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Easy Cherry Pie

A delightful dessert featuring a flaky crust filled with sweet and tangy cherry filling, perfect for any family gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 can cherry pie filling Use fresh or frozen cherries as a substitute.
  • 1 tablespoon cornstarch Helps thicken the filling.
  • 1 tablespoon lemon juice Enhances flavor.
  • 1 tablespoon sugar Adjust based on sweetness preference.
  • 1 teaspoon vanilla extract
For the crust
  • 1 package refrigerated pie crust Typically contains two crusts.
  • 1 egg for egg wash Gives a glossy finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Unroll the refrigerated pie crust into a 9-inch pie plate, allowing the edges to hang over.
  3. In a mixing bowl, combine the cherry pie filling, cornstarch, lemon juice, sugar, and vanilla extract. Mix until well combined.
  4. Carefully pour the cherry mixture into the prepared pie crust, spreading evenly.
  5. Unroll the second pie crust and place it on top. Cut slits for a lattice design or cover entirely. Crimp the edges to seal.
  6. Beat the egg in a small bowl and brush it over the top crust.
Baking
  1. Bake the pie in the preheated oven for about 25-30 minutes, or until the crust is golden brown.
Serving
  1. Allow the pie to cool for at least 10 minutes before slicing. Serve warm or at room temperature, perhaps with ice cream.

Notes

Store leftover pie covered in the refrigerator for up to 3 days or freeze for 2-3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.