How to Make Cherry Pie with Cherry Pie Filling
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5
How to Make Cherry Pie with Cherry Pie Filling
Description
How to Make Cherry Pie with Cherry Pie Filling starts with lining a 9-inch pie plate with one pie crust. The cherry pie filling is gently combined with almond extract to boost the cherry's natural flavor without breaking up the fruit. The filling is poured into the crust-lined dish, and the second crust is placed on top. The edges are crimped together after moistening with water for a secure seal, and slits or decorative cuts are made on top to vent steam during baking.
The pie bakes at 350°F, developing a golden brown crust enhanced by an optional egg wash that produces a glossy finish. Sprinkling turbinado sugar on top adds a subtle crunch and appearance without affecting the pie’s flavor balance. Using canned filling keeps recipe preparation simple and dependable.
Serving the pie warm or at room temperature works well, pairing with whipped cream or vanilla ice cream for extra richness. Baking on a sheet pan helps catch any filling drips, avoiding oven messes.
The notes emphasize gentle mixing, neat venting, and optional decorative touches like lattice tops. Omitting egg wash or sugar won't affect taste but affects crust appearance and texture.
Ingredients
- 2 pie crusts the kind that comes rolled up. I use Pillsbury. Don’t use the store brand, refrigerated
- 2 21 oz cherry pie filling can
- 1 teaspoon almond extract real
- 1 egg white
- 1 teaspoon turbinado sugar or Raw Sugar
Instructions
- Preheat the oven to 350.
- Line a 9” pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
- Pour the cherry pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
- Using your rubber spatula, gently mix the almond extract into the cherry pie filling.
- Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate.
- Use the other pie crust and lay it over the surface of the cherry pie filling, centering it so that the edges come together.
- Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren’t sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
- Use a sharp knife to cut slits in the pie crust
- Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely and then sprinkle the teaspoon of sugar so that it covers the top crust.
- Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
- Remove from the oven and allow to cool well before serving.
Notes
- Mix the almond extract gently into the cherry filling to preserve cherry integrity.
- An egg wash on the crust creates an even brown finish but is optional.
- Sprinkling turbinado sugar on top adds a crunchy texture and attractive look.
- Place a baking sheet under the pie while baking to catch any drips and prevent oven messes.
- Cut slits or create a lattice top to allow steam to escape during baking.
- If using only one can of pie filling, expect a thinner filling layer, which still bakes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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