Are you craving a warm, comforting slice of pie but short on time? This cherry pie recipe using canned cherries and cornstarch is your answer! Forget hours of pitting fresh cherries – this easy recipe delivers all the deliciousness of a homemade pie in a fraction of the time. Perfect for busy weeknights or spontaneous dessert cravings, this recipe is a guaranteed crowd-pleaser. It's a fantastic example of how simple ingredients can create a truly delightful and satisfying homemade dessert.
Ingredients:
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For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
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For the Cherry Filling:
- 2 (15 ounce) cans pitted sweet cherries, drained (reserve 1/4 cup juice)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Instructions:
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in 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.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
Assembling and Baking the Cherry Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Make the filling: In a large bowl, combine the drained cherries, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and the reserved cherry juice. Mix well.
- Fill the pie crust: Pour the cherry filling into the pie crust.
- Top the pie: Roll out the remaining 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:
- For a richer flavor, use a combination of sweet and tart cherries.
- If you prefer a thicker filling, increase the cornstarch to 1/3 cup.
- Add a tablespoon of butter to the filling for extra richness.
- A sprinkle of coarse sugar on top before baking adds a delightful crunch.
Variations:
- Spice it up: Add a pinch of allspice or cardamom to the filling for a warmer flavor profile.
- Add some crunch: Sprinkle chopped pecans or walnuts into the filling before baking.
- Make it a crumble pie: Instead of a top crust, use a crumble topping made from flour, butter, and brown sugar.
Nutritional Information (per slice, approximate):
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Carbohydrates: 45-50g
- Sugar: 25-30g
- Protein: 4-5g
Enjoy your delicious and easy homemade cherry pie! This recipe is perfect for sharing with friends and family, making it a wonderful addition to any gathering or simply a sweet treat for yourself. The combination of sweet cherries and flaky crust is undeniably satisfying.