Fresh Cherry Pie

Blogger Paula Jones from Bell'alimento shows us how to make a fresh cherry pie using Pillsbury® pie crust.

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Servings 8

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( 7 ) Ratings

7 Ratings

5 Stars 12%

4 Stars 38%

3 Stars

2 Stars 25%

1 Stars 12%

Member Reviews ( 2 )

5c803e73-59b6-48b8-9780-ea40ef8a9edc

ingredients 5
Prep Time 15 min
Total Time 1 hr 15 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

4: cups pitted fresh sour cherries

1: cup sugar

1/2: cup all-purpose flour

1/8: teaspoon salt

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Directions

1 Heat oven to 375°F. Gently unroll pie crust. Place crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom. Trim crust along pie plate edge.
2 In large bowl, toss cherries and sugar to evenly coat. Add flour. Toss to coat. Spoon mixture into pie crust.
3 Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut small slit in top for steam to vent.
4 Bake 40 to 45 minutes or until crust is golden and mixture begins to bubble.
5 Cool 15 to 30 minutes on cooling rack.

EXPERT TIPS

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Expert Tips

Substitute frozen cherries if you cannot find fresh.

Weave a lattice top for the pie for an extra-special presentation.

Serve with ice cream and/or fresh mint.

After first 15 to 20 minutes of baking, cover edge of crust with strips of foil or a pie crust shield to keep edges from browning too much.

Nutrition Information

Review & Comments

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tom4ever

report Posted Jul. 30, 2012 4:29 PM

If you replace the one cup of sugar with 1/2 cup of sugar and stevia blend, you can cut the calories from sugar in half. This is a delicious cherry pie.

charlena1958

report Posted Jun. 18, 2012 1:51 PM

this is good for a plain tart cherry pie. nice and simple. great one for those just starting to use fresh fruit pies.