Even the most novice baker can achieve success with this easy and delicious Cherry Pie recipe. It includes a homemade cherry pie filling made with fresh or canned cherries, baked inside a flaky pie crust.
I have too many favorite pie recipes to count and most can be enjoyed all year round, like cherry pie, Coconut Cream Pie, and Key Lime Pie.
Of all the pies in the world, Cherry Pie tops the list as one of the easiest pies to make, and I’m excited to share the simple, delicious recipe with you all!
Cherry Pie
Homemade cherry pie is such an easy pie recipe and works great with fresh or canned cherries, so you can enjoy cherry pie all year round!
Prep: 20min
Total: 65min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 122 kcal, Carbohydrate 26 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 21 mg, Fiber 1 g, Sugar 22 g, servingSize 1 serving
Ingredients:
- 4 cups fresh, sour cherries (or three (14.5 oz) cans sour cherries)
- 3/4 cup granulated sugar
- 2 Tablespoons lemon juice
- 1/3 cup cornstarch
- 2 Tablespoons butter
- 1/2 teaspoon ground cinnamon
- homemade pie crust ((this recipe makes 2 crusts: one for the bottom and one for the top))
- 1 large egg white (, beaten with a fork)
- granulated sugar (, for sprinkling on top)
Instruction:
- Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to spoon cherries out into a bowl. Spoon some of the sauce into a cup and stir in the cornstarch until smooth. Return to pot with remaining juices and cook for a few minutes until thickened. Pour over cherries and set aside while you prepare the pie crust.
- Allow mixture to cool to room temperature while you prepare the pie crusts.
- Leftover cherry pie will last up to 5 days, stored in the fridge.
Easy Cherry Pie
It’s time to simplify your cherry pie prep. Make our Easy Cherry Pie with Pillsbury™ Pie Crusts and canned cherries, and get this delicious dessert in the oven with minimal effort. This four-ingredient treat is perfect for holiday celebrations or a family gathering any time of the year. Reimagine your homemade cherry pie recipe and discover a fuss-free way to make this classic dish.
Prep: 25min
Total: 1h10min
Yield: 8
Serving Size: 1 Serving
Nutrition Facts: calories 380 , Carbohydrate 65 g, Cholesterol 5 mg, Fat 2 , Fiber 2 g, Protein 2 g, Saturated Fat 5 g, servingSize 1 Serving, Sodium 260 mg, Sugar 30 g, Trans Fat 0 g
Ingredients:
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 cans (21 oz each) cherry pie filling
- 1 teaspoon milk
- 1 teaspoon sugar
Instruction:
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with sugar. Cut slits in several places on top crust.
- Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
