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The Easiest Cherry Pie You’ll Ever Make (Seriously)
Let’s have a little chat about pie. For years, I thought making a pie from scratch was some kind of secret art form. It seemed like something only grandmas with magical, flour-dusted hands could do.
My first few attempts were… humbling. I’m talking soggy bottoms, fillings that looked more like soup, and crusts that could double as a frisbee. It was enough to make me want to stick to the frozen food aisle forever.
But then I realized something. A truly great pie doesn’t have to be complicated. This recipe is the proof. It’s my go-to for when I crave that warm, bubbly, sweet-tart cherry goodness without clearing my entire weekend schedule.
This is the pie that will make you look like a baking hero, and I promise, nobody needs to know how simple it truly was. It’ll be our little secret.
What You’ll Need
The ingredient list is short and sweet, just how we like it. No need to hunt down a bunch of obscure items.
- Refrigerated Pie Crusts: One box containing two crusts. This is our biggest time-saving trick!
- Canned Cherry Pie Filling: One large can (around 21 ounces). Look for a good quality one.
- All-Purpose Flour: Just a tablespoon, for dusting your work surface.
- Large Egg: This is for the egg wash, which gives the crust that beautiful golden shine.
- Water: One tablespoon to mix with the egg.
- Coarse Sugar: For sprinkling on top. It adds a lovely sparkle and crunch.
- Butter: A small amount (about 1 tablespoon, cut into tiny pieces) to dot on top of the filling.
Pro Tips
I’ve made my fair share of mistakes so you don’t have to. Here are a few things I learned that make a huge difference.
- Battle the Soggy Bottom: The enemy of all good pies! Before you pour in the filling, you can lightly prick the bottom crust with a fork. Some bakers also swear by sprinkling a thin layer of breadcrumbs or crushed cornflakes on the bottom crust to absorb extra juice.
- Keep Everything Cold: Pie dough loves the cold. Handle the refrigerated crust as little as possible to keep it from getting warm and tough. If it gets sticky, pop it back in the fridge for 10 minutes.
- Let It Cool. No, Really: This is the hardest part. A hot pie filling is liquid. If you cut into it straight from the oven, you’ll have a cherry lava flow. Letting it cool for at least 3-4 hours allows the filling to set up properly.
- Protect Your Edges: Pie crust edges bake faster than the center. After about 20-25 minutes of baking, check the pie. If the edges are getting too dark, cover them with strips of aluminum foil to prevent them from burning.
Tools Required
You don’t need a professional kitchen for this. Here’s the basic gear:
- 9-inch pie plate (glass or ceramic works well)
- Rolling pin (optional, but helpful for smoothing the crust)
- Small bowl (for the egg wash)
- Pastry brush or a small spoon
- Knife or pizza cutter (for making a lattice top)
- Baking sheet
Substitutions and Variations
Want to mix things up? This recipe is very flexible. Here are a few ideas to get you started.
- From-Scratch Filling: If you have fresh or frozen cherries, you can easily make your own filling. Just cook about 4 cups of pitted cherries with sugar, cornstarch, and a splash of lemon juice until thickened.
- A Hint of Flavor: Add a quarter teaspoon of almond extract or a half teaspoon of vanilla extract to the cherry filling. It enhances the cherry flavor beautifully.
- Different Toppings: Instead of a lattice, you can use the second crust as a solid top. Just remember to cut a few slits in it to let steam escape. Or, skip the top crust entirely and make a simple crumble topping with oats, flour, brown sugar, and butter.
- Homemade Crust: If you feel adventurous, you can absolutely use your favorite homemade pie crust recipe.
Make-Ahead Tips
Planning is everything. You can assemble the entire pie a day ahead of time. Just cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, brush on the egg wash, sprinkle with sugar, and pop it in the oven. You might need to add 5-10 minutes to the baking time.
How to Make Easy Cherry Pie: Step-by-Step
Alright, let’s get baking. This process is straightforward and fun.
Step 1: Prep Your Station
Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any potential drips. This saves you from cleaning a smoky, burnt-sugar mess later.
Step 2: Lay the Foundation
Unroll one of the pie crusts and gently press it into your 9-inch pie plate. Don’t stretch it, just ease it in. Trim any excess dough that hangs over the edge.
Step 3: Add the Filling
Pour the entire can of cherry pie filling into the bottom crust and spread it out evenly. Dot the top of the filling with the small pieces of butter. This adds a little richness.
Step 4: Create the Top Crust
Unroll the second pie crust. You can either place it on top as a solid sheet (and cut a few steam vents) or create a simple lattice. For a lattice, use a knife or pizza cutter to cut the dough into even strips (about 1-inch wide).
Step 5: Weave the Lattice
Lay half the strips over the pie, spaced evenly apart. Fold back every other strip. Place a new strip of dough across the pie, then unfold the strips you folded back. Now fold back the *other* set of strips. Continue this pattern until your lattice is complete. It sounds more complex than it is!
Step 6: Crimp and Seal
Trim the lattice strips so they are even with the edge of the bottom crust. Press the edges of the top and bottom crusts together to seal them. You can use your fingers or the tines of a fork to create a decorative edge.
Step 7: The Golden Touch
In a small bowl, whisk the egg and the tablespoon of water together. Gently brush this egg wash all over the lattice and the edges of the crust. Sprinkle generously with coarse sugar.
Step 8: Bake and Cool
Place the pie on the preheated baking sheet. Bake for 40-50 minutes, or until the crust is a deep golden brown and the filling is bubbly. Remember to check after 25 minutes and shield the edges with foil if needed. Once baked, remove it from the oven and let it cool on a wire rack for at least 3-4 hours before serving.
Healthier Swaps, Pairings, and Tips
Here’s a quick guide to fit this pie into your lifestyle and make the most of it.
| Category | Suggestion |
|---|---|
| Nutritional Info (Approx.) | Per slice: 350-400 calories, 45g carbs |
| Gluten-Free Swap | Use a gluten-free refrigerated pie crust. |
| Vegan Swap | Ensure crust is vegan; use plant-based milk for wash. |
| Lower Sugar | Use a “no sugar added” pie filling. |
| Pairing & Efficiency | Details |
|---|---|
| Perfect Pairing | A scoop of vanilla bean ice cream is classic. |
| Drink Match | A hot cup of coffee or a cold glass of milk. |
| Efficiency Tip | Bake the pie while dinner is cooking. |
Leftovers and Storage
If you have any pie left (which is a big “if”), cover it loosely with plastic wrap or foil. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
You can enjoy it cold straight from the fridge, at room temperature, or reheated. To reheat a slice, just pop it in the microwave for about 30 seconds or in a 350°F oven for 5-10 minutes to re-crisp the crust.
Frequently Asked Questions
Q1. My pie filling was runny. What went wrong?
Ans: This almost always happens for one reason: the pie wasn’t cooled long enough. The filling needs several hours at room temperature to thicken and set. Be patient!
Q2. Can I use frozen cherries instead of canned filling?
Ans: Yes! Thaw them completely and drain off any excess liquid first. You’ll need to toss them with about 3/4 cup of sugar and 3-4 tablespoons of cornstarch to create a filling that will set up properly during baking.
Q3. Why did my pie leak everywhere in the oven?
Ans: A little bubbling over is normal, which is why the baking sheet underneath is so important. If it leaked excessively, you may have overfilled the pie, or the edges weren’t sealed tightly enough. Make sure to press them together firmly.
Q4. How do I know for sure when the pie is done baking?
Ans: Look for two key signs. First, the crust should be a deep, rich golden brown, not pale. Second, the filling in the center should be visibly bubbling. If you see those slow, thick bubbles, you’re good to go.
Wrapping Up
See? That wasn’t so scary. You just made a beautiful, delicious cherry pie that tastes like it took all day. It’s the perfect dessert for a family dinner, a potluck, or just a Tuesday night when you deserve a treat.
Now it’s your turn. Give this recipe a try and see for yourself how easy it can be. When you do, come back and leave a comment below. I’d love to hear how it turned out, or if you discovered any fun variations of your own!
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