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Easy Cherry Pie

easy cherry pie Dessert
Easy Cherry Pie
  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 4
  • Servings 8

This cherry pie looks like it came right out of the case at your favorite bakery. But it’s so simple to assemble that—we cannot tell a lie—anyone can make it. Serve it plain and warm from the oven, or make it extra-special by adding a scoop of vanilla ice cream or a dollop of whipped cream. MORE+ LESS-

December 11, 2018
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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

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.

Expert Tips

  • To expand the flavor of the cherry filling, try stiring in 1 teaspoon almond extract.
  • 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.
  • Have a foil collar or aluminum pastry 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.
  • For a glazy top crust, brush it with some milk or cream and sprinkle on some sparkly sugar, before sliding it into the oven. Cut slits into the top crust or use small cookie cutters to create vents to release steam.
  • Lay a sheet of foil under pie pan or on floor of oven in case of boil overs.
  • Two cans of apple pie filling can be substituted for cherry pie filling.

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
4
*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!

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