Easy Cherry Pie Recipes
This easy cherry pie uses canned filling and a ready pie crust, yet bakes up bakery‑level delicious. Crisp, golden top and jammy, bright cherry center.
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Servings:
Ingredients
Main Ingredients
- 14 oz refrigerated rolled pie dough (two rounds) let stand 10 minutes
- 42 oz cherry pie filling two 21-oz cans
- 2 tbsp cornstarch for thicker filling
- 1 tbsp fresh lemon juice
- 0.5 tsp almond extract optional but lovely
- 0.25 tsp kosher salt
- 2 tbsp unsalted butter cut into tiny cubes
- 1.5 tbsp milk for brushing
- 1.5 tbsp coarse sugar for sprinkling
- 1 tbsp all-purpose flour for dusting the counter
Instructions
Preparation Steps
- Heat oven to 425°F. Set rack in the lower third.
- Dust counter with flour. Unroll one crust and fit a 9-inch pie plate.
- Chill the lined pan while you mix the filling.
- Stir pie filling, cornstarch, lemon juice, almond extract, and salt in a bowl.
- Spoon filling into crust. Spread evenly. Dot the top with butter.
- Unroll the second crust over the pie. Trim any overhang.
- Crimp the edges to seal. Cut several vents on top.
- Brush top with milk. Sprinkle generously with coarse sugar.
- Bake 20 minutes. Lower oven to 375°F and bake 25–30 minutes more.
- Tent edges with foil if browning fast. Bake until bubbling and deep golden.
- Cool on a rack at least 3 hours before slicing.
Notes
Variation: Add 1/2 teaspoon vanilla or a pinch of cinnamon to the filling for a cozy twist. For a lattice top, cut the second crust into strips and weave before baking. Serve slightly warm with vanilla ice cream. Store leftovers covered at room temperature for 1 day, then refrigerate up to 3 days.
This recipe is an original creation inspired by classic Easy Cherry Pie Recipes flavors. All ingredient ratios and instructions are independently developed.