Easy Cherry Pie

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

There’s nothing quite like a good cherry pie—and this one really shines! With just four ingredients and 25 minutes of prep, this simple cherry-filled dessert is perfect for novice bakers and seasoned pie pros alike. MORE+ LESS-

By Pillsbury Kitchens

Updated October 4, 2019

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cans (21 oz each) cherry pie filling

teaspoon milk

teaspoon sugar

Steps

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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.

Have a 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 under bake the pie, or you may have a gummy bottom crust.
Place a large piece of heavy-duty foil on lower oven rack to catch any juices that may bubble over.

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Expert Tips

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.
For a nice defined crimped crust, lay the top pastry over the cherry filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.
Two cans of apple pie filling can be substituted for cherry pie filling.
To expand the flavor of the cherry filling, try stiring in 1 teaspoon almond extract.
For a pretty pie, cut shapes out of your top crust using a small cookie cutter or knife.
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.
Add 1 teaspoon of almond extract to your filling for a more robust cherry flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 110

% Daily Value

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.

More About This Recipe

This easy cherry pie looks professional but is so simple, anyone can make it. No extra steps, just basic assembly is all that’s needed to create this classic dessert. When it comes to pie, the crust can make or break the entire dessert. So if dough from scratch isn’t one of your skills, using refrigerated pie crust is a quick and easy way to make perfect pie crust every time. If you’re feeling extra fancy, use excess dough to decorate the top crust with dough cut-outs you can make using a knife or cookie cutters. And if you're looking for more cherry pie recipes, we have 'em—from classic, to mini, to new and with a twist!