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Cherry Pineapple Pie

A delightful combination of cherries and pineapple in a flaky crust that brings a taste of summer to any table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup cherries, pitted and halved
  • 1 cup crushed pineapple, drained
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter, cut into small pieces
For the Crust
  • 1 pie crust pre-made (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the pitted cherries and drained crushed pineapple. Gently fold in the sugar, cornstarch, lemon juice, and vanilla extract.
  3. Pour the fruit mixture into the prepared pie crust. Dot the top with small pieces of butter.
  4. If you have a second pie crust, cover the pie and cut slits for steam to escape. If not, leave it open-faced.
Baking
  1. Place the pie in the preheated oven and bake for about 45 minutes or until the filling is bubbly and the crust is golden brown.
  2. Allow the pie to cool for at least 15 minutes before serving.

Notes

Top with whipped cream or vanilla ice cream for an elevated dessert experience. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.