0 from 3 votes
Easy Cherry Pie
Turn a classic American dessert vegan with this 5-ingredient easy cherry pie recipe with frozen cherries and 'buttery', flaky store-bought dough! A simple, sweet-tart, crowd-pleasing dessert!
Prep Time
20 mins
Cook Time
20 mins
Cooling Time
5 hrs
Total Time
6 hrs 5 mins
Servings: 6 - 8
Calories: 474 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the pie filling:
- 3 pounds of pitted frozen cherries
- ⅓ cup sugar, plus more to taste
- ¼ cup + 2 tablespoons of cornstarch
- 2 tablespoons of flour
- pinch of salt
- Two rolls of store-bought pie crust, at room temperature
Instructions
- In a large pot with a lid, add the frozen cherries and sugar. Toss to coat all of the cherries with the sugar.
- Turn on the heat to a low, cover with the lid, and allow it to warm up undisturbed for 3 minutes. Uncover and check if they are starting to thaw and liquify. Cover back up and continue the process until all of the cherries are thawed. Stir occasionally.
- Once they are all thawed, cook for 10 minutes until they are liquefied.
- Place a large bowl underneath a large collander and strain the cherries.
- Add the juice back into the pot along with the cornstarch, flour, and salt. Whisk over medium-low heat until it thickens and then turn off the heat.
- Add the cherries back to the pot and mix well. Remove a couple of cherries, allow them to cool down, taste, and adjust sugar levels. Add more sugar if needed and mix well. Allow it to cool down uncovered while you preheat the oven.
- Preheat the oven to 375 degrees F.
- In a standard pie baking dish, place one of the sheets of pie crust and set aside in the refrigerator.
- Once the oven has reached 375 degrees F. and the cherries have cooled down, add the cherry mixture into the pie. It will be almost overflowing. Cover with the second pie sheet and using a fork, press on the edges of the pie crust to create a seal between both sheets of pie crust.
- Cover the edges with a long piece of aluminum foil or a silicone pie shield.
Cup of Yum
Notes
- Balance flavors: Adjust the sugar based on how sweet or tart the cherries are.
- To prevent a soggy pie bottom: Sprinkle breadcrumbs/almond flour over the bottom crust to absorb moisture. Also, bake it over a preheated sheet pan.
- Add ventilation: It’s important to slice a few slits in the top of the pie to allow steam to escape and help the crust bake more evenly.
- Leave it to rest: To allow the filling to fully set, to slice and serve the pie, mess-free.
Nutrition Information
Calories
474kcal
(24%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
239mg
(10%)
Potassium
562mg
(16%)
Fiber
6g
(24%)
Sugar
40g
(80%)
Vitamin A
146IU
(3%)
Vitamin C
16mg
(18%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 474
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 239mg | 10% |
| Potassium | 562mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 40g | 80% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.