How to Store Cherry Pie

About as great as eating cherry pie for the first time is having leftovers to be able to enjoy another piece, later! Here’s how you can store, freeze, and thaw either unbaked or baked pies or reheat individual pieces of cherry pie: On the Counter: You can cover any leftover pie with plastic wrap and store at room temperature for up to 2 days. In the Fridge: Store leftover pie covered with plastic wrap in the refrigerator for up to 4 days. In the Freezer: For unbaked pie: Prepare pie as directed through Step 2, but do not cut slits in pie. Wrap or baked cherry pie with plastic wrap and freeze until firm. Wrap the entire pie tightly with a layer of aluminum foil and store in the freezer for up to 3 months. Thawing Baked Frozen Cherry Pie: Thaw unwrapped pie at room temperature several hours or overnight or unwrap and thaw at room temperature 1 hour, then bake at 375°F 35 to 40 minutes or until warm. Bake Frozen Unbaked Cherry Pie: Unwrap and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F; bake 30 to 45 minutes longer until juices begin to bubble through the crust. Warming a Slice of Pie: Place a piece of pie on a microwavable plate. Cover loosely with plastic wrap. Microwave on Medium-High (70%) about 1 minute for room temperature pie or up to 3 minutes for refrigerated pie or until warm.

How Long to Bake Cherry Pie?

Because the pastry edge of any pie usually gets brown before the center, you must cover it with foil or a pie shield to stop browning, while the pastry in the middle can continue browning. In this recipe, it’s added after the pie has partially baked, giving it time to hold its shape when covered. Since canned cherry pie filling is already cooked, you can go by the color of the top crust in the center to know when it is fully cooked. If spots of the top crust are getting too brown before the rest of it has a chance to turn golden, top them with tiny pieces of aluminum foil big enough to cover them during baking. The best crust: Is a golden-brown color. The pastry will be flaky, and the crust will have almost no flavor so that the filling can take center stage. Underbaked crust: It will look light golden, will have a floury taste and a dough-like texture (this can also happen if slits were not made in the top pastry to let the steam out). Overbaked pie: Will have a dark golden-brown color. The pastry will be tougher with more of a pronounced flavor, taking attention off the flavor of the filling.

What’s the Best Premade Pie Crust?

Refrigerated Pillsbury™ Pie Crusts are the top choice for premade pie crust. They are incredibly easy to use and bake up very flaky and with a great, homemade flavor. Be sure to follow the directions on the box for softening them before using. Once you have done that, they can be easily molded into the pie plate and crimped into a decorative edge very easily. You can use one at a time for one-crust pies (refrigerate the remaining pastry to make another yummy pie later) or both, as we did for this luscious two-crust pie.

Easy Cherry Pie

Name: Easy Cherry Pie
Prep time: 25 min
Total time: 1 h 10 min
Yield: 8
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

(77)

4 Questions

Prep 25 min
Total 1 hr 10 min
Ingredients 4
Servings 8

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

Steps

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.

One package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count) may be substituted for the refrigerated Pillsbury™ Pie Crusts in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for Two-Crust Filled Pie.
Place a large piece of heavy-duty foil on lower oven rack to catch any juices that may bubble over.
For perfect crimps in your pie crust, use the handle of a wooden spoon to mark evenly-spaced sections, then pinch the crust around the handle with your fingers.
For a decorated look, before placing top crust over the filling, use small cookie cutters to cut out small shapes which create vents to release steam. For more of a glazed top crust, brush cream and sprinkle coarse sparkling sugar over top, before sliding it into the oven.
Have strips of foil or aluminum pie crust shields at the ready to prevent over-browning around the top edges of the pastry. You don’t want to underbake the pie, or you may have a gummy bottom crust.

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 110

Total Fat: 12g; 19%

Saturated Fat: 5g; 25%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 260mg; 11%

Potassium: 160mg; 5%

Total Carbohydrate: 65g; 22%

Dietary Fiber: 2g; 8%

Sugars: 30g

Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 2%; 2%

Calcium: 0%; 0%

Iron: 2%; 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 Choice

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