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Fresh Cherry Pie

Fresh Cherry Pie
  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 5
  • Servings 8
Prep this fresh, homemade cherry pie in minutes with Pillsbury™ pie crust.
By Paula Jones
Updated April 10, 2012


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 4 cups pitted fresh sour cherries
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt


  • 1
    Heat oven to 375°F. Gently unroll pie crust. Place crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom. Trim crust along pie plate edge.
  • 2
    In large bowl, toss cherries and sugar to evenly coat. Add flour. Toss to coat. Spoon mixture into pie crust.
  • 3
    Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut small slit in top for steam to vent.
  • 4
    Bake 40 to 45 minutes or until crust is golden and mixture begins to bubble.
  • 5
    Cool 15 to 30 minutes on cooling rack.

  • Substitute frozen cherries if you cannot find fresh.
  • Weave a lattice top for the pie for an extra-special presentation.
  • Serve with ice cream and/or fresh mint.
  • After first 15 to 20 minutes of baking, cover edge of crust with strips of foil or a pie crust shield to keep edges from browning too much.

No nutrition information available for this recipe
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