Best Super Easy Cherry Pie Recipes

CHERRY PIE

Steps:

• Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to spoon cherries out into a bowl. Spoon some of the sauce into a cup and stir in the cornstarch until smooth. Return to pot with remaining juices and cook for a few minutes until thickened. Pour over cherries and set aside while you prepare the pie crust.
• Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside. Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
• Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
• Allow mixture to cool to room temperature while you prepare the pie crusts.
• Preheat oven to 400 degrees F. Set aside a 9'' pie pan. (If using canned cherries, there will be enough filling for a deep dish pie dish).
• Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling. (If using fresh cherries, add a few small pieces of butter on top).
• Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle some granulated sugar on top.
• Bake at 400 degrees F for about 40-45 minutes. Check after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown.
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
• Leftover cherry pie will last up to 5 days, stored in the fridge.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

SUPER EASY CHERRY PIE

Steps:

• 1. Preheat oven to 425 degrees F. Thaw pie crust according to directions on box. Lay first crust into pie plate, and fit as directed on box.
• 2. Pour both cans of cherry pie filling into a medium size bowl and add almond extract. Then stir, and pour into pie shell. Dot with 2 tablespoons of butter over top. Then cover with remaining crust. I chose to cut pie crust into strips, and alternate strips over pie.
• 3. Seal strips underneath bottom crust, and flute edges with fingers. Brush top of pie crust with milk, and then sprinkle with sugar or raw sugar if you are using it.
• 4. You may also choose to use the full top crust, and just add a few slits in the top to vent the steam as it bakes. Both methods works well.
• 5. Place pie on a cookie sheet to catch any spills, and bake in a preheated 425 degree F. oven and bake for 40 to 45 minutes or until crust is golden brown. After first 15 minutes of baking cover edges of crust with aluminum foil strips to prevent from over browning. Cool at least 1 hour or more before serving.
• 6. Please note you can also brush the top of the crust with an egg wash, that's 1 egg beaten with 1 tablespoon of water, then brushed over the top of the crust, and sprinkled with regular sugar or raw sugar. Raw sugar is used by pastry chefs, and can be found in most large grocery food chains. I found mine at Wal Mart.
• 7. You can also use canned evaporated milk to brush on top of pie before baking.
• 8. I used White sparkling sugar crystals to add a more professional touch to the pie, and it really does taste good too.