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Easy Cherry Pie

Easy Cherry Pie
  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 4
  • Servings 8
It's time to simplify your cherry pie prep. Make our Easy Cherry Pie with Pillsbury™ Pie Crusts and canned cherries, and get this delicious dessert in the oven with minimal effort. This four-ingredient treat is perfect for holiday celebrations or a family gathering any time of the year. Reimagine your homemade cherry pie recipe and discover a fuss-free way to make this classic dish.
By Pillsbury Kitchens
Updated July 19, 2021

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.

  • 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.
  • Place a large piece of heavy-duty foil on lower oven rack to catch any juices that may bubble over.
  • 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.
  • 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 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

  • 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!
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