Description
This mouthwatering cherry pie features a delightful mixture of canned pie filling and frozen cherries. With a simple prep and aromatic ingredients like vanilla and almond extract, it promises a sweet experience perfect for gatherings or a cozy night in.
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
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the canned pie filling with the frozen cherries.
- Stir in the sugar, cornstarch, vanilla, almond extract, lemon juice, and salt until the cherries are evenly coated.
- Roll out one pie crust and place it in a 9-inch pie plate. Pour in the cherry mixture and dot with butter.
- Cover with the second crust (or create a lattice top). Trim and crimp the edges to seal. Brush the top with the egg wash and sprinkle with coarse sugar.
- Put the pie on a foil-lined baking sheet and bake for 20 minutes at 400°F.
- Reduce the heat to 350°F and continue baking for 35-40 minutes, until the crust is golden brown and the filling is bubbling. Cover with foil if the crust darkens too much.
- Cool for at least 3 hours before slicing. Enjoy!
Notes
Adjust the sugar based on the tartness of the cherries used.
For a decorative touch, try a lattice crust for the top.
Be patient and allow the pie to cool before cutting to ensure a neat slice.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg