Description
This Old Fashioned Canned Cherry Pie is a classic, easy-to-make dessert that combines the convenience of canned cherry pie filling with a flaky, golden homemade crust. Perfect for any occasion, this pie bakes to a beautiful golden brown with a luscious, bubbling cherry filling and a buttery finish.
Ingredients
Scale
Filling
- 2 cans (21 oz each) of cherry pie filling
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (optional, for thickening)
- 1 tablespoon butter, cut into small pieces
Pie Crust and Topping
- 1 package of refrigerated pie crusts (usually contains 2 crusts)
- 1 egg (for egg wash)
- 1 tablespoon sugar (for sprinkling on top)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure the pie bakes evenly and the crust becomes crispy and golden.
- Prepare the Pie Crust: Unroll one refrigerated pie crust and gently fit it into a 9-inch pie pan, pressing the dough along the edges and trimming any excess. Place the crust in the refrigerator to keep it cold and prevent shrinking during baking.
- Prepare the Cherry Filling: In a large bowl, combine the canned cherry pie filling, lemon juice, vanilla extract, and if using, cornstarch. Stir gently until mixed well to thicken the filling while baking.
- Fill the Pie: Pour the cherry filling evenly into the prepared crust and dot the filling with small pieces of butter for richness.
- Add the Top Crust: Unroll the second pie crust and place it over the cherry filling. Trim excess dough leaving about 1 inch around the edges. Seal the two crusts by pinching and crimping the edges with a fork. Cut a few slits in the top crust to vent steam.
- Brush with Egg Wash: Beat the egg and brush it over the top crust for a shiny golden finish. Sprinkle the sugar evenly over the crust for added sweetness and crunch.
- Bake the Pie: Place the pie on the oven’s middle rack and bake for 45-50 minutes until the crust is golden and the filling bubbles around the edges.
- Cool and Serve: Remove the pie from the oven and cool on a wire rack for at least 1 hour to let the filling set. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
Notes
- For a thicker filling, use the optional cornstarch; omit if you prefer a looser filling.
- Keep the pie crust cold before baking to prevent shrinking and ensure flakiness.
- Use a fork to crimp edges for a decorative finish and to seal the crusts properly.
- Cutting slits in the top crust is essential to allow steam to escape and prevent sogginess.
- Allow the pie to cool fully so the filling can set, making it easier to slice.
- Serve with a scoop of vanilla ice cream or whipped cream for an extra special dessert.
