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Easy Cherry Pie

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  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 4
  • Servings 8
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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.
Updated Oct 3, 2023
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What Is Cherry Pie?

Cherry pie is a can’t-go-wrong dessert that’s sure to please family, friends and guests alike. A golden-brown pie crust is packed with a colorful filling to create the perfect balance of sweetness and tartness. You’ll come across this delicious dessert made with both canned and fresh cherries. Our Easy Cherry Pie is extra easy—it’s a canned cherry pie recipe that tastes just as yummy as a totally from-scratch dessert! Goodbye fuss and mess, hello happiness.

Can You Freeze Cherry Pie?

Pie is one of those desserts that disappear as soon as you set them out. But if you do find yourself with leftovers, you can store your leftover cherry pie, loosely covered, at room temperature for 2 days and then in the refrigerator for up to 2 more days. (In warm climates, always store fruit pies in the refrigerator.)

If you’re prepping for a busy holiday season, add this cherry pie recipe to your list of easy desserts to get ready ahead of time. Prepare your Easy Cherry Pie as directed, but don’t cut slits in the top crust quite yet. Wrap your unbaked pie tightly (or use a plastic freezer bag) and place it in your freezer for up to 3 months. When it’s time to get your sweet treat ready, cut slits in the still-frozen top crust and bake at 425°F for 15 minutes. Next, reduce the heat to 375°F and bake for 30 to 45 minutes or until the crust is golden brown and you see juice beginning to bubble through the slits.

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Place a large piece of heavy-duty foil on lower oven rack to catch any juices that may bubble over.
  • tip 3
    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.
  • tip 4
    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.
  • tip 5
    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.

Frequently Asked Questions

What Else Can I Add to My Cherry Pie?

This Easy Cherry Pie recipe is a sure win every time, but there are plenty of ways to switch it up! Try stirring in 1 teaspoon of almond extract to further expand the flavor of your cherry filling. For a fun twist that perfectly complements the tartness of the cherries, try our recipe for Raspberry-Cherry Pie. Craving a different kind of sweetness? Substitute two cans of apple pie filling for the cherry pie filling.

Should I Poke Holes in the Bottom Crust of My Cherry Pie?

While poking holes in the bottom crust is commonplace for single crust no-bake pies, it is not recommended for double crusted baked fruit pies such as this Easy Cherry Pie. We need to keep all the wonderful cherry juices tucked up neat inside the crust as it bakes.

Nutrition Information

380 Calories, 12g Total Fat, 2g Protein, 65g Total Carbohydrate, 30g Sugars

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.

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. 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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