Description
This easy, one crust cherry pie with canned filling is the perfect dessert for when you’re short on time but want something homemade and delicious. The canned cherry filling saves time, while the simple crust brings a golden, flaky base to this sweet and tart treat.
Ingredients
- 1 can (21 oz) cherry pie filling (or more if preferred)
- 1 pre-made pie crust (store-bought or homemade)
- 1 tablespoon lemon juice (optional, for extra brightness)
- 1 tablespoon cornstarch (optional, to thicken the filling)
- 1 tablespoon butter (optional, for added richness)
- 1 egg (optional, for egg wash to glaze the crust)
- 1 tablespoon sugar (for sprinkling on top)
Instructions
1. Prepare the Pie Crust:
– Preheat your oven to 350°F (175°C).
– If using a store-bought pie crust, unroll it and place it into a 9-inch pie pan. Press gently into the pan, ensuring it fits well. If you’re making your own pie crust, roll it out to about 1/8 inch thickness and fit it into the pan.
2. Prepare the Filling:
– Open the canned cherry pie filling and pour it into a bowl. If you want to thicken it, stir in 1 tablespoon of cornstarch. For added brightness, you can mix in a tablespoon of lemon juice.
– Optional: You can enhance the flavor of the filling by adding a dash of almond extract or a sprinkle of cinnamon, but it’s delicious on its own!
3. Assemble the Pie:
– Pour the cherry filling into the prepared pie crust, spreading it out evenly.
– If you like a buttery finish, dot the top of the filling with small pieces of butter (about 1 tablespoon total).
4. Top the Pie:
– If you’d like a glossy finish, whisk the egg and lightly brush it over the top of the crust. Then, sprinkle a little sugar on top for a nice texture and sweetness.
– You can also create a few slits in the top of the crust or leave it as is for a simple, one-crust pie.
5. Bake the Pie:
– Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
– If the edges of the crust are browning too quickly, cover them with aluminum foil or a pie shield to prevent burning.
6. Cool and Serve:
– Once the pie is done, remove it from the oven and let it cool completely before slicing. This helps the filling set and prevents it from running out when cut.
– Serve it with whipped cream, vanilla ice cream, or just as it is!
Notes
– For a thicker filling, add a tablespoon of cornstarch to the canned cherry filling and cook it for 2-3 minutes until it thickens. This helps prevent the filling from being too runny.
– For extra flavor, a splash of almond extract complements the cherry filling beautifully, making it even more fragrant.
– Make it gluten-free by using a gluten-free pie crust, making this pie a great option for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 250-280 kcal
- Sugar: 25-28g
- Sodium: 150-200mg
- Fat: 14-16g
- Saturated Fat: 3-4g
- Unsaturated Fat: 10-12g
- Trans Fat: 0g
- Carbohydrates: 30-35g
- Fiber: 1-2g
- Protein: 2-3g
- Cholesterol: 25-35mg