Super-Easy Fruit Pie

A classic cherry pie made easy!

–

Save & Share

Servings 8

false

( 40 ) Ratings

40 Ratings

5 Stars 17%

4 Stars

3 Stars 17%

2 Stars 12%

1 Stars 10%

Member Reviews ( 15 )

fdad0859-2606-4553-a2e4-335818c04bc8

ingredients 4
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

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

2: cans (21 oz each) cherry pie filling

1: teaspoon milk

1: teaspoon sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2 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.
3 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.

EXPERT TIPS

toggle

Expert Tips

Make your cherry pie special by stirring 1 teaspoon almond extract into pie filling. Using 1-inch cookie cutters, make decorative cutouts on the top crust before assembling pie.

Two cans of apple pie filling can be substituted for cherry pie filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 260mg; 260%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 2g 2% Sugars 30g 30% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

bman342

report Posted Dec. 23, 2012 10:12 PM

I like the Pillsbury crusts, and use them all the time. The only thing I have trouble with is the aluminum foil thing. Could you post a picture of this, and also recommned a good first aid remedy for the accidental burns. Thx.

ntedrowe

report Posted Oct. 14, 2012 8:48 AM

Love this pie crust - but no matter what type of pie I make wiht it ( pumpkin, apple, cherry) I find the crust to be a bit skimpy. Wish it made a tad more. When making pumpkin pie using a single crust for the bottom, I have to use the second crust to build up the sides else everything spills out. Read the instructions, watched the video and still not enough crust.

tiffanyblitz

report Posted Apr. 1, 2012 7:40 AM

Why does the picture show "+ milk, fruit, sugar", instead of "+ cans of pre-made glop" ??

Abel703

report Posted Dec. 27, 2011 5:40 PM

So easy and So tasty. I suggest keep one of everything on hand, for the "just drop by"

Langfordmom

report Posted Nov. 18, 2011 10:06 PM

Haven't made the pie yet, but I would like to comment on the crust...it is awesome!!!!! I make lots of pies from scratch, but never had the knack for making crust. People are always asking for my crust recipe and I proudly tell people it's Pillsbury's Ready Made Pie Crusts!!!! Best crust ever...everytime.