Craving a warm, comforting slice of cherry pie but short on time? This recipe uses canned cherry pie filling for an incredibly easy, delicious dessert that's perfect for busy weeknights or spontaneous dessert cravings. Forget hours of tedious pie-making; this recipe delivers homemade goodness with minimal effort. Get ready to impress your family and friends with this simple yet satisfying treat, a testament to the magic of homemade cooking. This recipe is a great example of quick dinner ideas that even beginner bakers can master!
Ingredients:
- 1 (15 ounce) can cherry pie filling
- 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon granulated sugar (optional, for extra sweetness)
- 1 teaspoon vanilla extract (optional, for enhanced flavor)
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling, optional)
Instructions:
Getting Started:
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Preheat your oven to 375°F (190°C). This ensures your pie bakes evenly and achieves that perfect golden-brown crust.
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Gently stir the cornstarch into the 2 tablespoons of water until completely dissolved. This mixture will thicken the cherry filling, preventing a runny pie. Add the optional sugar and vanilla extract at this step, mixing well to combine.
Assembling the Pie:
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Carefully unroll one pie crust and place it into a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate, ensuring an even layer. Crimp the edges for a rustic look, or use a fork to create a decorative edge – it's entirely up to you!
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Pour the entire can of cherry pie filling into the pie crust. Then, pour the cornstarch mixture over the top of the filling, ensuring even distribution. This helps prevent the filling from becoming watery.
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Unroll the second pie crust and carefully place it over the filling. Trim any excess dough, leaving about a half-inch overhang. Crimp the edges to seal, creating a decorative edge if desired. Cut several slits in the top crust to allow steam to escape during baking – this prevents a soggy bottom.
Baking and Serving:
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Brush the top crust with the beaten egg wash. This gives the pie a beautiful golden-brown sheen and adds a lovely richness to the crust. For extra sweetness and visual appeal, sprinkle coarse sugar over the egg wash.
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Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
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Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly and prevents a messy, runny pie.
Tips for the Best Cherry Pie:
- For a richer flavor, use homemade pie crust instead of store-bought.
- If you prefer a more tart cherry pie, reduce the amount of added sugar.
- Add a sprinkle of cinnamon or nutmeg to the filling for a warm spice flavor.
- Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence.
Variations:
- Strawberry Rhubarb Cherry Pie: Combine canned cherry pie filling with canned strawberry rhubarb filling for a unique flavor combination.
- Almond Cherry Pie: Add a sprinkle of sliced almonds to the top crust before baking for added texture and nutty flavor.
- Lattice-Top Cherry Pie: Instead of a solid top crust, create a beautiful lattice top for a more visually appealing pie.
Nutritional Information (per slice, approximate):
This information is an estimate and will vary depending on the specific ingredients used. Consult a nutrition calculator for precise values based on your ingredients.
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 4-5g
This easy cherry pie recipe is a delicious and convenient dessert option that’s perfect for any occasion. Enjoy the wonderful flavors and the satisfaction of creating a homemade treat with minimal effort!