Easy Cherry Pie

A classic cherry pie made easy! MORE+ LESS-

By Pillsbury Kitchens

August 30, 2018

Ingredients

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

cans (21 oz each) cherry pie filling

teaspoon milk

teaspoon sugar

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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.

Did you know? Pillsbury has a gluten free pie and pastry dough.
Make your cherry pie special by stirring 1 teaspoon almond extract into pie filling. Using 1-inch cookie cutters, make decorative cutouts on the top crust before assembling pie.
Two cans of apple pie filling can be substituted for cherry pie filling.

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;

*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. And even though this recipe calls for cherry, feel free to try other fruit flavors and combos like apple, peach or mixed berry. 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. Always a classic, cherry pie is a tried-and-true favorite that will never go out of style.