5 Easy Ways to Fix Runny Cherry Pie

by Gina Elizabeth
How to fix watery cherry pie

How to fix runny cherry pie

Watery cherry pie?

You’ve come to the right place.

Here’s are 5 ways to easily fix runny cherry pie.


1. Place It Back In The Oven

Easy as pie!

  • Use an oven thermometer to ensure the right oven temperature (if your dial isn’t accurate).
  • Cover the pie with aluminum foil, place it back in the oven and bake it at 425 to 450 F for about 12 minutes.
  • Wait until the pie cools/sets (about 2 hours at room temperature) before cutting into it. Or, it’s almost certain that you’ll end up with a juicy, wet mess when you slice it.

Can you blame your oven for a runny cherry pie? Some ovens don’t heat evenly and/or display the wrong temperature. Bad oven, bad! 

Tip: Try a toaster oven if your gas oven has hot spots, fluctuating temperatures, or the dial isn’t accurate.

2. Crumble Crust Method

How to fix runny cherry pie - crumble crust topping

A more time intensive strategy involves: re-heating the pie filling, re-baking the bottom crust, and making a crumble crust topping:

What Is A Crumble Topping For Fruit Pies?

A crumble topping is typically used on top of baked fruit pies. It can also be used on coffee cakes or muffins. A basic crumble topping recipe consists of just three ingredients: flour, butter and sugar. Spicing with cinnamon is also common.

Here’s how to fix runny cherry pie (after baking) with a crumble topping, step-by-step:

  1. Scoop out the filling.
  2. Put the pie back in the oven and allow the bottom crust to cook all the way through.
  3. Simultaneously heat the pie filling on the stove (over a low simmer) until the juice reduces. Let cool.
  4. Once the bottom crust cooks –and cools– reinsert the filling.
  5. Replace the top crust with a crumble topping.

???? Tip: Crumble toppings will also absorb filling moisture and crisp up nicely during baking.

How Do You Make Crumble Topping For A Runny Cherry Pie?

Here’s how to make an easy replacement crumble topping for your watery cherry pie. With just 3 ingredients!


  •  12 tbsp. of butter, unsalted
  •  2/3 cup of sugar (brown, white, or a combination)
  •  1 1/2 cups of all-purpose flour


  1. Grate cold butter and place in a large bowl.
  2. Add sugar.
  3. Add flour. Then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
  4. Distribute evenly on a sheet pan.
  5. Bake at 425ºF, for 10 minutes (or until golden brown).
  6. Remove from the oven. Let the crumble cool, and top on cherry pie.

3. Whipped Cream Topping Method

A little whipped cream, and all is forgiven:

Here’s how to fix runny cherry pie (after baking) with whipped cream topping:

  1. Scoop out the filling.
  2. Put the pie back in the oven and allow the bottom crust to cook all the way through.
  3. Simultaneously heat the pie filling on the stove (over a low simmer) until the juice reduces.
  4. Once the bottom crust cooks, reinsert the filling.
  5. Wait for the pie to cool.
  6. Then top with whipped cream instead of a crumble crust.

Tastes so good …

4. Make A Festive Holiday Sundae Or Parfait

The best kind of mess.

How to fix runny cherry pie - make a parfait

Soupy pie fillings make great ice cream toppings.

Here’s how to fix runny cherry pie (after baking) by making a sundae:

Cherry Pie Sundae Instructions

  1. Scoop ice cream into individual serving bowls or glasses.
  2. Top with the cherry pie filling and crust.
  3. Garnish with whipped cream and nuts.


Cherry Pie Parfait Instructions

*A parfait is similar to an ice cream sundae, only it’s layered instead.

5. Make A Cherry Pie Milkshake

Easy. Boozy. Beautiful.

This is the one time you’ll want to make a baking mistake.

You’ve got a festive & easy shake (or smoothie) and your guests are none the wiser.

It’s totally healthy, its got has cherry AND milk! ????

Cherry Pie Milkshake Recipe


Serves: 1 thirsty person

  • 3 scoops vanilla ice cream
  • 1/2 cup milk
  • 1/2 cup chopped cherry pie


  1. In a blender, combine vanilla ice cream, milk, and chopped cherry pie.
  2. Blend until desired consistency (add ice cream if too thin, or more milk if too thick).
  3. Pour into a tall glass or shake glass.
  4. Garnish with crumbled cherry pie. Or optional whipped cream, pecans and a dash of cinnamon.

12+ Ways to Prevent Runny Cherry Pie

A Helpful Beginners Guide.

Making your first cherry pie? Want to impress everyone with your baking skills?

Here’s how to prevent runny cherry pie

Use a thickener made for fruit based pie fillings, measure ingredients accurately, soak cherries in sugar to remove moisture, cool the pie before baking, do not overfill pie plate, and cool the pie before slicing.

1. Choose A Reliable Recipe

Cherry pie is very finicky & unforgiving. Make sure to find a recipe with good reviews and follow it exactly, for the perfect pie every time.

Tip: Read the whole recipe once or twice before getting started. You’ll be much more likely to get it right the first time!

2. Use Instant ClearJel Thickener

The secret to perfect cherry pie!

Professional bakers have been using this pie hack forever to avoid watery cherry pie filling. Instant ClearJel is an instant, corn-based thickener for (high-acid) fruit based pie fillings.

It’s called “Instant” because is gels & swells instantly upon contact with liquid (hot or cold). 

How to thicken cherry pie filling:

Watery cherry pie filling can be prevented by using a good thickener before baking.

For smooth results, combine with dry ingredients before adding liquid.

Unlike other corn-based thickeners — (ahem, corn starch) — ClearJel does well at high temperatures and doesn’t lose its thickening abilities. It also tolerates acidic ingredients (like cherries). 

Other options for cherry pie thickeners include: Quick-cooking tapioca, flour, and arrow root.

Hint: Tapioca has a milder taste than wheat flour and is more forgiving than other thickeners.  

Whichever thickener you go with, make sure to follow a recipe specifically for that thickener.

Tip: Add the thickener after draining the fruit. Adding the thickener at the same time as the sugar means some of that thickener will be drained off with the liquid, and the thickener is crucial for the setting of the pie.

3. Soak Your Cherries In Sugar

Soak your sliced cherries in sugar. The sugar will draw out excess liquid. Use the amount of sugar your recipe calls for. Soak for 30 minutes then strain through a colander.

4. Par-Cook Your Cherries

Par-cooking is short for “partially cooking”. Heating cherries will cause them to lose some of their water.

Here’s how to par-cook cherries

  • Heat fresh, pitted cherries in a skillet for about 10 minutes to release some of their juice.
  • Strain and allow to cool.

The cherries can then be added to a pie shell for baking.

5. Measure Ingredients Accurately

Baking is more science than art. Eyeballing ingredients isn’t good practice for baking!

Also, don’t make substitutions that may add moisture and cause runny cherry pie. For example, if a recipe calls for an ingredient of a specific brand, don’t use a generic brand.

6. Put a cold pie into a hot oven

“Make it cold, bake it hot.”

Putting a cold pie into a hot oven will help avoid a soggy bottom.

  • Everything should be chilled: ingredients, bowls, and materials.
  • Refrigerate the pie crust dough until your filling is ready. Warm dough causes butter to soften—which will cause a soggy instead of a flaky crust.
  • You can also chill your pie in the fridge for 15 minutes before baking.

7. Use An Oven Thermometer

Pre-heat your oven and verify the baking temperature with an oven thermometer (don’t trust your dial). If your oven bakes unevenly you may want to rotate your pie half-way through baking.

Tip: Double crusted pies should be placed on the middle rack.

8. Use A Glass Pie Dish To Bake

Don’t use an aluminum pie pan. Bake in glass dish in order to monitor the doneness.

9. Partially Blind-Bake Your Bottom Crust

As an alternative to blind-baking, you can also sprinkle cornstarch (or flour) on top of your bottom crust. This will soak up excess liquid. Sprinkle before adding your pie filling.

If you opt for a frozen crust, place a cookie sheet in preheated oven. Pour filling into frozen crust and bake on the preheated cookie sheet.

10. Do Not Overfill Your Pie Plate

Extra fruit can cause a soggy crust due to the extra juice. Stick with the amount of cherry that your recipe calls for to avoid watery cherry pie filling.

11. Cool Before Slicing Or Refrigerating

  • Cutting a hot pie will cause it to collapse.
  • Do not place a hot pie into the fridge, the temperature difference is too drastic.
  • Cool for at least 2 hours on wire rack before serving.

If you don’t allow cherry pie to rest until it is cooled, it’s almost certain that you’ll end up with a juicy, wet mess when you cut into it.

12. Adjust Recipe In High Altitude

If you live in a high altitude, adjust the recipe (ingredients and oven temperature).

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