Canned Cherry Pie
Classic homemade cherry pie with a buttery, flaky crust and a sweet, rich filling.
Equipment
- Mixing Bowl
- 9-inch Pie Dish
- Baking sheet
Ingredients
Pie Filling
- 2 cans cherry pie filling 21 oz each
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional for extra flavor
- 1 tbsp cornstarch if a thicker filling is desired
Pie Crust
- 2 Pillsbury refrigerated pie crusts or homemade pie dough
- 1 egg beaten, for egg wash
- 1 tbsp granulated sugar for topping
- 1 tbsp butter cubed, optional for extra richness
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine canned cherry pie filling, vanilla extract, and almond extract. If the filling is too runny, mix in 1 tablespoon of cornstarch.
- Place one pie crust into a 9-inch pie dish, pressing gently to fit.
- Pour the cherry pie filling into the crust. Dot with butter cubes for extra richness.
- Place the second pie crust over the filling, crimp the edges to seal, and cut small slits on top for steam to escape. Alternatively, create a lattice pattern for a decorative look.
- Brush the top crust with beaten egg and sprinkle with granulated sugar for a golden, crispy finish.
- Place the pie on a baking sheet and bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling.
- Let cool for at least 2 hours before slicing. Serve warm with vanilla ice cream or whipped cream!
Notes
For a decorative touch, use a lattice crust or cutout shapes on top.