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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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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 5
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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