Description

This Cherry Pie is a delightful balance of sweet and tart flavors, made easy with canned cherries and frozen fruit. Perfect for any occasion, it’s sure to please friends and family with its comforting taste and stunning appearance!

Ingredients

Scale

1 can 21 ounces cherry pie filling
2 cups frozen pitted cherries don't thaw
¼ cup granulated sugar adjust depending on tartness of frozen cherries
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon almond extract optional, but adds magic
1 tablespoon lemon juice
Pinch of salt
2 prepared pie crusts store-bought or homemade
1 tablespoon butter cut into small pieces
1 egg beaten with 1 tablespoon water (for brushing the top crust)
Coarse sugar for sprinkling

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Instructions

Preheat the oven to 400°F.
In a large mixing bowl, combine the canned pie filling and frozen cherries.
Add sugar, cornstarch, vanilla, almond extract, lemon juice, and salt. Mix gently until the cherries are well coated.
Roll out one pie crust and place it in a 9-inch pie plate. Pour the cherry mixture into the crust and dot it with bits of butter.
Cover with the second crust (or create a lattice top). Trim and crimp the edges to seal. Brush the top with egg wash and sprinkle with coarse sugar.
Place the pie on a foil-lined baking sheet to catch any overflow and bake for 20 minutes at 400°F.
Reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, until the crust is golden and the filling is bubbling. Cover with foil if the crust browns too quickly.
Let the pie cool for at least 3 hours before slicing to allow it to set.

Notes

Chilling the pie before slicing can help with neat slices.
Feel free to adjust the sugar based on the tartness of the cherries you use.
For a touch of extra flavor, consider adding a sprinkle of cinnamon.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 2g
Cholesterol: 45mg