There is nothing quite like a tasty cherry pie, and this one is amazing! With just four unique ingredients and 25 minutes of prep, this easy cherry-filled dessert for just anyone to carry out, both novice bakers and seasoned pie pros.
Prep time: 25 Minutes
Total time: 1 Hour 10 Minutes
Required ingredients: 4
Yields: 8 servings
1. 1 box Pillsbury refrigerated pie crusts, softened as directed on box
2. 2 cans (21 oz each) cherry pie filling
3. 1 teaspoon milk
4. 1 teaspoon sugar
1. Heat oven to 425°F. Once done, make pie crusts as directed on box for two-crust pie by using a 9-inch glass pie plate.
2. Spoon pie filling into a crust-lined plate. Carefully top with second crust and then seal edge and flute. Once that is done, brush top crust with milk then sprinkle with sugar to give it a delicious taste. Now cut slits in several places on top crust.
3. Bake for nothing less than 40 to 45 minutes or better until crust is golden brown. After 15 to 20 minutes of baking, be sure to cover crust edge with strips of foil. This is done to prevent excessive browning. Allow it cool at least 1 hour before serving.
1. Have strips of foil or aluminium pie crust shields ready. This is done to prevent over-browning around the top edges of the pastry. You don’t want to under bake the pie, because if this is done, then I’m afraid you may have a gummy bottom crust.
2. Be sure to place a large piece of heavy-duty foil on a lower oven rack. This is done to catch any juices that may bubble over.
3. To get a decorated look, before placing top crust over the filling, be sure to use a small cookie cutter to cut out little shapes (can be any shape of your choice) which create vents to release steam. To get more of a glazed top crust, all you need to do is to brush cream and sprinkle coarse sparkling sugar over the top. Note that this should be done before sliding it into the oven.
4. It is necessary to note the two cans of apple pie filling can be substituted for cherry pie filling.
5. To expand the cherry filling flavour, all you need to do is try stirring in 1 teaspoon almond extract.
6. To derive perfect crimps in your pie crust, all you need to do is to use the handle of a wooden spoon to mark evenly-spaced sections, once that is done, pinch the crust around the handle with your fingers.
7. Adding a teaspoon of almond extract to your filling can give you a more robust cherry flavour.
How to make canned cherry pie filling taste better
Canned cherries recipe
If you have never tried canning, cherries are the most comfortable place to start. The processes are straightforward and straightforward. Here, I’m going to be giving a detailed explanation of how to go about it. All you need to do is to try as much as possible to follow the instructions gradually.
The best way to avoid getting too excited during the canning process is to prepare ahead of time, especially if you are working alone.
Fill your canner halfway with warm water, starting to simmer over medium-low heat.
Get a small pot with lids and rings. Simmer (do not boil) for just 10 minutes to sanitize everything and soften the covers’ seal.
Get a larger pot with syrup. Use 4 ½ cups of sugar and 10 ½ cups of water for 7 quarts (one canner). In this case, it is a matter of personal taste. You could go as light as ¾ cup of sugar to 6 ½ cups of water if you prefer that. The syrup helps maintain the colour, as well as the flavour and texture of the fruit. Now bring to a boil until you notice that the sugar is completely dissolved. Once that is done, keep at a low simmer over medium-low heat.
Thoroughly wash, stem, and drain the cherries until they are free from dirt or particles. Each quart holds 2-2 ½ pounds of cherries. Note that one canner holds 7 quarts.
Therefore, you will need a maximum of 18 pounds of fruit. Halve the amounts for pints.
You can either leave the cherry pits in or perhaps take them out. According to research, if you do not pit your cherries, you should prick each one to avoid bursting in the jar.
Sanitize and heat jars in the dishwasher or better still submerge for just 10 minutes in boiling water in the canner. Once that is done, carefully ladle ½ cup of hot syrup into each one. If you are a novice, work with one jar at a time so that you will be able to keep everything hot and manageable. Once you become an expert, you will be able to fill seven jars quickly.
Fill the jars with clean cherries
Shake jars gently to help settle the cherries, leaving ½ of headspace at the top, about the bottom of the jar threads.
Now add enough hot syrup to each jar to cover the cherries and still leave ½ headspace. After this is done, you will have some syrup left over.
With the use of a non-metallic utensil, gently slide it along the inside of the jar. This is done to release any trapped air bubbles.
Once that is done, wipe the jar rims with a clean cloth, place the hot lids and rings on each jar and tighten finger-tight.
Use a jar lifter to place each jar into your hot water canner. Make sure that the jars are still warm from preheating and the hot syrup, as well as the canner water, should be at a simmer. This should be around 180 degrees. Cold jars in hot water do not go well. This is because your pots are likely to crack, and all your hard work will be lost.
Try to work carefully and quickly and carefully to keep things hot.
Be sure that your jars are covered by 1-2 inches of water and place the canner’s lid.
Bring to boil. Process both the pints and the quarts for nothing less than 25 minutes (you should start timing once the water is boiling).
When the time is finally up, be sure to turn off the heat, then remove the scanner lid. After that, allow the jars to sit for a few minutes in the canner. Now, with the jar lifter’s use, carefully remove each hot pot to a cooling rack.
As each of the jar set to cool, the lids should seal and make a popping sound. Once it is cool, run your finger lightly over the cover to check that it has sucked in and sealed tightly. Note that any jars that don’t seal can be either frozen, reprocessed, or stored in the refrigerator.
After each jar is completely cool (this takes about 12-24 hours), remove the rings and rinse the jars.
Store in a cool, dry and dark place.
Best cherry pie recipe
This recipe is relatively easy to make, and it does not consume too much time. However, you will discover that the time spent is worth the great taste!
1. Homemade pie crust (this recipe makes two crusts; 1 for bottom 1 for the top)
2. 4 and ½ cups halved pitted fresh cherries
3. ⅔ cup (135g) granulated sugar
4. ¼ cup (28g) cornstarch
5. 1 tablespoon (15ml) lemon juice
6. 1 teaspoon pure vanilla extract
7. ¼ teaspoon almond extract
8. 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
9. Egg wash: 1 large egg beaten with one tablespoon (15ml) milk
10. Optional: coarse sugar for sprinkling on crust
My number one tip is to keep the dough, filling, and the prepared (unbaked) pie as cold as possible at all times. Refrigerate the ready pie for up to an hour before baking. Also, refrigerate the filling before you need it. Be sure to keep everything cold at all times.
To make the filling:
In a large bowl, stir the cherries, vanilla, lemon juice, sugar, cornstarch, and almond extract until it is thoroughly combined. Set the filling aside in the refrigerator as the oven preheats. This is done to give the filling a chance to rest.
Preheat oven to 400°F.
Roll out the chilled pie dough very carefully on a floured work surface. Roll out one of the discs of chilled dough and keep the other one in the refrigerator. Once that is done, turn the dough (should be about a quarter turn after every few rolls). Do this until you have a circle 12 inches in diameter. Now carefully place the dough into a 9×2 inch pie dish. Use your fingers to tuck it, thereby making sure it is smooth. Once that is done, spoon the filling into the crust and discard any leftover juices in the bottom of the bowl. You can dot the pieces of butter on top of the filling.
To arrange the lattice:
Carefully remove the second disc of chilled pie dough from the refrigerator, then roll the dough into a circle, that is 12 inches diameter. With the use of a pastry wheel, a pizza cutter or perhaps a sharp knife cut the strips of dough. I cut four strips 2 inches wide and two strips 1 inch wide. Once that is done, carefully thread the strips over and under one another. Do this by pulling back strips as necessary to weave. Now press the edges of the strips into the bottom pie crust edges to seal. Using a small paring knife, trim off excess dough. Flute or crimp the edges with a fork, if you desire.
Use the egg wash to lightly brush the top of the pie crust then sprinkle the top with coarse sugar (they is if you are using).
Place the pie onto a large baking sheet and bake for nothing less than 20 minutes. Leaving the pie in the oven, turn the temperature down to 375°F and bake for another 30-35 minutes. After the first 20 minutes of bake time has been completed, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Be sure to allow the pie to cool for at least 3 hours at room temperature before serving. This is done to enable the filling to thicken up. Be sure to cover leftovers tightly and store them in the refrigerator for up to 5 days.
Lucky leaf cherry pie filling
This recipe doesn’t just look yummy, and it also tastes as good as it seems. It is straightforward to prepare so far you follow the procedures gradually.
Yields: 10 servings
1. 1 prepared pastry for a 2-crust pie (not baked)
2. 2 14.5-ounce cans lucky leaf® red tart pitted cherries
3. 1 cup sugar
4. 3 tablespoons corn starch
5. 1 tablespoon butter or margarine
6. 3 drops red food colouring if desired
1. preheat oven to 425°F.
2. Drain cherries and reserve 1 cup liquid. Once that is done, mix your sugar and corn starch in a small heavy saucepan. Now gradually stir in reserved juice until it becomes smooth.
3. Cook and stir over medium heat until mixture begins to bubble. Cook for an additional 1 minute until it becomes thick and clear, then remove from heat.
4. Stir in butter, food colouring as well as cherries. Now pour into prepared crust and cover with vented or lattice top crust.
5. Bake at 425°F for nothing less than 10 minutes. Be sure to reduce heat to 350°F and bake for 25-35 minutes until golden brown.