To Make This Pie
Utensils & Equipment
- Medium mixing bowl
- Spatula or spoon
- Set of measuring spoons
- 9-inch deep dish pie plate
- Wire cooling rack
- Sheet of aluminum foil
Key Ingredients
- Canned No Sugar Added Cherry Pie Filling
- Refrigerated pie crusts
- All-purpose flour
- Vanilla extract
- Almond extract
No Sugar Added Cherry Pie Recipe No Bake Version
Utensils & Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
- 1 set of measuring spoons
- 1 wire cooling rack
- 1 sheet of aluminum foil
Ingredients List
- 2 20 or 21-ounce cans of No Sugar Added Cherry Pie Filling
- 1 Tbsp flour
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 pie crusts
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie.
Bottom Crust
- The crusts should sit at room temperature for 15-20 minutes as directed on the packaging.
- Place bottom crust in pie plate. Make sure the edge hangs evenly over the top.
Mix
- In medium mixing bowl stir together the pie filling, vanilla, almond, and flour.
Fill
- Pour or spoon the filling into the bottom crust.
Top It Off
- Add the top crust. Pinch the bottom and top crusts together to create a scalloped look around the edge. You can also add a lattice crust if you know how.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake on medium rack at 425℉ for 35 – 45 minutes.
- Pie is done when the top crust is golden brown and filling starts to bubble.
Cool Down
- Cool on wire cooling rack for at least 2 hours.
