Brilliant, tart-sweet red cherries wrapped in a flaky crust. Cherry pie is a classic, but it's simple to make. Even if you've never baked a pie, you can make one of these easy cherry pie recipes. Success guaranteed!
Three simple steps to cherry pie:
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Mix it. Mix cherries with sugar and a spice or two (cinnamon is a great choice), plus cornstarch for thickening the juices as the pie bakes.
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Unroll it. Unroll a refrigerated pie crust into a pie pan and spoon the filling into the crust. Then unroll the other pie crust and top the pie. Press the two crusts together.
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Bake it. The end result: a delicious sweet cherry pie!
Take the guesswork out of making cherry pie:
Start with the pie crust. A simple unroll-and-fill Pillsbury pie crust makes cherry pies totally doable–even traditional two-crust cherry pies are amazingly easy! Or try pies topped with a crumble top, shaped as free-form, no pie-pan tarts, and made as individual-sized cherry tarts.
Make a delicious cherry pie filling. You can make a fabulous super easy pie with a simple can of cherry pie filling. Or fill a cherry pie in any number of ways: Stir in a flavor twist, freeze an ice cream pie, make a cheesecake filling or combine cherries with other fruits and berries.
Top cherry pie recipes. Try some of our most popular cherry pie recipes:
Five easy tips to get you started:
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Soften the crust. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
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Don’t stretch it. Try not to stretch the pie crust when you put it in the pan.
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Use glass or dull-metal pans. Shiny pans keep refrigerated pie crusts from getting brown, and dark pans cause too much browning.
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Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
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Make it simple. Check out our Six Steps to a Perfect Pie and Special Touches.