Description
This easy and delicious One Crust Cherry Pie features a luscious canned cherry pie filling tucked into a flaky pre-made crust. Enhanced with optional ingredients like lemon juice and butter for extra brightness and richness, this classic dessert is perfect for any occasion. The simple preparation and baking process ensures a beautiful golden crust and a bubbly fruit filling, ready to be enjoyed warm or chilled with your favorite toppings.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (store-bought or homemade)
Filling
- 1 can (21 oz) cherry pie filling (or more if preferred)
- 1 tablespoon lemon juice (optional, for extra brightness)
- 1 tablespoon cornstarch (optional, to thicken the filling)
- 1 tablespoon butter (optional, for added richness)
Topping
- 1 egg (optional, for egg wash to glaze the crust)
- 1 tablespoon sugar (for sprinkling on top)
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Unroll the store-bought pie crust and place it into a 9-inch pie pan, pressing gently to fit it well. If using a homemade crust, roll it out to about 1/8 inch thickness before fitting it into the pan.
- Prepare the Filling: Open the canned cherry pie filling and pour it into a bowl. Stir in 1 tablespoon of cornstarch if you desire a thicker filling. Add 1 tablespoon of lemon juice for extra brightness. Optionally, enhance the flavor with a dash of almond extract or a sprinkle of cinnamon.
- Assemble the Pie: Pour the cherry filling evenly into the prepared pie crust. Dot the top of the filling with small pieces of butter (about 1 tablespoon) for a richer flavor.
- Top the Pie: If you want a glossy crust, whisk the egg and lightly brush it over the crust edges. Sprinkle 1 tablespoon of sugar on top to add texture and sweetness. You may create a few slits on the crust for ventilation or leave it whole for a simple one-crust pie.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes until the crust is golden brown and the filling is bubbly. To prevent the crust edges from burning, cover them with aluminum foil or a pie shield if they brown too quickly.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely so the filling can set and prevent spilling when sliced. Serve warm or at room temperature with whipped cream or vanilla ice cream as desired.
Notes
- Using cornstarch helps thicken the canned filling for a firmer slice.
- Lemon juice brightens the flavor, but is optional.
- Adding butter on top of the filling enriches the taste and adds a subtle buttery finish.
- Egg wash will give the crust a shiny, attractive golden color.
- Cover crust edges with foil if they brown too early to avoid burning.
- Allow the pie to cool fully to ensure the filling sets properly.
