Are you craving a warm, comforting slice of cherry pie but short on time? This recipe uses canned tart cherries to create a delicious, homemade pie that's surprisingly quick and easy to make. Forget store-bought pies – this recipe delivers a burst of juicy cherry flavor in a flaky, buttery crust, perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this easy recipe is your ticket to homemade happiness. This is one of the best recipes for a quick and delicious dessert!
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/2 cup ice water
For the Filling:
- 2 (15-ounce) cans tart cherry pie filling
- 1/2 cup granulated sugar (adjust to your sweetness preference)
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add ice water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes. This is crucial for a flaky crust!
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Prepare the filling: In a medium bowl, combine the canned cherry filling, sugar, cornstarch, cinnamon, and nutmeg. Mix well.
- Fill the crust: Pour the cherry filling into the pie crust.
- Top the pie: Roll out the second disc of dough and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Cherry Pie:
- Use very cold ingredients: Cold butter is key to a flaky crust.
- Don't overmix the dough: Overmixing will develop the gluten and result in a tough crust.
- Blind bake (optional): For a crispier bottom crust, you can pre-bake the crust for 10-12 minutes before adding the filling.
- Adjust sweetness: Taste the filling before adding it to the crust and adjust the sugar to your liking.
Variations:
- Add a streusel topping: For extra texture and flavor, sprinkle a streusel topping over the pie before baking.
- Use fresh cherries: If you prefer, you can use 4 cups of fresh pitted cherries instead of canned. You may need to increase the cornstarch to thicken the filling.
- Spice it up: Experiment with different spices like cardamom or allspice.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-20g
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
This recipe offers a simple, delicious, and satisfying homemade cherry pie. It's perfect as a delightful dessert for family gatherings or a comforting treat for a quiet evening at home. Enjoy!