Description
This classic Cherry Pie recipe uses canned cherries to create a sweet, juicy filling encased in a flaky pie crust. With a simple mix of ingredients and an option for a lattice or full top crust, this homemade dessert is baked to golden perfection and makes a perfect treat for any occasion. Served best warm or at room temperature, it pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
For the Filling:
- 1 can (about 21 oz) canned cherries (with syrup)
- 1 cup sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon butter (optional)
For the Crust:
- 2 pie crusts (homemade or store-bought)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Prepare the Cherry Filling: Open the can of cherries and drain the syrup into a bowl to save for other uses. In a large mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until well mixed, then let sit for about 10 minutes to thicken the filling and blend flavors.
- Prepare the Pie Crust: Unroll one pie crust and gently line a 9-inch pie dish with it, trimming excess dough to leave about 1 inch overhang. Prepare the second crust by unrolling it to use as the top crust or to cut into strips for a lattice top.
- Assemble the Pie: Pour the cherry filling evenly into the bottom crust. For a lattice crust, cut the second crust into strips and arrange in a crisscross pattern atop the filling. Alternatively, place the whole second crust over the filling and cut slits for steam to escape. Seal the edges by crimping the crusts together.
- Egg Wash and Bake: Whisk together the egg and water to create an egg wash. Brush this over the top crust to achieve a glossy, golden finish. Place the pie on a baking sheet to catch drips and bake in a preheated oven at 375°F (190°C) for 45-50 minutes until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Save the drained cherry syrup for smoothies or other recipes.
- The almond extract adds a subtle nutty flavor but is optional.
- You can make a lattice crust or use a full top crust with slits for venting.
- Letting the pie cool ensures the filling sets properly, preventing it from being runny.
- The egg wash gives the crust a beautiful golden shine.
